34 results about "Tetragenococcus halophilus" patented technology

The invention discloses a method for reducing the content of harmful substances in nitrogen metabolism in soy sauce by compound strains, and belongs to the technical field of microorganisms. Staphylococcus xylosus and Tetradococcus halophilus were used for joint fermentation to jointly control nitrogen metabolism hazards in soy sauce from two aspects of reducing the accumulation of biogenic amines and ethyl carbamate. During the fermentation process of soy sauce, when the koji and brine were mixed with Staphylococcus xylosus and Tetralococcus halophilus at the same time for fermentation at the ratio of 1:1, the total biogenic amine content in the finished soy sauce product could be reduced by 64.2%. The ethyl formate content decreased by 77.2%, while the amino nitrogen increased by 61.1%.

The invention relates to a starter used for producing fermented bean curd and a preparation method, the starter is composed of bacterial strains of Micrococcus luteus, Kocuria kristinae, Staphylococcus carnosus, Leuconostoc mesenteroides, bacillus subtilis and Tetragenococcus halophilus, the above bacterial strains are subjected to high density culture, concentration, freeze drying protection and freeze drying to obtain a freeze-dried fungus powder, the freeze-dried fungus powder is mixed with the above bacterial strains according to specific proportion of 3:2:1:1:2:1 to prepare the starter product which can be directly used for producing the fermented bean curd. The technology of the method is simple, the viable bacteria amount in the obtained starter is greater than 2.0*10<11> CFU / g freeze-drying powder. The starter has the advantages of high fermentation activity, less amount and good fermentation effect, thereby the fermentation period of the fermented bean curd is shortened by 60-70 days. The starter can be liquid. The method of the invention solves the problems of unstable product quality caused by competitor pollution and decreased production capacity of bacterial strain in a traditional natural fermentation process, extra protease addition is not required in the fermentation process, the fermentation period is effectively shortened, and the flavor of the product is unique.

The invention relates to a strain of halophilic Tetradendococcus and its application in the production of soy sauce. The strain has a good aroma-enhancing effect, can enhance the flavor of soy sauce, and the total amount of volatile substances in soy sauce has increased by 154.5%. Classes, acids, esters, phenols, aldehydes and hybrids increased by 159.2%, 206.4%, 373.8%, 123.6%, 62.3% and 269.48%, respectively. The total amino acid content in soy sauce increased by 14.6%, and the sweet amino acid increased by 13.4%.

The invention provides an onion fermentation method by virtue of added tetragenococcus halophilus. A technological process comprises the following steps: peeling and removing bulbs of onions; washing and crushing; fermenting in a fermentation tank; centrifuging and filtering; and storing. The onion fermentation method comprises the specific steps as follows: (1) peeling and removing the bulbs and roots of onions, washing and crushing; (2) adding NaCl and an onion fermented product of the previous batch to the crushed materials, and inoculating with tetragenococcus halophilus; (3) fermenting the crushed onions into a constant-temperature box at 30-35 DEG C; (4) centrifuging and filtering the fermented product to obtain onion fermenting juice; and (5) adding beta-cyclodextrine into the onion fermenting juice and storing at a room temperature for later use. The onion fermentation method takes the onions as fermentation substrates which are fermented by using microorganisms in the environment at a room temperature for three to four days; the original spicy flavor of the onions is removed, the onion flavor is kept and the nutritional ingredients are improved; and the onion fermentation method is simple to operate in easily-controlled conditions and is suitable for large-scale production.

The invention relates to the technical field of microorganisms. Specifically, the present invention relates to a halophilic tetrad, which can significantly increase the content of 4-vinylguaiacol in soy sauce or sauce, thereby increasing the aroma of soy sauce and improving the flavor quality. Therefore, the present invention also relates to a method for preparing soy sauce or miso, which comprises adding the tetradococcus halophilus of the present invention before or during the fermentation of moromi.

The invention discloses a method for producing sauce-flavored Pixian watercress based on 4-ethylguaiacol fermentation enhancement. Zygosaccharomyces and Brettanomyces were inoculated with 5Be' malt juice agar medium to obtain fermentation broth, and tetradococcus halophilus was inoculated with modified mMRS medium to obtain fermentation broth, and then added to the fermentation broth Porous starch, sucrose and glycerol were used to obtain the corresponding microbial agents. By adding the yeast agent and the halophilic tetradococcus agent to the Pixian Douban in the normal post-fermentation period for joint fermentation, the content of 4-ethyl guaiacol can be increased by more than 3 times, and the traditional Pixian Douban has been comprehensively improved. The quality of the product makes it glow with new vitality.