摘要
根据待分离菌株的耐热性、菌落形态特征和个体形态特征进行初筛,脱脂牛奶水解试验复筛,分别从纳豆胶囊分离纯化得到菌株C-1,从加纳豆胶囊的纳豆中分离纯化出菌株D-1,从不加菌种制作的传统纳豆(中国民间做法,不加任何菌种制作的纳豆)中分离纯化得到菌株F-1,并对这3个菌株进行理化试验,结果均与枯草芽孢杆菌的特性一致。同时对C-1和F-1两个菌株产生纳豆粘液的拉丝情况和得率进行了考察,结果表明:F-1比C-1纯种纳豆的拉丝长5.94cm,粘液产率高1.62%。
In terms of the heat resistance of the strains, the morphological characteristics of the cell and the colony, the primary screening is performed. After the secondary screening based on skim milk hydrolysis test, three strains C-1, D-1, F-1 are obtained, which are respectively from natto capsule, natto of adding natto capsule and traditional natto without strain （according to Chinese folk practice, natto is made without adding any strain）. The physicochemical test results of the above three strains show that their characteristics are consistent with Bacillus subtilis. Meanwhile, the results of the investigation of wire drawing and the yield of natto made from the two strains C-1, F-1 show that the drawing of F-1 natto mucus is 5.94 cm longer than that of C-1 and the yield is 1.62% higher.
出处
《中国调味品》
CAS
北大核心
2016年第1期56-61,67,共7页
China Condiment
基金
福建省教育厅科研项目B类(JB13306)
关键词
纳豆菌
分离筛选
理化试验
拉丝
纳豆粘液
Bacillus natto
isolation and screening
physicochemical test
wire drawing
natto mucus
