Step 2: after activation, dilute it with water for 20-50 times and mix it with the soybean to be fermented evenly.
Step 3: Bag (barrel) the mixed soybeans, seal and ferment for 2-7 days before feeding.
Note: The soybean fermentation process is anaerobic fermentation, which needs to be sealed and cannot be exposed to oxygen.
Extended data:
The biggest difference between fermentation and other chemical industries is that it is a chemical reaction carried out by organisms. Its main features are as follows:
1, the fermentation process is generally a biochemical reaction at normal temperature and pressure, which is safe and requires simple conditions.
2. The raw materials used in fermentation are usually starch, molasses or other agricultural and sideline products, and the reaction can be carried out only by adding a small amount of organic and inorganic nitrogen sources. Microorganisms can selectively use the nutrients they need, because there are different kinds. Based on this characteristic, wastewater and waste can be used as raw materials for fermentation to transform and renew biological resources.
3. The fermentation process is completed by biological automatic regulation, and the reaction is specific, so relatively single metabolites can be obtained.
4. Because of the biological reaction mechanism itself, it can carry out chemical conversion reactions such as oxidation and reduction on specific parts of some complex compounds with high selectivity, and can also generate more complex polymer compounds.
Generally speaking, it is necessary to control the production of miscellaneous bacteria during fermentation. The usual methods to control miscellaneous bacteria are strict disinfection of equipment, air heating sterilization and automatic fermentation as much as possible. Usually, if bacteria or bacteriophages are contaminated in the fermentation process, it will affect the fermentation process, lead to a decline in the yield of fermented products, and even lead to the failure of the whole fermentation process, and all fermented products must be dumped.
6. Microbial strains are the basic factors of fermentation. Through mutation and strain screening, we can obtain excellent strains with high yield, make full use of production equipment, and even obtain products that are difficult to produce by conventional methods.
7. Compared with ordinary fermentation, industrial fermentation has stricter control over the fermentation process and more mature requirements for fermentation technology, and can realize large-scale production.
Based on the above characteristics, industrial fermentation has attracted more and more attention. Compared with traditional fermentation technology, modern fermentation engineering has more advantages than the above fermentation characteristics. In addition to using microorganisms, animal and plant cells and enzymes can also be used, and artificial "engineering bacteria" can also be used for reaction; The reaction equipment is not only a conventional fermentor, but a variety of bioreactors are used instead, with high degree of automation and continuity, which improves and innovates the fermentation level on the original basis.
References:
Fermentation _ Baidu encyclopedia