Strain for fermenting soybeans, fermentation agent containing same and use of same

A compound fermentation agent and strain technology, applied in the direction of application, microbe-based methods, bacteria, etc., to achieve the effects of convenient use, shortened koji making time, and good fermentation characteristics

Active Publication Date: 2010-11-24
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it still mainly focuses on the research fields of yogurt, meat and fermented sausages. The application in soybean fermented foods mainly focuses on soy sauce and soybean paste. At present, there is no related report on the mixing of Aspergillus oryzae and bacteria to ferment soybeans.

Method used

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  • Strain for fermenting soybeans, fermentation agent containing same and use of same
  • Strain for fermenting soybeans, fermentation agent containing same and use of same
  • Strain for fermenting soybeans, fermentation agent containing same and use of same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: Isolation, screening and identification of strains

[0030] 1. Separation medium: preparation of beef extract peptone agar medium

[0031] Separation medium components: in g / L, peptone 10g, beef extract 3g, NaCl 5g, agar 15-17g, add distilled water to 1000mL, adjust the pH of the medium to 7.4. The culture medium was divided into Erlenmeyer flasks, sterilized under high-pressure steam of 0.1Mpa for 20min, and then used for later use.

[0032] 2. Separation method (dilution plate method)

[0033] 2.1 Preparation of sample diluent:

[0034] Use a 1ml sterile pipette to draw 1ml of the enriched culture solution (i.e. the above-mentioned separation medium), put it into a test tube filled with 9ml of sterile water, oscillate and mix well and serve as 10 -1 diluent; then use a 1ml sterile pipette to draw 10 -1 Put 1ml of the diluent into a test tube filled with 9ml of sterile water, blow and suck three times, let the bacteria solution mix evenly, and serve as ...

Embodiment 2

[0052] The preparation of embodiment 2 single strain fermentation agent (or claim bacterial agent)

[0053] 1. Test materials: Bacillus subtilis YDC-001 is a new bacterial strain isolated and screened by the present invention, Aspergillus oryzae A3042 is purchased from Institute of Microbiology, Chinese Academy of Sciences; glycerin; skim milk is a commodity.

[0054] 2. Production of Bacillus subtilis starter

[0055] 1) Cultivation of strains in inclined test tubes: inoculate Bacillus subtilis YDC-001 on beef extract peptone agar medium (the formula is the same as the separation medium in Example 1) and adjust the pH of the medium to about 6.0 before sterilization) on the inclined plane solid Above, cultivate it at 37°C for 1-2 days to activate it to become a slant strain.

[0056] 2) Erlenmeyer flask expansion culture

[0057] Enrichment liquid medium: 10g peptone, 3g beef extract, 5g NaCl, add distilled water to 1000mL, adjust the pH of the medium to 7.4 before steriliza...

Embodiment 3

[0081] The determination of the mixing ratio of embodiment 3 bacillus subtilis YDC-001 and aspergillus oryzae A3042 starter

[0082] 1. Test material

[0083] The test strains were Bacillus subtilis YDC-001 of the present invention and the commercially available strain Aspergillus oryzae A3042, and the soybean was a commercially available product.

[0084] 2. Determination of the proportion of mixed starter bacteria

[0085] The above-mentioned Bacillus subtilis YDC-001 starter and Aspergillus oryzae A3042 starter are mixed respectively according to the ratio of mass ratio 1: 1 or 1: 2 or 1: 3 to make composite starter (or claim composite starter ). According to the production process of Aspergillus fermented soya bean (document is the same as before), add 0.4% mass of different proportions of mixed starter respectively, after making koji, measure the protease activity of bean koji, and compare with the protease activity of the bean koji made by purebred Aspergillus oryzae ...

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Abstract

The invention belongs to the technical field of agricultural microbes and food processing and particularly relates to a strain serving as a microbial fermentation agent, a composite fermentation agent containing the strain and aspergillus oryzae and use of the strain. The invention is characterized in that: bacillus subtilis YDC-001, which has a preservation number of CCTCC No.M201028, for making fermented blank bean is obtained by separation and screening; and the microbial composite fermentation agent is make by using the bacillus subtilis and aspergillus oryzae A3042. The composite fermentation agent can be used for producing soybean fermented products. The microbial composite fermentation agent has high fermentation performance; and the fermented products have typical fragrance and delicate flavor of fermented blank bean. The industrial production of the composite fermentation agent is easy.

Description

technical field [0001] The invention belongs to the technical field of food fermentation and food processing, and in particular relates to a strain screening as a microbial starter, a composite starter (microbial agent) containing the strain and its application in soybean products, especially fermented soya bean products. Background technique [0002] Soybean fermented food is a traditional food in my country, but most of them are produced by natural fermentation and purebred fermentation. The fermented soya bean produced by the former has a unique flavor, but the processing time is long, and it is easy to cause bacterial contamination during the process; the latter shortens the fermentation time, but the fermented soya bean has a single flavor and is not as good as natural fermentation. Therefore, it is of great significance to study the starter of soybean fermented food for the industrial production of traditional fermented food. [0003] Aspergillus oryzae plays a major ...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/00C12N1/14A23L1/20C12R1/125C12R1/69A23L11/00
Inventor 徐晓云陈清婵潘思轶王可兴
Owner HUAZHONG AGRI UNIV
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