CN110537587A - Application of Mucor rongei resistant to cold in production of fermented red bean curd and fermented red bean curd - Google Patents
Application of Mucor rongei resistant to cold in production of fermented red bean curd and fermented red bean curd Download PDFInfo
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Abstract
The invention discloses application of Mucor rongensis (Mucor rongensis) in production of red fermented bean curd and red fermented bean curd, and belongs to the technical field of biology. The preparation method of the red fermented bean curd comprises the following steps: spraying 104-106 CFU/mL spore suspension prepared from Mucor Robushii of claim 1 on white bean curd blank, and culturing to obtain blank; mixing the prepared blank with edible salt, and pickling; placing the obtained pickled blank in a red fermented bean curd soup, inoculating a mixed bacterial liquid of Staphylococcus pasteurii (Staphylococcus pasteuri) and Bacillus belius (Bacillus velezensis), and performing after-fermentation; fermenting for 6 months to obtain the final product. The red fermented bean curd produced by the invention is neat in shape, unique in flavor, fine and smooth in taste and delicious.
Description
Technical Field
The invention relates to application of Mucor rongensis (Mucor rongensis) in production of red fermented bean curd and red fermented bean curd, and belongs to the technical field of biology.
Background
Fermented bean curd, also called as fermented bean curd, is a characteristic traditional folk food which flows for thousands of years in China, is deeply favored by consumers due to good taste and high nutrition, and is internationally named as 'Chinese cheese'. Depending on the fermentation method, fermented bean curd can be divided into four types: fermented bean curd fermented by mould, naturally fermented bean curd, bacteria fermented bean curd and enzyme-method mature bean curd. According to different colors of products, the products are generally classified into a white formula, a red formula, a green formula and a sauce formula: wherein the 'white side' is in light yellow without adding monascus pigment during post-fermentation; the 'red formula' is red fermented bean curd, which is fermented bean curd blanks added with monascus pigment, and the product is red; the 'green formula' is also called smelly fermented bean curd, which is brewed by taking low-degree saline water as a soup material in the post-fermentation process and is in a bean cyan color; the sauce is brewed by taking bean paste and flour paste as auxiliary materials in the post-fermentation process and is in a sauce brown color.
At present, fermented bean curd is produced by making blank mainly in a mode of inoculating pure microbes by fermentation before, and the subsequent fermentation process belongs to natural fermentation. According to the prior literature reports, the commonly used microorganisms for producing fermented blank before preserved beancurd include Mucor type microorganisms, rhizopus type microorganisms and bacterial type microorganisms, wherein the Mucor type microorganisms mainly include Mucor racemosus (Mucor racemosus), Mucor elegans (actinomyces elegans) Mucor circinelloides (Mucor circinelloides f. circinelloides), Mucor flavus (Mucor flavus), Mucor indicus (Mucor indicus), Mucor mucedoides (Mucor halis) and Mucor macrostoma (Mucor mucedo); the Rhizopus type microorganisms include Rhizopus microsporus var. chinensis, Rhizopus microsporus var. oligosporus, Rhizopus oryzae (Rhizopus oryzae) and Rhizopus oryzae (Rhizopus oryzae) mainly; the bacterial microorganism is mainly Micrococcus luteus (Micrococcus luteus).
The main problems existing in the prior preserved beancurd production process comprise: (1) bacterial pollution easily occurs in the early blank making stage to cause acidification and corruption of the white blank of the bean curd; (2) most of the fermented bean curd producing strains produce acid protease, which causes the produced fermented bean curd to generate white spots of tyrosine crystals; (3) browning of the white curd product; (4) at present, the production of the fermented bean curd is a natural fermentation process, and the problems of unstable flavor and quality of the fermented product exist.
Disclosure of Invention
The invention provides application of Mucor rongensis in production of fermented red bean curd and fermented red bean curd, which is a fermentation system integrating Mucor type microorganisms and bacterial type microorganisms. In the early blank making stage, the cold-resistant Mucor rouxii is adopted for low-temperature fermentation to inhibit the growth of the mixed bacteria microorganisms; two kinds of bacterial microorganisms are added in the later stage to improve the flavor of the product; the process can realize the artificial control of fermented bean curd fermentation production by pure strains, and can solve the problem of unstable flavor and quality of naturally fermented products; the red bean curd produced by the process has pure color, unique flavor, delicious taste and rich nutrition.
