Open AccessIdentification of Microorganisms of Bean Curd Sauce and Its Physiological Characteristics
Author(s) -
Ming Su,
Fengying Zhang,
Junru Li,
Wen Zhou,
Xuexiang Shu
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/440/2/022029
Subject(s) - stalk , identification (biology) , hypha , biology , texture (cosmology) , food science , fermentation , colony morphology , botany , biological system , horticulture , artificial intelligence , computer science , bacteria , image (mathematics) , genetics
Morphological identification of molds is usually to observe the colony morphology of molds on the medium, such as the diameter, texture, color and presence of soluble pigments and exudates: as well as their individual morphological characteristics, including the segmentation, the head of the congregation, the branch of the stalk, the top capsule, the hyphae, etc., consult the fungal identification manual, and obtain the identification results. This method is simple in operation, intuitive in results, and has high accuracy and stability. In this paper, the morphological identification of the selected strains was carried out, and after the identification was completed, the growth physiological characteristics of the strains under different temperatures and pH conditions were further studied, which was optimized for the process of making and fermentation of bean paste. Provide a theoretical basis.