酱醪配制阶段添加良性乳酸菌解决酱油二次沉淀的研究

Study on a Long-term Preservation Method of Aspergillus

根据乳酸菌显微镜细胞形态、耐盐性试验、产物中有害物质含量(组胺和酪胺),从菌种库3株乳酸菌中鉴定出R3为良性乳酸菌;通过扩大培养工艺,使得R3乳酸菌培养液的细胞数达到109;将培养液在酱醪配制阶段添加至酱醪中,发酵180d后,试验罐的天然油的二次沉淀是对照样的10%。

Brown rice with water to cook for 15 min, the boiled brown rice and bran are mixed with 5∶1 by weight,taking them into the flask. Each triangular flask has a thickness of 7-10 cm medium,triangle bottle with tampons and kraft paper seal,sterilization at 121℃ 20 min. Inoculated with Aspergillus oryzae in the Erlenmeyer flask, 35℃ culture 72 h. The mature Aspergillus oryzae was vacuum dried to about 10% moisture, the dried bacteria were stored in a refrigerator at-20℃, save for up to 20 years.