The invention is realized by the following technical scheme:
(1) Collecting and preserving trichoderma strains: the Mucor rongensis strain provided by the invention is obtained by separating from a fermented bean curd production workshop through a traditional flat plate separation culture method, the original serial number of the strain is CICC 41726, the strain is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, the preservation address is No. 3 of West Lu No.1 of Beijing Korean area, and the preservation serial number is CGMCC No. 17468. The biological material was received from the collection at 15.4.2019 and registered.
(2) Characterization of trichoderma strains: the mucor gloeosporioides strain CGMCC No.17468 of the present invention is used in determining the taxonomic position accurately through morphological characteristic and nucleic acid sequence phylogenetic analysis. The morphological characteristics of the strain are as follows: culturing for 5 days at 20 ℃ on a PDA culture medium, wherein the diameter of a bacterial colony is 46-48 mm, the bacterial colony is light yellow, the texture is velvet, the hypha is loose and upright, the back surface is light yellow, no exudate is produced, and no soluble pigment is produced. The cyst stalk wall is smooth and transparent, mainly occurs in stroma, is larger than 4000 mu m, is occasionally branched, and is narrowed at the part close to the cyst axis; the sporangium is nearly spherical, and the diameter is 40-80 mu m; after the sporangium is aged, the cyst shaft is provided with an obvious cyst collar; the capsule axis is nearly spherical to a flask shape, and the diameter of the long axis is 35-70 mu m; the sporocyst spore is light brown, smooth in wall, oval, drop-shaped, columnar or irregular, and the diameter of the major axis is 5.5-17 mu m; no rhizoid was observed; chlamydospores are not seen; the growth temperature range of the strain is 3-27 ℃; the growth pH range is 4-11; the strain has the following molecular biological characteristics: the ITS rDNA sequence has accession number MK903013 as NCBI.
(3) Preparing a mucor bacterial liquid: inoculating a mucor strain to a bran solid culture medium, culturing at 10-15 ℃, adding water to mix uniformly after the culturing is finished, and filtering by using sterile gauze to obtain a mucor spore suspension with the concentration of about 104-106 CFU/mL.
(4) Early-stage cultivation of white bean curd blanks: spraying the mucor liquid on a white bean curd blank, controlling the indoor temperature to be about 15 ℃, culturing for 5-7 days, wrapping a layer of bright yellow hypha involucra (called a blank for short) on the surface of the bean curd, gathering the blank by pinching the blank, and salting the blank.
(5) Pickling the blank with the red fermented bean curd: and stacking the blanks in a blank pickling box, uniformly spreading a layer of salt, generally stacking three layers, wherein the salt spreading amount on the upper layer is larger than that on the lower layer, and the mass ratio of the blanks to edible salt is 6.7: 1. And (5) pickling for 5-6 days, basically dissolving salt, pickling with yellow serofluid, and transferring to the next working procedure.
(6) Preparing post-fermentation mixed bacteria liquid: respectively culturing Staphylococcus pasteuri (Staphylococcus pasteuri) and Bacillus belief (Bacillus velezensis) by liquid culture media to obtain bacterial liquid with 106-108 concentration, wherein the ratio of the mixed bacterial liquid of the two bacteria is Staphylococcus pasteuri, Bacillus belief is 2: 1.
(7) Mixing the red fermented bean curd: adding 1.5kg of sauce yellow, 0.1kg of red yeast powder (with the color value of about 1500) and 5g of orange peel powder into 15kg of salty blanks, slowly stirring and stirring the materials along the bottom in a blank stirring box by using a wood shovel, carefully rubbing off each salty blank by using hands, uniformly sticking stirring materials on six surfaces of the salty blanks, and neatly stacking the stirred blanks on a plastic flat plate for placing the salty blanks into a jar.
(8) Preparing the red fermented bean curd soup: selecting high-grade yellow wine with the alcoholic strength of about 10 degrees, adding 12-13 percent of salt content, adding 2 percent of red yeast powder, stirring uniformly, and inoculating the mixed bacterial liquid prepared in the step (6) according to 0.5-1 percent.
