食品科学 ›› 2006, Vol. 27 ›› Issue (11): 77-81.
• 基础研究 • 上一篇 下一篇
秦礼康, 曾海英, 丁霄霖
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QIN Li-Kang, Zeng-Hai-Ying, Ding-Xiao-Lin
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摘要: 从贵州黔西和大方两地传统陈窖豆豉粑不同工艺阶段分离到的40株菌株,经胞外蛋白质和脂肪水解酶活力、耐盐性能、抗紫外光照射和抗生素敏感性等综合性能评价,筛选到12株芽胞杆菌可作为陈窖豆豉粑纯菌发酵的选择菌株。
关键词: 陈窖豆豉粑, 益酵菌株, 筛选
Abstract: As starter cultures, twelve strains of Bacillus were screened for the manufacture of long-ripened Douchiba from 40 strains isolated from naturally fermented Douchiba samples at consecutive stages from Qianxi and Dafang of Guizhou Province, through comprehensive evaluation including extracellular proteolytic activity and lipidolytic activity, salt tolerance, ultraviolet light resistance, and antibiotic sensitivity.
Key words:  , long- ripened Douchiba (DCB); fermentative strain; selection;
秦礼康, 曾海英, 丁霄霖. 陈窖豆豉粑益酵菌株筛选[J]. 食品科学, 2006, 27(11): 77-81.
QIN Li-Kang, Zeng-Hai-Ying, Ding-Xiao-Lin. Selection of the Fermentative Strains for the Manufacture of Long-ripened Douchiba[J]. FOOD SCIENCE, 2006, 27(11): 77-81.
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