郫县豆瓣生产用复合微生物菌剂的研制

The Development of Compound Microorganism Bacterium Agent Using in the Production of Pixian Bean Paste

采用微生物共培养技术,将酿酒酵母、产朊假丝酵母、植物乳杆菌、耐盐四联球菌混合制成复合微生物菌剂用于郫县豆瓣生产。实验结果表明,"复合微生物菌剂"用于后熟发酵,不仅保持了传统郫县豆瓣的特色,而且与传统工艺相比,生产周期缩短1/3,氨基氮含量提高3～8倍,挥发性呈香组分含量提高2～4倍,黄曲霉毒素B1大幅度降低,仅为0.4～0.7mg/kg。

By coculturing of saccharomyces cerevisiae, candida utilis yeast, lactobacillus plantarum, and salt tetrads in Pixian bean paste. The Compound Microorganism Bacterium Agent using in the latter ripening of Pixian bean paste fermentation shows that it is not only to maintain the traditional characteristics, and compared with the traditional process, the production cycle reduced 1/3, amino nitrogen increased 3 to 8 times, the volatile fragrant components content increased 2 to 4 times, aflatoxin Bl significantly reduced, its just 0.4-0.7 mg/kg.