Analysis Of The Microflora In Liuyang Fermented Soybean Nature Fermentation And Research On The Artificial Infection Fermentation Condition

The fermented soybean, the soy sauce, the fermented bean curd and the thick beansauce juxtapose for our country four big tradition soybean fermentation product. Its flavor istasty, both may direct edible and be possible to make the cooking cooked food the seasoning.The traditional Chinese medicine thought its nature is cold, the solvable bothersome painfullyhot sun, the cold and heat consumption, in the accent induces perspiration, put someone in theknow, kills the fishy smell, has the very high for medicinal purposes value, in the modernresearch discovery fermented soybean includes nutrients soybean protein, many kinds ofmineral substance, multivitamins, linoleic acid, phosphatide, meals textile fiber and so on, butalso includes the many kinds of biological activity ingredient for example:the soybeanmulti-peptides, the soybean low polyose, melanoidin, the soybean isoflavone class and so on,they have the special health care function. But the fermented soybean until now still by thenature fermentation and the workshop type primarily, were few to in its fermentative processmicroorganism and the physiological function research. This article mainly in the processmicroflora which ferments naturally to Liuyang fermented soybean and the dynamic changecarries on the analysis, uses the mold mushroom spawn separation screening technology, thescreening superiority strain, and conducts the research to the multi-bacteria via artificialinfection production fermented soybean fermentation condition, The main findings are asfollows:1. Distributed and dynamic conducts the research to Liuyang fermented soybean naturefermentative process microorganism, discovered in Liuyang fermented soybean naturefermentative process the microorganism mainly by Bacillus, Mucor and Aspergillus iscomposed. In Liuyang fermented soybean nature fermentative process has not picked outSaccharomyces, the explanation Saccharomyces is not the main function microorganism. Themold mainly is Mucor and Aspergillus, but by Aspergillus primarily; Earlier period and inter-mediate stage ferments naturally which in Liuyang fermented soybean, mold quantitycompared to Bacillus quantity big number magnitude (From the first day to the fifth day, LG[Bacillus counts] is 2.28, 4.19, 4.38, 6.29, 6.45 and LG [molds counts] is 3.82, 5.87, 6.94,7.11, 7.13 respectively). In the fermentation later period, mold quantity and Bacillus, magnitude maintains at the identical magnitude, explained Liuyang fermented soybean naturefermentation is takes the fermentation strain by Aspergillus.2. Carries on the separation appraisal to in Liuyang fermented soybean fermentationstrain mold, discovered in Liuyang fermented soybean nature fermentative process hasRhizopus arrhizus, Mucor javanicus, Syncephalastrum racemosum and so on. A.sojae,A.oryzae, A.ochraceus, A.sydowii and so on. Syncephalastrum racemosum, A.ochraceus,A.sydowii certain strains possibly to be able to secrete the mycotoxin, indicated Liuyang fermentedsoybean naturally is fermenting in the process has the certain security hidden danger.3. In the strain ferments naturally which from Liuyang fermented soybean screensAspergillus F_4-58 and Aspergillus C_4-30 two fine strains, their neutral protease vigorrespectively achieved in third days: 4784.3U/g, 3880.9U/g (bran culture medium).4. Take Aspergillus C_4-30 and Aspergillus F_4-58 purebred achievement fermentation strain,by the temperature, the time, the strain proportion and the vaccination quantity carries on theorthogonal experiment as the factor, take the neutral protease vigor as the target, determinedLiuyang fermented soybean artificial infection ferments the optimized condition is: Thetemperature 25℃, the time is 72h, the strain proportion is 1:1, the vaccination quantity is1.2%.