What microorganism is used to ferment sweet rice wine?

According to the fermentation type, it can be divided into:

1, pickled sufu:

After boiling tofu in water, add salt, put it in a jar and add auxiliary materials to ferment it into fermented bean curd. This processing method

Features of the finished tofu (1 1 sheet): the tofu blank is directly put into the vat without fermentation (no pre-fermentation), fermented after fermentation, and matured by microorganisms brought in by auxiliary materials. Its disadvantages are insufficient protease, long fermentation time, low amino acid content and poor color and fragrance, such as Rusi sugar factory sufu and Hunan Gigi Lai mildew-free sufu.

2. Mucor fermented bean curd:

Mucor is cultured in tofu blank, which is called pre-fermentation, so that white hyphae can spread all over the surface of tofu blank, form tough skin film and accumulate protease, creating conditions for post-fermentation in pickling and canning.

The growth temperature of Mucor is low, and the optimum growth temperature is about 65438 06℃. Generally, Mucor fermented bean curd can only be produced at low temperature in winter. Traditional technology uses Mucor in the air to inoculate naturally, which takes about 10- 15 days (suitable for family workshop production). Mucor can also be cultured, inoculated artificially, and cultured at 15-20℃ for 2-3 days.

3. Rhizopus sufu:

Fermented bean curd can be produced by using high-temperature resistant Rhizopus through pure bacterial culture and artificial inoculation, but the shape, color, flavor and physical and chemical quality of fermented bean curd produced by Rhizopus are not as good as those produced by Mucor because of its sparse vegetables, light gray color and low protease and peptidase activities.

Combined with the above advantages and disadvantages, through experiments, fermented bean curd with mixed strains can not only increase its flavor. It can also reduce the amount of white wine in the auxiliary materials, reduce the cost and improve the economic benefits. The best ratio of Mucor to Rhizopus chinensis is 7: 3.