| 调味酱中腐败微生物的分离和鉴定的初步研究 |
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| 引用本文： | 王儒,许喜林,刘永琪,杨芳芳.调味酱中腐败微生物的分离和鉴定的初步研究[J].中国酿造,2013,32(7):43. |
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| 作者姓名： | 王儒 许喜林 刘永琪 杨芳芳 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 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.
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| 关 键 词： | 调味酱 腐败微生物 分离 鉴定 |
Separation and preliminary identification of spoilage microorganisms in spread condiment |
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| Abstract: | The microorganisms leading to spread condiment spoilage were isolated and purified,and the physiological and biochemical tests of organisms were studied.The results showed that the main microorganisms of spoilage of spread condiment are Bacillus subtilis,Bacillus horto,Clostridium oroticum,Bacillus lichenifomis. |
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| Keywords: | spread condiment spoilage microorganisms separation identification |
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