Detecting method for aerogenic bacterium in soy sauce

The invention discloses a method for detecting aerogen in flavorings such as soybean sauce. The method comprises the following steps that a to-be-detected flavoring sample is diluted and then is inoculate inside a fermentation tube containing a culture medium; when the to-be-detected flavoring sample is cultivated 48+/-2 hours under a condition of 36+/-1 DEG C, aerogen is detected according to aerogenesis tube number and aerogenesis characteristic of the fermentation tube. The invention also discloses a culture medium used for aerogen detection. The method can conveniently detect the existence of aerogen in flavorings such as soybean sauce, and has excellent specificity; the detection result of the method has high correlativity with can-swelling leakage, thereby providing an ideal detection method for detecting whether aerogen exists in a product and whether a finished product leaks, and providing a basis for improving manufacturing technique, controlling production quality and improving product quality; more