Processing Mechanism And Market-oriented Feasibility Analysis Of Beijing "Douzhi"

Beijing "Douzhi" sample bacteria separation and identification of two methods, traditional16S rRNA gene sequencing and RiboPrinter(?) System automated microbial genetic fingerprint identification system. According to the measurement results of the commodity Douzhi indicators, Bean traditional processing technology and mechanism have a preliminary understanding, the combination of the dominant strains been proved reasonable Bean industrial production and market feasibility analysis. This study "Bean" for a comprehensive understanding of the microbial composition of the large amount of data for the rational use of traditional fermented products of microbial resources, discover new ferment and the development of new fermentation products, but also to promote the fermentation industry flourish.3Bean store (different batches, different seasons) samples were isolated from68strains,44of which lactic acid bacteria, yeast24. Analog Bean processing, homemade Douzhi medium for fermentation performance test strains have been identified, fermented soybean milk and determination of pH, acidity, soluble protein, soluble sugar content, soluble nitrogen and sensory evaluation of a range of indicators, and with the determination of the finished product Bean index contrast. The results showed that the:Beijing "Douzhi" is a traditional fermented by a variety of lactic acid bacteria and yeast fermentation products, the combination of different businesses strains as well as individual strains vary, but the main fermentation of lactic acid bacteria are Lactococcus lactis and Lactobacillus curvatus and yeast for the Pichia occidentalis. Although it is a traditional fermented products, process control is not very strict conditions, resulting in different combinations of strains in the the different business Douzhi sample, but were not detected in the presence of pathogens in the Screening and identification of strains. Thus, the soybean milk processing rough but their health conditions and security is still very reliable."Douzhi" traditional processing conditions is relatively simple, the processing mechanism analysis found that changes in microbiology, chemistry and biochemistry in the preparation process of the Bean. Lactic acid bacteria produce acid lead to the mung bean lactic main reason for Bean odors of yeast fermentation results. The entire process, since the strains fermented soybean milk protein content significantly reduced, the soluble protein is first increased with fermentation carried reduce the phenomenon of the free amino acid content rapid accumulation of the rapid accumulation of flavor substance, microbial protease activity enhancement.