食品工业科技Issue(11)：212-215,219,5.
一株细菌型豆豉发酵菌种的筛选及鉴定
Screening and identification of a strain for lobster sauce fermentation
李小永 1陈伟 1程芳 1李靖1
作者信息
- 1. 山东农业大学食品科学与工程学院,山东泰安271018
- 折叠
摘要
Abstract
A bacteria producing high protease and suiting for fermenting lobster sauce from bacteria lobster sauce of Lin Yi was screened and identified.The result showed that five high-yield strains of protease were screened by casein plate and re-screened by starter making.According to the enzyme activity and free nitrogen＇s content of startor of lobster sauce,five superior strains were used to ferment lobster sauce respectively.According to the sensory tests,physical and chemical indexes of five products,the Lobster Sauce fermented by D2 strain had a good flavor and the product was very delicious.Combining physiological characters and the sequence analysis of 16S ribosomal DNA,the strain D2 was preliminarily identified as Bacillus subtilis.The strain from lobster sauce was safe,therefore it was worth further studying and developing.关键词
细菌型豆豉/分离/鉴定/16SrDNAKey words
bacteria lobster sauce/isolation/identification/16S ribosomal DNA分类
轻工纺织引用本文复制引用
李小永,陈伟,程芳,李靖..一株细菌型豆豉发酵菌种的筛选及鉴定[J].食品工业科技,2011,(11):212-215,219,5.
