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題名 | 鹼性發酵食品--臭豆腐:臭滷水發酵菌組之篩選與鑑定=Alkaline Fermented Foods--Stinky Tofu: Screening and Identification of Fermenting Microflora for Stinky Brine |
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作者 | 李淑芬; 黃偉勳; 劉育貞; 周漢華; 唐建華; 李福臨; | 書刊名 | 食品科學 |
卷期 | 26:4 1999.08[民88.08] |
頁次 | 頁384-394 |
分類號 | 341.91 |
關鍵詞 | 鹼性發酵食品; 臭豆腐; 臭滷水; 菌組; 篩選; 鑑定; Alkaline fermented foods; Stinky tofu; Stinky brine; Microflora; Screening; 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、店面及小攤販等處所採隻及自製之臭滷水(臭豆腐發酵液)樣品,轉接至已滅菌之滷水培養基,篩選具有臭味產生能力(發酵能力)之菌組,經臭味再現試驗後,得到四組發酵菌組為A2、M2、S3及7A25。以臭滷水發酵菌組製做衛生臭豆腐並進行嗜好性感官品評,B配方滷水培養基之最適發酵菌組為A2菌組,而C配方滷水培養基之最適發酵菌組則為S3菌組。以菌體脂肪酸組成鑑定系統鑑定及歸群A2及S3菌組之分離株,A2菌組之主要菌種為Bacillus sphaericus,而S3菌組之主要菌種則為B. sphaericus及Enterococcus sp.。臭滷水於發酵期間產生氨導致pH值上升,因此臭豆腐可歸屬於鹼性發酵食品。 |
英文摘要 | Samples of stinky brine (the fermented broth used to make stinky tofu) were self-made or collected from small factories, traditional markets, stores, and food stands. They were transferred to sterilized brine medium and used to screen for microflora with stinky odor producing abilities (fermenting abilities). After reproducibility tests for stinky odor from several brine medium formulas, four groups of fermenting microflora, A2, M2, S3 and 7A25, were selected. Sanitary stinky tofu produced by the fermenting microflora of stinky brine was evaluated for sensory preference. The A2 microbial group was the best for fermenting the brine medium formula B while the S3 microbial group was the best for fermenting the brine medium formula C. Isolates found in the A2 and S3 microbial groups were identified and grouped using a microbial fatty acid composition identification system (Microbial Identification System). Bacillus sphaericus was dominant in the A2 microbial group while B. sphaericus and Enterococcus sp. Were dominant in the S3 microbial group. The pH increased due to the production of ammonia during stinky brine fermentation; therefore, stinky tofu can be classified as one of the alkaline fermented foods. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。