屎肠球菌Enterococcus faecium R2的分离鉴定及其在酸浆豆干加工中的应用

Isolation and identification of Enterococcus faecium R2 and its application in sour slurry dried bean curd processing

为了获得黄浆水发酵优势菌种,通过平板涂布法和发酵培养法,以p H值和生物量为指标,从泡菜中分离筛选出1株可以高效利用黄浆水发酵产酸的菌株R2,对其进行菌株形态观察、生理生化鉴定及分子生物学鉴定,确定菌株R2属于屎肠球菌。对屎肠球菌R2的安全性及其发酵酸浆的品质特性进行分析,结果表明,屎肠球菌R2对几种常见抗生素敏感,具有一定的安全性;屎肠球菌R2纯种发酵制得的酸浆豆干与自然发酵酸浆豆干相比感官特性无显著差异,说明屎肠球菌R2可以作为一种新型酸浆纯种发酵剂进行开发利用。该研究可为黄浆水的高效开发利用及酸浆豆干(腐)的规范化生产提供理论依据。

To select the predominant strains for bean curd water fermentation,a strain R2 that could efficiently ferment bean curd yellow water to produce acids was screened out from pickles using pH and biomass as indexes.The strain R2 was identified to be Enterococcus faecium by morphology,physiochemical,and molecular biological identifications.The safety of E.faecium R2 and the quality of sour slurry fermented by E.faecium R2 were analyzed.The results showed that E.faecium R2 was sensitive to several common antibiotics.Compared sour slurry dried bean curd fermented by E.faecium R2 against naturally fermented one,no significant differences were found regarding their sensory characteristics.The results indicated that E.faecium R2 can be developed as a newly pure starter to produce sour slurry.This study provides theoretical basis for efficient utilization of bean curd water as well as standardized production of sour slurry dried bean curd.