摘要
以传统酱类的发酵过程为考察对象,研究传统酱类自然发酵过程中的菌相变化规律,测定不同发酵阶段的菌相种类及比例,为研制合适的酱类人工接种发酵剂打基础。
Based on the investigation of the fermentation process of traditional salted and fermented soybean paste, this research focused on the microbiology change of the bacterial phase during fermentation process, the types and their ratio of the bacterial phases at different fermentation stage, the basis to develop a technology of artificial inoculation starter.
出处
《食品科技》
CAS
北大核心
2003年第9期54-56,59,共4页
Food Science and Technology
关键词
酱
自然发酵
菌相
动态分析
发酵
soybean paste
spontaneous fermentation
bacterial phase
tendency analysis
fermentation
