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Saccharopolyspora and its application in food

A polyspora and spore technology, which is applied in the field of food fermentation, can solve the problem of high content of biogenic amines, and achieve the effects of increasing amino acid content, promoting alcohol yield, and improving the ability to reduce biogenic amines

Active Publication Date: 2022-05-10
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problem of high biogenic amine content in the existing traditional brewed food, and to provide a strain Jiangxi Saccharopolyspora J3 with excellent performance to be used in the fermentation process of wine (rice wine and cooking wine), fish, and vinegar for biological Fortified to reduce the content of biogenic amines in fermented foods, improve the taste and flavor of foods, and better play the application of actinomycetes in traditional fermented foods

Method used

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  • Saccharopolyspora and its application in food
  • Saccharopolyspora and its application in food
  • Saccharopolyspora and its application in food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Embodiment 1: Screening and identification of Saccharopolyspora

[0067] (1) Sample collection and pretreatment

[0068] The wheat koji samples were collected from a rice wine factory in Shaoxing City, Zhejiang Province, and the collected wheat koji were stored in sealed sterile plastic bags at 4°C. Weigh 5g of wheat koji into a 50mL centrifuge tube, add 30mL of distilled water and put it in a shaker incubator at 30°C for 30min.

[0069] (2) Plate screening of bacterial strains

[0070] Actinomycetes screening medium: potassium nitrate 1.0g / L, potassium dihydrogen phosphate 0.5g / L, magnesium sulfate 0.5g / L, ferrous sulfate 0.01g / L, sodium chloride 0.5g / L, soluble starch 20.0g / L, agar 15.0g / L, pH 7.2-7.4 (25°C).

[0071] Under a sterile operating environment, use a sterile pipette to draw 1mL of the sample into a 15mL sterile centrifuge tube, add sterile water to 10mL, mix well, and make 10 -1 homogeneous sample solution. Use a sterile pipette to pipette 10 -1 Put...

Embodiment 2

[0089] Embodiment 2: the strain activation culture of Jiangxi Saccharopolyspora S.jiangxiensis J3

[0090] Actinomycetes liquid medium: potassium nitrate 1.0g / L, potassium dihydrogen phosphate 0.5g / L, magnesium sulfate 0.5g / L, ferrous sulfate 0.01g / L, sodium chloride 0.5g / L, soluble starch 20.0g / L, pH 7.2-7.4 (measured at 25°C).

[0091] PDA medium: potato flour 6.0g / L; glucose 20.0g / L, agar 20.0g / L, pH 5.4-5.8, autoclaved at 121°C for 15min; solid medium was added on this basis.

[0092] MRS medium: beef extract 10g / L, peptone 10g / L, yeast extract 0.5g / L, glucose 20g / L, Tween 800.10g / L, sodium acetate 5g / L, dipotassium hydrogen phosphate 2g / L, citric acid Diammonium hydrogen 2g / L, magnesium sulfate 0.58g / L, manganese sulfate 0.28g / L.

[0093] The Jiangxi Saccharopolyspora J3 screened in Example 1 was inoculated into the actinomycetes liquid medium with an inoculum size of 10%, and cultured on a shaker at 30° C. for 48 hours to obtain a first-grade seed liquid. Inoculate t...

Embodiment 3

[0096] Embodiment 3: the preparation of pure wheat koji of Saccharopolyspora

[0097] (1) Wheat milling: the degree of crushing of wheat is 3-5 pieces per grain, with a small amount of powder, so that the wheat grain tissue is broken and the starch is exposed;

[0098] (2) Moisten wheat: add about 35-45% clear water to the material after step (1), stir for 20-25min, make it fully and evenly absorb moisture;

[0099] (3) Retort sterilization: sterilize the material treated in step (2) at 121° C. for 30 minutes;

[0100] (4) Inoculation: After the material in step (3) is cooled to 36° C., inoculate the activated strain, and the concentration of the inoculated bacteria solution is 10 5 ~10 6 cfu / mL, the inoculation volume is 4‰-20%.

[0101] (5) Keep the proper product temperature and room temperature after the koji material is put into the plate, let it stand for 6 hours, and then process it according to the following steps:

[0102] a) Spore germination period: 6 hours afte...

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Abstract

The invention discloses a saccharopolyspora and its application in food, belonging to the technical field of food fermentation. The present invention screened Jiangxi Saccharopolyspora J3 from barley koji, and the strain was preserved in the China Center for Type Culture Collection on April 30, 2020, with the preservation number CCTCC NO: M 2020104. The present invention applies the strain to the food fermentation system, and the results show that the strain does not affect the normal fermentation of food, and has the effect of reducing the content of biogenic amines in fermented alcoholic beverages, fermented foods and fermented condiments, and has great potential in the field of brewed food. Broad application prospects.

Description

technical field [0001] The invention relates to saccharopolyspora and its application in food, belonging to the technical field of food fermentation. Background technique [0002] Yellow rice wine is a kind of brewed wine, which is generally made of glutinous rice, corn and millet, adding wheat koji and yeast as saccharification and fermentation agents, and is produced by cooking, adding koji, saccharifying and fermenting, pressing, filtering, decocting, storing, and blending. become. In addition to the main components of water and ethanol, yellow rice wine also contains 18 kinds of amino acids, including 8 kinds of essential amino acids. Antioxidant substances, such as polyphenols, polysaccharides, polypeptides, etc., have antioxidant activity. Rice wine brewing is different from beer and wine. It adopts an open fermentation process. The fermentation system is rich in amino acids, with a large number of complex microorganisms and a complex bacterial community structure. T...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12G3/022C12G3/021C12J1/04A23L27/50A23L27/24A23L17/10A23L17/00A23L5/20C12R1/01
CPCC12G3/022C12G3/021C12J1/04A23L17/10A23L17/65A23L27/24A23L27/50A23L5/28C12R2001/01C12N1/205Y02P60/87A23L33/135A23L33/20C12N1/20A24B13/00A23L5/20A24B15/307
Inventor 毛健刘双平张晶
Owner JIANGNAN UNIV
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