传统豆酱发酵过程中霉菌的形态学分析

本试验是以传统微生物学方法对自然发酵豆酱中的霉菌进行形态学分析，初步探究豆酱发酵过程中霉菌菌群的变化规律，探索在传统豆酱发酵过程中霉菌的组成及优势菌株，这对于豆酱发酵起到关键作用。对不同发酵时间的豆酱样品中的霉菌进行计数、分离，并通过载片培养法对其进行鉴定。利用传统分离培养的方法从传统发酵豆酱中分离得到6株具有代表性的霉菌，对每类中具有代表性的菌株进行进一步的真菌湿室培养法鉴定后，确定了其种属地位，分别为：米曲霉、大毛霉组、犁头霉属、总状枝毛霉组、雅致放射毛霉组和曲霉属，其中米曲霉是优势菌。本研究揭示了豆酱发酵过程中霉菌的菌相组成，这为将豆酱生产由传统制备转向工厂化生产提供了菌株基础。

Morphological Analysis of Fungus from the Traditional Fermented Soybean Paste

In koji and liquid fermentation process of the soybean paste produced by the traditional method, involving a variety of micro-organisms and the occurrence of a series of complex biochemical reactions, which has a unique flavor and nutritional. In particular, the type and quantity of mildew play a key role for the fermentation of soybean paste fermentation. In this study, identify the mold of the different samples during the soybean paste fermentation by counting, isolating and slide culture method. It shows that the molds detected in the soybean paste samples are Aspergillus oryzae, Mucedo, Absidia, Mucor racemosus, Actinomucorelegans, Aspergillus oryzae , and Aspergillus is dominant bacteria. Determine its species status by Fungal wet training each type of representative strains. This study reveals the fungal microflora in fermentation process, which is prepared to transform the traditional preparation into factory production.