The Microorganism Constitutes Analysis of Soy Sauce Liquor from High-Salt-Level Watery State Fermentation
- VernacularTitle:高盐稀醪酱油发酵原油中微生物区系研究
- Author:
Xiao-Bao XIE
;
You-Sheng OUYANG
;
Hai-Yan ZENG
;
Chun-Hua WANG
;
Yi-Ben CHEN
;
- Publication Type:Journal Article
- Keywords:
High-salt-level watery state fermentation,Microbial flora,Identification,Soybean sauce liquor
- From:
Microbiology
1992;0(03):-
- CountryChina
- Language:Chinese
-
Abstract:
A system analysis about the microbial flora of normal and abnormal soybean sauce liquor from the high-salt-level watery state fermentation was made and the dominant bacteria and yeasts were identified.On the other hand,a discussion of effect of temperature on microbial flora was made.The results indicated that there were no obvious differences about the count of aerobe,spore-producing bacteria,enterobacteriaceae,lactic acid bacteria and anaerobe between the normal and abnormal soybean sauce liquor and there were marked differences about the count of yeasts and salt-tolerant bacteria.The predominant yeasts in normal soybean sauce were Torulopsis and Saccharomyces,accounting for 55.9% and 35.3% of the total yeasts separately,and in abnormal soybean sauce were Pichia,candida and Saccharomyces,accounting for 62.8%,17.9% and 9.0% respectively.
