The application discloses a method for improving the
fermentation efficiency of soy sauce
pool type
fermentation, which is characterized by the following steps: using the self-source
microorganism in the
fermentation tank to carry out fermentation outside the fermentation tank, combining with the fermentation liquid of
Lactobacillus reuteri for synergistic fermentation, and then returning the fermentation liquid to the fermentation tank for pouring and utilization, so as to realize the promotion of the self-source
microorganism in the fermentation tank to the soy sauce fermentation. The self-source
microorganism is fermented and cultured by reducing the
salinity outside the fermentation tank and adding a proper amount of
starch raw material, and the fermentation liquid with
high activity of
protease can be prepared in a short time, which is returned to the fermentation tank for pouring and utilization, so as to improve the degree and efficiency of
protein hydrolysis in the fermentation tank. The
Lactobacillus reuteri uses the fermentation liquid of the soy sauce mash in the fermentation tank as the basic
nutrient source and ferments together with a proper amount of white granulated
sugar to produce the fermentation liquid with the function of inhibiting
Escherichia coli, so as to
resist the
Escherichia coli
pollution in the fermentation process of the self-source microorganism outside the fermentation tank, guarantee the safety of the returned pouring fermentation liquid, and further improve the production efficiency of the soy sauce
pool type fermentation technology.