产酱香细菌GX-16的筛选及培养条件研究

[目的]筛选贵州当地的产酱香细菌，并对其培养条件进行研究。[方法]从豆豉样品中分离菌株，制作种子液接种于黄豆培养基，发酵完成后，通过感官判定选取产酱香效果较好的菌株保存。选取发酵时间、培养基起始pH、培养温度作为培养条件，利用正交试验对这3个因素对菌株活力的影响进行研究。[结果]分离到产酱香菌株GX-16，培养时间对其生长活力影响最大，培养温度其次，培养基起始pH影响最小；GX-16菌株最佳培养条件为：以LB液体培养基作为种子液培养基，培养基起始pH为7．5，培养温度为35℃，在150r／min摇床中振荡培养24h。[结论]从贵州大方、黔西采取的豆豉样品中分离到产酱香菌株GX一16，为贵州产酱香细菌种质资源和产品开发及政良研究提供了参考。

Screening of the Bacteria Strain-GX-16 for Soysauce-like Aroma-producing and Research on Its Culture Condition

[Objective] The bacteria strain form local area in Guizhou and with the ability in the production of soysauce-like aroma was screened and its culture condition was studied.[Method] The bacteria strain was isolated from the fermented soybean product—Douchi,then fermented after it was inoculated in the soybean medium and finally the best one with the good effect on the production of soysauce-like aroma was preserved based on the sensory evaluation of strain sauce.The fermentation time,initial pH of medium,incubation temperature and other culture conditions was optimized through the orthogonal experiment.[Result] The bacteria strain—GX-16 with best effect on the production of soysauce-like aroma was isolated.The order of the factor affecting the growth activity of the GX-16 was culture time > temperature > initial pH.The optimal culture condition of GX-16 strain culturing was: LB liquid medium was used as basic medium with the initial pH of 7.5,the temperature of 35 ℃ and shaking culture at 150 r/min for 24 hours.[Conclusion] The reference for the development and improvement of soysauce-like aroma strain germplasm was provide through the research on the bacteria strain GX-16,isolated from the samples from Dafang and Qianxi region in Guizhou province.