CAJ | 학술논문

对“凯里米酸汤”发酵过程中主要微生物菌群的种类、数量以及还原糖、总糖、总酸、pH 值及硝酸盐等理化成分进行了较详细的探讨，剖析了“凯里米酸汤”主要微生物种群的数量变化规律以及主要营养成分的迁移规律。结果表明：“凯里米酸汤”发酵中的主要菌群有乳杆菌、明串珠菌、醋酸杆菌和酵母菌等，主要微生物菌群数量达到最高点的时段是不一致的，“凯里米酸汤”的风味与该地区特有的微生物区系有一定关系。
대“개리미산탕”발효과정중주요미생물균군적충류、수량이급환원당、총당、총산、pH 치급초산염등이화성분진행료교상세적탐토，부석료“개리미산탕”주요미생물충군적수량변화규률이급주요영양성분적천이규률。결과표명：“개리미산탕”발효중적주요균군유유간균、명천주균、작산간균화효모균등，주요미생물균군수량체도최고점적시단시불일치적，“개리미산탕”적풍미여해지구특유적미생물구계유일정관계。
Detailed research on colonies and number of main microorganisms,as well as the other ingredients like reducing sugars,total sugars,total acids,pH value and nitrates in the fermentation process of “Kaili Sour Rice Soup”are conducted.The results indicate the change rules of main micro-organisms and the nutrients,the main colonies are Lactobacillus,Leuconostoc,Acetobacter and yeast.Different microorganisms grow to its largest number in different time.All in all,there's a certain relationship between the flavor of “Kaili Sour Rice Soup”and the local microbial colonies.