调味酱中腐败微生物的分离和鉴定的初步研究
China Brewing(2013)
Abstract
针对瓶装豆酱调味酱中的微生物进行分离纯化和生理生化鉴定,初步证明引起调味酱液化的腐败微生物为枯草芽孢杆菌、花园芽孢杆菌、乳清酸梭菌、地衣芽孢杆菌。
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Key words
spread condiment,identification,spoilage microorganisms,separation
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