本实验通过对市售臭豆腐发酵卤水中细菌多样性分析，分离纯化其中的各种菌株，后对其进行生化鉴定和食用安全性验证试验，从中筛选出适合安全食用的臭豆腐发酵的菌株。结果发现，市售臭豆腐卤水存在多种微生物，它们是乳酸菌（其中包括短乳杆菌、棒状乳杆菌扭曲亚种和植物乳杆菌）、芽孢杆菌（其中有巨大芽孢杆菌、环状芽孢杆菌）、假单胞菌、弧菌未知种。通过安全性试验的菌种有4种，分别为植物乳杆菌、假单胞菌、环状芽孢杆菌以及棒状乳杆菌扭曲亚种。

In this experiment, the strains were separated from commercial fermented stinky tofu, and their biochemical properties were identified. the appropriate safe strains were selected for production of fermentation stinky tofu. Lactic acid bacteria (including Lactobacillus breris, Lactobacillus coryniformis subsp. Torquens and Lactobacillus plantarum), Bacillus (including Bacillus megaterium and Bacillus circulans), Pseudomonas and Vibrio were separated from the commercial fermented stinky tofu. Among the seperated strains, only four strains (Lactobacillus plantarum, Pseudomonas, Bacillus circulans and Lactobacillus coryniformis subsp. Torquens) were considered as safe candidates after determination of their haemolytic exotoxin-producing or lecithase-producing capabilities

教育部新世纪优秀人才支持计划资助项目（NECT-06-0746）