摘要
对细菌型腐乳进行腐乳菌株的分离纯化及扩大培养,经多次试验分离出一株蛋白酶活力较高,易培养,不易退化的优良QU1.602藤黄微球菌。原菌在豆粉营养盐培养基上长势最好,生长最适温度为35℃,自然pH。
This article focuses on isolation, purification and enlarged culture of sufu strains from bacterial vegetable cheese. Separating the strain of possessing higher activity of protease by many experiments, easily to cultivate, and the identified QU1.602 Mierococcus Iuteus that is not easy to degrade. The best growth of original strain is in the soybean meal medium with nutritive salt , the optimal growth temperature is 35℃, and the natural pH .
出处
《中国调味品》
CAS
北大核心
2007年第10期49-52,共4页
China Condiment
基金
黑龙江省教育厅科学技术研究项目(11511450)
关键词
细菌型腐乳
分离
酶活力
工艺参数
bacterial vegetable cheese
isolation
enzyme activity
technology parameter
