根霉发酵大豆食品的研究——菌种生长条件及发酵初试

The research on rhizopus fermenting soyfood --The determining conditions of growth on the fungus and experiment of initial ferment

研究了少孢根霉 (Rhizopusoliqosporus Saito)的生长繁殖特性。该菌的菌丝生长及孢子萌发最适温度为 37℃ ;最适 p H为 4 .0～ 4 .5。用其发酵大豆制得的天培性状良好 ,适口性强 。

The characters of growth and reproduce of Rhizopus oligosporus Saito were determented.The results showed that the suitable temperature is at 37℃,and the suitable pH volue at 4.00～4.50,on the mycelium growth and spore germination of the fungus.Tempe preparad by using this fungus had good flavor and can be cooded easily.$$$$