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Method for lowering content of nitrogen metabolism hazard materials in soy sauce through compound bacteria

A technology of hazardous substances and nitrogen metabolism, applied in the field of microorganisms, can solve the problems of food safety and organism health and safety risks, extensive processing technology, etc.

Active Publication Date: 2019-06-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The technical effect that this new method improves the quality of yogurt products compared to previous methods such as low salt or acidification techniques has been shown through its ability to reduce harmful substances like putrescinders (Bruks) found naturally within milk during production processes.

Problems solved by technology

This patented technical problem addressed in this patents relating to improving the quality of yogurt with reduced levels of certain types of bacteriological contaminants like specific proteins called endotoxins. Existing techniques involve enzyme reduction processes involving expensive equipment and complicated procedures, making these approaches difficult at commercial scales due to their costliness.

Method used

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  • Method for lowering content of nitrogen metabolism hazard materials in soy sauce through compound bacteria
  • Method for lowering content of nitrogen metabolism hazard materials in soy sauce through compound bacteria
  • Method for lowering content of nitrogen metabolism hazard materials in soy sauce through compound bacteria

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] (1) Preparation of starter strains

[0047] Inoculate Staphylococcus xylosus in MSA solid medium, culture at 30-40°C for 24-48h to initially activate the bacteria, pick a single colony and inoculate it into MSA liquid medium, culture at 30-40°C for 24-48h, then, The bacterial cells were collected and washed with 0.7-0.9% physiological saline for later use. Inoculate halophilic Tetradendococci in MRS solid medium, culture at 30-40°C for 24-48h to initially activate the strains, pick a single colony and inoculate it into MRS liquid medium, culture at 30-40°C for 24-48h, then , collect the bacteria, wash with 0.7-0.9% physiological saline for later use.

[0048] (2) Koji making

[0049] Select soybeans and wash them, soak them and drain them, cook them under high pressure at 110-125°C for 15-30 minutes, take them out and cool them to room temperature; dry the flour, and mix the cooled soybeans according to m(soybeans): m(flour)=100 : The ratio of (15-25) is evenly mixed...

Embodiment 2

[0053] In step (3), Staphylococcus xylosus was inoculated when the koji was mixed with salt water, and the bacterial concentration was 10 6 -10 8 CFU / L, all the other are with embodiment 1.

Embodiment 3

[0055] In step (3), inoculate halophilic Tetradendococcus when the koji is mixed with salt water, and the bacterial concentration is 10 6 -10 8 CFU / L, all the other are with embodiment 1.

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Abstract

The invention discloses a method for lowering the content of nitrogen metabolism hazard materials in soy sauce through compound bacteria, and belongs to the technical field of microorganisms. By meansof combined fermentation of staphylococcus xylosus and Tetragenococcus halophilus, by lowering accumulation of biogenic amine and ethyl carbamate, the nitrogen metabolism hazard materials in soy sauce are controlled. In the soy sauce fermentation process, when soy sauce is mixed with finished koji and saline water according to the ratio of 1:1, when staphylococcus xylosus and Tetragenococcus halophilus are inoculated at the same time for fermentation, the total biogenic amine content in the finished soy sauce can be lowered by 64.2%, the content of ethyl carbamate is lowered by 77.2%, and meanwhile the amino nitrogen is increased by 61.1%.

Description

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Claims

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Application Information

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Owner JIANGNAN UNIV
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