What bacteria are there in the old yeast head?

1, mainly yeast, and other microbial groups. Most of the live bacteria cultures made of flour, bran, corn flour or rice flour are made by hand, that is, the raw materials are steamed, inoculated with strains, cultured at a suitable temperature and then dried.

2. Introduction to the old leaven head:

Fermented dough with old leaven (also known as leaven, old fat, flour seeds and flour heads) is a traditional dough fermentation method in China, and it is still widely used in many restaurants and urban and rural households in China.

Traditional aged koji is a living bacteria culture made of flour, bran, corn flour or rice flour, and its production is mostly hand-made, that is, the raw materials are cooked, inoculated with strains, cultured at a suitable temperature and then dried.

This method is not only low cost, simple and easy to operate, but also contains a certain number and kinds of other microbial groups except yeast, which together with the fermentation results produce carbon dioxide, ethanol, lactic acid, acetic acid and a small amount of flavor auxiliary substances. The product after neutralization of alkali has a unique taste and flavor, which is different from the simple fresh yeast fermented dough, and this taste and flavor effect can not be replaced by other fermentation methods. So many people in China like to eat steamed bread fermented by old yeast.