The raw materials are cheap, the culture medium is simple, and a large number of highly efficient synthetic products are available.

The synthesis route is simple and the strain modification is highly operable.

Genetic performance is relatively stable

Not easy to contaminate other microorganisms or phages

Consider the toxicity of the production bacteria and their products, preferably unrelated to pathogenic bacteria

Production characteristics meet process requirements

Intellectual property protection, purchase directly from strain protection agencies

Filter from nature

Re-separate and screen batches with high fermentation levels during the production process

Process: Plan setting, sample collection, sample pretreatment, target bacterial enrichment culture, strain isolation, strain initial screening, strain re-screening, strain fermentation performance identification

Isolation: Obtain target bacteria and exclude non-target bacteria

Screening: Design of properties of target rhizobacteria

Bacteria isolation operation

Cross out to obtain pure culture

Strain preservation is to give microorganisms specific conditions to survive and continue based on the characteristics of the strain and the purpose of preservation.

Purpose: To properly preserve bacterial strains to ensure that the bacteria do not die or decay and facilitate research, exchange and use.

Principle: Selection of excellent pure breeds (preferably using dormant bodies); creating conditions for a good dormancy environment, such as dryness, low temperature, lack of oxygen, avoidance of light, lack of nutrients, and adding protective agents to prevent microorganisms from growing and dying, so as to maintain Heritability, reduced variation

Causes of recession

prevent recession

Rejuvenation: Before the production performance of the strain has declined, we often consciously separate pure strains and measure the production performance, in order to gradually improve the production performance of the strain.

Methods: pure breed isolation method; rejuvenation through growth in the host body; elimination of declining individuals

meaning

Fermented food: Food made by microorganisms or enzymes that cause desirable biochemical and physical changes in processed raw materials.

microorganism

Organic acids such as acetic acid, lactic acid, formic acid

Lower pH value

Low Eh

consume nutrients

inhibitor

ethanol

carbon dioxide

Definition: A general term for bacteria that can utilize fermentable carbohydrates to produce large amounts of lactic acid.

More than 200 species in 18 genera

Features

Russian biologist Mechnikov

Lactic acid bacteria isolated from yogurt

Lactobacilli

Streptococcus

Leuconostoc

Pediococcus

Bifidobacteria

Lactic acid fermentation: the process in which lactic acid bacteria convert fermentable sugars into lactic acid

Homolactic acid fermentation: a fermentation process in which more than 90% of the final product is lactic acid

Isolactic fermentation: In addition to lactic acid, lactic acid fermentation process also produces ethanol and carbon dioxide, etc.

bifid pathway

Yeast: mature, low nucleic acid content, low acid resistance, not easy to contaminate, easy to recycle, easy to accept color, flavor and flavor

Algae: autotrophic, requires sunlight and carbon dioxide High protein content, fibrous cell wall difficult to digest

Bacteria: wide range of raw materials, short growth cycle, difficult to harvest, high nucleic acid content, poor digestibility

Mold: easy to recycle, strong saccharification power, slow production speed, low protein content, susceptible to yeast contamination protein additives

Fast growth and high yield

The larger the bacteria, the better and contain more protein

The optimum temperature is high and the growth pH is acidic.

Resistant to high concentration matrix

The bacteria are non-toxic and do not produce harmful substances in the matrix

Sweeteners: tryptophan, glycine

Flavoring: sodium glutamate (monosodium glutamate) It can detoxify ammonia poisoning, brain protein metabolism and sugar metabolism, and is an auxiliary drug for treating liver diseases.

Positive, spherical, short rod-shaped, no flagella, no movement, no spores

Requires oxygen, biotin

Contains glutamate dehydrogenase

Starch

Nitrogen source: urea, ammonia

Starchy raw materials, saccharification, cooling and filtration, adding biotin, inoculation with bacteria, fermentation, extraction of fermentation broth to obtain glutamic acid, neutralization and decolorization with sodium carbonate to obtain sodium glutamate

Daqu Liquor: Aspergillus Xiaoqu wine: Rhizopus

Caprobacterium: a minority species of Clostridium Alcohol is used as base to produce hexanoic acid and ethyl hexanoate.

Butyric acid bacteria: Clostridium Sugar is used as a base to produce butyric acid, sweat odor, rotten smell, and the intermediate product of hexanoic acid.

Methanogens Reduction of carbon dioxide to produce methane Stimulates acid production and affects pit mud quality together with caproic acid Not detectable in new pit mud

Actinomycetes Mutualistic symbiosis with caproic acid bacteria

yeast Caproic acid bacteria are active, speeding up the aging and aroma production of pit mud

Qu: Microorganisms, enzymes, substrates

Daqu: mixed fermentation of multiple strains

liquid bread

beer yeast

fermentation mechanism

harmful microorganisms

Brewing soy sauce

Prepare soy sauce

Non-toxin-producing: aflatoxin

Produces a variety of enzymes: strong protease and amylase activity, glutaminase activity

Fast growth

Extensive cultivation, strong ability to resist miscellaneous bacteria

Produces fragrance without odor

enzyme catalysis

Aspergillus oryzae

Aspergillus sojae

Lactic acid bacteria

yeast

Aspergillus grows in large quantities and produces hydrolase salt-tolerant lactic acid bacteria ph4.0-5.0, acid and salt tolerant yeast growth Lactobacilli ratio of yeast is 10:1

Salty (salt), fresh (amino acids, polypeptides), sweet (sugar, sweet substances), sour (organic acid), bitter (tyrosine), aroma, pigments, vitamins

Raw material cooking, koji making (microorganisms, enzymes, matrix), fermentation and fermentation, oil extraction, preparation and sterilization, and bottling

brewing vinegar

Prepare vinegar

raw material

glycation

starch saccharifying microorganisms

ethanol fermenting microorganisms

acetic fermentation

Brewing process

Slightly acidic stage

Acid ripening

overacid stage

Not tightly sealed

soften

Early stage: old brine, inoculation with bacteria, acid adjustment, inhibition of spoilage bacteria

strain

Flavor substances

Yogurt production technology

Main ingredients

Main strains

Rennet

Flavor substances