摘要
山崎酱油在贮存过程中偶有胀袋、细菌总数超标、继续酸化等问题 ,怀疑是乳酸菌 (Lacto bacillus)在酱油中继续生长引起的。我们试图通过本实验阐明乳酸菌在稀醪中生长和产酸的关系。
Shan Qi soy has busting bags 、bacteria sum overproof、continue acidification and other problems.Occasionally during the storage.Its probably caused by the Lactobacillus continue growth in the soy .We tried expounding the relationship between growth and producing acid when Lactobacillus growing inthe thin fermented material.
出处
《中国调味品》
CAS
北大核心
2000年第6期16-19,共4页
China Condiment
关键词
乳酸菌
稀醪
生长
产酸
酱油
胀袋
贮存
Lactobacillus
thin fermented material
grow
produce acid
