酱油中产气代表性微生物的筛选和检测方法的建立

Screening and Detection of Representative Microorganisms Producing Gas in Soy Sauce

本文分析酱油产气的诱发原因,筛选出酱油样本中的产气微生物,通过模拟胀袋环境,找出可疑菌株并进行产气验证。采用RCM进行目标菌培养,在pH=7.5、37℃厌氧条件下培养18 h,最终检出引发酱油产气的代表性微生物丁酸梭菌,且该检测方法灵敏度较高、准确性强。

This paper analyzes the causes of soy sauce gas production,comprehensively screens microorganisms in soy sauce samples,and finds out suspicious strains and conducts gas production verification by simulating the swelling environment.The target bacteria were cultured by RCM,and cultured under anaerobic conditions at pH=7.5 and 37℃for 18 h.Finally,the representative microorganism Clostridium butyricum which caused soy sauce gas production was determined,and the detection method was proved to be highly sensitive and accurate.