浅述酱油产气与防范

Discussion on spoilage of soy sauce with gas production and the protective measures

酱油产气是由产气菌引起的,夏季是产气菌生长繁殖的旺盛期,酱油更容易发生产气现象。该文提出了对酱油酿造关键工序严格操作是防止杂菌污染的有效途径,并对原料选择及处理、制曲、酱醅发酵等如何防止杂菌污染作了说明。其次论述了生产环境卫生和设施卫生的重要性,以及从提高酱油基质和生产中间体检测等方面如何做好防范工作。

Gas production of soy sauce was caused by aerobic bacteria. Summer is the rush season for soy sauce spoilage since bacteria grow and reproduce well. This paper proposed that strict operation of critical procedure was one of the most efficient ways to prevent bacteria contamination. The measures taken to prevent such contamination in material choosing, handling, koji making, and paste fermentation were also explained in detail. Then the importance of the sanitation of both work shop and equipment environment, and the improvement of protective measures by improving the inspection of soy sauce substrate and intermediates were discussed.