上官宗渺

（贵阳味莼园食品股份有限公司，贵州贵阳 550018）

摘要：酱油货架期内出现胀壶情况时有发生，尤其进入春夏季随着气温的升高，更容易发生产气现象。通过传统常规微生物培养方式无法分离出产气微生物，虽然通过PCR-DGGE技术检测和鉴定了胀壶样品中的微生物种类，但也仅是事后分析而已。对于生产企业而言，关键还是利用科研手段确定原因后制定相关预防措施，避免类似情况的再次发生。

关键词：胀壶酱油；细菌分离；PCR-DGGE鉴定；预防

中图分类号：TS264.21   文献标识码：A   文章编号：1674-506X（2020）06-0083-0005

Isolation of Microorganism of Pot-bulged Soy Sauce and the Preventive Measures

SHANGGUAN Zong-miao

（Guiyang Weichunyuan Food Co., Ltd., Guiyang Guizhou 550018, China）

Abstract：During the shelf life of soy sauce, the expansion of pot often occurs, especially in spring and summer, with the increase of temperature, the phenomenon of gas production is more likely to occur. It is impossible to separate gas producing microorganisms by the traditional way of of microbial culture. Although the microbial species in the expanded pot samples were detected and identified by PCR-DGGE technology, it is only a post analysis. For production enterprises, the key is to use scientific research means to determine the causes and formulate relevant preventive measures to avoid the recurrence of similar situations.

Keywords：pot-bulged soy sauce; bacterial isolation; PCR-DGGE appraisal; prevention

doi：10.3969/j.issn.1674-506X.2020.06-013

收稿日期：2020-04-24

作者简介：上官宗渺（1984-），男，本科，工程师。研究方向：食品发酵。

引文格式：上官宗渺.酱油胀壶微生物的分离鉴定和预防措施[J].食品与发酵科技,2020,56(6):83-86,107.