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Detecting method for aerogenic bacterium in soy sauce and other condiments

A detection method and condiment technology, applied in the direction of biochemical equipment and methods, microbial measurement/inspection, etc., can solve the problems of gas production, tank leakage and other problems, achieve low cost, improve production process, and control production quality.

Active Publication Date: 2009-01-21
FOSHAN HAITIAN FLAVOURING & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the actual production process of soy sauce and other condiments, there is still a serious problem of gas production and leakage in tanks. On the basis of in-depth research, another factor that causes gas production and leakage in soy sauce and other condiments——gas production by spores

Method used

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  • Detecting method for aerogenic bacterium in soy sauce and other condiments
  • Detecting method for aerogenic bacterium in soy sauce and other condiments

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Culture medium composition and fermentation tube preparation:

[0023] 1. Medium composition: glucose 20g, peptone 10g, beef extract 10g, yeast powder 5g, Tween-801mL, ammonium citrate 2g, dipotassium hydrogen phosphate 2g, magnesium sulfate heptahydrate 0.58g, sodium thioglycolate 0.1g, Distilled water 1000mL.

[0024] 2. Fermentation tube preparation method:

[0025] Preparation method: Dissolve the above medium components into distilled water, heat to dissolve, divide into 10ml tubes, put them into an inverted Duchenne tube, autoclave at 121°C for 15-20min, cool at room temperature, and store in a refrigerator at 4°C for use .

[0026] 3. Dilution of sample to be tested:

[0027] Aseptically place 10 mL of the test sample in 90 mL of sterilized saline to make a uniform dilution of 1:10.

[0028] Draw 1mL of the 1:10 dilution with a 1mL sterile pipette, inject it into a test tube containing 9mL of sterilized normal saline or other diluents, shake the test tube to ...

Embodiment 2

[0038] 1. Medium composition: glucose 20g, peptone 10g, beef extract 10g, yeast powder 5g, Tween-801mL, ammonium citrate 2g, dipotassium hydrogen phosphate 2g, magnesium sulfate heptahydrate 0.58g, sodium thioglycolate 0.1g, Distilled water 1000mL.

[0039] 2. Fermentation tube preparation method: Dissolve the above medium components into distilled water, heat to dissolve, fill each tube with 10ml, put a small ball of cotton or a small piece of sponge, autoclave at 121°C for 15-20min, and cool at room temperature At this time, the sponge or cotton ball sinks to the bottom of the test tube, and put it in the refrigerator at 4°C for use.

[0040] 3. Dilution of sample to be tested:

[0041] Aseptically place 10 mL of the test sample in 90 mL of sterilized saline to make a uniform dilution of 1:10.

[0042] Draw 1mL of the 1:10 dilution with a 1mL sterile pipette, inject it into a test tube containing 9mL of sterilized normal saline or other diluents, shake the test tube to mix...

Embodiment 3

[0051] 1. Medium composition: glucose 20g, peptone 10g, beef extract 10g, yeast powder 5g, Tween-801mL, ammonium citrate 2g, dipotassium hydrogen phosphate 2g, magnesium sulfate heptahydrate 0.58g, sodium thioglycolate 0.1g, Distilled water 1000mL.

[0052] 2. Fermentation tube preparation method: Dissolve the above medium components into distilled water, heat to dissolve, fill each tube with 10ml, put a small ball of cotton or a small piece of sponge, autoclave at 121°C for 15-20min, and cool at room temperature At this time, the sponge or cotton ball sinks to the bottom of the test tube, and put it in the refrigerator at 4°C for use.

[0053] 3. Dilution of sample to be tested:

[0054] Aseptically put 10 g of the test sample into 90 mL of sterilized physiological saline to make a uniform dilution of 1:10.

[0055] Draw 1mL of the 1:10 dilution with a 1mL sterile pipette, inject it into a test tube containing 9mL of sterilized normal saline or other diluents, shake the tes...

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Abstract

The invention discloses a method for detecting aerogen in flavorings such as soybean sauce. The method comprises the following steps that a to-be-detected flavoring sample is diluted and then is inoculate inside a fermentation tube containing a culture medium; when the to-be-detected flavoring sample is cultivated 48+ / -2 hours under a condition of 36+ / -1 DEG C, aerogen is detected according to aerogenesis tube number and aerogenesis characteristic of the fermentation tube. The invention also discloses a culture medium used for aerogen detection. The method can conveniently detect the existence of aerogen in flavorings such as soybean sauce, and has excellent specificity; the detection result of the method has high correlativity with can-swelling leakage, thereby providing an ideal detection method for detecting whether aerogen exists in a product and whether a finished product leaks, and providing a basis for improving manufacturing technique, controlling production quality and improving product quality; moreover, the method also has the advantages of simple step, low cost and easy popularization.

Description

technical field [0001] The invention relates to the field of seasonings, in particular to a method for detecting gas-producing bacteria in seasonings such as soy sauce. Background technique [0002] Condiments such as soy sauce are people's daily condiments, which are nutritious and delicious. Soy sauce and other condiments are prepared by fermenting soybeans, wheat and other raw materials with microorganisms such as Aspergillus oryzae. During the production process, there are a large number of beneficial microorganisms involved in the generation of soy sauce flavor. After the fermentation is completed, it undergoes oil extraction, blending and pasteurization. and other processes, killing most heat-labile microorganisms, such as yeast. However, special gas-producing bacteria occasionally exist in condiments such as soy sauce to cause leakage in the swollen tank, which seriously affects product quality. At present, the literature reports that the main causes of gas leakage ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12Q1/04
Inventor 严守雷缪素娜邹敏娟黄文彪潘思轶
Owner FOSHAN HAITIAN FLAVOURING & FOOD CO LTD
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