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Lactobacillus plantarum for increasing content of 3-hydroxy-2-butanone in soy sauce and application of lactobacillus plantarum

A technology of Lactobacillus plantarum and soy sauce, applied in the directions of microorganism-based methods, bacteria, microorganisms, etc., to achieve the effects of fresh and sweet flavor, improved aroma and taste, and increased content

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

[0004] However, in the prior art, there is no safe bacteria that can be directly applied in soy sauce production to increase the content of 3-hydroxy-2-butanone in the fermentation product of soy sauce fermentation stage, so that the flavor quality of soy sauce can be safely and reliably improved

Method used

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  • Lactobacillus plantarum for increasing content of 3-hydroxy-2-butanone in soy sauce and application of lactobacillus plantarum
  • Lactobacillus plantarum for increasing content of 3-hydroxy-2-butanone in soy sauce and application of lactobacillus plantarum
  • Lactobacillus plantarum for increasing content of 3-hydroxy-2-butanone in soy sauce and application of lactobacillus plantarum

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 1. Handling of raw materials

[0040] Take the soy mash fermented under traditional process conditions, add physiological saline and dilute to 10 -5 、10-6 Concentration, made of cell dilution.

[0041] 2. Primary screening of lactic acid bacteria

[0042] The soy sauce dilutions of different dilution concentrations are evenly spread on the solid MRS medium (containing 18% salt, the formula of the solid MRS medium is: take by weighing 180g sodium chloride, 10g peptone, 5g beef extract powder, 4g yeast extract Powder, 20g glucose, 1mL Tween-80, 2g dipotassium hydrogen phosphate, 5g sodium acetate, 2g triammonium citrate, 0.2g magnesium sulfate, 0.05g manganese sulfate, 15g agar, dissolved in 1000mL distilled water, adjust the pH to 6.2 , sub-package, 0.1Mpa, 115°C sterilization for 15min), put it in the incubator and culture it at 37°C for 48h, then select the lactic acid bacteria with the typical colony form of Lactobacillus plantarum on the solid MRS medium. Round sh...

Embodiment 2

[0057] Genetic stability detection of Lactobacillus plantarum strain ZF611

[0058] The plant Lactobacillus ZF611 in Example 1 (i.e. the plant Lactobacillus strain (Lactobacillus plantarum) ZF611) of the present invention is continuously passaged on the MRS medium for 10 generations, and the 1st generation, the 5th generation, and the 10th generation are cultivated strains respectively According to the method in Example 1, the content of 3-hydroxy-2-butanone in the fermented crude oil was detected and sensory evaluation was performed to judge its genetic stability. The specific data are shown in Table 3.

[0059] Table 3. Seed koji detection results of passage stability test

[0060]

[0061] Judging from the content of 3-hydroxy-2-butanone and the comprehensive sensory analysis results, Lactobacillus plantarum (Lactobacillus plantarum) ZF611 has good genetic stability and meets the requirements for production and use.

Embodiment 3

[0063] With the plantarum lactobacillus ZF611 in embodiment 1, be 10 with thalline final concentration 4 The dosage of cfu / ml is used in the middle stage of soy sauce fermentation. The soy sauce without Lactobacillus plantarum ZF611 is used as the control group, and the traditional high-salt dilute fermentation process is carried out at 30°C for static culture and fermentation. After 55 days of fermentation, the light industry Standard QB / T4234-2011 measures the content of 3-hydroxy-2-butanone and conducts sensory evaluation by professional appraisers. The results are shown in Table 4 and Table 5.

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Abstract

The invention relates to lactobacillus plantarum ZF611. The strain can obviously increase the content of 3-hydroxy-2-butanone in a fermentation product at the soy sauce and / or sauce fermentation stage, thus fragrance of soy sauce and / or sauce is increased, and the flavor and the taste of the soy sauce and / or the sauce can beare improved. The lactobacillus plantarum ZF611 has the advantage that thecontent of the 3-hydroxy-2-butanone can be improvedincreased, and has the characteristic that after adding, other components in the soy sauce and / or the sauce are not influenced, later-period deploying is not needed, richness and the flavor of the soy sauce and / or the sauce are retained, no security risk exists, and crude oil with the suffusive fragrance, fresh and sweet flavor and mellow and fragrant taste is provided for brewing of the soy sauce and / or the sauce.

Description

technical field [0001] The invention belongs to the technical field of industrial microbes, and in particular relates to a plant Lactobacillus plantarum (Lactobacillus plantarum) suitable for the production of soy sauce, sauce and the like, and also relates to the application of the plant Lactobacillus plantarum in the production of soy sauce, sauce and other condiments. Background technique [0002] Soy sauce is a product that has been continuously fermented by a variety of microorganisms. Soy sauce is rich in nutrients and contains a lot of amino acids, sugar and salt. In the process of microbial fermentation, microorganisms not only produce nutrients, but also produce some aroma substances, such as 3-hydroxy-2-butanone. 3-Hydroxy-2-butanone, also known as acetoin, molecular formula: C 4 h 8 o 2 , molecular weight: 88.11, appearance: light yellow, density: 0.983g / cm 3 , with milky and fatty aroma, mainly used in cream, dairy products, yogurt and strawberry-flavored fl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L27/50A23L27/60C12R1/25
CPCA23L27/50A23L27/60C12N1/20C12N1/205C12R2001/25
Inventor 刘辉童星陈敏
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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