腐乳混合发酵菌的筛选及发酵条件研究

Screening of Sufu Mixed Fermentation Strains and Study on Their Fermentation Conditions

利用1%的乳酸溶液喷在豆腐块上富集培养发酵菌,分离纯化出3株毛霉属菌株和3株根霉属菌株,经过蛋白酶活力测定确定2#鲁氏毛霉和1#米根霉为优势菌株,其相对蛋白酶活力分别达到了94.8%和89.3%;筛选所得毛霉∶根霉以7∶3制成混合菌悬液,最后利用正交试验确定混合菌种发酵的最适发酵条件为:发酵温度28℃、豆腐坯水分含量80%、酒精度12%、用盐量11%。

After enrichment culture three Mucor strains and three strains of Rhizopus genus were isolated from the tofu blanks that were in spray solution of 1% lactic acid.After determination of protease activity 2# M.rouxianus and 1# R.oryzae strains were identified as predominant strains,and the relative protease activities were respectively 94.8% and 89.3%.Selection from Mucor and Rhizopus were made to 7∶3 mixture of bacterial suspension.Finally the orthogonal experimental method determined that mixed strains fermentation had the optimum fermentation conditions,including the fermentation temperature 28 ℃,moisture content of tofu blank 80%,alcohol 12%,salt content 11%.