Dynamic Analysis of Physiochemical and Microbiology Indexs in the Process of Producing Natural Fermented Yellow Bean Sauce

doi:10.3969/j.issn.1673-1689.2012.03.008

Home > Archive>Volume 31, Issue 3, 2012 >271-275. DOI:10.3969/j.issn.1673-1689.2012.03.008

Dynamic Analysis of Physiochemical and Microbiology Indexs in the Process of Producing Natural Fermented Yellow Bean Sauce
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                        10.3969/j.issn.1673-1689.2012.03.008
                    
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Abstract:

Using the sauce products of maanshan Huangchi food Co.LTD as research model,based on the production process of natural fermented yellow bean sauce and HACCP critical points,the moisture content,water activity,total acid content,amino acids nitrogen content,AFB1 content,bacteria count,mould count,pathogenic bacteria in production cycle of March-September,2010 were detected.A serial of result were acquired:(1) The time-course of AFB1 content was determined,furthermore,therelationship of AFB1 content and water activity,moisture content was established.Based on the relationship,the pollution source of natural fermented yellow bean sauce was identified.(2) the relationship of nitrogen amino acid content and acidity was established;(3) The relationship of the dynamics of microbes and pathogenic bacteria pollution condition was developed.

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YAN Li, ZHANG Yin-zhi, WANG Miao, ZHAO Jian-xin, SUN Xiu-lan. Dynamic Analysis of Physiochemical and Microbiology Indexs in the Process of Producing Natural Fermented Yellow Bean Sauce[J]. Journal of Food Science and Biotechnology,2012,31(3):271-275.

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Online: June 17,2014
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