| 对酱油中产膜性酵母菌检验的探讨 |
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| 引用本文： | 吴津颖. 对酱油中产膜性酵母菌检验的探讨[J]. 中国酿造, 2005, 0(5): 40-41 |
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| 作者姓名： | 吴津颖 |
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| 作者单位： | 石家庄珍极酿造集团有限责任公司,河北,石家庄,050051 |
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| 摘 要： | 酵母菌在发酵工业有重要作用，但是有些酵母却是酿造工业中的杂菌，使成品酱油产生不愉快的臭气或形成白膜。该文论述了酱油中酵母菌的检验与防治，有效地防止酱油长白、涨瓶现象的发生。
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| 关 键 词： | 酵母菌 生霉（长白） 酱油 |
| 文章编号： | 0254-5071(2005)05-0040-02 |
| 修稿时间： | 2004-09-09 |
Study on the inspection of white-pellicle-formingyeast in soy sauce |
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| WU Jing-ying. Study on the inspection of white-pellicle-formingyeast in soy sauce[J]. China Brewing, 2005, 0(5): 40-41 |
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| Authors: | WU Jing-ying |
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| Abstract: | Yeast play an important role in fermentation industry,but some could cause unpleasantodour or form white pellicle in Soy sauce. This article discussed the cause of mildew,the inspection and prevention of undesired yeast,prevention of forming white pellicle and bottle expanding, and improvement of soy sauce quality. |
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| Keywords: | yeast mildew soy sauce |
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