摘要
以湖南浏阳一品香豆豉曲和天马山豆豉曲为对象,对曲中微生物分布进行研究。结果表明天马山和一品香豆豉曲中细菌总数、芽孢菌和霉菌分别为9．42 lg CFU/g,5．66 lg CFU/g,7．15 log CFU/g和8．93 lg CFU/g,5．65 lg CFU/g,7．11 log CFU/g,酵母和耐盐酵母较少,曲霉菌与总霉菌的比例分别为90．4%和95．1%。根据菌株在不同培养基上的茵落形态,及其菌丝形态、产孢结构和孢子形态等对曲霉进行了鉴定,结果表明主要曲霉菌为埃及曲霉、米曲霉原变种等。
Two famous dopted as materials in spontaneous-fermented commercial Douchiqu （TMS and YPX） were athis study. The mean counts for mesophilic aerobic bacteria, mesophilic aerobic bacteria spores and moulds in TMS and YPX Douchiqu were 9. 42 lg CFU/g, 5.66 lg CFU/g, 7.15 log CFU/g and 8.93 lg CFU/g, 5.65 lg CFU/g, 7.11 log CFU/g, respectively. Yeast and salt-tolerant yeast in two Douchiqu were very low in all samples. The ratio of Aspergillus sp. to total moulds in TMS and YPX Douchiqu were 90.4% and 95.1%, respectively. The main Aspergillus strains in the two Douchiqu were identified by their configuration of mycelial, hyphal and spore. The results showed that A. Egyptiacus Moub. And Moust., A. oryzae are the main Aspergillus strains.
出处
《中国调味品》
CAS
北大核心
2006年第9期15-20,共6页
China Condiment
关键词
豆豉
曲霉
鉴定
Douchi
Aspergillus
identification
