食品工业科技2017，Vol.38Issue(18)：94-98,104,6.DOI:10.13386/j.issn1002-0306.2017.18.019
豆腐酸浆中干酪乳杆菌的分离、鉴定及作为豆腐凝固剂的应用
Isolation and identification of Lactobacillus casei in tofu acid pulp and its application as tofu coagulant
摘要
Abstract
A strain of lactic acid bacteria was screened out from the tofu acid pulp by the plate coating method and high performance liquid chromatography with the pH and lactic acid yield as indexes.The morphological observation,colony morphological observation,physiological and biochemical identification and 16S rDNA sequence analysis of the strain were carried out,and the results showed that the lactic acid bacteria belonged to Lactobacillus casei.The isolated Lactobacillus casei YQ336 was inoculated into bean curd water and fermented into tofu coagulant to make tofu,compared with toru made from natural fermented acid pulp,it was found that there was no significant difference between the two sensory scores(p ＞ 0.05).The result indicated that Lactobacillus casei YQ336 can be developed and used as a new tofu coagulant.关键词
黄浆水/干酪乳杆菌/高效液相色谱/豆腐凝固剂/分离鉴定/酸浆豆腐Key words
bean curd water/Lactobacillus casei/high performance liquid chromatography (HPLC)/tofu coagulant/isolation and identification/acid slurry bean curd分类
轻工纺织引用本文复制引用
叶青,许云贺,张莉力..豆腐酸浆中干酪乳杆菌的分离、鉴定及作为豆腐凝固剂的应用[J].食品工业科技,2017,38(18):94-98,104,6.基金项目
国家自然科学基金项目(31301499) （31301499）
辽宁省自然科学基金项目(2014022052) （2014022052）
辽宁省自然科学基金项目(2014022046). （2014022046）
