1. Should the natto machine be disinfected before use?
The natto machine should be cleaned after each use and disinfected before use. This is mainly for the purpose of Avoid contamination of strains or fermentation vessels resulting in incomplete fermentation.
When using a natto machine to make natto, it is mainly to provide an aerobic environment with a constant temperature and a certain humidity for the natto bacteria to ferment. If the natto machine is used without disinfection, it may cause Natto bacteria are contaminated, for example, natto bacteria are eroded by bacteriophages or attached to miscellaneous bacteria, resulting in abnormal fermentation, and the natto produced is not very sticky or not sticky at all.
Second, how to sterilize household natto machines
Natto produced by household natto machines cannot meet the clean environment requirements of workshop production, so more attention should be paid to The cleaning and disinfection of the natto machine can generally be carried out by the following three methods:
1. 3 hours before natto fermentation, spray 75% medical alcohol evenly in the fermentation container of the natto fermentation machine. Open the box to ventilate and let the alcohol evaporate.
2. Turn on the ultraviolet light in the fermentation container for 15 minutes before natto fermentation, and then open the box to ventilate.
3. Another method is ozone disinfection, which is more thorough and has no residue.
It should be noted that in addition to the disinfection of the natto machine, it is also necessary to disinfect the room where the natto is made: sprinkle a small amount of 84 disinfectant directly on the ground the day before making the natto, and use a wet Clean and mop the house once, close the door, and then mop it twice with clean water after half an hour, and then open the window for ventilation. Turn on the UV light in the room for half an hour before natto fermentation, and then open the window for ventilation.
