冬尖发酵的微生物学研究

对冬尖发酵传统工艺过程的微生物学问题进行了研究。结果表明：冬尖发酵的盐浓度为１６．１％，说明参与发酵的微生物均属嗜盐微生物；第１年发酵中的优势菌群为兼性菌群，这类菌起着由好氧发酵向厌氧发酵的转变作用；第２年即冬尖发酵在关键期中的优势菌群以酵母菌群为主，嗜盐菌群为辅，说明酵母是发酵关键阶段主导微生物；第３－４年即产香并形成风味期中，嗜盐菌群占据显著地位，说明嗜盐菌在这一阶段起着重要作用。对从冬尖制品

STUDY ON MICROORGANISMS IN DONGJIAN FERMENTATION

The microbiological study on the traditional technology of Dongjian fermentation indicated that the salt concentration was 16.1% for the fermentation and all the microorganisms taking place in the fermentation were halophilic.Facultative bacteria were the major sroup in the 1st year fermentation and turned the fermentation from aerobic to anaerobic. Yeast and halobacteria were the major groulis in the 2nd year fermentation. Halobacteria were the major sroup in the 3rd-4th year fermentation and related to the formation of fragrance and flavour of Dongjian.A strain ,SEM was isolated from Dongjian fermentation and its biological characteristics were studied. The systematic position of SEM was discussed in this paper.