调味酱中腐败微生物的分离和鉴定的初步研究  

Separation and preliminary identification of spoilage microorganisms in spread condiment

作　　者：王儒[1] 许喜林[1] 刘永琪[1] 杨芳芳[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《中国酿造》2013年第7期43-45,共3页China Brewing

摘　　要：针对瓶装豆酱调味酱中的微生物进行分离纯化和生理生化鉴定,初步证明引起调味酱液化的腐败微生物为枯草芽孢杆菌、花园芽孢杆菌、乳清酸梭菌、地衣芽孢杆菌。The microorganisms leading to spread condiment spoilage were isolated and purified, and the physiological and biochemical tests of organ- isms were studied. The results showed that the main microorganisms of spoilage of spread condiment are Bacillus subtilis, Bacillus horto, Clostridium oroticum, Bacillus lichenifornis.

关 键 词：调味酱 腐败微生物 分离 鉴定 

分 类 号：TS207.4[轻工技术与工程—食品科学]