A strain of Bacillus subtilis and its application in soy sauce fermentation

Abstract

A Bacillus subtilis strain, the Bacillus subtilis strain is preserved in the China Center for Type Culture Collection, named Bacillus subtilis CS1.03, and its preservation number in the China Center for Type Culture Collection is CCTCC NO: M 2015791. The Bacillus subtilis strain can be used in the fermentation of soy sauce to increase the aroma. The specific operation during application is: mix the finished koji for making soy sauce and salt water evenly according to a mass ratio, and then heat-preserve and ferment to obtain the soy sauce fermented grains; The bacterial liquid of Bacillus CS1.03 is sprayed into the above-mentioned sauce fermented grains, and the first-stage fermentation is carried out at room temperature; after the completion of the first-stage fermentation, it is poured with salt water for fermentation, and finally raw soy sauce is obtained. The application of the bacillus subtilis strain of the present invention in soy sauce fermentation and aroma enhancement can significantly increase the content of amino acid nitrogen and volatile flavor components in the soy sauce, making the soy sauce rich in flavor and high in 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 naturally inoculated in the soy sauce fermentation project are becoming more and more scarce, which affects the formation of soy sauce flavor substances, resulting in Soy sauce flavor is weak

Therefore, how to improve the deficiencies and defects of brewing soy sauce has become a focus of attention of those in the art, but so far, few people in the art have mentioned the specific application of Bacillus subtilis in soy sauce brewing

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