摘要
对母子酱油发酵酱醅中霉菌的菌相组成及变化进行了研究,结果表明:母子酱油发酵酱醅中米曲霉(Asp.oryzae)占优势菌群,此外还存在根霉(Rhizopus)、黑曲霉(Asp.niger)、毛霉(Mu-cor)、青霉(Penicillium)和葡萄孢霉(Botrytis);霉菌的数量随着发酵时间的增加而减少,霉菌的种类也随着时间的变化而不断变化。
Mold changes during the aging of the Mu--Zi soy sauce mash was examined. Results revealed thatAspergillus oryzae was the genus found most frequenly in the soy sauce mash. In addition, there were Rhizopus,Aspergillus niger, Penicillium and Botrytis. And the quantity of mould decreased while the aging time increased.
出处
《中国调味品》
CAS
北大核心
2005年第11期9-13,8,共6页
China Condiment
关键词
母子酱油
霉菌
发酵
Mu-Zi soy sauce
mould
ferment