(9) pouring soup, sealing the jar and performing after-fermentation: stacking the salty blanks mixed in the step (7) into a fermentation tank, injecting the prepared red fermented bean curd soup in the step (8) into a fermented bean curd tank, controlling the pouring amount to be flush with the salty blanks, covering the fermented bean curd residues with about 2kg of 13% of salt and 2% of red yeast powder, sealing the tank with kraft paper and plastic cloth, and fermenting for more than 6 months.
The novel mucor is a cold-resistant microorganism, can grow fast and hypha is long in a low-temperature environment, can be used for producing fermented bean curd at a lower temperature, and can inhibit the growth of mixed bacteria in the low-temperature environment to ensure that a blank making stage is smoothly carried out; the developed mycelium of the trichoderma sp tightly wraps the bean curd blank, which is very helpful for maintaining the appearance and shape of the fermented bean curd; two kinds of bacterial microorganisms which are salt-tolerant microorganisms capable of growing under the salt concentration of 10% NaCl are added in the post-fermentation stage of the red fermented bean curd, wherein staphylococcus pasteurianus is beneficial to improving the flavor and the nutrient content of the product, bacillus bellisianus can improve the flavor of the product, and can produce nattokinase and other health factors and has the function of inhibiting mixed bacteria. The production process of the red fermented bean curd provided by the invention can solve the problem that the flavor and the quality of a natural fermentation product are unstable, and the red fermented bean curd produced by the process is pure in color, unique in flavor and delicious in taste.
Compared with the prior art, the technical scheme of the invention has the following obvious effects:
(1) The Mucor rongensis (Mucor rongensis) related by the invention is low temperature resistant, and can inhibit the growth of infectious microbes when being used for producing the fermented bean curd at low temperature; the alkaline protease produced by the mucor strain can solve the problems of white spots and the like of fermented bean curd caused by acid-producing protease of common mucor; the developed mycelium generated by the trichoderma strains tightly wraps the bean curd blank, and helps to maintain the appearance and shape of the fermented bean curd in the salting period.
(2) The invention adopts a fermentation system integrating mucor microorganisms and bacterial microorganisms, and inoculates Staphylococcus pasteurii (Staphylococcus pasteurii) and Bacillus belius (Bacillus velezensis) in the post-fermentation process, thereby improving the flavor of the product and increasing health factors such as nattokinase and the like.
(3) The strain and the process for producing the red fermented bean curd can realize artificial control of pure strain fermentation to produce the red fermented bean curd, and can solve the problem of unstable flavor and quality of a naturally fermented product.
(4) The red bean curd produced by the process has pure color, regular blocks, unique flavor, delicious taste and rich nutrition.
Drawings
FIG. 1 is a photograph of the morphology of the strain Mucor Rongtoniensis CICC 41726.
FIG. 2A phylogenetic tree of the Roughtonia glodychii strain CICC 41726 and ITS rDNA sequences of related species.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1 identification of Mucor strains
(1) Morphological identification
Inoculating mucor strain CICC 41726 to potato and potato culture medium (PDA culture medium), culturing at 20 deg.C for 5 days, taking colony picture, microscopically observing thallus and scanning electron microscope, wherein the specific morphological characteristics are shown in figure 1, A in figure 1 is that culturing at 20 deg.C on PDA culture medium for 5 days, and the colony picture; b: light microscopy, sporangia; c: scanning electron microscope pictures, and structures of a capsule shaft and a capsule collar; d: scanning electron micrographs, cystospores.
(2) Molecular biological identification
the mucor strain CICC 41726 was analyzed by ITS rDNA sequence phylogenetic analysis to identify the species accurately, and the phylogenetic tree is shown in FIG. 2. FIG. 2 adopts MEGA5.0 software ortho-ligation method to perform 1000 times of similarity repeated calculation, the nodes of the development tree in the graph only show Bootstrap value more than 70% of the value, and the superscript "T" represents the model strain.
