摘要
酵母菌是发酵工业中经常使用的一株菌种,但在酱油生产中,有些酵母菌却能使酱油产生不愉快的臭气或形成白膜,检测成品酱油中的酵母菌就显得尤为重要。用马铃薯-葡萄糖琼脂培养基、孟加拉红培养基、高盐察氏琼脂培养基和酱油原汁培养基,分别对长白酱油、涨瓶酱油和正常酱油进行平板稀释培养,结果长白酱油可能污染了不同的产膜酵母,酱油原汁培养基的检出率最高。运用加热灭菌、清洁和正确按量使用防腐剂是防止酱油长白的有效方法。
Saccharomycete is one of the most frequently used strains in the fermentation industry. However, in the soy sauce production, some saccharmycete can produce a bad smell or mould in the soy sauce. Therefore, it is very important to test the saccharomycete in the soy sauce. By using potato-glucose agar culture medium, Bengal Red culture medium, Czaper's agar culture medium and soy sauce culture medium,agar diffusion test is carried out respectively on tunica-conjunctiva soy sauce, swelling soy sauce and common soy sauce. The result shows that the tunica-conjunctiva soy sauce may dirty those other conjunctiva and that the soy sauce culture medium has the highest testing rate. Heating sterilization, cleaning and the right usage of antiseptic are the useful methods to prevent soy sauce from forming mould.
出处
《江苏调味副食品》
2005年第1期22-23,30,共3页
Jiangsu Condiment and Subsidiary Food
