Tendency Analysis On Natural Ferment Of Soy-bean Paste And Research On Fermentation Using Multi-bacteria Via Artificial Inoculation

Soy-bean paste is mainly produced in traditional method, in which a variety of microorganisms play an active role in the enzyme family in the process of preparation of koji and fermentation. The traditional paste is popular for its appetizing quality. But due to the workshop on a family basis, the process remained low and the ferment cycle long. There was no efficient use of materials and facilities and no stable quality thus keeping it a distance from market demand.We have undergone research on the improvement of output and quality of soybean sauce through multi-bacteria technology. The progresses have also been reported about broad bean and sweet paste, but no for soy-bean paste.By measuring and analyzing the separation, cultivation, calculation and classification of microorganisms and gross acidity, amino nitrogen and protease vitality during different fermentation periods, the paper tends to exploit the bacteria form, the changing principle of the bacteria family and the major microorganisms in soy-bean paste ferment system.Based on tendency analysis on traditional soy-bean paste spontaneous fermentation, the paper studies the major microorganisms and their performance in paste production, thus providing theoretical basis for development of suitable preparatory culture.The research on the choice of bacteria vaccine and its addition, improvement of preparation and fermentation technique suggests that the amino nitrogen level can reach that of 180 at the time of only 60 days in artificial inoculation and the production period can be shortened to two thirds. The quality is well in accordance with relevant national sauce standard. The test results shown that the quality of products using multi-bacteria via artificail inoculation is identical to the quality of products by natural fermentation.