Isolation and Identification of Bacillus from Spontaneous Fermented Sufu

Jing Deng; Hua Chang Wu; Xing Xiu Zhao; Jiao Jiao Shi

doi:10.4028/www.scientific.net/AMR.634-638.1179

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 634-638Isolation and Identification of Bacillus from...

Isolation and Identification of Bacillus from Spontaneous Fermented Sufu

Abstract:

Sufu is a traditional Chinese fermented food. The safety of spontaneous fermentation products has been concerned by more and more people. A total of four isolates with big clear halos on the casein medium plate were isolated from spontaneous fermented Sufu in southern Sichuan. A1 and A3 most likely belong to Bacillus cereus B according to their phenotype and Biolog Microbial Identification System. B2 was classified in group as Bacillus amyloliquefaciens B with the same methods. A2 was identified as Bacillus subtilis according to their phenotype and 16SrRNA. The safety of the strains are also discussed.

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Periodical:

Advanced Materials Research (Volumes 634-638)

Pages:

1179-1183

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.634-638.1179

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Online since:

January 2013

Authors:

Jing Deng, Hua Chang Wu, Xing Xiu Zhao, Jiao Jiao Shi

Keywords:

Bacillus, Identification, Isolation, Spontaneous Fermented Sufu

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