淡豆豉的多菌种协同发酵工艺优化

目的 优化淡豆豉多菌种(环状芽孢杆菌、黑曲霉、少根根霉)协同发酵工艺，为淡豆豉发酵工艺改进和创新提供参考。方法 以发酵时间、发酵温度、混合菌种比例、接种量为考察因素，以总黄酮、大豆苷元、黄豆黄素、染料木素的含量为考察指标，通过单因素考查对淡豆豉多菌种协同发酵工艺进行优化。结果 淡豆豉多菌种协同发酵最佳工艺条件为：发酵温度30℃,发酵时间8 d,接种量5%,混合菌种接种比例为环状芽孢杆菌∶黑曲霉∶少根根霉=1∶2∶1。结论 淡豆豉多菌种协同发酵工艺可避免杂菌干扰、利于工艺标准化，可为淡豆豉工艺改进和创新以及为中药多菌种协同发酵工艺研究提供参考。

Study on processing optimization of multi-strain synergistic fermentation of Semen Sojae Praeparatum

Objective To optimize the co-fermentation process by multiple strains (Bacillus circulans, Aspergillus niger, Rhizopus arrhizus ) of Semen Sojae Praeparatum, and to provide reference for the improvement and innovation of the fermentation process of Semen Sojae Praeparatum. Methods Investigated the fermentation time, fermentation temperature, proportion of mixed strains and inoculation amount, using the content of daidzein, glycitein, genistein and total flavonoids as evaluating index. The synergistic fermentation process of multi-strains ( Bacillus circulans, Aspergillus niger, Rhizopus arrhizus ) was optimized by single factor investigation. Results The optimum conditions of multi-strain co-fermentation of Semen Sojae Praeparatum were as follows: fermented semen sojae praeparatum for 8d under the temperature of 30 ℃,while the inoculation ratio was Bacillus circulans:Aspergillus niger:Rhizopus arrhizus =1:2:1 and the inoculation amount was 5%.Conclusion The co-fermentation process of multi-strains ( Bacillus circulans, Aspergillus niger, Rhizopus arrhizus ) of semen sojae praeparatum can avoid the interference of miscellaneous bacteria and facilitate the standardization of the process. It can provide reference for the improvement and innovation of Semen Sojae Praeparatum process and the research of multi-strains co-fermentation process of traditional Chinese medicine.