摘要
对总好氧菌、总芽孢菌、乳酸菌、肠道菌群及霉菌在商用酱油曲精及种曲中的分布状态进行了研究。结果表明,不同品牌的曲精中微生物分布状态差异显著,其中霉菌的菌落总数均大于109cfu/g,种曲中霉菌的数量只有107cfu/g。而总好氧菌、肠道菌群、乳酸菌及总芽孢菌菌落数均差异显著,分别为102cfu/g^109cfu/g、103cfu/g^109cfu/g、103cfu/g^108cfu/g、104cfu/g^108cfu/g。曲精及种曲中水分及蛋白酶活也存在显著差异。
The quantitative distribution of microflora in commercial spores of koji and koji of soy sauce was studied in this paper. Total counts of mesophilic aerobic bacteria （TMAB）, bacterial endospores （B.endospores）, lactic acid bacteria （LAB）, Enterobacteriaceae and mold were taken as the index. It was showed that there were significant differences in quantitative distribution of microflora in different brand samples. The total number of mold colonies were more than 10^9 cfu/g in all samples except for the sample of koji of soy sauce. There were obvious differences in the colonies number ofTMAB （10^2cfu/g-10^9 cfu/g）, B.endospores （10^3cfu/g-10^9 cfu/g）, LAB （10^3cfu/g-10^8 cfu/g） and Enterobacteriaceae （10^4cfu/g-10^8cfu/g）. In addition, the significant difference in water content and proteinase activity were also observed in all samples.
出处
《中国酿造》
CAS
北大核心
2010年第6期80-82,共3页
China Brewing
关键词
酱油曲精
微生物
分布
koji spores of soy sauce
microorganism
distribution
