高盐稀态发酵与低盐固态发酵酱油中次生菌群分析  

Comparative analysis of the secondary microorganism constitutes in soy sauce fermentation between high-salt-level watery state and low-salt-level solid state technology

作　　者：刘婷婷[1] 蒋雪薇[1] 周尚庭 赵龙[1] 刘永乐[1] 

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410004 [2]长沙加加食品集团有限公司,湖南长沙410600

出　　处：《食品与机械》2010年第6期13-17,共5页Food and Machinery

摘　　要：对高盐稀态工艺与低盐固态工艺发酵生产酱油过程中不同发酵时间及不同位置的酱醅(醪)的次生菌群进行分析研究,得到两种工艺中微生物类群及数量随时间的变化规律,并初步探讨其与酱油的风味、品质之间的关系。结果表明,高盐稀态工艺的总菌数要多于低盐固态工艺,其中前者的酵母菌数量为1.76×109个/g·酱醪,占总菌数的99%,约为后者的18900倍;且前者毛油各项品质均优于后者。说明酱油的风味、品质与酱油发酵过程中菌群的数量有较大关系。On the study of the secondary microorganism constitutes in soy sauce fermentation between high-salt-level watery state and lowsalt-level solid state technology with different time and different locations,the rule of microbe＇s composition and biomass change at each stage of two method was proved.And its effects on the flavor and quality of the soy sauce were primarily investigated.The results showed that the quantity of yeast during high-salt-level watery state fermentation is 1.76×109 per gram,99%of the total count,which is the 18 900times about the same count during low-salt-level solid state fermentation;and all the qualities of the former crude oil are better than the latter.The research proved that a biggish relativity existed between the flavor,quality and microorganism constitutes in soy sauce fermentation process.

关 键 词：酱油 高盐稀态发酵 低盐固态发酵 次生菌群 菌相分析 

分 类 号：TS264.21[轻工技术与工程—发酵工程]