(3) Measurement of growth temperature
The mucor strain CICC 41726 is inoculated on a PDA plate and cultured under the conditions of 3 ℃, 5 ℃, 10 ℃, 15 ℃,20 ℃, 25 ℃ and 28 ℃ respectively, and the test result shows that the Rongshi mucor can grow under the temperature of 3 ℃ and can not grow under the temperature of 28 ℃, and the optimal growth temperature is 10-15 ℃.
(4) Growth pH Range determination
The mucor strain CICC 41726 is inoculated on PDA plates with pH values of 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 9, 10 and 11, and cultured for 3 days at 20 ℃, and colonies in the colony enclosure can grow well under different pH values.
Example 2 fermentative production of fermented Red Bean curd
(1) Preparation of trichoderma spore liquid in triangular flask
Selecting 100g of fresh bran, adding 100-110 mL of water, fully and uniformly stirring in a container, then filling the material into a bottle (40-50 g of wet material in a 500-mL triangular bottle), placing the wrapped triangular bottle in a 121 ℃ pressure sterilizer for sterilization for 45-50 min, scattering the culture medium block mass in the bottle by hand while the bottle is hot, cooling to room temperature, and connecting the inclined plane of a test tube into a triangular test bottle. Shaking the triangular flask connected with the test tube uniformly, spreading the culture medium in the flask, and placing the flask in a mould incubator at 15 ℃ for constant-temperature culture for 10 days. Adding 2.5kg of cold boiled water into each bottle of trichoderma in the triangular flask, fully shaking up, and filtering with gauze to obtain spore suspension for later use.
(2) Preparation of bean curd white blank
Grinding and boiling: selecting soybean produced in the same year without impurities, mildew, caking and odor, wherein the ratio of the soybean to soybean soaking water is 1: 4 (the water temperature is about 15 ℃), and soaking for 12-18 h. And (3) adding soaked soybeans while flushing water into a bean curd pulping machine, controlling 1kg of dried soybeans to produce 5-6 kg of soybean milk, adding oil feet or a defoaming agent to stop foam during pulping, pumping the ground raw soybean milk into a soybean milk boiling barrel, turning on an electric heating switch, heating until no white foam exists on the surface of the soybean milk, and boiling and rolling for 2-3 min.
Solidification and forming: the concentration of the coagulant is controlled to Be 14-18 degrees Be', the temperature of the curdling is controlled to Be 80-85 ℃, and the whole process is completed within 5 min. The time for squatting is 15 min. After squeezing and forming, in order to prevent pollution, the blocks should be cut and cooled in time. The specification of the bean curd white blank is 4 multiplied by 1.5 cm/block, and the water content is about 75 percent; 1000 pieces of white bean curd blanks are produced per 15kg of dry soybeans.
(3) Early-stage culture of bean curd blank
Putting the white bean curd blanks into a bacterium cultivation box, wherein the distance between every two rows of the white bean blanks is about 2.5cm, uniformly spraying the trichoderma spore suspension in the step (1) onto the white bean curd blanks, wherein the inoculation amount of each 100 kg of the white bean curd blanks uses 2 triangular flask bacterium liquids, and the boxes are arranged in a delta shape after the bacterium liquid is sprayed, so that the water on the surfaces of the blanks is removed. After 48h, fine hyphae begin to grow on the surface of the bean curd block, and a mat or a clean white cloth is covered on the box for heat preservation and moisture preservation. And smashing the box once on day 3 according to the growth uniformity, wherein 1cm of mucor hyphae is distributed on the surface of the bean curd block, 1.5cm of the mucor hyphae is grown on day five, and the box is smashed once again when the hyphae are light yellow and bright. Covering a layer of bright yellow hypha involucra (called blank for short) on the surface of the bean curd on the 6 th day, gathering the blank, and salting the blank. The indoor temperature of the whole culture process is controlled to be about 15 ℃.
(4) Pickled blank
Stacking 15kg of blanks in a blank curing box, uniformly spreading a layer of salt, generally stacking three layers, wherein the salt spreading amount on the three layers is more than that on the lower layer, and 2.25kg of refined edible salt is used in each box. Pickling for 6 days, basically dissolving salt, pickling with yellow serofluid, and transferring to the next procedure.
