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《Food Science》 2007-01
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Isolation and Initiative Identification of Microorganism from Traditional Fermentative Food-Jiangshui

ZHANG Yi,WANG Yu-li,CHEN Xiao-qian,ZHAO Ping (College of Life Science and Engineering, Lanzhou University of Technology, Lanhzou 730050, China)  
Microorganisms in traditional fermentative food-Jiangshui were isolated and purified. Through isolation and quantity measurement of the microorganisms ,we found that the dominant microorganisms during the process of the fermentation of Jiangshui are lactic acid bacteria and yeast, and also a few actinomycetes, fungi is polluting microorganism. 2 strains lactic acid bacteria, 3 strains yeast,1 strain actinomycete and 3 strains fungi were isolated from several sample. According to the colony forms and biology characteristics, 1 strain lactic acid bacteria was identified asL actobacillus,1 strain lactic acid bacteria asL eaconostoc;1 strain yeast was identified as Brettanomyces, 2 strains yeast as Cryptococcus and Schizosaccharomyces; 1 strain actinomycete was identified as Nocardia;1 strain fungi was identified as Penicillium, 1 strain fungi as As-pergillus.
【Key Words】: Jiangshui microorganism isolation initiative identification
【CateGory Index】: TS207.4
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