高盐稀醪酱油发酵原油中微生物区系研究  

The Microorganism Constitutes Analysis of Soy Sauce Liquor from High-Salt-Level Watery State Fermentation

作　　者：谢小保[1] 欧阳友生[1] 曾海燕[1] 王春华[1] 陈仪本[1] 

机构地区：[1]广东省微生物研究所广东省菌种保藏与应用重点实验室,广州510070

出　　处：《微生物学通报》2007年第3期504-507,共4页Microbiology China

基　　金：广东省科技攻关项目(No.2003C32109);(No.2005B20401019)

摘　　要：对传统的高盐稀醪酱油发酵过程中的正常原油和异常原油中的微生物区系进行了分析,并对主要的细菌和酵母菌进行了菌种鉴定。同时,初步探讨了温度对原油中微生物区系的影响。实验结果表明,正常原油和异常原油中细菌总数、芽孢菌数、肠道杆菌、乳酸菌数和厌氧菌数没有明显差异,而酵母菌数和耐盐菌数有明显的差异。正常原油中优势酵母为球拟酵母属(Torulopsis)和酵母属(Saccharomyces),分别占酵母总数的55.9%和35.3%。异常原油中优势酵母为毕赤酵母属(Pichia)、假丝酵母属(candida)和酵母属(Saccharomyces),分别占酵母总数的62.8%、17.9%和9.0%。A system analysis about the microbial flora of normal and abnormal soybean sauce liquor from the high-salt-level watery state fermentation was made and the dominant bacteria and yeasts were identified. On the other hand, a discussion of effect of temperature on microbial flora was made. The results indicated that there were no obvious differences about the count of aerobe, spere-producing bacteria, enterobacteriaceae, lactic acid bacteria and anaerobe between the normal and abnormal soybean sauce liquor and there were marked differences about the count of yeasts and salt-tolerant bacteria. The predominant yeasts in normal soybean sauce were Torulopsis and Saccharomyces, accounting for 55.9 % and 35.3 % of the total yeasts separately, and in abnormal soybean sauce were Pichia, candida and Saccharomyces ,accounting for 62.8%, 17.9% and 9.0% respectively.

关 键 词：高盐稀醪发酵 微生物区系 鉴定 酱油原油 

分 类 号：TS264.21[轻工技术与工程—发酵工程]