酱油在贮存过程中偶有胀袋原因的初步研究
장유재저존과정중우유창대원인적초보연구
0253-2654(2001)02-0012-04 THE PRELIMINARY RESEARCH ABOUT THE REASONS OF BUSTING BAGS OCCASIONALLY DURING SOY STORAGE
  • 万方数据
    微生物学通报 미생물학통보
    MICROBIOLOGY
    2001年 2期 12-15 ,共4页

    孙志愿%刘焕书%张晓斌

    손지원%류환서%장효빈

    乳酸菌%稀醪%生长%产酸 乳痠菌%稀醪%生長%產痠
    유산균%희료%생장%산산
    山崎酱油在贮存过程中偶有胀袋、细菌总数超标、继续酸化等问题，怀疑是乳酸菌(Lactobacillus)在酱油中继续生长引起的。试图通过本实验阐明乳酸菌在稀醪中生长和产酸的关系。
    산기장유재저존과정중우유창대、세균총수초표、계속산화등문제，부의시유산균(Lactobacillus)재장유중계속생장인기적。시도통과본실험천명유산균재희료중생장화산산적관계。
    Shan Qi soy has busting bags, bacteria sum overproof, continue acidification and other problems occasionally during the storage. It's probably caused by the Lactobacillus continue growth in the soy. We tried expounding the relationship between growth and producing acid when Lactobacillus growing in the thin fermented material.
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