自然发酵酸浆中一株高产酸菌的分离与鉴定

Isolation and Identification of a High Acid-Producing Lactic Acid Bacteria in Acidic Fermentation Broth of Tofu

摘要: 为明确自然发酵酸浆中的优势产酸菌种并为酸浆豆腐工业化生产奠定基础,以实验室自制黄浆水为培养基,采用平板涂布法,以代谢产酸量和体系pH为指标,从自然发酵酸浆中分离筛选出一株高产酸菌(植物乳杆菌T-02)。该菌株在37 ℃下发酵24 h后pH下降至3.6,总产酸量达35.3 g/L;发酵48 h后pH下降至3.6以下,总产酸量为40.8 g/L,具有较强的产酸能力,可作为酸浆豆腐的纯菌种发酵菌株。采用形态学结合生理生化试验及分子生物学方法鉴定该菌株为植物乳杆菌。

Abstract: A strain of high acid-producing(Lactobacillus plantarum T-02)was isolated from tofu acid seriflux of natural fermentation by the plate coating method,and the yield of acid and pH of the system were taken as indicators,in order to clarify the dominant acid-producing strains in natural fermentation syrup and lay the foundation for the industrial production of acid seriflux tofu. The strain was used to prepare fermented yellow seriflux and the results showed that the pH values declined to 3.6 and it could produce 35.3 g/L acidity after fermentation 24 h. And it could produce 40.8 g/L acidity after fermentation 48 h,indicating that it could be used as a pure fermentation strain of acid seriflux bean curd.The strain was identified as Lactobacillus plantarum using morphology combined with physiological and biochemical tests and molecular biology methods.