Research On Microorganism Quickly-fermented Technology Of Mucor-type Douchi

It has been studied all kinds of factors which have an effect on microbiology fermentation and development of every values in fermentation of Dou-chi, by means of the sepemter ss technology of microorganism and multiple pure mold. At last, the optimum conditions in fermentation of Dou-chi were determined by orthogonal experiments. The research re.ults were showed as following: I The optimum parameter in the soaking process of soybean: Time forsoakngas 9 -l2h when temperature ranges from lOt to 15t;7 h when l5 2OC; 5 Th when 20 5C; 3-5h when 25 3OC2 -3h when 30 -35 . Ita water amount could be up to 45% (w/w).The optimum parameter in the stcuning process of soybean is O.1OMPa, keeping 2O 3D mm or at ordinary pressure, keeping ISO mia.Undcr all these comditions proper NH4-N which is important to quality of Dou-chi, could be acquired by hydrolytic action. 2. By the separating of pure breed, The moderate temperature Musor.A, which reproduce very fast at the range of 20 5t, has been obtained .The mycelium of this Musor.A is prosperous and spores are very abundant. Enzyme activities of proteinases, carbohydrases and so on , are excellent. 3.A. B.. C.. DinoculumsweremadebyA.. B.. C.. Dmicrobiology respectively, and then they were inoculated at ratio of 2:1:1:0.5. Quickly- fermented low-salt Dou-chi has been produced after 30d fermentation at 450C . The procedure is shown as following: A.. B.. C.. D strains inoculum Soybcan sclect soak-- drain-+steam--cool-+inoculate and incubate further ferment (add salt, spirit etc.)nspect, pack steriuize--+end product 4 .lngrcdients in quickly-fermented low-salt Dou-chi is qualified to the supposed qualities standard. MPN(coliforms group) are not more than 30 per 100g. Pathogenic bacteria was not checked out. Preservation time of quickly-fermented low-salt Dou-chi is up to 8 months.