Active mold inhibitor, as well as preparation method and application thereof

Abstract

The invention discloses an active mold inhibitor, as well as a preparation method and an application thereof, and specifically provides a conveniently and easily operated bacterial agent for preparing a mycelium blank by a white blank in the process of manufacturing a fermented bean curd. According to the active mold inhibitor, thalli are obtained by performing plate-frame filtration on actinomucor elegans that is cultivated by a fermentation tank in a liquid state; the thalli are compounded with a corn starch or a soluble starch, soybean meal and glycerol according to a certain ratio to form a drying-assisting protective agent; and massive mycelia can be rapidly multiplied and grown on the surface of the bean curd, thereby covering the white blank of the bean curd and forming the mycelium blank that is dense in texture. According to the invention, the bacterial agent is used for manufacturing a fermented bean curd, is short in growth cycle, can become a dominant flora within only 36-48h, and achieves the maximum mycelium length and the dense coverage so as to avoid the invasion of sundry bacteria; the bacterial agent is simple in manufacturing method, easy to extract at any time, and high in activity; and the content of flora in per unit of the bacteria agent is maximum.

Description

technical field [0001] The invention relates to the preparation of microbial bacterial agents, in particular to an active mold preparation and its preparation method and application, belonging to the field of applied microorganisms. Background technique [0002] Molds are widely used in the food processing industry. Many fermented foods and food raw materials are produced and processed with the participation of molds, such as fermented bean curd, tempeh, soy sauce, citric acid, etc. Recent studies have proved that mucormyces can be used in Production of new foods such as cheese. [0003] Due to the current production of fermented bean curd, although most of the traditional natural fermentation process has been changed to the pure strain fermentation process, since the production still adopts open natural environment culture, the external microorganisms will inevitably invade, and the ingredients also contain microorganisms. Therefore, it is very important to control the gro...

AI Technical Summary

Problems solved by technology

[0004] At present, the direct-throwing live bacteria preparation has been widely used in fields such as agriculture, food, medicine, and sanitation. The patent of publication number CN1602764 discloses a kind of direct-throwing compound bacterial powder product and production method for producing kimchi, and the patent of publication number CN101486987 The patent discloses a method for preparing freeze-dried bacteria powder of bifidobacteria, but these are studies on live bacterial preparations, and there are not many reports on active mold preparations

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