路南腐乳产生菌的筛选鉴定及缩短发酵周期的研究

Screening and Identification for Pure Culture Strains of Lunan Chinese Cheese and the Study for Shortening the Fermentative Cyele

路南腐乳系云南省著名的调味品,已有百余年的生产历史。但一直是采用自然发酵的方法进行生产。不但生产受到季节的限制。而且常常由于杂菌污染影响产品质量。为此,我们对路南腐乳的产生菌高大毛霉(mucor mucedo)进行了分离筛选及鉴定,并进行了人工纯培养。在培养温度20～25C。相对温度70%～85%的条件下,采用0.5～1.0×10~6孢子/ml悬浮液喷洒豆腐白坯,可缩短前发酵周期1/3。如在孢子悬浮液中加入10%的粉状白地霉孢子悬液。在20～25C贮藏4个月。其理化指标符合SB75～80标准。可以出厂销售。

Lunan Chinese cheese is very famous food-flavouring in Yunnan. Its productive history was over a hundred years and was all along produced by fermentative process under natural condition. So production is limited by season and the product quality was often impaired by the other organisms pollution. For this reason, we have done the isolation, screening and identification for the pure culture strains-Mucor mucedo of Lunan Chinese cheese. We use the spore suspension (0.5-1.0×106 spore/ml) to spray on the beancurd for pure culture. That is under the conditions: temperature between 20-25℃, relative humidity 70%-85%. The primary fermentation may be shortened about 1 / 3 when 10% spore suspension of Geotrichum Candidum be added into the spore suspention of Mucor mucedo and be sprayed on beancurd and store at 20-25℃ for 4 months, the physiological and biochemical index of Lunan Chinese cheese will accord with standard SB75-80 on the whole then may product.