| 贮存时间对酿造酱油中菌落总数的影响 |
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| 引用本文： | 黄振娥,侯婵娟. 贮存时间对酿造酱油中菌落总数的影响[J]. 中国酿造, 2014, 0(12): 126-128 |
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| 作者姓名： | 黄振娥 侯婵娟 |
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| 作者单位： | 烟台欣和味达美食品有限公司,山东烟台264006 |
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| 基金项目： | 山东省技术创新项目（＇201440506002） |
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| 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.
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| 关 键 词： | 酿造酱油 菌落总数 贮存时间 |
Effect of storage time on total count of bacteria in brewed soy sauce |
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| HUANG Zhen＇ e,HOU Chanjuan. Effect of storage time on total count of bacteria in brewed soy sauce[J]. China Brewing, 2014, 0(12): 126-128 |
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| Authors: | HUANG Zhen＇ e HOU Chanjuan |
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| Affiliation: | (Yantai Shinho Weidamei Food Co., Ltd., Yantai 264006, China) |
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| Abstract: | 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. |
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| Keywords: | brewed soy sauce total count of bacteria storage time |
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