广东酱油成曲中细菌的分离、纯化和鉴定

Isolation, purification and identification of the bacteria in the soy sauce koji of Guangdong

成曲是影响酱油质量的关键因素,成曲中细菌的种类和数量直接影响成曲的质量。从成曲样品中分离出20株细菌,并鉴定了其中的9株细菌,分别为乳杆菌属1株,微球菌属2株,假单胞菌属1株,芽孢杆菌属1株,葡萄球菌属2株,埃希氏菌属1株,乳球菌属1株,此结果为研究酱油的防腐保鲜技术提供了理论基础。

The quality of the mature koji is the key factor affects the quality of soy sauce, which is mainly affected by types and quantity of bacteria.20 strains of bacteria were isolated from mature koji and 9 of them were identified, which were 1 strain ofLactobacillus sp., 2 strains ofMicrococcus sp., 1 strain of Pseudomonas sp., 1 strain of Bacillus sp., 2 strains of Staphylococcus sp., 1 strain of Escherichia genus, and 1 strain of Lactococcus. The results provided theoretical foundation for study on technology of preservation of soy sauce.