摘要
以非发酵性豆制品(豆腐丝、豆腐)为试验材料,从其腐败过程中分离纯化得到3株主要腐败细菌:df1、df2、df3,对其形态和菌落特征、生理生化特性进行了系统的研究,并进行了分类鉴定。结果表明引发非发酵性豆制品腐败变质的3株主要细菌为成团肠杆菌(E.agglomerans)、短小芽孢杆菌(Bacillus pumilus)和巨大芽孢杆菌(Bacillus megaterium)。
Three spoilage bacteria were gained through isolation and purification during the spoiling process of non-fermented soy products. Systematical research was carried out based on the properties of configuration, bacterial colony and the physiochemical properties. The result showed that the three predominant spoilage bacteria were： E. agglomerans, B. pumilus and B. megaterium,.
出处
《中国酿造》
CAS
北大核心
2006年第6期68-70,共3页
China Brewing
关键词
非发酵性豆制品
腐败菌
分离鉴定
non-ferment soybean products
spoilage microbe
isolation and identification
