摘要
对高盐稀态工艺与低盐固态工艺发酵生产酱油过程中不同发酵时间及不同位置的酱醅(醪)的次生菌群进行分析研究,得到两种工艺中微生物类群及数量随时间的变化规律,并初步探讨其与酱油的风味、品质之间的关系。结果表明,高盐稀态工艺的总菌数要多于低盐固态工艺,其中前者的酵母菌数量为1.76×109个/g·酱醪,占总菌数的99%,约为后者的18900倍;且前者毛油各项品质均优于后者。说明酱油的风味、品质与酱油发酵过程中菌群的数量有较大关系。
On the study of the secondary microorganism constitutes in soy sauce fermentation between high-salt-level watery state and lowsalt-level solid state technology with different time and different locations,the rule of microbe＇s composition and biomass change at each stage of two method was proved.And its effects on the flavor and quality of the soy sauce were primarily investigated.The results showed that the quantity of yeast during high-salt-level watery state fermentation is 1.76×109 per gram,99%of the total count,which is the 18 900times about the same count during low-salt-level solid state fermentation;and all the qualities of the former crude oil are better than the latter.The research proved that a biggish relativity existed between the flavor,quality and microorganism constitutes in soy sauce fermentation process.
出处
《食品与机械》
CSCD
北大核心
2010年第6期13-17,共5页
Food and Machinery
关键词
酱油
高盐稀态发酵
低盐固态发酵
次生菌群
菌相分析
soy sauce
high-salt-level watery state
low-salt-level solid state
secondary microorganism
microorganism constitutes
