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Staphylococcus equorum strain ZH810 and application thereof

A Staphylococcus bacterium, a technology for the purpose, applied in the application of fermented bean curd processing industry, Staphylococcus hormesis ZH810 and its application in the production of mucormycotic fermented bean curd, the field of Staphylococcus rumenum, can solve the problem of high production cost of bacterial preparation , to achieve the effect of maintaining the traditional flavor and food safety of fermented bean curd, improving the flavor of fermented bean curd, and simple cultivation conditions

Active Publication Date: 2018-03-16
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, the preparation and production cost of the patented microbial agent is high; on the other hand, the scope of application of the microbial agent is limited to the production of bacterial fermented bean curd, and it is not suitable for the fermented bean curd category with Mucor as the main fermentation strain

Method used

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  • Staphylococcus equorum strain ZH810 and application thereof
  • Staphylococcus equorum strain ZH810 and application thereof
  • Staphylococcus equorum strain ZH810 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Enrichment of target strains

[0049] (1) Preparation of liquid medium

[0050] By simulating the nutritional characteristics and composition of traditional fermented bean curd fermentation system, the culture medium of strains closely related to flavor formation in fermented bean curd fermentation system can be obtained by compounding. The formula of the medium is: 200g of Guangdong white fermented bean curd juice in the market; detect the NaCl content, adjust the NaCl content in the fermented bean curd juice to 70±0.5g / L (add NaCl if the salt content is insufficient, add water to dilute if the salt content is excessive), and adjust the pH to 6.5±0.2 , sterilized at 121°C for 15 minutes.

[0051] (2) Enrichment screening of target strains

[0052] In the present invention, the target bacterial strain is firstly enriched by the above-mentioned liquid culture medium. Purchase qualified fermented fermented fermented bean curd products in major shopping malls in Guangdo...

Embodiment 2

[0061] Isolation and identification of target strains

[0062] The fermented broth sample 3 with good flavor enriched in Example 1 was routinely diluted to obtain a single colony. After the fermentation broth sample 3 was diluted, it was spread on the solid medium, and cultured at 25° C. for 72 hours. Pick a single colony and separate it by streaking on a plate, repeat this 4-5 times until a pure single colony is obtained, and store it in a refrigerator at 4°C.

[0063] Preparation of solid medium: add 2% agar powder on the basis of liquid medium, and sterilize at 121°C for 15 minutes.

[0064] Observe the colony morphology of the target strain and perform Gram staining on the target strain to observe its cell shape; and complete the identification of the target strain through 16S rDNA sequence analysis.

[0065] The biological traits and characteristics of the target bacterial strain in the present invention are as follows: the colony protrusions on the above-mentioned cult...

Embodiment 3

[0068] Application of Staphylococcus equinus ZH810 in the production of mucormycotic fermented bean curd

[0069] (1) Cultivation of Staphylococcus equini ZH810 bacterial liquid

[0070] Staphylococcus rumen ZH810 was inoculated into the liquid medium, and cultured at 25° C. for 72 hours to obtain a bacterial liquid; the formulation of the liquid medium was the same as that in Example 1. In addition, the strain can also be cultivated with commercial bacterial culture medium, but it needs to be centrifuged to obtain the bacteria before adding it to the fermented bean curd system.

[0071] (2) Application of Staphylococcus hormonus ZH810 in fermented bean curd production

[0072] ①Staphylococcus hormonus ZH810 was introduced into the fermentation system during the pre-fermentation stage of fermented bean curd

[0073] Centrifuge the Staphylococcus rumen ZH810 bacterium liquid obtained in step (1) at 5000r / min for 10 minutes to obtain the thallus, and use the Mucoral spore susp...

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Abstract

The invention provides a staphylococcus equorum strain ZH810 separated from fermented bean curd and application of the staphylococcus equorum strain ZH810 in production of hairy mould type fermented bean curd. The staphylococcus equorum ZH810 disclosed by the invention is prepared by the steps: screening the traditional finished fermented bean curd product to obtain a sample with strong fermentedflavor by evaluation personnel, enriching by a fluid medium, and screening through a dilution-plate method, thereby obtaining the product. The staphylococcus equorum ZH810 disclosed by the invention can particulate in a primary fermentation stage of the fermented bean curd and can also particulate in a secondary fermentation stage of the fermented bean curd. The staphylococcus equorum ZH810 disclosed by the invention achieves the effects of obviously improving the flavor of the fermented bean curd, economically and efficiently solving the problem that the fermented flavor is insufficient in apure-fermentation mode of the hairy mould type fermented bean curd, avoiding introduction of exogenous spices and exogenous flora, maintaining the traditional flavor of the fermented bean curd and ensuring the food safety, and is high in flavor production speed, simple in culture conditions and convenient for industrialized production.

Description

technical field [0001] The invention belongs to the technical field of microbes, relates to Staphylococcus equorum, in particular to a strain of Staphylococcus equorum isolated from fermented bean curd and its application in the production of mucor-type fermented bean curd, and belongs to the technical field of biological fermentation in fermented bean curd processing industry applications. Background technique [0002] As a traditional soybean fermented food, fermented bean curd has a history of thousands of years in China. Most modern fermented bean curd manufacturers use artificial inoculation of purebred Mucor to ferment. Although the quality of pure fermented products is relatively stable, the enzyme system is relatively single and the enzyme activity is not high due to the use of pure Mucor, which leads to insufficient flavor of fermented bean curd products and cannot meet the dietary needs of modern people. [0003] Jiang Liwen et al. (Jiang Fangfang, Liu Jia, Jiang...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C20/02C12R1/44A23L11/45A23L11/50
CPCA23C20/025C12R2001/44C12N1/205
Inventor 刘力周其洋童星
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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