| 传统酱类自然发酵的微生物学分析 |
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| 引用本文： | 贡汉坤,姚清海. 传统酱类自然发酵的微生物学分析[J]. 中国调味品, 2003, 0(10): 9-12 |
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| 作者姓名： | 贡汉坤 姚清海 |
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| 作者单位： | 1. 江苏食品职业技术学院,江苏,淮安,223001
2. 淮阴工学院,江苏,淮安,223001 |
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| 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。
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| 关 键 词： | 酱 自然发酵 菌相 微生物学分析 |
| 文章编号： | 1000-9973(2003)10-0009-04 |
The microbiology analysis of spontaneously fermentation for traditional salted and fermented soybean paste |
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| Abstract: | Based on the investigation of the fermentation process of traditional salted and fermented soybean paste,this research was 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. |
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| Keywords: | soybean paste spontaneously fermentation bacterial phase microbiology analysis |
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