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Salt-tolerant rhodotorula mucilaginosa strain with high yield of phenylethanol and application thereof

A technology of yeast strains and phenylethyl alcohol, which is applied in the direction of fungi, microorganism-based methods, microorganisms, etc., can solve the problems of no relevant research reports on the flavor enhancement of Rhodotorula japonicus, and achieve harmonious and long-lasting soy sauce flavor, good sauce aroma and mellow aroma Flavor characteristics, effect of relative content increase

Active Publication Date: 2020-09-04
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no relevant research report on the application of Glycine rhodotorula in soy sauce for flavor enhancement

Method used

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  • Salt-tolerant rhodotorula mucilaginosa strain with high yield of phenylethanol and application thereof
  • Salt-tolerant rhodotorula mucilaginosa strain with high yield of phenylethanol and application thereof
  • Salt-tolerant rhodotorula mucilaginosa strain with high yield of phenylethanol and application thereof

Examples

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Effect test

Embodiment 1

[0051] A method for fermenting soy sauce aroma production by using a salt-tolerant Rhodotorula gum strain with high yield of phenylethyl alcohol, according to the following steps:

[0052] (1) Preparation of the saline-tolerant Rhodotorula colloides strain with high phenylethanol production: the saline-tolerant Rhodotorula colloides strain with high phenylethanol production was inoculated on the wort liquid medium for activation and culture, and the operation was repeated three times; Centrifuge at 3000r / min for 10min, take the precipitate, wash twice with sterile normal saline, and resuspend in sterile normal saline to obtain a bacterial solution, adjust the concentration of the bacterial solution to 10 5 CFU / mL, store the bacterial solution in a refrigerator at 4°C and use it within 24 hours;

[0053] (2) Preparation of high-salt dilute soy sauce: Soak the soybeans in water for 6 hours, take them out, place the soaked soybeans in an autoclave, and sterilize them at 121°C for...

Embodiment 2

[0060] A method for fermenting soy sauce aroma production by using a salt-tolerant Rhodotorula gum strain with high yield of phenylethyl alcohol, according to the following steps:

[0061] (1) Preparation of a high-phenylethanol-producing Rhodotorula japonicus strain: Inoculate a high-phenylethanol-producing Rhodotorula japonicus strain on YPD liquid medium for activation and culture, and repeat the operation three times. Centrifuge the cultured bacterial strain liquid at 20°C and 3000r / min for 10min, take the precipitate, wash twice with sterile normal saline, and then suspend in sterile normal saline. Finally, the concentration of the bacterial solution was adjusted to 10 6 CFU / mL, store the bacterial solution in a refrigerator at 4°C and use it within 24 hours.

[0062] (2) Preparation of high-salt dilute soy sauce: Soak the soybeans in water for 7 hours, take them out, place the soaked soybeans in an autoclave, and sterilize them at 121°C for 13 minutes, mix the cooled co...

Embodiment 3

[0069] A method for fermenting soy sauce aroma production by using a salt-tolerant Rhodotorula gum strain with high yield of phenylethyl alcohol, according to the following steps:

[0070] (1) Preparation of a high-phenylethanol-producing Rhodotorula japonicus strain: Inoculate a high-phenylethyl alcohol-producing Rhodotorula japonicus strain on a wort liquid medium for activation and culture, and repeat the operation three times. Centrifuge the cultured bacterial strain liquid at 20°C and 3000r / min for 10min, take the precipitate, wash twice with sterile normal saline, and then suspend in sterile normal saline. Finally, the concentration of the bacterial solution was adjusted to 10 6 CFU / mL, store the bacterial solution in a refrigerator at 4°C and use it within 24 hours.

[0071] (2) Preparation of high-salt dilute soy sauce: Soak the soybeans in water for 8 hours, take them out, place the soaked soybeans in an autoclave, and sterilize them at 121°C for 14 minutes, mix the ...

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Abstract

The invention provides a salt-tolerant rhodotorula mucilaginosa strain with high yield of phenylethanol and application thereof. The strain was deposited in the China General Microbiological Culture Collection Center on November 26, 2019 under a deposit number of CGMCC No. 19008. The strain has characteristics of salt tolerance, better growth stability, and producing strong sauce and mellow flavor, significantly increases content of active ingredients in volatile substances such as phenylethyl alcohol, furanone, maltol, 2,6-dimethylpyrazine, etc., and can be used for fermentation of high-saltdilute soy sauce to improve the flavor and quality of soy sauce products.

Description

technical field [0001] The invention belongs to the technical field of food fermentation processing, and in particular relates to a salt-tolerant rhodotorula mucilaginosa strain (Rhodotorula mucilaginosa) with high yield of phenylethanol and application thereof. Background technique [0002] Soy sauce is one of the traditional fermented foods and has become a must-have condiment in every household in China. Its unique color, aroma, and flavor are inseparable from the interaction of different microorganisms in the brewing process, and it is also rich in nutrients, which has a certain health care effect. In the 1820s, people paid more attention to basic indicators such as amino nitrogen in soy sauce. However, with the improvement of living standards, consumers gradually have higher requirements for the color, aroma and flavor of soy sauce, and gradually pursue high-quality soy sauce with good taste and flavor. , making more and more researchers pay attention to the flavor res...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A23L27/50C12R1/645
CPCC12N1/16A23L27/50C12R2001/645C12N1/145
Inventor 冯云子王靖雯赵谋明
Owner SOUTH CHINA UNIV OF TECH
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