北京豆汁优势菌群的探究及其发酵性能测试

Explore and fermentation test of fermented soya-bean milk (Beijing Douzhi) advantage bacterium group

以3家豆汁店(不同批次,不同季节)的豆汁为样品,分离出68株菌,用传统16SrRNA基因测序和RiboPrinterSystem全自动微生物基因指纹鉴定系统2种方法鉴定,其中乳酸菌44株,酵母菌24株。模拟豆汁加工过程,自制豆汁培养基对已鉴定菌株进行发酵性能测试,并测定发酵豆汁的pH、酸度、可溶性蛋白、可溶性糖的含量、可溶性氮以及感官评价等一系列指标,同时与已测定成品豆汁各指标对比。结果表明:北京豆汁是由多种乳酸菌和酵母菌共同发酵的传统发酵制品,虽然不同商家菌株的组合方式以及个别菌株有所不同,但是其中主要的发酵乳酸菌为Lactococcus lactis和Lactobacillus curvatus,酵母菌为Pichia occidentalis。

Different batches, different seasons, different fermented soya-bean milk （Douzhi） store for samples isolated 68 strains identified two methods using the traditional 16S rRNA gene sequencing and RiboPrinter~ System, 44 lactic acid bacteria, yeasts 24. The analog Douzhi process, of homemade Douzhi medium have been identified strain fermentation performance testing and determination of fermentation Douzhi pH, acidity, soluble protein, soluble sugar content, soluble nitrogen, and sensory evaluation. The results show that： Beijing Douzhi is a traditional fermented by a variety of lactic acid bacteria and yeast fermentation products, the main fermentation of lactic acid bacteria are Lactococcus lactis and Lactobacillus curvatus and yeast for the Pichia occidentalis.