A strain of Bacillus subtilis and its application in soy sauce fermentation
A Bacillus subtilis, soy sauce technology, applied in bacteria, microorganism-based methods, microorganisms, etc., can solve the problems of lack of flavor bacteria, affecting the formation of soy sauce flavor substances, and thin soy sauce flavor, and achieve the content of volatile flavor components. improved effect
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[0039] 1. Isolation and screening of strains
[0040] A Bacillus subtilis strain of the present invention, which is preserved in the China Center for Type Culture Collection (CCTCC), named after Bacillus subtilis CS1.03 (Bacillus subtilis CS1.03), which is typically cultured in China The deposit number of the CTCCC is CCTCC NO: M 2015791. The date of deposit of the Bacillus subtilis CS1.03 is December 29, 2015, and the address of the depository unit is located in Wuhan University, Wuhan City, Hubei, China.
[0041]The screening process of the above-mentioned Bacillus subtilis CS1.03 provided by the present invention mainly includes: sampling and culturing in traditional high-salt dilute fermentation (sun-dew method) sauce mash and low-salt solid-state fermentation sauce mash; Bacterial phase analysis, and finally isolated and screened a unique dominant bacterium - Bacillus subtilis CS1.
[0042] 2. Identification of strains
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