摘要
利用平板稀释分离实验,对自然制曲成熟的曲料做微生物菌相及组成进行了分析。结果表明:浏阳豆豉自然制曲成熟的曲料中主要微生物为霉菌类和细菌类,而酵母菌类和放线菌类数量不大。
The microflora and compositions of the koji produced by natural fermentation were analyzed with isolation of microbes by plate dilution. The results showed that the main microbes in the koji used in naturally fermented Liuyang brown bean were mainly molds and bacteria, and less counting of yeast and actinomyces.
出处
《中国酿造》
CAS
北大核心
2004年第12期11-12,16,共3页
China Brewing
关键词
浏阳豆豉
发酵
微生物
分离
Liuyang fermented brown bean
fermentation
microogranism
isolation
