甜面酱保温发酵过程中微生物的研究

Research on Microorganism in Sweet Flour Paste during the Insulation Fermentation

采用分离计数方法探究甜面酱保温发酵过程中的微生物组成及变化规律,并对优势菌株进行初步分离与鉴定。结果表明:甜面酱保温发酵过程中,细菌数量先上升后下降,霉菌数量则呈下降趋势,未检测出酵母。通过分离获得4株优势霉菌和5株优势细菌,经初步鉴定,其中2株为米曲霉,1株为黑曲霉,1株为根霉,2株为芽孢杆菌属,其余3株分别为假单胞菌属、链球菌属及德克斯氏菌属。生理效价检测结果表明:链球菌属细菌产酸及氨基态氮能力较强,分别为1.2%,0.43%;黑曲霉产糖化酶活力较高,约为352.33U/g,M2米曲霉菌株产蛋白酶活力较高,为53.7U/g。

The number and species of microorganisms and the physiological potency of the main microorganisms are analyzed by the traditional methods of isolation and identification. The results show that the number of bacteria increases at the early storage time and then decreases, while the number of moulds gradually decreases, yeasts are not detected in sweet flour paste during the insulation fermentation. Four kinds of main moulds and five kinds of bacteria are acquired by traditional separation method, which include 2 strains of Aspergillus oryzae, 1 strain of Aspergillus niger, 1 strain of Rhizopus sp. , 2 strains of Bacillus sp. ,1 strain of Pseudornonas sp. , 1 strain of Streptococcus sp. and 1 strain of Dexter Escherichia sp. by preliminary identification. Physiological potency test results show that the ability to produce acid and amino nitrogen of Streptococcus sp. is the strongest, and the yield of acid and amino nitrogen is 1.2% and 0. 43%. respectively. The capacity of producing glucoamylase of Aspergillus niger is relatively strong, and the ability is up to 352.33 U/g. The ability to produce protease of Aspergillus oryzae M2 is quite strong, approaching to 53.7 U/g.