摘要
为了研究贮存时间对酿造酱油中菌落总数的影响,检测了同批酱油在不同贮存时间条件下的菌落总数变化。经试验发现,酱油中的菌落总数随着贮存时间的延长呈现降低趋势。该试验旨在为酿造调味品的质量安全性提供一些参考。
In order to study the effect of storage time on the total count of bacteria in brewed soy sauce,the total count of bacteria in soy sauce at different storage time with the same batch was detected.The total count of bacteria in the soy sauce showed a trend of decrease with the extension of storage time.The paper was aim to provide some references for the quality safety of brewed condiment.
出处
《中国酿造》
CAS
2014年第12期126-128,共3页
China Brewing
基金
山东省技术创新项目('201440506002)
关键词
酿造酱油
菌落总数
贮存时间
brewed soy sauce
total count of bacteria
storage time
