Designing And Managing Of Pit-Microecological Resources Database & Preservation Of Microorganism

This essay is about researches of pit-microecology. The variations of microbial communities, environmental factors and flavor components were detected and analysed during fermentation. The pit-microecolgy information management system was set up based on these data, and relative softs were designed to benefit the investigation. Microorganism resources seperated form pit were conserved efficiently by relevant regulations.The results as following, 1) the Zaopei contained 107~108 of microorganism per gram at the beginning of fermentation, the top layer occupied bigger proportion. The aerobes, facultative anaerobes and yeasts were dominant. During the first week of fermentation, the pit environment became anaerobic by reason of the multiplication of microorganism. The number of microorganism reduced rapidly after fermented for 7 days, and lasted two weeks, while incresed in the middle of fermentation, which mainly contained faculative aneaerobes. In upper phase, the number dropped again, but yeast in the middle layer and mildew in the top layer increased. 2) 5 genus of microbe in Zaopei was identified, including Enterobacter, Acetobacter, Lactobacillus, Bacillus and sporolactobacillus, the last two genus were main flora; 4 genus of yeast, including Debaryomyces, Hansenula, Pichia and Rhodotorula, Debaryomyces was main flora; 3 genus of mildew, including Aspergillus, Penicillium and Absidia. 3) the ecological factors were analysed, such as temperature,...