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Zygosaccharomyces rouxii and application thereof in reduction of biogenic amine in soy sauce

A technology of Zygosaccharomyces rutheli and biogenic amines, applied in the directions of microorganism-based methods, microorganisms, yeast-containing food ingredients, etc., can solve the problems of reducing biogenic amines in soy sauce, etc., and achieve the obvious effect of reducing the content of biogenic amines

Active Publication Date: 2021-10-08
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the use of Zygomyces rouckeri for reducing biogenic amines in soy sauce

Method used

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  • Zygosaccharomyces rouxii and application thereof in reduction of biogenic amine in soy sauce
  • Zygosaccharomyces rouxii and application thereof in reduction of biogenic amine in soy sauce
  • Zygosaccharomyces rouxii and application thereof in reduction of biogenic amine in soy sauce

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Experimental program
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Effect test

Embodiment 1

[0034] In the laboratory, soybeans and wheat flour are used as raw materials for soy sauce brewing at a mass ratio of 5:1, and koji is made in a closed koji-making machine. Put it in a 5L jar and ferment at 30°C for about 90 days. Control group 1 was inoculated with Tetradococcus halophilus, control group 2 was inoculated with Zygomyces rouckeri, and the experimental group was inoculated with compound strains. Specifically, 1% Tetradococcus halophilus was added on the 0th day of fermentation, and 1.5% Zygomyces rouckeri was added on the third day of fermentation. Yeast, blank control without any treatment. After about 90 days of fermentation, samples were taken and analyzed, and the contents of biogenic amines in the fermentation broth were measured respectively. The results are shown in Table 1. It can be seen from the results that, compared with the blank group without adding any strains, the total amount of biogenic amines were significantly reduced by adding Tetragenococc...

Embodiment 2

[0038]In the actual soy sauce brewing process, soybeans and wheat flour are used as raw materials for soy sauce brewing according to the mass ratio of 5:1, and koji is made in a closed koji machine, and the koji is mixed with NaCl solution with a mass concentration of 25% (mass ratio is 1:2). After evenly distributing it into 100L earthen jars, the sun dew fermented for about 90 days. In the experimental group, 1% Tetradococcus halophilus was added on the 0th day of fermentation, 1.5% Zygomyces rouckeri was added on the third day of fermentation, and the blank control was not treated. After about 90 days of fermentation, samples were taken and analyzed, and the content of biogenic amines in the fermentation broth was determined. The results are shown in Table 2. It can be seen from the results that the content of biogenic amine in the experimental group added Tetradneococcus halophilus and Zygomyces ruckeri was significantly lower than that in the blank group, tryptamine decre...

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Abstract

The invention discloses zygosaccharomyces rouxii and application thereof in the aspect of reducing the content of biogenic amine in soy sauce, and belongs to the technical field of microbial fermentation. In view of no report of using the zygosaccharomyces rouxii for reducing the biogenic amine in the soy sauce at present, the invention provides the zygosaccharomyces rouxii QH-17 which is preserved in the China General Microbiological Culture Collection Center (CGMCC) and has the preservation number CGMCC 21865. According to the invention, the zygosaccharomyces rouxii and compound bacteria of tetragenococcus halophilus and zygosaccharomyces rouxii are respectively applied to the production process of the soy sauce, corresponding strains are inoculated in the brewing process of the soy sauce, the content of the biogenic amine in the soy sauce can be obviously reduced after fermentation is finished, and the zygosaccharomyces rouxii has a wide application prospect.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to Zygomyces rouckeri and its application in reducing biogenic amines in soy sauce. Background technique [0002] Biogenic amines are produced by the decarboxylation of free amino acids and are endogenous components with biological activity. They have important physiological roles such as cell proliferation, differentiation and signal transduction. However, when taken orally in excess, they can induce adverse effects such as nausea, headache, rash, and changes in blood pressure. Currently, residues of biogenic amines in fermented foods are a growing concern, although many countries do not have clear legal restrictions. [0003] Soy sauce is a traditional fermented condiment with soybean and wheat as the main raw materials. It is rich in protein. Long fermentation period and open fermentation environment may lead to the risk of increased biogenic amine co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A23L27/50A23L5/20C12R1/645
CPCA23L27/50A23L5/28A23V2002/00A23V2250/76
Inventor 周荣清齐琦黄钧
Owner SICHUAN UNIV
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