传统豆渣菌的菌相分析及蛋白酶和纤维素酶主要产生菌株的鉴定

摘要

对江西瑞金的特色发酵食品-豆渣菌进行了菌相分析,结果表明豆渣菌是以真菌和细菌为主的混合型发酵食品。真菌主要为串珠霉属（Monilia）、根霉属（Rhizopus）和酵母属（Saccharomyces）;细菌主要为微球菌属（Micrococcus）葡萄球菌属（Staphylococcus）、片球菌属（Pediococcus）、异常球菌属（Deinococcus）、肠杆菌属（Enterobacterspp）,非乳杆菌属和三株枯草芽孢杆菌（B.subtilis）。串珠霉属真菌具有纤维素酶和蛋白酶活力,枯草芽孢杆菌和根霉属真菌则具有蛋白酶活力。%The microflora of Douzhajun,a traditional okara-fermented food,was analysed.The result indicated that Douzhajun was a food fermented mainly by fungi and bacteria.The fungi included the Monili.Rhizopu.and Saccharomyce,and the bacteria included Staphylococcus,Pediococcus,Deinococcus,Enterobacterspp,non-Lactobacillus and three strains of B.subtilis.Monilia.was able to secrete the cellulase and protease,the B.subtilis and Rhizopus were able to secrete the protease.