豆腐制作酸浆水微生物菌系分布及产酸性能研究

豆腐制作酸浆水微生物菌系分布及产酸性能研究(7200字)

摘 要：本文采用选择性培养基和平皿计数法检测了黄浆水自然酸化过程中主要微生物的变化及产酸微生物的初步鉴定，结果表明：黄浆水酸化过程中的微生物种类较多，主要以杆菌为主，醋酸菌为产酸过程中的优势菌，对酸浆水的纯种发酵和实现工业化的生产及开发提供一些相关的依据。
关键词：黄浆水；微生物菌系；微生物；产酸性能

Studied on microbial series and its acidity ability in acidity tofu waste

Abstract：In this paper, selective medium and plate counting method to detect acidity yellow serofluid natural acidification process and the major changes in microbial acid production microorganism identification, the results were showed that: acidity yellow serofluid acidification process more types of microorganisms, mainly bacteria as Bacillus, aceticacidbacteria as dominant bacteria in the process., Pure acid slurry fermentation and industrialization of production and development provide the basis for related.
Key words : Acidity yellow serofluid ; Microorganism ; acid ability ；microbial series
 

目     录
摘要1
关键词1
1 前言1
2 材料与方法3
2.1.1 实验材料3
2.1.2 试剂3
2.1.3 仪器与设备3
2.2 试验方法3
2.2.1 黄浆水自然酸化中pH值变化3
2.2.2 酸浆水中微生物的分离培养4
2.2.3 酸浆水中微生物的数量测定4
2.2.3.1 菌种初步鉴定4
2.2.32 培养特征鉴定4
2.2.4 定性鉴定4
3 结果与讨论5
3.1 酸浆水pH值随时间的变化5
3.2 微生物稀释平板计数5
3.3 培养及形态特征观察结果6
3.4 产酸菌的初步鉴定6
4 结论分析8参考文献8
致谢.9