现代食品科技2012，Vol.28Issue(8)：952-955,958,5.
市售臭豆腐中菌种的分离及生化鉴定
Separation and Biochemical Identification of the Strains in Commercial Fermented Stinky Tofu
摘要
Abstract
In this experiment, the strains were separated from commercial fermented stinky tofu, and their biochemical properties were identified, the appropriate safe strains were selected for production of fermentation stinky tofu. Lactic acid bacteria (including Lactobacillus breris, Lactobacillus coryniformis subsp. Torquens and Letctobacillus plantarum), Bacillus (including Bacillus megaterium and Bacillus cinulans), Pseudomonas and Vibrio were separated from the commercial fermented stinky tofu. Among the seperated strains, only four strains (Lactobacillus plantarum, Pseudomonas, Bacillus circulans and Lactobacillus coryniformis subsp. Torquens) were considered as safe candidates after determination of their haemolytic exotoxin-producing or lecithase-producing capabilities关键词
臭豆腐/菌种分离/有害微生物/食用安全性验证Key words
fermentation type stinky tofu/ strain separation/ harmful microorganism/ food security test引用本文复制引用
何理,吴晖..市售臭豆腐中菌种的分离及生化鉴定[J].现代食品科技,2012,28(8):952-955,958,5.基金项目
教育部新世纪优秀人才支持计划资助项目(NECT-06-0746) （NECT-06-0746）
