頁籤選單縮合
題名 | 臭豆腐中蛋白質分解細菌之分離與鑑定=Isolation and Identification of Protein Hydrolyzing Bacteria from Chaw-Tofu |
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作者姓名(中文) | 李淑芬; 王吉彬; 張平平; | 書刊名 | 食品科學 |
卷期 | 23:1 1996.02[民85.02] |
頁次 | 頁1-9 |
分類號 | 368.87 |
關鍵詞 | 臭豆腐; 分離; 鑑定; Chaw-tofu; Isolation; Identification; |
語文 | 中文(Chinese) |
中文摘要 | 本研究由臺灣各地家庭式工廠、傳統市場及小攤販等處所採集之臭滷水(臭豆腐發酵液)、生臭豆腐塊及浸泡之汁液等共33個樣品,利用含1% skim milk之plate count agar培養基,篩選分離到24株具有蛋白質分解能力之細菌。以碳水化合物之利用性試驗(Biolog系統)、API快速鑑定套組、菌體脂肪酸組成分析等快速鑑定系統,及傳統生理生化試驗(Micro-ID系統)確定臭豆腐分離菌株之菌名。臭豆腐發酵階段主要之菌種為革蘭氏陽性桿菌Bacillus pumilus及B. subtilis,而由販賣階段樣品中所分離到之菌種則主要為B. cereus及少數之革蘭氏陰性桿菌。 |
英文摘要 | Thirty-three samples of stinky salt brine (the fermented broth of Chaw-Tofu), resh Chaw-Tofu squares, and dip water were collected from small factories, traditional markets, and food stands. The samples were screened for microorganisms that were capable of hydrolyzing proteins by plate count agar medium with 1% skim milk. A total of 24 isolates were found and then identified by using three rapid identification systems- a Biolog system, API kit, and a fatty acid composition analysis system, and conventional physiological and biochemical tests (Micro-ID system). Results showed that most of the strains isolated from the fermentation stage were Bacillus pumilus and B. subtilis. However, B. cereus and a few Gram-negative bacilli were dominant in the selling stage. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。