牧区醪糟中微生物分离鉴定及耐受性、产酶特性的研究

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DOI：10.3969/j.issn.1000-9973.2025.07.015

中图分类号：TS201.3 文献标志码：A 文章编号：1000-9973（2025）07-0104-04

lsolation and ldentification of Microoganisms from Fermented Glutinous Rice in Pastoral Area and Study on Their Tolerance and Enzyme Production Characteristics

LIU Hong-wei1'²， ZHANG Mei-li² * （1.Hetao College，Bayannur O15ooo， China; 2. College of Food Science and Engineering， InnerMongolia Agricultural University，Hohhot Olool8，China）

Abstract：With fermented glutinous rice in the pastoral area of Ordos region as the test material，the dominant microorganisms in it are isolated and purified，physiological and biochemical identification is conducted，and their tolerance and enzyme production characteristics are studied. The results show that three strains of Brevibacterium casei （LZl #， LZ2# and ）and three strains of Bacillus subtilis （ ， LZ4# and ）are isolated from fermented glutinous rice in the pastoral area. The six strains isolated from fermented glutinous rice can all grow at 65∘C and have good high-temperature resistance characteristics. LZ3#， LZ4♯ and LZ6# have good salt tolerance. LZl #， LZ3# and LZ5# can produce amylase，and all the six strains can produce protease and lipase. The research results are expected to provide eficient fermentation agents and enzyme preparations for the rapid fermentation and quality control of fermented glutinous rice in the pastoral area.

Key words： fermented glutinous rice in pastoral area；microoganisms；resistance；enzyme production characteristics

发酵食品具有悠久的历史，微生物发酵赋予食品优良的味道、香气、质地、营养特性和功能活性。（剩余6494字）