摘要
以临江寺未发酵成熟的豆瓣酱为研究对象,对豆瓣酱中的益生芽孢杆菌进行分离纯化,筛选出产香能力强,发酵所产风味物质种类多,相对含量多的菌株X1为目的菌株,最后通过对菌株形态及生理生化鉴定,初步确定该菌株为枯草芽孢杆菌。
In this paper, a probiotic Bacillus strain was isolated and identified from Linjiangsi unfermented thick broad-bean sauce wrapped starter. The strain of Bacillus had a good production capacity of aroma and flavor substance, which was named as Bacillus subtilis X1 through strain morphology and physiological and biochemical characteristics.
出处
《中国酿造》
CAS
北大核心
2011年第12期107-110,共4页
China Brewing
关键词
芽孢杆菌
风味物质
鉴定
Bacillus
flavor substance
identification
