FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (11): 77-81.

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Selection of the Fermentative Strains for the Manufacture of Long-ripened Douchiba

 QIN  Li-Kang,   Zeng-Hai-Ying,   Ding-Xiao-Lin   

  1. 1.Colege of Life Science, Guizhou University, Guiyang 550025, China; 2.College of Food Science, Southern Yangtze University, Wuxi 214036, China
  • Online:2006-11-15 Published:2011-11-28

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;