春、夏两季是酱油胀袋的高发时期,导致酱油胀袋的原因大多数是由微生物引起的。文中利用高糖培养基、营养琼脂培养、MRS培养基、马铃薯蔗糖培养基来分离产自浙江绍兴地区的已胀袋酱油中的微生物。结果仅用营养琼脂培养基从样品中分离、纯化出了7株细菌,编号:k1、k2、k3、k4、k5、k6、k7;没有在胀袋酱油中分离到酵母菌和霉菌。经产气实验证实只有k2菌株能在酱油中产气,根据《伯杰氏细菌鉴定手册》对k2菌株的菌体和菌落形态特征、生理生化特征等进行系统分析,初步鉴定k2菌株为巨大芽孢杆菌。

The bulging of soy sauce bags always happened in spring and summer,which is mostly caused by microorganisms. In this paper,high glucose medium,nutrient agar,MRS medium,and potato sucrose medium were used to isolate microorganisms from the explosion soy sauce samples produced from Shaoxing. Only 7 kinds of bacterial strains named as k1,k2,k3,k4,k5,k6,k7were purified from nutrient agar. The results form gas production experiments confirmed that only k2strain can produce gas in soy sauce. Based on the systematic analysis of its colony morphology and characteristics,physiological and biochemical characteristics according to Bergey's Manual of Determinate Bactertology,strains k2was identified as Bacillus megaterium.