To select the predominant strains for bean curd water fermentation, a strain R2 that could efficiently ferment bean curd yellow water to produce acids was screened out from pickles using pH and biomass as indexes. The strain R2 was identified to be Enterococcus faecium by morphology, physiochemical, and molecular biological identifications. The safety of E. faecium R2 and the quality of sour slurry fermented by E. faecium R2 were analyzed. The results showed that E. faecium R2 was sensitive to several common antibiotics. Compared sour slurry dried bean curd fermented by E. faecium R2 against naturally fermented one, no significant differences were found regarding their sensory characteristics. The results indicated that E. faecium R2 can be developed as a newly pure starter to produce sour slurry. This study provides theoretical basis for efficient utilization of bean curd water as well as standardized production of sour slurry dried bean curd.
CHEN Zhina
,
YE Tao
,
DING Man
,
YIN Linlin
,
HUANG Lin
,
XIA Yue
,
PEI Jiliu
. Isolation and identification of Enterococcus faecium R2 and its application in sour slurry dried bean curd processing[J]. Food and Fermentation Industries, 2019
, 45(8)
: 130
-135
.
DOI: 10.13995/j.cnki.11-1802/ts.019283
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