多菌种混合制曲过程中微生物分布的研究  

Microbial distribution during multi-strains koji-making

作　　者：纪凤娣[1] 鲁绯[1] 袁园[2] 黄持都[1] 高国胜 

机构地区：[1]北京市食品酿造研究所,北京100050 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]北京金狮龙门酿造厂,北京101407

出　　处：《中国酿造》2010年第4期29-33,共5页China Brewing

基　　金：国家"十一五"科技支撑计划(2009BADB9B00);北京市优秀人才资助课题(PYZZ091021001930)

摘　　要：制曲是酱油酿造的关键环节,直接影响酱油最终产品的质量和原料利用率。实验对总好氧菌(TMAB)、总芽孢菌(Bacterialendospores)、乳酸菌(LAB)、肠道菌群(Enterobactericeae)及真菌(Fungi)在多菌种原池浇淋工艺制曲过程中的分布状态进行了研究。结果表明,制曲前15h,主要是好氧性细菌、乳酸菌、肠道菌及酵母菌迅速繁殖,制曲15h时基本达到最大值,其中TMAB及LAB数量均>109cfu/g,乳酸菌是优势菌,并造成曲料pH值下降。米曲霉在制曲15h后迅速繁殖,21h后对细菌及酵母菌表现出抑制效果。Koji-making was the key step during the soy sauce making, and it will affect the quality of final products and utilization of raw materials. The quantitative distribution of microflora during the koji-making was studied. Total counts of mesophilic aerobic bacteria （TMAB）, bacterial endospores, lactic acid bacteria （LAB）, Enterobacteriaceae and Fungi were selected as index. It was showed that the TMAB, LAB, Enterobacteriaceae and Yeast increased significantly in the first 15 h of koji-making and reached the maximum at 15 h, and the number of the TMAB, LAB reached more than 10^9 cfu/g, respectively. LAB was the dominant bacteria, and the pH value decreased because of increasing of LAB. Mould increased rapidly after 15 h, and growth of yeast was inhibited by grown of bacteria after 21 h.

关 键 词：酱油 制曲 多菌种 微生物 分布 

分 类 号：TS201.3[轻工技术与工程—食品科学]