多菌种腐乳发酵剂的研制

摘要

Mucor is the common species in the sufu fermentation,and it is adopted as the main fermentation strain to produce sufu starter with some lactic acid bacteria and yeast to improve the flavor in the experiment.Uniform experiment design method and the orthogonal experiment design method are applied in studying the effects of medium formula,species proportion and inoculation quantity,culture conditions and dried conditions on cultures to determine the optimal process parameters.The results show that blending wheat bran of 65%,rice powder of 25%,and bean powder of 10%,then adding water which weight is 105% of blend solid material,inoculating 3%(V/W)of mixed strains liquid (mold liquid∶yeast∶lactic acid bacteria is 9∶1∶1 )after sterilization, culturing at 25 ℃ for 5 days,dispersing the cultures and drying at 40 ℃ for 18 hours could gain sufu starter with good microbial activity.%试验以腐乳发酵中常见的毛霉为主要发酵菌，添加提高风味的乳酸菌与酵母菌制作多菌种腐乳发酵剂。运用均匀试验和正交试验对腐乳发酵剂制备工艺中的培养料配方、菌种比例、菌种接种量、培养条件、干制条件等工艺参数进行研究。结果表明：将麸皮、米粉、豆粉按照65％，25％，10％比例混合均匀，然后加入培养料总质量105％的水制备成培养料，经灭菌后接入3％的混合菌液（霉菌液∶酵母菌液∶乳酸菌液为9∶1∶1），置于25℃培养5天，取出后揉散，在40℃干制18 h，可制得微生物活性良好的腐乳发酵剂。