Research On Functional Optimization Of Bacterial Strains Of Sufu

Tangqiao sufu of Sichuan Dayi is popular at home and abroad for its unique flavor, but the industrial level of the sufu production is lower. Natural fermentation is still used, and existence of unsafe risks. For food safety issues highlighted in the food industry, the safety of the sufu production also put forward higher requirements. In this paper, the natural fermentation of the microorganisms Mucor strains were isolated, two suitable for fermentation of pure Mucor strains M-5, M-16 were selected.M-5: with the obvious different from other Mucor physiology. 30h mycelium growth time high up to 11 ~ 13 mm, color around the colonies were the changes over time by the light yellow takes on a yellowish green, and the bacteria culture time of 48h to become dense colony, was central whitish yellow and green around the state; M- 16th: Strong temperature resistance. Colonies showed a white, loose cultured 24h visible mycelial growth, while the 72h and the colonies become thick mycelium height up to 14mm above the temperature experiments in the temperature at 30℃the growth of other strains were significantly affected Only M-16 were not affected, only the temperature was increased to 32℃after the rapid loss of water because growth was slightly affected but still able to grow. This two target strains were neutral protease produced by Mucor, both optimal and bacteria culture in 50h time around, and bacteria in culture accumulated during the large amount of glucoamylase,α-amylase, lipase, and bacteria culture cell after 72h begin to age, activity declined. The whole process of biochemical changes in the Culture is part of the protein hydrolysis into soluble protein.M-16 carried out on the best conditions for bacteria culture to explore. In the single-factor test based on the response surface method sufu production and bacteria culture conditions were optimized. Response surface analysis results showed that the bacteria culture the best conditions are: temperature 28℃, time of 72.7h, 10.2% inoculum.This study closely integrated with the production of Tangqiao sufu industry, the level of Tang Bridge will be raised effectively.