Composite microbial agent for increasing antioxidant activity of fermented soya beans as well as preparation method and application thereof

A technology of anti-oxidant activity and compound bacterial agent, which is applied in the direction of biochemical equipment and methods, methods based on microorganisms, bacteria, etc., can solve the problem of insufficient development of the function of fermented soy bean, to ensure food safety, shorten production time, Effects that enhance flavor and function
CN107475149AInactive Publication Date: 2017-12-15JILIN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
JILIN UNIV
Publication Date
2017-12-15
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a composite microbial agent for increasing the antioxidant activity of fermented soya beans as well as a preparation method and application thereof. The composite microbial agent is prepared from composite bacteria and excipients; and the composite bacteria consist of: bacillus natto, bacillus amyloliquefaciens, bacillus subtilis, lactobacillus bulgaricus, saccharomyces cerevisiae, zygosaccharomyces rouxii and hansenula anomala. The composite microbial agent disclosed by the invention can simulate the state of naturally fermented soya beans, shorten the time of production and ensure the safety of fermented soya beans.
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Description

technical field

[0001] The invention relates to the technical field of microbial fermentation, in particular to a composite bacterial agent for improving the antioxidant activity of fermented tempeh and its preparation method and application. Background technique

[0002] Douchi production has a long history, and it is an early soybean fermented food in my country. However, there are still many problems in the production of Douchi. Traditional tempeh is mostly fermented naturally and purely. Tempeh produced by natural fermentation has good flavor, but it is easy to be contaminated with bacteria, the production cycle is long, the quality is unstable, and it is limited by seasons, and high-concentration salt is added in the production, which has a damaging effect on nutrients; pure-bred fermentation shortens the fermentation cycle, but Tempeh has a single flavor. Therefore, it is of great significance to study the compound bacterial agent of fermented Douchi for the developm...

Claims

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