不同菌种对豆酱品质的影响  

The different germ grows to the influence of the soybean paste quality

作　　者：张彦茹[1] 肖霄[2] 吴瑞华[1] 沙惠琴[1] 

机构地区：[1]石家庄珍极酿造集团公司,石家庄051530 [2]石家庄学院化工学院,石家庄050035

出　　处：《中国调味品》2008年第2期81-83,共3页China Condiment

摘　　要：豆酱是我国传统的调味品,为了生产风味更好的豆酱,通过对四种菌种进行对比试验,确定了一种使成品风味较好的菌种应用于生产。The soybean paste is a traditional condiment in our country, for producing the better soybean paste in taste sauce, this text passes to grow to four kinds of germ the proceeding contrast experiments, making sure a kind of making good germ in taste in finished product grown is applied in production.

关 键 词：豆酱 菌种 对比 

分 类 号：TS264.2[轻工技术与工程—发酵工程]