“凯里米酸汤”发酵过程中主要微生物及营养成分研究

摘要

Detailed research on colonies and number of main microorganisms,as well as the other ingredients like reducing sugars,total sugars,total acids,pH value and nitrates in the fermentation process of “Kaili Sour Rice Soup”are conducted.The results indicate the change rules of main micro-organisms and the nutrients,the main colonies are Lactobacillus,Leuconostoc,Acetobacter and yeast.Different microorganisms grow to its largest number in different time.All in all,there's a certain relationship between the flavor of “Kaili Sour Rice Soup”and the local microbial colonies.%对“凯里米酸汤”发酵过程中主要微生物菌群的种类、数量以及还原糖、总糖、总酸、pH 值及硝酸盐等理化成分进行了较详细的探讨，剖析了“凯里米酸汤”主要微生物种群的数量变化规律以及主要营养成分的迁移规律。结果表明：“凯里米酸汤”发酵中的主要菌群有乳杆菌、明串珠菌、醋酸杆菌和酵母菌等，主要微生物菌群数量达到最高点的时段是不一致的，“凯里米酸汤”的风味与该地区特有的微生物区系有一定关系。