Microbial Changes,screening Of Dominant Microbes And Its Applicantion During Natural Fermentation Of Spicy Bao Gu Suan

Spicy Bao gu suan is a kind of speciality fermented food that is well-know in Sichuan Guizhou and Hunan,Due to the traditional natural fermentation,causing Long fermentation period,and it is hard to guarantee the quality,so it is hard to industrial production.In order to make spicy Bao gu suan industrial production and improve the quality.so this tarticle based on research that selected excellent strains from fermentation stage of spicy bao gu suan,then using multi strains to solve problems that long fermentation period and unstable product quality,The research conclution are as follows:1.analyzed Microbial changes in spicy bao gu suan,microbial play different roles in fermentation.different stages,Lactic acid bacteria,yeast,and acetic acid bacteria dominant position in the prophase of fermentation,With the extension of fermentation time,the number of lactic acid bacteria decreased gradually,the yeast took the dominant position,it was inhibited that the growth of acetic acid bacteria and intestinal bacteria,pH value is decline.in fermentation process.2.70 strains of lactic acid bacteria and yeast that were isolated from fermented spicy bao gu suan.one strains of lactic acid bacteria was got by test of Gram staining,hydrogen sulfide test and acid production.An excellent strain 2-8 was obtained and identified by morphological identification,physiological and biochemical identification,the result is Lactobacillus plantarum.The yeast 2-7 was obtained and determined by gas production,acid resistance morphological identification,physiological and biochemical identification,the result is Saccharomyces rouxii.3.This study in fermentation influencing factor single factor experiment based on the results,the Design Expert 8.0 software to fermentation influencing factor on interactive test Design combination.According to the analysis of variance,and optimized by mixed fermentation spicy.bao gu suan optimum process parameters for:the ratio of lactic acid bacteria and yeasts is 2:1 inoculation quantity 5.5%,fermentation temperature 32℃,fermentation time 5d,.obtained under this condition,bao gu suan fermentation by the total acid content 1.22%,amino acid nitrogen content 0.28%,sensory evaluation 89.28 points.