酿造酱油微生物标准的分析研究  

National microbiological criteria of brewing soy sauce

作　　者：史丽洁[1] 曲玲童[1] 沈雪[1] 白凤翎[1] 

机构地区：[1]渤海大学化学化工与食品安全学院辽宁省食品质量安全与功能性食品重点实验室,辽宁锦州121000

出　　处：《中国酿造》2011年第6期58-61,共4页China Brewing

基　　金：辽宁省教育厅资助重点实验室项目(2008S005)

摘　　要：对酿造酱油中特征微生物进行分离鉴定,并对贮藏和酿造过程中各项微生物卫生指标进行动态分析,结果表明,酱油中细菌主要由耐热的芽孢杆菌和耐盐菌构成。在贮藏过程中,酱油的细菌菌落总数总体呈下降趋势,霉菌和酵母菌落数呈现一个缓慢的上升过程。在酱油酿造过程中,细菌和酵母菌落数随着发酵进程而逐渐降低,霉菌为先扬后抑的变化过程。整个发酵过程不适合大肠菌群生长。The typical microorganisms were isolated and identified in brewing soy sauce and the microbiological indicators of soy sauce in the process of brewing and storage were examined. The results showed that the bacteria in soy sauce mainly consisted of heat-resistant spore Bacillus and salt-tolerant bacteria, and the total bacterial colonies in soy sauce were declined. However, the number of molds and yeasts showed a slow increase in the process of storage. In the brewing process, the colony number of bacteria and yeasts decreased with fermentation process, and the number of mold increased at first and then decreased. The fermentation environment was not suitable for the growth of coliform.

关 键 词：酱油 微生物 卫生标准 分析 

分 类 号：TS264.2[轻工技术与工程—发酵工程]