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Candida mycoderma bacteria FW922-1 and application thereof

A technology of candida and fermenting agents, applied in the direction of fungi, microorganisms, biochemical equipment and methods, etc., can solve problems such as inadequacies, achieve easy cultivation, good production operability and economic benefits, and improve moromi aroma effect

Active Publication Date: 2019-02-22
LEE KUM KEE XIN HUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the current research on screening yeast for the characteristic flavor of soy sauce is far from enough. It has been found that there are few microbial strains that can grow and metabolize in a high-salt environment, can synthesize specific flavor components, and do not cause soy sauce to deteriorate and produce no peculiar smell.

Method used

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  • Candida mycoderma bacteria FW922-1 and application thereof
  • Candida mycoderma bacteria FW922-1 and application thereof
  • Candida mycoderma bacteria FW922-1 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Screening of Candida strain FW922-1, as figure 1 As shown, including the following screening process:

[0052] 1. Sample collection.

[0053] Soy sauce fermented mash from different fermentation stages of Lee Kum Kee (Xinhui) Food Co., Ltd.

[0054] 2. Isolation of salt-tolerant yeast.

[0055] Take the soy sauce fermentation mash of the above-mentioned different fermentation stages, and dilute it with normal saline gradient for 10 -2 , 10 -3 , 10 -4 , 10 -5 After doubling, the yeast screening plate was spread, cultured at 30°C for 72 hours, and a single colony was picked for further isolation and purification by streaking. The purified strain was inoculated into the wort medium, and cultured at 30°C with shaking at 150r / min for 96h.

[0056] The above-mentioned yeast screening plate is a yeast separation plate, which contains: 5% malt extract powder; 1% yeast extract, 18% sodium chloride, and 2% agar powder.

[0057] The above wort medium contains: 5% malt extr...

Embodiment 2

[0087] Application of Candida oceani FW922-1 (Candida oceani FW922-1) in soy sauce fermentation.

[0088] 1. Analytical methods and materials.

[0089] (1) Medium.

[0090] 15% sodium chloride wort medium: 5% malt extract powder; 1% yeast extract, 15% sodium chloride.

[0091] (2) Detection methods for conventional physical and chemical indicators of soy sauce or fermented sauce.

[0092] Determination method reference of total acid: GB T 12456-2008 Determination of total acid in food;

[0093] Determination method of amino acid nitrogen refers to: GB 5009.235-2016 National Food Safety Standard Determination of Amino Acid Nitrogen in Food;

[0094] Total nitrogen determination method reference: GB 5009.5-2016 National Food Safety Standard Determination of protein in food;

[0095] Sodium chloride determination method reference: GB T 12457-2008 Determination of sodium chloride in food.

[0096] (3) Sensory evaluation method.

[0097] By 10 technicians who have rich experi...

Embodiment 3

[0115] Application of Candida oceani FW922-1 in soybean paste brewing

[0116] 1. Analytical methods and materials.

[0117] With embodiment 2.

[0118] 2. Operation method.

[0119] (1) Prepare seed culture solution.

[0120] The Candida oceani FW922-1 described in the present invention is cultivated by wort medium containing 15% sodium chloride, the cultivation time is 48 hours, and the cultivation temperature is 30° C. to obtain a seed culture solution with high cell activity and high cell density.

[0121] (2) Fermentation of soybean paste.

[0122] The koji is made with koji-making equipment or disc koji-making equipment, and the raw materials are soybeans and flour / wheat flour.

[0123] After 7-15 days of fermentation with salt water, 2-5% Candida oceani FW922-1 seed culture solution was added online during the refeeding process of the fermentation broth; from the day of inoculation of Candida oceani FW922-1 to 10-30 days of fermentation, refeed 2 days a day Each ti...

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Abstract

The invention relates to candida mycoderma bacteria FW922-1 and an application thereof and belongs to the technical field of food fermenting processing. The candida mycoderma bacteria FW922-1 is obtained by screening, separating and identifying fermented soy sauce mash of Lijingji (Xinhui) food limited company by the inventor. The strain can increase the phenethyl alcohol content of soy sauce or fermented sauce and improve the flavor of the soy sauce or the fermented sauce. The strain can grow normally in high-salt fermented mash without adding nutritional sources additionally. Metabolic volatile flavor substances such as phenethyl alcohol can be synthesized by means of fontal precusor substances in the soy sauce mash without generating bad odors, so that the flavor and taste of the soy sauce or sauce can be improved.

Description

technical field [0001] The invention relates to the technical field of food fermentation processing, in particular to Candida FW922-1 and its application. Background technique [0002] With economic growth and continuous improvement of people's living standards, the sales of condiments are increasing year by year, and major soy sauce production enterprises are gradually promoting the fermentation process in glass fiber tanks and large tanks. However, due to the popularization of large-tank fermentation technology, the flavor of fermented seasonings such as soy sauce has shown an obvious downward trend. In response to this industry phenomenon, many scientific research units and large enterprises have carried out a series of research work in order to improve the quality of large-tank fermented condiments. flavor. From the research results of literature and patents, there are mainly the following three aspects of research content: [0003] (1) Optimization of fermentation pro...

Claims

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Application Information

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IPC IPC(8): C12N1/16A23L27/50A23L27/60A23L27/24C12R1/72
CPCA23L27/24A23L27/50A23L27/60C12N1/16C12N1/165C12R2001/72
Inventor 邹谋勇朱新贵李学伟曾小波李巧连
Owner LEE KUM KEE XIN HUI FOOD
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