Bacillus subtilis strain and its application in fermentation and flavor enhancement of soy sauce

Abstract

A bacillus subtilis strain, named as CS1.03 in the CCTCC NO: M 2015791, is collected in the China Center for Type Culture Collection. The bacillus subtilis strain is applied to fermentation and flavor enhancement of soy sauce by the steps of uniformly mixing finished starter for making soy sauce with saline water according to the mass ratio and fermenting at a constant temperature to obtain sauce mash; spraying solution of bacillus subtilis strain CS1.03 to the sauce mash and then carrying out first-stage fermentation at a normal temperature; after the fist-stage fermentation, carrying out sprinkling fermentation with saline water to obtain raw soy sauce finally. By application of the bacillus subtilis strain in fermentation and flavor enhancement of soy sauce, content of amino acid nitrogen and volatile flavor components of soy sauce can be increased greatly, and thus, the soy sauce has rich flavor and high quality.

Description

technical field [0001] The invention belongs to the field of food fermentation, and in particular relates to a bacillus subtilis which can be used to ferment soy sauce for flavoring and an application thereof. Background technique [0002] Bacillus subtilis is a thermophilic, aerobic, spore-forming Gram-positive bacterium with good protease and amylase secretion ability, which can promote the degradation of protein and starch in raw materials during fermentation. The main raw materials for soy sauce fermentation are protein-rich soybeans and starchy wheat. The addition of Bacillus subtilis in the soy sauce fermentation process with soybeans and wheat as raw materials will be beneficial to the degradation of macromolecular substances in raw materials. [0003] The research and application of Bacillus subtilis was earlier, but there are few reports on its application in fermented food. In the brewing of Maotai-flavor liquor, the action of Bacillus subtilis and its enzymes can...

AI Technical Summary

Problems solved by technology

Although Bacillus subtilis has been used in the wine industry, the research on the application of Bacillus subtilis strains in fermented food is basically blank, and there is no research on the specific strains of Bacillus subtilis.

[0004] In addition, my country is the largest producer and consumer of soy sauce, but at present, with the improvement of the sealing degree of soy sauce fermentation process, the flavor bacteria nat

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