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A kind of halophilic tetradococcus and its application

A technology of halophilic tetradococci and microbial strains, applied in the field of microorganisms, to achieve the effect of fresh and sweet flavor, long-lasting mouthfeel, and mellow taste

Active Publication Date: 2020-04-14
GUANGDONG HAITIAN INNOVATION TECH CO LTD +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, there is no report on the safe bacteria that can be directly applied in soy sauce to increase the content of 4-vinylguaiacol

Method used

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  • A kind of halophilic tetradococcus and its application
  • A kind of halophilic tetradococcus and its application
  • A kind of halophilic tetradococcus and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Example 1. Screening of target bacterial strains

[0050] 1. Handling of raw materials

[0051] Take the 180-day soy mash fermented under the traditional high-salt dilute fermentation process, add 0.85% sterile saline to dilute to 10 4 、10 5 、10 6 times, to make the moromi dilution, take 0.2mL from each concentration dilution and evenly spread it on the MRS solid medium plate containing 5% salt, culture at 36°C for 72h, and select the smooth, opaque, milky white small single Bacterial colonies were inserted into MRS medium containing 5% salt and cultured at 36°C.

[0052] 2. Primary screening of strains

[0053] Streak the colony cultivated in the previous step on the MRS solid medium containing 5% salt to purify again, pick a single colony for cultivation, and store it after maturity. They are named ZF600~ZF609 respectively, and are identified by morphological characteristics and genes. identified as Tetradella halophilus. The 10 strains were inoculated in MRS li...

Embodiment 2

[0063] Example 2. Validation of the effect of Tetradococcus halophilus ZF601

[0064] The halophilic Tetradendococcus ZF601 obtained through screening was carried out in soy sauce production scale-up experiments, that is, the activated ZF601 strain was cultured statically anaerobically in a 36° C. The ZF601 strain was inoculated within 0 to 1 day in the initial stage of fermentation, and the final inoculum size was 10 6 CFU / mL, and the fermenter not inoculated with the strain was used as the control group. After the fermentation, the routine physical and chemical indicators total acid and amino nitrogen were detected, and the content of 4-vinylguaiacol in each group of samples was detected by GC-MS. The results are shown in Table 3.

[0065] Table 3: Quality analysis of fermented crude oil

[0066]

[0067] According to Table 3, it can be seen that the total acid and amino acid nitrogen content of the crude oil obtained by the application of the halophilic Tetradendococcu...

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Abstract

The invention relates to the technical field of microorganisms. Specifically, the present invention relates to a halophilic tetrad, which can significantly increase the content of 4-vinylguaiacol in soy sauce or sauce, thereby increasing the aroma of soy sauce and improving the flavor quality. Therefore, the present invention also relates to a method for preparing soy sauce or miso, which comprises adding the tetradococcus halophilus of the present invention before or during the fermentation of moromi.

Description

technical field [0001] The invention relates to the technical field of microorganisms. Specifically, the present invention relates to a halophilic tetrad, and its application in improving the content of 4-vinylguaiacol in soy sauce or sauce, and improving the aroma and flavor of soy 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] 4-vinylguaiacol (4-Vinylguaiacol, referred to as 4VG) is also known as 2-methoxy-4-vinylphenol (2-Methoxy-4-vinylphenol), p-vinylguaiacol (4-Hydroxy -3-methoxystyrene), molecular formula C 9 h 10 o 2 , molecular weight 150Da, density 1.11×103kg / m3, melting point 26℃~29℃, boiling point 100℃ / 667Pa. It is a colorless or light yellow oily liquid with a fermented aroma, slightly sweet taste, and slightly phenolic smell. It is a main ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L29/00A23L27/50A23L11/00C12R1/01A23L11/50
CPCA23L27/50A23L29/065C12N1/20A23V2002/00A23L11/50C12R2001/01C12N1/205A23V2200/15
Inventor 彭勃童星
Owner GUANGDONG HAITIAN INNOVATION TECH CO LTD
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