Aroma producing yeast and application thereof in fermented soybean milk

A technology for producing aroma yeast and fermenting soymilk, which is applied in the field of yeast and fermented soymilk processing, can solve the problems such as difficult to remove beany smell, achieve the effect of improving flavor characteristics, simple cultivation conditions, and good development and application prospects

Active Publication Date: 2015-11-11
SOUTH CHINA UNIV OF TECH
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  • Claims
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AI Technical Summary

Problems solved by technology

The aroma-producing yeast and lactic acid bacteria XPL-1 seed solution are inoculated into sterilized soybean milk and fermented to obtain a new type of soybean milk starter, which solves the problem that the beany smell in fermented soybean milk is difficult to remove and improves the flavor of fermented soybean milk feature

Method used

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  • Aroma producing yeast and application thereof in fermented soybean milk
  • Aroma producing yeast and application thereof in fermented soybean milk
  • Aroma producing yeast and application thereof in fermented soybean milk

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preparation example Construction

[0031] (4) Preparation of lactic acid bacteria and yeast seed liquid:

[0032] ①Lactobacillus XPL-1 seed solution: Take a 100mL Erlenmeyer flask, add 50ml of 12% (w / v) milk medium, bathe in water at 60°C for 30min, then sterilize at 115°C for 15min. Inoculate XPL-1 bacterial powder at a ratio of 0.004g / 100ml, incubate at 37°C for 12 hours, and use it as a seed culture solution for later use.

[0033] ② Aroma-producing yeast PichiaamethioninaY seed liquid: take a 100mL Erlenmeyer flask, add 50mL wort liquid medium, sterilize at 115°C for 15min, inoculate PichiaamethioninaY strain, and culture at 36°C for 24h as a mother starter. Take a 100mL Erlenmeyer flask, add 40ml of 12% (w / v) milk medium, bathe in water at 60°C for 30min, and then sterilize at 115°C for 15min. The above-mentioned mother starter was added to the milk medium at a ratio of 1 / 40 (v / v), cultured at 36° C. for 24 hours, and used as a seed culture solution for later use.

[0034] ③ Wine active dry yeast VIC see...

Embodiment 1

[0036] Example 1 strain screening

[0037] (1) Using sterile sampling bottles, sample the naturally fermented physalis water on site and bring it back at low temperature. Immediately dilute to 10 with sterile water -3 、10 -4 、10 -5 times, spread on malt juice agar medium. Then put it into a constant temperature incubator at 37°C and cultivate for 48h. Pick suspected colonies and separate them by streaking on plates, repeat this 4-5 times until pure single colonies are obtained. The purified single colony was inoculated on the malt juice agar slant medium with an inoculation needle, and stored in a refrigerator at 4°C.

[0038] (2) isolate bacterial strain Y from the physalis water of natural fermentation, its bacterial colony on wort agar medium is circular, and diameter is generally 3-5mm, milky white, opaque shape, moist sticky, easy to be provoked ( Figure 1a ); Gram staining and cell shape observation were carried out, and the thalli of bacterial strain Y was cylind...

Embodiment 2

[0039] Example 2 strain identification

[0040] Use the DNA extraction kit to extract yeast DNA and perform agarose gel electrophoresis, then design yeast 26SrDNA primers, and perform PCR amplification. The electrophoresis is as follows figure 2 As shown, the band is single, and the band size is about 500bp. (1,2 are PCR amplification products of yeast 26SrDNA sequence; M is 10000bpMarker).

[0041]The purified and recovered DNA fragments were sequenced, and the sequencing results are shown in SEQ.ID.NO1. Then use BLAST software to compare with the reported 26S rDNA, and the comparison results show that the DNA sequence is consistent with Issatchenkiaorientalis, Pichiakudriavzevii and Pichiakudriavzevii in the genus Pichia. The similarity between Pichia amethionina and the like reaches more than 99%. Therefore, it was further inoculated on the YT identification plate, and after culturing at 28°C for 72 hours, the results of YTMroPlate assimilation test (Table 1a) and dissi...

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Abstract

The invention discloses an aroma producing yeast and an application thereof in fermented soybean milk. The aroma producing yeast is Pichia amethionina Y, which is assigned the accession number CGMCC No.10183 with a 26S rDNA sequence being represented as the SEQ ID No.1. The application includes the following steps: inoculating a lactic acid bacteria XPL-1 seed solution with a Pichia amethionina Y seed solution to sterilized soybean milk and fermenting the soybean milk at 32-36 DEG C for 12-16 h to remove beany odor in the soybean milk and meanwhile generate an aroma flavor. The novel soybean milk fermentation agent solves the problem that the beany odor in the soybean milk is difficult to remove, thereby improving flavor character of the fermented soybean milk. The bacteria strain is quick in growth, is wide in growth temperature range, is simple in culture condition, is high in efficiency of producing aroma flavor and deodorizing the soybean milk, and is easy to product industrially.

Description

technical field [0001] The invention relates to the field of yeast and fermented soybean milk processing, in particular to an aroma-producing yeast (PichiaamethioninaY) and its application in fermented soybean milk. Background technique [0002] Soybean is rich in protein, unsaturated fatty acids, vitamins, flavonoids and other ingredients, which can help lower blood fat, inhibit tumors and prevent arteriosclerosis. Fermented soymilk not only retains the nutritional and functional components of soybeans, but also has the unique fermentation fragrance, mellow aroma and ester aroma of fermented soymilk. Various proteolytic enzymes produced in the fermentation process can hydrolyze soybean protein into small molecular peptides and amino acids, which is beneficial to the human body. digestion and absorption and produce new functional properties such as hypotensive peptides. Domestic soy milk has been researched for more than ten years, but it has not been put into industrial pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A23L1/211C12R1/84A23L11/30
Inventor 李理冯静文刘力费永涛
Owner SOUTH CHINA UNIV OF TECH
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