应用现代生物技术酿造腐乳的技术探讨

Application of Modern Biotechnology in Brewing Sufu Technology

该文在回顾了酿造腐乳的演变过程后,提出了前期培菌应用双菌种———毛霉和根霉同时培养的方法和效果,并对近年来酿造腐乳常用的几种微生物:米曲霉、红曲霉、酵母、细菌等的特征和培养方法做了介绍。内容详实具有可操作性,对缩短腐乳生产周期和提高产品质量提供了有益参考。

The method and the result of brewing sufu with two strains - Mucor spp. and Rhizopus spp. in pehtze preparation were introduced and discussed after the brewing sufu history was reviewed in this paper. The properties and the culture methods of Aspergillus oryzae , Monascus anka , yeasts, and bacteria that were used in brewing sufu recently were also introduced. The methods introduced in the paper were operable and were good references in shortening the circle of sufu production and improving the product quality.