Studies On The Fermentation Process Of Bacteria Type DouChi By Two Kinds Of Microbes

This paper is about fermenting bean products by Dixenie consisting of Mucor 721-3 and Bacillus natto, as well as soybeans as the raw material. The separate exploration and research on all the factors of the effect of both microorganisms by means of chemical analysis, sense evaluation and instrumental analysis and the Orthogonal experiment basically confirmed the best ferment technology. The main conclusions of the research are as follow:1. The protease and cellulase in enzyme that is secreted by Mucor 721-3 are much more, and protease is mainly neutral protease. The best technology of production of hybrid seeds is, adjusting the hybrid seeds pH to 7, cultivating them for 72 hours in constant temperature of 25℃, and we can get hybrid seeds that contains more active enzyme and more spore.2. The optimum technology of production of hybrid seeds by single Mucor is soaking the soybeans to the moisture content of about 45%, stewing them for 30 minutes under the high pressure steam of O.1MPa, inoculating the good hybrid seeds of 3% of wet soybeans after cooling, and then cultivating them for 48 hours in constant temperature of 25℃, and meanwhile sprinkling the solution of pH in order to keep the relative humidity during this period, and then we can get the fermented soya beans with more active protease.3. The optimum technological conditions of production of natto are, the proportion of water and soybean is 1 to 3; soaking the soybeans for 10 hours in constant temperature of 20℃, stewing them for 30 minutes under the high pressure steam of 0.1MPa after filtering, inoculating 3% of seed liquor aged 20 hours; then fermenting them for 24 hours in constant temperature of 30℃, during which 8% of glutinous rice flour,1% of NaCl and 4% of cane sugar must be added in order to be good for the growth of the Bacillus natto and make the production taste better. The quality guarantee period of natto is 14 days in the temperature of 4℃. 4. Ferment by complex production of Mucor and Bacillus natto based on the experiment of Zymomonas mobilis. According to the experiment, the optimum technology of Double bacteria fermentation is, inoculating and producing the hybrid seeds after producing the hybrid seeds with Mucor and Bacillus natto separately, and the amount of the inoculation is 3% of wet soybeans after stewing, the pH of hybrid seeds is 7, adding 8% of glutinous rice flour,1% of NaCl and 4% of cane sugar and fermenting 18 hours in the temperature of 30℃, after-ripening for 24 hours in the temperature of 4℃, and we can get soybean product with more active natto kinase and richer nutrition5. The process of the technique of Double bacteria fermentation is as follow:Mucor and Bacillus natto slope strain→mouldstarter↓Soybean→sifting→soaking→Draining→stewing→cooling→inoculating→fermenting→after-ripeni ng↑glutinous rice flour, NaCl, cane sugar...