安徽农业科学2011，Vol.39Issue(18)：11008-11009,2.
产酱香细菌GX-16的筛选及培养条件研究
Screening of the Bacteria Strain-GX-16 for Soysauce-like Aroma-producing and Research on Its Culture Condition
摘要
Abstract
[Objective] The bacteria strain form local area in Cuizhou and with the ability in the production of soysauce-like aroma was screened and its culture condition was studied. [ Method ] The bacteria strain was isolated from the fermented soybean product-Douchi, then fermented after it was inoculated in the soybean medium and finally the best one with the good effect on the production of soysauce-like aroma was preserved based on the sensory evaluation of strain sauce. The fermentation time, initial pH of medium, incubation temperature and other culture conditions was optimized through the orthogonal experiment. [ Result] The bacteria strain-GX-16 with best effect on the production of soysauce-like aroma was isolated. The order of the factor affecting the growth activity of the GX-16 was culture time ＞ temperature ＞ initial pH. The optimal culture condition of GX-16 strain culturing was: LB liquid medium was used as basic medium with the initial pH of 7.5, the temperature of 35 ℃ and shaking culture at 150 r/min for 24 hours. [ Conclusion] The reference for the development and improvement of soysauce-like aroma strain germ-plasm was provide through the research on the bacteria strain GX-16, isolated from the samples from Dafang and Qianxi region in Guizhou province.关键词
酱香/细菌/筛选/培养条件/优化Key words
Soysauce-like aroma/ Bacterium/ Screening/ Culturing condition/ Optimization分类
农业科技引用本文复制引用
武思齐..产酱香细菌GX-16的筛选及培养条件研究[J].安徽农业科学,2011,39(18):11008-11009,2.基金项目
贵阳学院院级科研项目(200936). （200936）
