英语翻译摘要：本试验主要目的是对臭豆腐卤水进行一个初探,在保证自然敞口发酵的条件下,让6种不同配方的臭豆腐卤水进行传统发酵,每隔一段时间便采用混菌法对臭豆腐卤水中的霉菌及酵

英语翻译摘要：本试验主要目的是对臭豆腐卤水进行一个初探,在保证自然敞口发酵的条件下,让6种不同配方的臭豆腐卤水进行传统发酵,每隔一段时间便采用混菌法对臭豆腐卤水中的霉菌及酵
英语翻译
摘要：本试验主要目的是对臭豆腐卤水进行一个初探,在保证自然敞口发酵的条件下,让6种不同配方的臭豆腐卤水进行传统发酵,每隔一段时间便采用混菌法对臭豆腐卤水中的霉菌及酵母菌、乳酸菌和细菌3种微生物进行计数,比较微生物在不同卤水中的生长速率以及变化,且针对肉眼可见的有明显区别的菌落进行革兰氏染色以判断菌种的性质.与此同时,我们还会对几种卤水进行感官评价以及对其气味物质进行分析研究.试验表明：卤水中微生物的生长由迅速到缓慢,到发酵成熟阶段有些菌落数量开始减少,而影响卤水气味的物质主要便是吲哚等物质.关键字：臭豆腐卤水、混菌法、革兰氏染色、感官评价、风味成分.

英语翻译摘要：本试验主要目的是对臭豆腐卤水进行一个初探,在保证自然敞口发酵的条件下,让6种不同配方的臭豆腐卤水进行传统发酵,每隔一段时间便采用混菌法对臭豆腐卤水中的霉菌及酵
Abstract:the purpose of this test is to a movement of stinky tofu brine,under the condition of guarantee of exposure to natural fermentation,let six different formulations of stinky tofu marinated in traditional fermentation,every once in a while then by the method of mixed bacteria,stinky tofu marinated in the mold and yeast,lactic acid bacteria and bacteria microbial counts,comparative microorganisms in different growth rate and the change of brine,and has the obvious difference for visible colony of gram staining to determine the nature of the species.At the same time,we also reviewed some brine sensory evaluation and the odor material analysis.Experiment showed that the growth of microorganisms in the brine from fast to slow,to the mature stage of fermentation some colonies began to decline,and affect the brine

Abstract: the purpose of this experiment is one of the Stinky tofu brine,fermentation in which natural exposure conditions, make 6 different formulations of the Stinky tofu brine for fermentation, eve...

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Abstract: the purpose of this experiment is one of the Stinky tofu brine,fermentation in which natural exposure conditions, make 6 different formulations of the Stinky tofu brine for fermentation, every time the use of mixed bacteria on Stinky tofu brine of mold and yeast, lactic acid bacteria and 3 species of bacteria microbial counts, the growth rate in different brineand the change in the microbial, visible to the naked eye and the difference of the colonies were gram stained to determine the nature of strain. At the same time, we also some brine for sensory evaluation and the analysis ofvolatiles. Experiments show that: the brine in microbial growth by the rapidto slow fermentation, to mature stage some number of colonies began to decrease, and brine odor material mainly is the indole compounds.Keywords: Stinky tofu brine, mixed bacteria, Gram staining, sensory evaluation, flavor components.

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