Analysis of Microbe on Later Fermentation Process of Aspergillus-Type-Douchi

Abstract:

This study dynamically analyzed physical and chemical character,cellulose activity and protease activity,volatile components in the process of fermentation.It showed that the amino acid nitrogen,acid was higher than before.The number of microbe cell,the activity of cellulases and protease,the concentration of deoxidize sugar,lipid,total acid decreased during later fermentation.Acid,lipid and pyrazine were increased significantly during the former and the later fermentation while macromolecular hydrocarbon and macromolecular ketone were decreased obviously.We could know that the influence of microbe affects the progress of the fermentation,and it changes the internal composition,the quality and the flavor.