【摘要】 为了改变河南臭豆豉目前的现状,加速臭豆豉产品的工业化进程,从河南不同地区采集了5种农户自然发酵的臭豆豉样品,利用平板稀释分离实验,对自然发酵制成的臭豆豉的微生物组成进行了分析。结果表明:河南臭豆豉自然发酵的主要微生物为细菌类,经分离纯化、鉴定后,初步确定为枯草芽孢杆菌和地衣芽孢杆菌。更多还原

【Abstract】 In order to improve the present condition of stinky fermented black beans and accelerate the industrialization of stinky fermented black beans products,5 types of stinky naturally fermented black bean were collected and studied as samples.With the experiment of flat-plate attenuating separation,the compositions of naturally fermented black bean were analyzed.The results showed that the main microbes in Henan stinky naturally fermented black bean were bacteria.After a process of separation,purification and identification,those microbes were determined as Bacillus subtilis and Bacillus licheniformis.更多还原