耐盐乳酸菌在高盐稀态酱油中的应用  

Application of salt-tolerant lactic acid bacteria in the high-salt liquid fermentation of soy sauce

作　　者：王洪升[1] 王素珍[1] 马净丽 

机构地区：[1]石家庄珍极酿造集团有限责任公司,河北石家庄050051

出　　处：《中国酿造》2004年第10期28-28,35,共2页China Brewing

摘　　要：该文研究了耐盐乳酸菌的分离、培养、保藏及其在高盐稀态酱油中与酵母菌的协同发酵作用,确定了可应用于高盐稀态酱油中的乳酸菌种类及添加时间和添加量。通过乳酸菌的作用使酱油颜色更加鲜亮、有光泽,并增加了酱油的香气。The isolation, incubation, preservation of lactic acid bacteria and their synergic fermentation with yeast in high-salt liquid fermentation of soy sauce were studied. Besides, the lactic acid bacteria suitable for high-salt liquid fermentation were identified and the adding time and quantity were evaluated. The test demonstrated that adding suitable lactic acid bacteria into sauce mash could make soy sauce brighter and more fragrant.

关 键 词：乳酸菌 酵母菌 高盐稀态 酱油 酱醪 

分 类 号：TS264.2[轻工技术与工程—发酵工程]