Method for lowering content of nitrogen metabolism hazard materials in soy sauce through compound bacteria

[0046] (1) Preparation of starter strains

[0047] Inoculate Staphylococcus xylosus in MSA solid medium, culture at 30-40°C for 24-48h to initially activate the bacteria, pick a single colony and inoculate it into MSA liquid medium, culture at 30-40°C for 24-48h, then, The bacterial cells were collected and washed with 0.7-0.9% physiological saline for later use. Inoculate halophilic Tetradendococci in MRS solid medium, culture at 30-40°C for 24-48h to initially activate the strains, pick a single colony and inoculate it into MRS liquid medium, culture at 30-40°C for 24-48h, then , collect the bacteria, wash with 0.7-0.9% physiological saline for later use.

[0048] (2) Koji making

[0049] Select soybeans and wash them, soak them and drain them, cook them under high pressure at 110-125°C for 15-30 minutes, take them out and cool them to room temperature; dry the flour, and mix the cooled soybeans according to m(soybeans): m(flour)=100 : The ratio of (15-25) is evenly mixed, m

[0053] In step (3), Staphylococcus xylosus was inoculated when the koji was mixed with salt water, and the bacterial concentration was 10 6 -10 8 CFU / L, all the other are with embodiment 1.

[0055] In step (3), inoculate halophilic Tetradendococcus when the koji is mixed with salt water, and the bacterial concentration is 10 6 -10 8 CFU / L, all the other are with embodiment 1.