Screening and identification of dominant strains of fermented characteristic lobster sauce in Guizhou Sansui

Authors

ZHANG Qin, Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China; College of Liquor Making and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
WANG Xiujun, Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China; College of Liquor Making and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
SHANG Jingtian, College of Liquor Making and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
GAO Xiaohong, College of Liquor Making and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China

Abstract

In order to realize the stable quality and large-scale production of Guizhou Sansui characteristic bacteriallobster sauce.Pure cultivar and mixed bacillus fermentation was carried out to strengthen the dominantstrainsbased on the preservation of the original flavors. Thirteen strains were isolated and screened from traditional production techniques and inoculated into soybeans. Preliminary screen and rescreen by using sensory evaluation and determination of protease activity as indicators,five strains of dominant strains were selected for physiological and biochemical experiments. Finally, three strains of B, F and J were selected for 16Sr DNA sequencing ，and establishingphylogenetic trees. The results showed that strains of B, F and J belong to the subspecies of Bacillus, which are the dominant strains of the characteristic bacteria-type lobster saucein Guizhou Sansui. They can lay the foundation for the preparation of the compound inoculants for lobster sauce fermentation.

Publication Date

7-28-2018

First Page

43

Last Page

47

DOI

10.13652/j.issn.1003-5788.2018.07.009

Recommended Citation

Qin, ZHANG; Xiujun, WANG; Jingtian, SHANG; and Xiaohong, GAO (2018) "Screening and identification of dominant strains of fermented characteristic lobster sauce in Guizhou Sansui," Food and Machinery: Vol. 34: Iss. 7, Article 9.
DOI: 10.13652/j.issn.1003-5788.2018.07.009
Available at: https://www.ifoodmm.cn/journal/vol34/iss7/9

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