| 传统酱类自然发酵的发酵动态分析 |
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| 引用本文： | 贡汉坤,王海鸥.传统酱类自然发酵的发酵动态分析[J].食品科技,2003(9):54-56. |
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| 作者姓名： | 贡汉坤 王海鸥 |
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| 作者单位： | 1. 江苏食品职业技术学院,淮安,223001
2. 江南大学,无锡,214036 |
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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 动态分析 发酵 |
| 文章编号： | 1005-9989(2003)09-0054-03 |
| 修稿时间： | 2003年4月22日 |
The fermented tendency of spontaneously fermentation analysis for traditional soybean paste |
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| Gong Han-kun,Wang Hai-ou.The fermented tendency of spontaneously fermentation analysis for traditional soybean paste[J].Food Science and Technology,2003(9):54-56. |
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| Authors: | Gong Han-kun Wang Hai-ou |
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| Affiliation: | Gong Han-kun1 Wang Hai-ou2 |
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| Abstract: | Based on the investigation of the fermentation process of traditional salted and fermented soybean paste, this research 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 spontaneous fermentation bacterial phase tendency analysis fermentation |
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