| 酱油在贮存过程中偶有用胀袋原因的初步研究 |
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| 引用本文： | 孙志愿,刘焕书,等.酱油在贮存过程中偶有用胀袋原因的初步研究[J].微生物学通报,2001,28(2):12-15. |
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| 作者姓名： | 孙志愿 刘焕书 |
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| 作者单位： | [1]安徽省科苑应用技术开发（集团）股份有限公司，宿州23 [2]安徽省科苑应用技术开发（集团 |
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| 摘 要： | 山崎酱油在贮存过程中偶有胀袋，细菌总数超标，继续酸化等问题，怀疑是乳酸菌（Lactobacillus) 在酱油中继续生长引起的。试图通过本实验阐明乳酸菌在醪中生长和产酸的关系。
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| 关 键 词： | 乳酸菌 稀醪 生长 产酸 酱油 贮存 胀袋 |
| 文章编号： | 0253-2654(2001)02-0012-04 |
| 修稿时间： | 2000年2月24日 |
0253-2654(2001)02-0012-04
THE PRELIMINARY RESEARCH ABOUT THE REASONS OF BUSTING BAGS OCCASIONALLY DURING SOY STORAGE |
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| SUN Zhi-Yuan LIU Huan-Shu ZHANG Xiao-Bin.0253-2654(2001)02-0012-04
THE PRELIMINARY RESEARCH ABOUT THE REASONS OF BUSTING BAGS OCCASIONALLY DURING SOY STORAGE[J].Microbiology,2001,28(2):12-15. |
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| Authors: | SUN Zhi-Yuan LIU Huan-Shu ZHANG Xiao-Bin |
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| Abstract: | Shan Qi soy has busting bags, bacteria sum overproof, continue acidification and other problems occasionally during the storage. It's probably caused by the Lactobacillus continue growth in the soy. We tried expounding the relationship between growth and producing acid when Lactobacillus growing in the thin fermented material. |
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| Keywords: | Lactobacillus Thin fermented material Grow Produce acid |
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