Production And Primiary Application Of DVS Meitauza Starter

Meitauza is a Chinese traditional femented food which is naturally fermented bymicroorganisms from rice straw. The meitauza is loved by many for its bargain price andspecial taste. It’s significant for promoting the level of production of meitauza andpredigesting the production process to research and development Direct Vat Set(DVS)meitauza starter.InThe aim of this research is to produce meidauza DVS, which is used infermention of okara. In this paper meitauza DVS was prepared with Actinomucor elegans andZymomonas mobilis which was isolated from the naturally fermented meitauza. Main contentof paper is the following:The optimum condition of Actinomucor elegans was studied and the results showed that:105cfu/mL spores was inoculated in the wheat bran media, which was added1%glucose,0.05%CuCl2，0.05%(NH4)2SO4, and0.2%CaCl2, and whose optimal feed liquid ratio is1:1.5.They were cultured in28℃for4d. The optimum condition of Zymomonas mobilis was that:YPD media was added7%Zymomonas mobilis culture solution, and cultured20h at28℃.The original pH value was7.0, and the optimal shaking speed was120rpm.The concentration and freeze-drying of the cell were studied. For Actinomucor elegansand Zymomonas mobilis, the best centrifugal condition was centrifugating the cell at4℃for10minutes with6000rpm. The optimal cryoprotectants for Actinomucor elegans is10%SMP,5%sucrose,5%maltodextrin,7%monosodium glutamate and3%sorbierite. The optimalcryoprotectants for Zymomonas mobilis is10%SMP,3%sucrose,7%maltodextrin,5%monosodium glutamate and7%sorbierite.The activity of the meitauza DVS at-18℃for45dwas studied. It turned out that, andthe result showed that: under the condition of storage, the activity of meitauza DVSmaintained well. After45d’s storage, in the DVS, the viable count of Zymomonas mobilis was1.80×108cfu/g, and the viable count Zymomonas mobilis reached1.07×109cfu/g. The sensoryevaluation and texture of meitauza which were fermented by9%meitauza starter and1%meitauza DVS were compared. The results showed that the meitauza had no big difference bydifferent feremention methods.