Guizhou Miao Fermented Sour Soup Functional Lactic Acid Bacteria

The sour soup of the Miao nationality in Guizhou Province is that one kind regards fresh vegetables such as the thin rice gruel, tomato, hot pepper,etc. as raw materials, add salt, water, seasoning, utilize vegetables microorganism that oneself adhere to or add artificial lactic acid fungus fermented pharmaceutical that train, carry on lactic acid ferment and well received by consumer characteristic flavor food that become under detesting oxygen environment. The sour soup of the Miao nationality of Guizhou is not only delicious and delightful, but also have abundant nutrition. It contains many kinds of abundant nutrient components such as V_A, V_B1, V_B2,V_C, Ca, P, Fe, carrotene, capsicim, cellulose and protein. In the fermented course because of the pickles, the lactic acid fungus utilizes the soluble nutrient in the vegetables to carry on lactic acid and ferment, neither possess and decompose cellulosic enzyme system, does not possess enzyme system of hydrolyzing the protein either. So, they neither destroy the plant cell tissue, nor make protein and amino acid decompose. And produce a large number of lactic acids in the fermented course, it not only play an antiseptic role but also improve the flavor of the products.The sour soup of the Miao nationality is started rapidly with the different lactic acid fungus on the initial stage of fermenting, then it produce the organic acid, cross and oxidize hydrogen and plain material of bacterium, and inhibit some corrupt microorganism and other and detest the growth, reproduction of bacteria such as microorganism of oxygen such as butanoic acid effectively, what is the important insurance to have the high-quality safe sour soup. At the same time Fermented materials such as ethanol, acetic aldehyde, mannitol,etc. to produce, the forming of the characterized flavor of sour soup plays a decisive role, become the advantage fungus gradually with type lactic acid fungus, further reduce environmental pH and inhibit the harmful miscellaneous fungus. At the last of fermented, sour soup contain a large number of organic and sour, the bacterium is plained in large number. The sour soup can regulate animals and little ecological balance of human intestines, and it is very beneficial to the health of the organism. Including inhibiting the growth of the corrupt fungus in the intestines and weakening producing malicious function in the intestines of corrupt fungus, and help to digest, prevent constipation, prevent cells from wearing out, it is firm and drunk to reduce the gallbladder, antitumor and regulating physiological function, etc. health care and medical function humanly.The experiment is studied on the basis of the flavor composition in the sour soup of the Miao nationality in Guizhou Province in backgrond, Then use the sour soup in raw materials in the Miao nationality in Gui Zhou Province, separate functional bacterial strain lactic acid fungus.The goal of this project is mainly at Explorations and dissects the nutrition characteristic of the sour soup of the Miao nationality, then offering the theory for the fact that the Guizhou Province of Guizhou cuisine moves towards the world.The research contents are as follows:1. Separate and select the six lactic acids fungus from the sour soup fermenting naturally. Using the modern analysis technology and classical classification to carry on systematic bacteriology to appraise to a lactic acid among them fertile bacterial strain, determine result indicate in order to have a liking for the bacillus of yahourth lactic acid fertile bacterial strain that separate.2. Have carried on the research of the growth characteristic in having a liking for the bacillus of yahourth. To the growth curve with resembling of bacterial strain, enter steady one by 18 hours - 48 hours. Regard this bacterium as fermented pharmaceutical, reveal, set out ferment lactic acid fungus grow fast, pH drop fast, produce sour rate high, sour soup flavor pure, soft and having no characteristic of peculiar smell. The fermented test indicates, ferment and test in the initial stage fermenting (6 hours - 18 hours), drop the speed and produce the sour speed fast in pH of experimental group.3. Single factor test has proved that nitrogen source and temperature are the most important influence on the bacterial strain to produce of sour. Have confirmed that the best production technology parameter of the sour soup is to ferment: Fermented temperature 40℃, fermented 18-24 hours.4. Able to bear salt test prove lactic acid fungus fertile bacterial strain that has been selected, can grow up definitely under human's salt density. It has further proved that the health care efficiency of the test bacterial strain in the sour soup of the Miao nationality.5. Mingle bacterial fermented t compare with the single bacterial with testing, has proved mingle bacterial ferments has a little effect on lactic acid output, mainly influence on the beverage taste.