河南臭豆豉纯种发酵工艺研究

Pure-culture fermentation technology of Henan stinky Douchi

利用从河南不同地区的臭豆豉样品中分离筛选得到的1株枯草芽孢杆菌,依据感官评价及纤溶酶活性进行纯菌种生产臭豆豉的工艺研究。结果表明:接种量3%,大豆与水比例为1:3、常温浸泡16h、蒸煮时间30min(121℃、0.105MPa),湿度90%,发酵温度37℃,发酵时间36h为最佳发酵工艺条件。

One Bacillus subtilis strain was isolated from the stinky Douchi samples gathered from different areas of Henan province,China,and used for pure-culture fermentation.According to sensory evaluation and plasmin activity,the pure-culture fermentation technology of stinky Douchi was studied.The optimal fermentation conditions were as follows： inoculum 3%,the ratio of soybean and water 13,immersion 16h under room temperature,cooking time 30min（121℃、0.105MPa）,the humidity 90%,the fermentation temperature 37℃ for 36h.