| 浏阳豆豉发酵微生物的初步研究 |
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| 引用本文： | 蒋立文,夏波.浏阳豆豉发酵微生物的初步研究[J].中国酿造,2004(12):11-12,16. |
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| 作者姓名： | 蒋立文 夏波 |
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| 作者单位： | 湖南农业大学食品科技学院,湖南,长沙,410128 |
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| 摘 要： | 利用平板稀释分离实验，对自然制曲成熟的曲料做微生物菌相及组成进行了分析。结果表明：浏阳豆豉自然制曲成熟的曲料中主要微生物为霉菌类和细菌类，而酵母菌类和放线菌类数量不大。
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| 关 键 词： | 浏阳豆豉 发酵 微生物 分离 |
| 文章编号： | 0254-5071(2004)12-0011-02 |
Study on microorganism from Liuyang fermented brown bean |
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| JIANG Li-wen,XIA Bo.Study on microorganism from Liuyang fermented brown bean[J].China Brewing,2004(12):11-12,16. |
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| Authors: | JIANG Li-wen XIA Bo |
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| Abstract: | The microflora and compositions of the koji produced by natural fermentation were analyzed with isolation of microbes by plate dilution. The results showed that the main microbes in the koji used in naturally fermented Liuyang brown bean were mainly molds and bacteria, and less counting of yeast and actinomyces. |
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| Keywords: | Liuyang fermented brown bean fermentation microogranism isolation |
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