The fermentation of rice slurry is the key processes to the production of the fermented rice cake. The species, quantity and growth of the fermenting microbes affect the quanity of the fermented rice cake directly. The experiment analyzes the microbes in fermenting rice slurry of the rice cake made in Changsha, and finds that the dominant strains are lactic acid bacteria and yeast, the total bacteria counts of most kinds of the fermenting rice slurry are more than 1＆#215;107 CFU/mL, other harmful microbes are less. When the proportion of lactic acid bacteria and yeast is 1...
