酱油在贮存过程中偶有胀袋原因的初步研究

THE PRELIMINARY RESEARCH ABOUT THE REASONS OF BUSTING BAGS OCCASIONALLY DURING SOY STORAGE

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.