Several common fermentation processes and microorganisms involved in fermentation

1. Mucor is the main microorganism involved in sufu fermentation. The principle of making sufu is that protease can decompose protein in tofu into small peptides and amino acids; Lipase can hydrolyze fat into glycerol and fatty acids.

2. Acetobacter is a microorganism involved in the fermentation of apple vinegar, and its metabolic type is heterotrophic aerobic, so the temperature should be controlled at 30 ~ 35℃ during the production of fruit vinegar.

3. The microorganism involved in beer fermentation is yeast. After wort is cooled, yeast is inoculated, which takes amino acids in wort as the main nitrogen source and fermentable sugar as the main carbon source, and performs aerobic respiration and vigorous proliferation under aerobic conditions. When the oxygen in the mash is consumed, the yeast will carry out alcohol fermentation under anoxic conditions.

4. There are many microorganisms involved in liquor fermentation. Microbes in liquor fermentation include three parts, namely saccharifying microorganisms, brewing microorganisms and aroma-producing microorganisms. These microorganisms also include the interaction of bacteria, yeast and mold. Among them, Bacillus mainly secretes starch glucoamylase and lipase, and produces organic acids (belonging to saccharifying microorganisms). Mold mainly produces amylase, but it also produces a small amount of alcohol. Yeast mainly produces alcohol, while lipase produces alcohol and organic acids.