Method for applying bacillus amyloliquefaciens to soy sauce brewage

A technology for dissolving amyloid spores and bacilli, used in food ingredients as taste improvers, food ingredients as odor improvers, food science and other directions, can solve problems such as increasing flavor, reduce urethane, improve flavor substances and taste Effect

Active Publication Date: 2016-06-08
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But while increasing flavor, the research of reducing harmful substance ethyl carbamate in soy sauce has not been reported

Method used

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  • Method for applying bacillus amyloliquefaciens to soy sauce brewage
  • Method for applying bacillus amyloliquefaciens to soy sauce brewage
  • Method for applying bacillus amyloliquefaciens to soy sauce brewage

Examples

Experimental program
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Effect test

Embodiment 1

[0020] Example 1: Soy sauce production

[0021] (1) Koji making: Soak defatted soybeans and fried wheat for 8 hours, sterilize at 121 °C for 5 minutes, cool to 80 °C, add bran and flour in proportion, and the mass ratio of defatted soybeans, fried wheat, bran, and flour is 20:15 :1:1, simultaneously inoculated with Aspergillus oryzae spores, the inoculum size was 8×10 9 pcs / g of initial raw material, cultivate in a 30°C incubator, turn the koji once every 6-8h, cultivate for 46-48h, the koji turns into a bright green, and the koji-making is completed;

[0022] (2) Fermentation: The koji and 20% brine (w:v) were mixed and fermented at a volume ratio of 1:1.7, and the 3rd day was inoculated with Bacillus amyloliquefaciens BBE-JY06, the temperature was controlled at 10-20°C, and the 7th day of fermentation The final concentration of inoculation is 10 7 CFU / mL of yeast Lloyd's, and then inoculated on the 14th day of fermentation to a final concentration of 10 in fermented grains...

Embodiment 2

[0040] Embodiment 2: the application of Bacillus amyloliquefaciens BBE-JY06 in increasing the content of gamma-polyglutamic acid in soy sauce

[0041] (1) BBE-JY06 utilizes L-glutamic acid to produce γ-polyglutamic acid in pure medium

[0042] Seed medium: sucrose 1%, peptone 1%, L-glutamic acid 2%, MgSO 4 0.1%, NaCl0.5%, K 2 HPO 4 0.05%, pH7.0, sterilized at 115°C for 20min.

[0043] Fermentation medium: sucrose 2%, peptone 2%, L-glutamic acid 2%, MgSO 4 0.1%, NaCl2%, K 2 HPO 4 0.05%, pH7.0, sterilized at 115°C for 20min.

[0044] Pick a small amount of Bacillus amyloliquefaciens BBE-JY06 into the seed medium, and culture it on a shaker at 200 rpm at 37°C for 12 hours. Bacillus amyloliquefaciens was inoculated into a 250 mL shake flask filled with 50 mL of fermentation medium at an inoculum amount of 10%, and cultured statically at 37° C. for 24 h.

[0045] (2) BBE-JY06 utilizes L-glutamic acid to produce γ-polyglutamic acid in soy sauce fermentation, and the specific...

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PUM

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Abstract

The invention discloses a method for applying bacillus amyloliquefaciens to soy sauce brewage, and belongs to the technical field of a microorganism and food technology. The method comprises inoculating a food safe bacterium of bacillus amyloliquefaciens after prepared koji is mixed in brine and is fermented for 0-3 days during a soy sauce production process. According to the method, in the precondition of without changing main physicochemical indexes of soy sauce, flavor substances and taste of the soy sauce are improved, and an ethyl carbamate content in the soy sauce is reduced.

Description

technical field [0001] The invention relates to an application method of Bacillus amyloliquefaciens in soy sauce brewing, belonging to the technical field of microorganisms and food. Background technique [0002] Ethylcarbamate (EC) is classified as a Group 2A carcinogen by the World Health Organization, and is equally dangerous as acrylamine. It can lead to serious tumor diseases such as lung tumor, lymphoma, liver cancer, and skin cancer. Ethyl carbamate is widely found in traditional fermented foods, including alcohol, soy sauce, fermented bean curd and other products. The main precursors of urethane in soy sauce are citrulline and urea, which can react with ethanol in soy sauce (the ethanol content in Japanese-style soy sauce is 2.5%) to form urethane. [0003] There are few domestic researches and solutions on the control and reduction of urethane in soy sauce. Some studies have used the addition of Tetraphylococcus halophilus to reduce the EC precursor substance in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L5/20
CPCA23V2002/00A23V2200/14A23V2200/15
Inventor 方芳张继冉杨希飞胡传旺陈坚堵国成
Owner JIANGNAN UNIV
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