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Studies on the Fermentation Process of Bacteria Type DouChi by Two Kinds of Microbes

Author: YuanXiaoJuan
Tutor: LiuXiong
School: Southwestern University
Course: Of Food Science
Keywords: Soybean Mucor Natto Fermentation
CLC: TS264.2
Type: Master's thesis
Year: 2011
Downloads: 116
Quote: 2
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Abstract


In this paper, soybean as raw material, the use of Mucor 721-3 and natto fermentation bacteria Streptococcus combination type tempeh . Through chemical analysis, sensory evaluation , instrumental analysis techniques by means of two microbial fermentation process affecting various factors were carried out exploration and research , and through orthogonal experiment to determine the optimal initial fermentation process . The main conclusions of the research are as follows: 1 , Mucor 721-3 secreted protease and cellulase enzymes are more protease which is mainly neutral protease ; their seed koji optimum process : Adjust koji culture medium to pH 7 , incubated at 25 ℃ for 72 hours to obtain a higher activity , more high-quality koji spores ; 2 , the best single Mucor koji process as follows: soybean soaked to a moisture content of about 45% ; under 0.1MPa pressure steam cooking in 30min, cooled and inoculated with 3% wet weight of the fine beans koji , 25 ℃ incubation 48h, pH7 solution during spraying to maintain the relative humidity of the culture period , you can get a higher protease activity Soy song . 4 , natto produces optimum conditions : water ratio of 1:3,20 ℃ soybean soaking 10h, consider dry under 0.1MPa pressure steam cooking 30min; inoculated 3% kind of age of 20h seed liquid ; 30 ℃ constant temperature fermentation 24h; fermentation process to add glutinous rice flour, 8%, NaCll% and 4% of sucrose favor the growth of Bacillus natto , and the final product taste better ; natto shelf life of 4 ℃ for 15d. 5 , in a single fermentation experiment , based on the Mucor and natto fermented soybeans bacterial production of composite type tempeh . It was found that the best double fermentation process: Mucor and natto seed respectively after song in a 1:1 ratio while making tempeh song vaccination , inoculation after cooking each 3% of wet weight of beans , soy song pH adjusted to 7 by adding rice flour 8%, NaCl1% and sucrose 4%, 30 ℃ fermentation 18h, 4 ℃ ripening 24h nattokinase activity can have a strong , high content of amino -state , but no ammonia odor beans products. 6, double fermentation process flow as Mucor and natto bacteria → ↓ soybean koji → Filter → Drain the soaked → → → cooling → ??Cooking inoculation fermentation → → ↑ ripening rice flour , NaCl, sucrose

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