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于1992年7～9月对贵阳市部分酱油的霉菌污染情况进行了检测。63份样品中，有47份检出霉菌及酵母菌，污染率为74．6％；检出菌县范围，霉菌为0～1．4×103个／g，酵母菌为0～＞1.0×105个／g。袋装、瓶装、散装酱油的霉菌及酵母菌污染率及霉菌检出量均有显著性差异（P＜0．05），以散装酱油的污染情况最严重。采用高盐察氏培养基和马铃薯葡萄糖培养基测定酱油中的霉菌，两种培养基的样品检出率及检出菌量均无显著性差异（P＞0．05）。
From July to September 1992, the mold contamination of some soy sauce in Guiyang City was tested. Of the 63 samples, 47 were detected as molds and yeasts with a contamination rate of 74.6%. The detection range of fungi was from 0 to 1.4 × 10 3 / g for molds and 0 to 1.0 × for yeasts 105 / g. The contamination rates of molds, yeasts and molds in bagged, bottled and bulk soy sauce were significantly different (P <0.05), and the contamination of bulk soy sauce was the most serious. There was no significant difference (P> 0.05) in the detection rate of the samples and the amount of the detected bacteria in the two kinds of culture mediums when the soy sauce was tested in high-salt Cistanche media and potato dextrose medium.