混合发酵与纯种发酵

中西方文化底蕴不同，形成混合发酵与纯种发酵两种不同发酵工艺路线的历程。混合发酵具有多菌共生，酶系互补，省工节能、简化工艺设备，克服中间生成物浓度过大的特点。宜于生产成分复杂，风味要求高的我国传统发酵食品，纯种发酵基质、菌株单一，污染少，宜于生产成分单一，纯度要求高的酒精、味精等产品。举例说明工艺路线用错了的不良后果和改进的途径。

Mixed ferment and pure-blood ferment

With different culture background, formed two different ferment technology,course mixed ferment and pure-blood ferment, mixed ferment was provided with the quality of multiple strain accretion, enzyme system mutual complementarity, simplified equipment, suited to produce composition complexity and exigent flavour traditional zymolytic food of our country,pure-blood ferment had the quality of strain singleness,rare pollution, suited to produce composition singleness,exigent puritg alcohol and monosodium glutamate. Illustrated the kickback of misusing technology and way of amelioration.