固态无盐和低盐混合发酵工艺的微生物区系分析

Microflora analysis in soy sauce production with non-salt and low-salt mixed fermentation technology

研究了酱油固态无盐与低盐混合发酵工艺的各阶段微生物区系的变化规律。半敞开无盐发酵初期微生物数量适中;无盐发酵1d后微生物数量大增,以后趋于稳定。整个发酵过程中,酵母菌和细菌数量比较恒定,是形成酱油香气和丰厚感的物质基础。

The principle of microflora change at each stage of non-salt and low-salt mixed soy sauce fermentation technology was proved in this paper. The amount of microorganism during the early stage of half-opened non-solt fermentation was moderate; it increased greatly at the first day and then tended to be stable. Yeast and bacteria maintained stable population during fermentation process, which established the material foundation for the formation of rich aroma and flavor.