醬賠含水量對(duì)醬油品質(zhì)的影響1-資料下載頁(yè)
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【正文】 鐘. DS56 酵母的性能及黃酒釀造中的作用[J]. 釀酒技術(shù)，2003（5）：3738.[3] 張宗舟，張揚(yáng). 醬油的固態(tài)無(wú)鹽與低鹽混合發(fā)酵工藝研究[J]. 中國(guó)釀造，2005（2）：1516.減壓處理對(duì)四川泡菜微生物菌系的影響王世寬，冉燃，侯華，潘明，涂曉慧，王葉（四川理工學(xué)院生物工程系，四川自貢643000）摘要：研究了不同真空度對(duì)四川泡菜發(fā)酵過(guò)程中微生物菌系的影響。研究表明，真空度越高越有利于對(duì)泡菜中乳酸菌的增殖，同時(shí)對(duì)泡菜中的其他雜菌具有越明顯的抑制作用。（真空度）下，107個(gè)/mL，占細(xì)菌總數(shù)的45%，104個(gè)/mL，大腸桿菌在發(fā)酵的第3d就未檢出。關(guān)鍵詞：真空度；微生物；泡菜中圖分類號(hào)： 文獻(xiàn)標(biāo)識(shí)碼：B 文章編號(hào)：0254－5071（2009）01010102Effects of depression on the microorganisms’growth in Szechwan pickleWANG Shikuan, RAN Ran, HOU Hua, PAN Ming, TU Xiaohui, WANG Ye(Department of Biotechnology Engineering, Sichuan University of Science amp。 Engineering, Zigong 643000, China)Abstract: Effects of the different vacuum degree on the microorganism’s growth in Szechwan pickle were studied. The results showed that increasingvacuum degree could stimulate the growth of lactobacillus and inhibit the growths of other infectious microbes in pickle. Under the MPa (thevacuum degree), the number of lactobacillus was 107 cfu/ml, which accounted for 45% in the total number of bacteria. The number of yeast onlywas 104cfu/ml due to its inhibition, and the E. coli could not be detected after 3 d fermentation.Key words: vacuum degree。 microorganism。 pickle收稿日期：20080905基金項(xiàng)目：四川省教育廳川菜發(fā)展研究中心科研項(xiàng)目（CC05Z05）作者簡(jiǎn)介：王世寬（1964），男，重慶人，教授，主要從事農(nóng)產(chǎn)品儲(chǔ)藏與加工方面的研究工作。經(jīng)驗(yàn)交流!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!101__7 / 7
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