(5) preparation of post-fermentation mixed bacterial liquid
Respectively culturing Staphylococcus pasteuri (Staphylococcus pasteuri) and Bacillus belius (Bacillus velezensis) at 35 ℃ by using a nutrient broth culture medium (LB) to obtain a bacterial liquid with a concentration of 106-108. The ratio of the mixed bacterial liquid of the two bacteria is staphylococcus pasteurii, namely bacillus belgii 2: 1.
(6) Preparation of fermented red bean curd soup
Selecting high-grade yellow wine with the alcoholic strength of about 10 degrees, adding 12g of edible salt per 100mL, adding 2g of red rice powder, stirring uniformly, and inoculating 0.5% of the mixed bacterial liquid prepared in the step (5).
(7) Lower cylinder for mixing blank
Using 1.5kg of auxiliary material sauce yellow, 0.1kg of red yeast powder (the color value is about 1500) and about 5g of orange peel powder for every 15kg of salted blank, uniformly mixing the auxiliary materials, using the mixed auxiliary material, pouring the salted blank into a container with holes, connecting a container below the salted blank, removing brine, controlling the brine for about 20min, pouring the salted blank into a blank mixing box, carefully spreading the blank, scattering the mixed auxiliary material, slowly mixing the mixed auxiliary material along the bottom by using a wood shovel, carefully rubbing off each salted blank by hand, taking the task that six faces of the salted blank are uniformly stained with the mixed auxiliary material, neatly stacking the mixed blank on a plastic flat plate, and preparing the salted blank for a next jar. The surface without the skin membrane faces the cylinder wall (the fermented product blocks are kept in a good shape), the periphery of each layer of the blank is stacked in a circle, the middle of the blank is stacked in a parallel way, the tightness is proper, and the blank is placed in the cylinder and separated from the cylinder edge by about 15 centimeters.
(8) Pouring soup and sealing the jar for post-fermentation
Stacking the salty blanks mixed in the step (7) into a fermentation tank, injecting the red fermented bean curd soup prepared in the step (6), controlling the injection amount to be flush with the salty blanks, covering the salty blanks with about 2kg of 13% edible salt and 2% of red koji powder pickled bean curd residues, covering the tank opening with kraft paper, covering with plastic cloth, tightly adhering the plastic cloth and the tank body with adhesive tape in a sealed manner, covering with a mat-woven tank cap, preventing rain and sun exposure, and fermenting for more than 6 months.
example 3 comparison of the Performance of Mucor Rongtonii and the commonly used fermented bean curd producing strains and the quality identification of the fermented red bean curd produced thereby
The comparison of the performance of the Mucor rongei and the strains (including Mucor racemosus, Rhizopus oryzae, Mucor elegans, etc.) produced by the common preserved beancurd is shown in Table 1, and the Mucor rongei has the characteristics of low growth temperature, high low-temperature growth speed, no acid-producing protease, controllable post-fermentation microorganism, and the like compared with other strains, and is suitable for producing the red preserved beancurd at low temperature. Physicochemical and sensory evaluation are carried out on the fermented red fermented bean curd according to SB/T10170-2007 fermented bean curd industry Standard, the evaluation results are shown in Table 2, and the fermented red bean curd produced by the process disclosed by the invention meets the requirements of sensory and physicochemical indexes in the Standard according to the Table 2.
TABLE 1 comparison of the Performance of Mucor Rongtonii with that of the commonly used strain for the production of fermented bean curd
Note: [1] the study status of bacteria for producing fermented bean curd in China [ J ] food technology, 2007(11):20-23.
[2] Li jun Yun, one kind of Mucor racemosus and its production process of fermented bean curd, China 02113284.4P 2003.
[3] Separation and preliminary identification of dominant microorganisms in fermented bean curd under the conditions of Yaohuang, Deng Ding, Lu Ning and natural mildew [ J ] food industry science and technology 2012,33(11): 209-.
[4] Study on fermented bean curd using actinomucor elegans and rhizopus arrhizus [ D ] 2006.
