摘要
从高温处理过的腐乳和豆豉中分离到一系列单菌落,通过不同的培养基初筛、复筛,得到一株高产γ-聚谷氨酸(γ-PGA)的菌株N6,根据《常见细菌系统鉴定手册》和《伯杰氏细菌鉴定手册》第九版,对N6进行了形态和生理生化特征的分析,以及对产物红外光谱法测定,初步鉴定该菌为枯草芽孢杆菌Bacillus subtilis。该菌发酵合成PGA的产率为18g/L。同时对发酵产物的表征进行了初步分析。
A series of single colonies were isolated from fermented bean curd and fermented soybean treatment with high-temperature. Then strain N6 showing higher and steadier γ-PGA production by preliminary and further screening. According to the Manual of Systematic Methods of Determinative Bacterial and Bergey＇ s Manual of Determinative Bacteriology （ninth edition）, the form, the physiological and biochemical characteristics of N6 as well as the infrared spectrometry determination of the product was analyzed and it was identified as Bacillus subtili. The fermentation rate of γ-PGA was 18 g/L used the strain N6. Meanwhile the characters was preliminarily analyzed.
出处
《食品研究与开发》
CAS
北大核心
2007年第5期18-20,共3页
Food Research and Development
