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Weissella confusa for increasing content of beta-phenethyl alcohol in soybean sauce and application of weissella confusa

A Weissella and soy sauce technology, applied in the field of industrial microorganisms, to achieve the effect of fresh and sweet taste, strong sauce aroma and harmonious aroma

Inactive Publication Date: 2019-02-22
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In the existing technology, there is no safe bacteria that can be directly applied in soy sauce to increase the content of β-phenylethanol without changing the original flavor system of soy sauce, so that the flavor quality of soy sauce can be safely and reliably improved

Method used

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  • Weissella confusa for increasing content of beta-phenethyl alcohol in soybean sauce and application of weissella confusa
  • Weissella confusa for increasing content of beta-phenethyl alcohol in soybean sauce and application of weissella confusa
  • Weissella confusa for increasing content of beta-phenethyl alcohol in soybean sauce and application of weissella confusa

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The screening of embodiment 1 fusion Weissella ZF606 obtains

[0040] 1. Handling of raw materials

[0041] Take the soy mash fermented for 30 days under the traditional process conditions, coarsely filter out the residue, add 0.9% sterile saline to dilute to 10 3 、10 4 、10 5 times, to make a moromi dilution, take 0.1mL from each concentration dilution and evenly spread it on the MRS solid agar medium plate, culture at 36°C for 24h, select a smooth, opaque, milky white small single colony, insert Cultured in MRS liquid medium at 36°C.

[0042] 2. Primary screening of strains

[0043] Streak the colony cultivated in the previous step on the MRS solid medium for further purification, pick a single colony for cultivation, and store it after maturity. ZA108, CA109. The 10 strains were activated in MRS medium, anaerobically cultured at 36°C to logarithmic growth phase, and inserted within 0 to 1 day in the initial stage of soy mash fermentation, with a final concentr...

Embodiment 2

[0057] Example 2 Detection of Genetic Stability of Fusion Weissella ZF606

[0058] The fused Weissella ZF606 in Example 1 was continuously passaged on the MRS medium for 10 generations, and the strains of the 1st, 5th, and 10th generations were subjected to crude oil fermentation according to the method for primary screening of strains in Example 1. In the experiment, the total acid, amino acid nitrogen and β-phenylethanol content of crude oil were measured and compared to judge its genetic stability. The specific data are shown in Table 3.

[0059] Table 3 Genetic stability analysis of each generation ZF606

[0060]

[0061] It can be seen from Table 3 that the indicators of the crude oil fermented by each generation of Weissella bacterium ZF606 still maintain excellent results and remain stable, and the difference from the first generation is less than 10%. This shows that the strain has good genetic stability and is very suitable for industrial production.

Embodiment 3

[0062] Example 3 Verification of the effect of fusion Weissella ZF606

[0063] The fusion Weissella ZF606 obtained by screening was activated according to the method in Example 1, and then the soy sauce production scale-up experiment was carried out. The ZF606 strain was inoculated within 0 to 1 day at the initial stage of soy mash fermentation, and the final inoculation concentration was 10 6 CFU / mL, and the fermenter not inoculated with the strain was used as the control group. After the fermentation, the indicators of crude oil were tested, and professional appraisers were invited to perform sensory evaluation on the two groups of crude oil at the same time. The results are shown in Table 4, figure 2 shown.

[0064] Table 4 Quality analysis of fermented crude oil

[0065]

[0066] The sensory evaluation of the two crude oils was carried out by 10 appraisers, and the body shape, color, aroma, umami, sweetness, bitterness, saltiness, sourness and comprehensive taste o...

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Abstract

The invention relates to a weissella confusa ZF606 bacterial strain. After the weissella confusa ZF606 bacterial strain is inoculated at the fermentation stage of the soybean sauce, the content of beta-phenylethanol in the soybean sauce can be increased significantly, thus the fermented soybean sauce has light floral fragrance on the basis of not changing a flavor system of crude sauce, and the flavor quality of the soybean sauce is improved. Weissella confusa ZF606 provided by the invention has the characteristics that the content of the beta-phenylethanol can be increased, and other nutritional components in the soybean sauce system are not affected, the Weissella confusa ZF606 is originated from natural soy sauce mash, the safety risk is avoided, the crude soybean sauce with the harmonious fragrance, fresh, sweet and outstanding flavor, mellow taste, rich sauce flavor and durable taste can be fermented, the flavor does not need to be blended in the later period, and the soybean sauce is natural and healthy.

Description

technical field [0001] The invention belongs to the technical field of industrial microorganisms, and in particular relates to a lactic acid bacterium suitable for the production of condiments such as soy sauce and sauce. Background technique [0002] Soy sauce is a traditional fermented condiment in my country. It is a kind of condiment with unique flavor formed by the long-term fermentation of soybeans, wheat, bran, etc. by the joint action of various microorganisms. [0003] Weissella is an important class of lactic acid bacteria, which widely exists in traditional fermented foods such as soy sauce, kimchi, tempeh, and sausages. They have the functions of improving the quality of fermented food products or shortening the fermentation cycle. application value. In recent years, studies have shown that Weissella can metabolize and produce a large amount of organic acids, alcohols, and esters during the fermentation of high-salt foods such as soy sauce, kimchi, and tempeh, f...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L27/50C12R1/01
CPCA23L27/50C12N1/205C12R2001/01
Inventor 彭勃童星
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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