克东腐乳的微生物学研究

Study on the Microorganisms from Kedong Fermented Bean Curd

从克东腐乳中分离纯化出Ａ、Ｂ、Ｃ三株菌，在２５℃、ｐＨ７．０的条件下液体发酵培养，检测其生长及产酶活力，微生物学研究表明，Ａ、Ｂ均产蛋白酶，Ｃ不产蛋白酶，Ａ为革兰氏不定型芽胞杆菌．Ｂ为革兰氏阳性芽孢杆菌．Ｃ为革兰氏阳性微球菌。

Three strains,A,B, and C,were isolated from Kedong fermented bean curd. All ofthem were cultured in liguid medium at 25℃,pH 7.0,and the enzvmatic activities in the brothswere assayed.The microbiological study indicated that A and B strains were capable of preducingprotease(s),whereas C strain failed to produce protease (s).A,B,and C were classified as Gram-variable Bacillus,Gram-positive Bacillus,and Gram-positive Micrococcus respectively.[