摘要
山崎酱油在贮存过程中偶有胀袋、细菌总数超标、继续酸化等问题,怀疑是乳酸菌(Lactobacillus)在酱油中继续生长引起的。试图通过本实验阐明乳酸菌在稀醪中生长和产酸的关系。
Shan Qi soy has busting bags, bacteria sum overproof, continue acidification and other problems occasionally during the storage. It's probably caused by the Lactobacillus continue growth in the soy. We tried expounding the relationship between growth and producing acid when Lactobacillus growing in the thin fermented material.
出处
《微生物学通报》
CAS
CSCD
北大核心
2001年第2期12-15,共4页
Microbiology China
关键词
乳酸菌
稀醪
生长
产酸
酱油
贮存
胀袋
Lactobacillus,Thin fermented material, Grow, Produce acid