摘要
酱油生产原料易污染杂菌,霉菌感染不仅会影响正常生产的出品率,而且使产品质量下降,有的还产生霉菌毒素。为保证酿造酱油的食品安全,对酱油生产现场易染的霉菌进行分离鉴定,获得7种霉菌,均为影响酱油正常生产的杂菌,有的甚至可产毒素,给食品安全带来隐患。
The material of sauce production could easily be contaminated by bacteria. Mold infection not only influences product output, but also reduces product quality. In addition, some mold could produce mycotoxins. To improve the food safe of sauce production, the contaminated mold were isolated and identificated in sauce brewing. 7 kinds of contaminated mold were obtained. These mold could influence sauce production, and some of them even could produce mycotoxins and negatively influence the safety and security of food.
出处
《中国酿造》
CAS
北大核心
2010年第8期115-117,共3页
China Brewing
基金
陕西省科学院重点项目(2004K-11)
西安市科技局社会发展项目(YF07205)
关键词
酱油酿造
霉菌
分离鉴定
soy sauce brewing
mold
isolation
identification
