现代食品科技2011，Vol.27Issue(11)：1340-1343,4.
耐盐乳酸菌在酱油发酵中的应用
Application of Lactic Acid Bacteria with High Salt Tolerance in the Soy Sauce Fermentation
摘要
Abstract
Salt-tolerant lactic acid bacteria was applied to soy sauce fermentation as the main microorganisms, which had a great influence on the taste and flavor of soy sauce. It was confirmed that lactic acid bacteria should be added in the first 6 days, with its addition amount of 0.25% and fermentation temperature of 33 'C, under which the soy sauce produced by this way had good color, taste and aroma. And the contents of amino nitrogen and lactic acid were 1.15×10-2g/mLand 1.85×10-2g/mL, respectively.关键词
耐盐乳酸菌/酱油/发酵Key words
salt-tolerant lactic acid bacteria/ soy sauce/ fermentation引用本文复制引用
陈伯林..耐盐乳酸菌在酱油发酵中的应用[J].现代食品科技,2011,27(11):1340-1343,4.基金项目
粤港关键领域重点突破招标项目(佛山专项)(2009Z52):广东省技术创新项目(200902717,20101022213) （佛山专项）
广东省中国科学院全面战略合作项目(2009B091300026) （2009B091300026）
