Study On The Microbial Flora Of Semi-finished Products Of "Red Sour Soup" In Guizhou

"Red sour soup" is a fermented food and condiment of national characteristics which used pepper, tomatoes and rice as the main raw materials. Red sour soup not only has a unique fragrant flavor, but also contains a variety of nutrients and physiologically active substances such as capsaicin and lycopene, which play an important role in improving the physiological function and promoting human health. In recent years, with the Ethnic food and tourist market in Guizhou development, "Red sour soup" is also gradually moving towards the domestic market and become new favorites on the table.Currently, the production of red sour soup is still a traditional fermentation process, which has some problems such as production cycle was long, production is lack of reliability and controllability, the quality and safety of products is difficult to assured, which restrict the development of the industrialization of red sour soup.In this study, microbial flora of semi-finished products of red sour soup——fermented chili sauce and fermented ketchup were preliminary analyzed, which provided a theoretical basis for screening good fermentation strains, shortening the production cycle and achieving a controllable production. The conclusions of this study are as follows:(1) The physical and chemical indicators of three semi-finished products of red sour soup samples showed, the range of pH was 3.40～4.17, total acid ranged from 1.1% to 2.5%, the range of salt content was 2.05%～5.75%, soluble solids content ranged from 7.4% to 11.1%.(2) The determination of the number of microorganisms showed, the number of microorganisms in chili sauce-in-jug was the highest, where the total number of colonies, lactic acid bacteria and yeast was respectively 1.8×105cfu/g,1.6×105cfu/g and 1.3×103cfu/g. Followed by the total number of microorganisms in the ketchup-in-jug, where total number of colonies was 1.6×103, total number of lactic acid bacteria was 1.0 X 103cfu/g, total number of yeast was 1.5×102cfu/g. The total number and species of microorganisms at the least in chili sauce-in-pool, where total number of colonies was 2.2×103, total number of lactic acid bacteria was 1.2 X 103cfu/g, yeast was not be detected. Three samples were not detected in the mold, concluded that lactic acid bacteria and yeast growth inhibited the growth of mold.(3)Using classical morphological, physiological and biochemical methods to identify the advantage microorganisms in semi-finished products of red sour soup.It found that the bacteria were mainly Gram-positive rod-shaped, and the advantage bacteria were mainly Lactobacillus; followed by Bacillus; while a minority of Pediococcus. Advantage yeast belonged to the Saccharomyces, Hansenula and Brettanomyces. (4)There were 16 species of bacteria isolated from semi-finished products of red sour soup, of which 12 species were lactic acid bacteria, they were:Lactobacillus plantarum,Mali Lactobacillus, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus parabuchneri, Lactobacillus fructosus, Lactobacillus fructivorans, Lactobacillus buchneri, Lactobacillus pentosus, Lactobacillus fermentum, Lactobacillus brevis, Lactobacillus curvatus, Pediococcus acidilactici.4 species were Bacillus, they were:Bacillus coagulans, Sporolactobacillus inulinus, Bacillus megateriumand and Bacillus licheniformis.(5) There were 3 species of yeast isolated from semi-finished products of red sour soup: Saccharomyces cerevisiae, Hansenula anomala and Brettanomyces anomalus.