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.
出处
《中国酿造》
CAS
2013年第7期43-45,共3页
China Brewing
关键词
调味酱
腐败微生物
分离
鉴定
spread condiment
spoilage microorganisms
separation
identification
