酱油酿造中由污染的芽孢杆菌产生的抗酵母生长物质

Antibiotic Substance to Yeast Growth Produced by Contaminated B.subtilis in Soy Sauce Brewing

实验证明 ,从酱油酿造的酱醪中分离的产芽孢杆菌 (以B .subtilis为主 )所产生的代谢物对酵母的生长有明显的抑制作用。由于大量的污染 ,直接影响了酱油的质量 ,应控制芽孢杆菌的污染。

Experiments proved that the metabolic substance produced by B.subtilis isolated from the mash in soy sauce brewing inhibited to the growth of yeast. It directly influenced the quality of soy sauce due to plenty of contamination. It is necessary to control the contamination of B.subtilus.