期刊论文

Isolation and identification of excellent bacteria in fermented rice noodles

中文

食品与发酵工业

0253-990X

2020

46

14

142-147

10.13995/j.cnki.11-1802/ts.023830

国家高技术研究发展计划(863计划)(2013AA102107) 湖南省自然科学基金_青年基金项目(2018JJ3224)。

本校为第一机构

该文以米粉发酵液为样品进行发酵米粉优良菌株的分离筛选及鉴定研究。从米粉发酵液样品中分离118株产乳酸细菌,首先通过产酸能力为指标筛选出产酸能力较强的35株菌株,再利用主成分分析方法,通过测定菌株产淀粉酶、蛋白酶、脂肪酶活性,最终得到7株性能优良的菌株。这7株菌株大米发酵液p H为4. 21～4. 50,淀粉酶活性为97. 74～210. 43 U/m L,蛋白酶活性为3. 97～9. 34 U/m L,脂肪酶活性为0～2. 15 U/m L。通过形态学特征观察、生理生化试验和16S r DNA序列分子鉴定,确定R133、R02、R1212、R1310、R13为戊糖片球菌（Pediococcus pentosaceus）,R29为发酵乳杆菌（Lactobacillus fermentum）,R112枯草...

The isolation,screening and identification of excellent strains from rice noodle fermentation broths were studied. First,118 strains with lactic acid production capacity were isolated. Thirtyfive strains with strong acid production ability were screened by pH determination,and then seven strains with excellent performance were obtained by measuring the activity of amylase,protease and lipase with principal component analysis method. After fermentation of these seven strains,the p H was4. 21-4. 50,the amylase and protease activity were 97. 74-210. 43 U/m L and 3. 97-9. 34 U/m L respectively,and...