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A kind of Mucor racemosus with high yield of linalool and linalyl acetate and its application

A technology of linalyl acetate and Mucor racemosa, applied in the field of microorganisms, can solve the problems of serious bacterial pollution, unstable product aroma, etc., and achieve the effects of high capacity, improved aroma sensory characteristics, and increased content

Active Publication Date: 2020-02-11
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of fermented bean curd in Muding area of ​​Yunnan adopts natural fermentation, which is seriously polluted by bacteria and the aroma of the product is unstable.

Method used

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  • A kind of Mucor racemosus with high yield of linalool and linalyl acetate and its application
  • A kind of Mucor racemosus with high yield of linalool and linalyl acetate and its application
  • A kind of Mucor racemosus with high yield of linalool and linalyl acetate and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: The strain isolation and identification method of Mucor racemosus CGMCC No.15264

[0024] (1) Obtain a suitable dilution gradient and culture

[0025] Weigh 25g of naturally fermented fermented bean curd in Mouding, Chuxiong Prefecture, Yunnan Province, add it into a homogeneous bag filled with 225mL of sterile water, and beat it with a slap-type homogenizer for 2min; In sterile water, dilute the homogeneous sample solution (liquid samples can include stock solution) by 10 times, so that the concentration of the sample is gradually diluted to 10 -5 , take 4 dilutions of 10 2 -10 5 Pipette 1mL sample homogenate into 2 sterile petri dishes for each dilution (liquid samples include stock solution), and pour 15-20mL potato-glucose-agar medium cooled to 46°C into the petri dish in time , and gently rotate the culture dish to mix evenly. After the agar is solidified, turn the culture dish upside down and incubate at 28°C±1°C for 3 days.

[0026] (2) Separation ...

Embodiment 2

[0053]Example 2 Mucor racemosa CGMCC No.15264 fermented fermented bean curd

[0054] (1) GC-MS determination of linalool and linalyl acetate in fermented bean curd

[0055] The chromatographic conditions are: Rtx-WAX capillary column; column specification: 30m×0.25μm×0.25mm, inlet temperature is 230°C, column flow rate is 1mL / min, carrier gas is helium; temperature program: initial temperature 45°C (keep 1min ), rising to 185°C at 5°C / min (holding for 1min), rising to 240°C at 10°C / min (holding for 8min).

[0056] The mass spectrometry conditions are: ionization mode EI, electron energy 70eV, ion source temperature 230°C, interface temperature 240°C, mass-to-charge ratio 30-440.

[0057] (2) Fermentation of fermented bean curd

[0058] 1) Preparation of the spore suspension of Mucoris racemosa CGMCC No.15264: inoculate the Mucoris racemosa CGMCC No.15264 of the present invention preserved at -80°C on PDA medium, culture at 28°C for 3 days, and subculture for 3 days. Second-...

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Abstract

The invention discloses a high-yield linalool and linalyl acetate Mucor racemosa and its application, belonging to the field of microorganisms. Mucor racemosus (Mucor racemosus) CGMCC No.15264 of the present invention has high ability to produce linalool and linalyl acetate, and can produce 9645.14 μg / kg linalool and 1228.05 μg / kg linalyl acetate after 90 days of post-fermentation. Both endow the oily bean curd with floral and fruity fragrance; Mucor racemosus (Mucor racemosus) CGMCC No.15264 provided by the present invention is beneficial to wrapping the bean curd base to ensure the good shape of the bean curd, and can effectively improve the linoleum in the oily bean curd. content of alcohol and linalyl acetate, and it is beneficial to improve the aroma sensory characteristics of oily bean curd.

Description

technical field [0001] The invention relates to a high-yield linalool and linalyl acetate Mucor racemosa and its application, belonging to the field of microorganisms. Background technique [0002] Fermented bean curd is a soybean fermented product that uses microbial fermentation to change the flavor of vegetable protein. It is deeply loved by the masses for its unique technology, delicate quality, rich nutrition and delicious flavor. [0003] The special geographical and climatic conditions in the Muding area of ​​Yunnan have formed a unique microbial flora that is conducive to the fermentation of fermented bean curd, which makes the fermented bean curd produced have excellent quality and strong floral and fruity aromas. However, the production of fermented bean curd in Mouding area of ​​Yunnan adopts natural fermentation, which is seriously polluted by bacteria and the aroma of the product is unstable. [0004] Linalool has a small threshold value and contributes a lot t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14A23C20/02A23L11/00A23L27/50C12R1/785A23L11/45A23L11/50
CPCA23C20/02A23L27/50A23L11/50C12R2001/785C12N1/145
Inventor 周鹏魏冠棉张军伟刘小鸣王知荣郑晓波
Owner JIANGNAN UNIV
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