现代食品科技2011，Vol.27Issue(6)：615-617,625,4.
腐乳中产气芽孢杆菌的分离与控制研究
Separation and Control of Aerogenous Bacillus in Sufu
许喜林 1黄恺婷 1魏萍1
作者信息
- 1. 华南理工大学轻工与食品学院,广东广州,510640
- 折叠
摘要
Abstract
Sufu is a kind of Chinese traditional fermented soybean products. Occasionally some phenomena such as gas-producing, plump up
of juice and spoilage were seen in the product. Six gas-producing strains of Bacillus were separated from the spoilage sufu. The physiological
characteristics of the six aerogens were studied and the results showed that the conditions for gas-producing by Bacillus were temperature 35℃,
pH 6.0, NaCl content 8％ and acidic broth mixed with bean curd as media. The inhibitors complex A could be used to control the gas-producing
spoilage of sufu关键词
腐乳/产气菌/芽孢杆菌/复合抑菌剂/控制Key words
sufu/ aerogen/ Bacillus/ inhibitors complex/ control引用本文复制引用
许喜林,黄恺婷,魏萍..腐乳中产气芽孢杆菌的分离与控制研究[J].现代食品科技,2011,27(6):615-617,625,4.
