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Saccharopolyspora composition and its application in food

A technology of saccharopolyspora and composition, which is applied in the field of food fermentation, can solve the problem of high biogenic amine content, and achieve the effect of improving amino acid content and nutritional value

Active Publication Date: 2021-06-25
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 that the biogenic amine content is higher in the existing traditional brewed food, and to provide Saccharopolyspora with excellent performance to be applied to the fermentation process of wine (white wine and yellow rice wine), sausage and soy sauce for biointensification, to reduce The content of biogenic amines in fermented foods can 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 composition and its application in food
  • Saccharopolyspora composition and its application in food
  • Saccharopolyspora composition and its application in food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Embodiment 1: Screening and identification of Saccharopolyspora

[0060] (1) Sample collection and pretreatment

[0061] 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.

[0062] (2) Plate screening of bacterial strains

[0063] 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).

[0064] 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

[0081] Embodiment 2: the activation culture of saccharopolyspora

[0082] 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).

[0083] 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.

[0084] 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.

[0085] Inoculate the Saccharopolyspora espativa J2 screened in Example 1 into the actinomycetes liquid culture medium with an inoculum size of 10%, and cultivate it on a shaker at 30° C. for 48 hours to obtain a first-grade seed liquid. Inoculate the activated bacterial st...

Embodiment 3

[0088] Embodiment 3: the preparation of pure wheat koji of Saccharopolyspora

[0089] (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;

[0090] (2) Moisturizing: add about 35-40% clear water to the processed material in step (1), and stir for 20-25 minutes to make it fully and evenly absorb moisture;

[0091] (3) Retort sterilization: sterilize the material treated in step (2) at 121° C. for 30 minutes;

[0092] (4) inoculation: after the material of step (3) is cooled to 36 DEG C, inoculate the activated bacterial classification of embodiment 2, the concentration of inoculum solution is 10 5 ~10 6 cfu / mL, the inoculation volume is 5‰-15%.

[0093] (5) Keep the proper product temperature and room temperature after the koji material is put into the plate, and let it stand for about six hours.

[0094] a) Spore germination period: Six hours after the ...

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Abstract

The invention discloses a saccharopolyspora composition and its application in food, belonging to the technical field of food fermentation. The present invention screens and obtains Saccharopolyspora, J2 and Jiangxi Saccharopolyspora J3, which have the effect of reducing the content of biogenic amines, from wheat koji, and prepares mixed Saccharopolyspora preparations from the two strains for fermenting alcoholic beverages, fermenting In the process of preparing food or fermented condiments, it can increase the content of amino acids while reducing the content of biogenic amines, and improve the nutritional value of fermented products, thereby achieving the effect of enhancing the quality of fermented foods and improving the safety of fermented foods, and has broad application prospects.

Description

technical field [0001] The invention relates to a saccharopolyspora composition 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. to make. 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 communi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12G3/02C12G3/022A23L29/00A23L13/60A23L13/40A23L27/50A23L27/24A23L17/00A23L5/20C12R1/01
CPCA23L5/28A23L13/45A23L13/65A23L17/65A23L27/24A23L27/50A23L29/065C12G3/02C12N1/20C12N1/205C12R2001/01
Inventor 毛健刘双平张晶
Owner JIANGNAN UNIV
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