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大酱发酵需经过几个阶段,在此期间,会产生霉菌、酵母菌、乳酸菌等不同种类的微生物。同时酱类食品中也可能会有芽孢菌的存在。采购6种市场中出售的大酱作为样品,进行微生物学状况分析。主要通过平板菌落计数法对大酱样品中的霉菌、酵母菌、乳酸菌及芽孢进行了菌落计数,观察菌落形态,并分析菌相构成。同时对大酱样品中总黄酮的含量进行了测定。试验结果显示市售大酱样品中乳酸菌菌落数的数量级平均达到105 cfu/g~107cfu/g;霉菌及酵母菌数量较少,霉菌菌落的数量级普遍为103 cfu/g,酵母菌菌落的数量级最高达到103 cfu/g;而芽孢数量较多,其菌落数的数量级最高达到了105 cfu/g。将霉菌及酵母菌的数量同自然发酵的农家大酱相比,可以看出市售大酱中霉菌和酵母菌的含量有所下降。因此推测菌相构成可能有所变化。通过分光光度法测定总黄酮含量,结果表明大酱中总黄酮含量较少,6种样品中总黄酮含量最高仅达到1.26 mg/g。
Miso fermentation takes several stages, during which time there will be mold, yeast, lactic acid bacteria and other different types of microorganisms. At the same time there may be spores in the presence of spores. The miso which was sold in six kinds of markets was purchased as a sample, and the microbiological status analysis was performed. The colony counts of molds, yeasts, lactic acid bacteria and spores in the miso samples were mainly counted by the plate colony counting method. The colony morphology was observed and the composition of the bacterial phase was analyzed. At the same time, the content of total flavonoids in the miso samples was determined. The test results showed that the average number of lactic acid bacteria colonies in the commercially available miso samples reached 105 cfu / g ~ 107 cfu / g; the number of molds and yeasts was small, the number of mold colonies was 103 cfu / g and the number of yeast colonies was the highest Reached 103 cfu / g; while the number of spores was higher, the number of colonies reached the highest level of 105 cfu / g. The number of molds and yeasts compared with naturally fermented farm miso, we can see that the content of commercially available miso and mold yeasts decreased. Therefore speculated that the composition of bacteria may change. The content of total flavonoids was determined by spectrophotometry. The results showed that the content of total flavonoids in the miso was less, and the highest content of total flavonoids in the six samples was only 1.26 mg / g.