TABLE 2 sensory characteristics and comparative evaluation results of fermented red bean curd produced by the process
| Item | Sensory and physicochemical characteristics |
| Color and luster | Bright red surface and dark reddish brown cross section |
| Taste and smell | Delicious taste, unique fragrance, palatable saltiness and no peculiar smell |
| Tissue morphology | neat and fine texture |
| Impurities | No foreign visible impurities |
| Moisture content | 65％ |
| Amino acid nitrogen (g/100g) | 0.8 |
| Water-soluble protein (g/100g) | 5.0 |
| Total acids (in terms of lactic acid)/(g/100 g) | 0.6 |
| Salt (g/100g) | 11 |
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Sequence listing
<110> Shandong Zhengxin Weishi food Co Ltd
China food fermentation industry research institute Co., Ltd
Application of cold-resistant mucor gloeosporioides in production of fermented red bean curd and fermented red bean curd
<130> 20190207
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 600
<212> DNA
<213> Mucor rongensis
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Claims (6)
1. Use of Mucor rongensis (Mucor rongensis) for the production of fermented red bean curd.
2. Use of Mucor rongensis (Mucor rongensis) with cold tolerance according to claim 1 for the production of red fermented bean curd, characterized in that: the Mucor rongensis is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, the preservation address is No. 3 of Xilu No.1 of Beijing, Chaoyang and the preservation number is CGMCC No. 17468.
3. Use of Mucor rongensis (Mucor rongensis) with cold tolerance according to claim 1 for the production of red fermented bean curd, characterized in that: the maximum growth temperature of the cold-resistant Mucor rongensis (Mucor rongensis) is 27 ℃, and the minimum growth temperature is 3 ℃; the optimum growth temperature is 10-15 ℃; the suitable growth temperature is 5-20 ℃; the growth pH range is 4-11; producing alkaline protease.
4. A red fermented bean curd is characterized by being produced by Mucor rongensis (Mucor rongensis).
5. The red fermented bean curd as set forth in claim 4, characterized in that it is prepared by the following method:
(1) Spraying 104-106 CFU/mL spore suspension prepared from Mucor Robushii of claim 1 on white bean curd blank, and culturing to obtain blank;
(2) Uniformly mixing the blank prepared in the step (1) with edible salt, and pickling the blank;
(3) Putting the pickled blank obtained in the step (2) into a red fermented bean curd soup, inoculating a mixed bacterial liquid of Staphylococcus pasteurii (Staphylococcus pasteuri) and Bacillus subtilis (Bacillus velezensis), and performing after-fermentation; fermenting for 6 months to obtain the final product.
6. The red fermented bean curd according to claim 5, wherein the mixed bacterial liquid of Staphylococcus pasteurii (Staphylococcus pasteuri) and Bacillus velezensis (Bacillus velezensis) is prepared by the following method: after each strain is subjected to shake flask liquid culture to obtain a strain liquid with the strain concentration of 106-108, the ratio of the mixed strain liquid to staphylococcus pasteurii to bacillus belgii is 2: 1; the inoculation amount of the mixed bacterial liquid is 0.5-1 mL of the mixed bacterial liquid inoculated in each 100mL of the red fermented bean curd soup.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102197847A (en) * | 2010-11-25 | 2011-09-28 | 广东美味鲜调味食品有限公司 | Method for producing fermented bean curd through multi-strain mixed fermentation |
| CN106381274A (en) * | 2016-08-30 | 2017-02-08 | 湖南农业大学 | Staphylococcus pasteuri, fermented soy sauce stewed trotter prepared by staphylococcus pasteuri, and preparation method of fermented soy sauce stewed trotter |
| CN108323581A (en) * | 2018-05-21 | 2018-07-27 | 青岛日辰食品股份有限公司 | Novel method for producing fermented bean curd |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102197847A (en) * | 2010-11-25 | 2011-09-28 | 广东美味鲜调味食品有限公司 | Method for producing fermented bean curd through multi-strain mixed fermentation |
| CN106381274A (en) * | 2016-08-30 | 2017-02-08 | 湖南农业大学 | Staphylococcus pasteuri, fermented soy sauce stewed trotter prepared by staphylococcus pasteuri, and preparation method of fermented soy sauce stewed trotter |
| CN108323581A (en) * | 2018-05-21 | 2018-07-27 | 青岛日辰食品股份有限公司 | Novel method for producing fermented bean curd |
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