酿造酱油的微生物状况分析

Analysis of Microbial Status of Brewing Soy Sauce

对市售的全国部分省市所产20份酱油样品进行微生物学状况分析,有一些产品的蜡样芽孢杆菌较高,而个别产品的霉菌数或酵母数也较高。结果提示,在制定新的酱油卫生标准中,有必要增加蜡样芽孢杆菌、霉菌及酵母的检测项目。

On the commercially available of some provinces and cities nationwide and 20 copies of soy sauce samples for microbiological status of analysis,some products of Bacillus cereus are higher,and number of individual products of the number of mold or yeast is higher. Results suggest that in the formulation of the hygienic standard for soy sauce,it is necessary to increase the Bacillus cereus,yeast and molds detection project.