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Yeast and application thereof

A technology for yeast and uses, applied in the field of yeast and its application in the preparation of fermented food, which can solve the problems of limited application, unpleasant smell, difficult control of fermentation, etc., to achieve harmonious overall flavor, excellent taste and aroma evaluation, shorten fermentation cycle effect

Active Publication Date: 2018-07-24
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The aroma produced by this type of yeast has a strong personal preference. When producing 4-vinyl-2-methoxyphenol, it will also produce some unpleasant odors, and the fermentation is not easy to control, so the application is limited

Method used

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  • Yeast and application thereof
  • Yeast and application thereof
  • Yeast and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] Example 1 Screening, mutagenesis and identification of yeast

[0068] The inventor separated from the sauce mash of Foshan Haitian Seasoning Food Co., Ltd. and obtained a strain capable of producing 4-vinyl-2-methoxyphenol through ultraviolet and atmospheric plasma mutagenesis, and screened for mutagenesis Process see figure 1 . The strain was identified as a yeast, and it was named ZB118, and the classification name was Saccharomyces sp.

[0069] In the actual production process, the inventor found that the flavor of the sauce mash in some fermentation tanks was significantly better than that of other fermentation tanks, which was mainly manifested in the rich sauce, harmonious taste and unique flavor. The inventor collected high-quality sauce mash, screened and mutagenized it, the specific plan is as follows:

[0070] Take 50g of sauce mash, add it to 450g of sterile water and mix to form a suspension. The suspension was diluted 10 times with sterile normal saline in 5-7 ...

Embodiment 2

[0076] Example 2 Performance verification of yeast ZB118

[0077] The stored yeast ZB118 was activated using YPD slant medium. Pick a loop of bacteria and inoculate it into sterilized 250mLYPD liquid medium (sterilization conditions, 115°C, 20min), incubate at a constant temperature of 30°C, 180rpm for 48 hours, and the concentration of bacteria will reach 1.0×10 8 Pieces / mL or more to obtain seed liquid. The formula of YPD liquid medium is: 1% yeast extract, 2% peptone, 2% glucose, and water. Add 2% agar to YPD slant medium.

[0078] Add the fresh ZB118 seed solution to the raw soy sauce at a 1% inoculum amount, stir it evenly, and let it stand for 2 weeks at 30°C, stirring 1-2 times in the middle. Heat the obtained soy sauce at 80°C for 30 minutes to kill microorganisms. The control sample was added with an uninoculated blank medium of the same quality, and the subsequent fermentation operation was the same as the test sample. The above samples were tested for 4-vinyl-2-metho...

Embodiment 3

[0086] Example 3 Application of yeast ZB118 in high-salt dilute soy sauce brewing

[0087] Bacterial cell culture: The preserved yeast ZB118 and Candida (Foshan Haitian Seasoning Food Co., Ltd. own strain) are respectively activated with YPD slant medium; pick a loop of bacterial cell and inoculate it into sterilized 250mL YPD liquid In the medium (sterilization conditions, sterilization at 115°C for 20min), 30°C constant temperature, 180rpm culture for 48h, the cell concentration reaches 1.0×10 8 Pieces / mL or more.

[0088] Soy sauce fermentation:

[0089] (1) Soybean meal and fried wheat are mixed uniformly in a ratio of 5:5, and then koji is prepared according to the conventional method.

[0090] (2) The koji is added to twice the salt water to prepare the sauce mash, the concentration of the salt water is 20g / 100mL, and it is stirred every 5-7 days to ensure that the sauce mash and the salt water are evenly mixed, and it is advisable not to separate.

[0091] (3) When the fermentat...

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Abstract

The invention provides yeast Saccharomyces sp.ZB118. The yeast has the preservation number of GDMCC No: 60280. The yeast Saccharomyces sp.ZB118 provided by the invention has a very good aroma increasing effect, can be used for brewing fermented condiments including soy sauce and the like and can be used for generating a lot of small molecular substances including alcohols, esters and the like, andcharacteristic phenols aromatic substances including 4-vinyl-2-methoxyphenol and the like; an obtained product has a rich sauce flavor and the flavor of the product is remarkably improved.

Description

Technical field [0001] The invention belongs to the technical field of microorganisms, and relates to a yeast and its application in preparing fermented food. Background technique [0002] In recent years, with the improvement of people's living standards and awareness of health care, consumers have also put forward higher requirements for the flavor and quality of soy sauce products. The flavor of soy sauce is a comprehensive manifestation of the color, aroma, taste and posture of soy sauce, in which aroma is an important factor in determining the flavor of soy sauce. [0003] At present, the main method to improve the flavor of soy sauce is to add flavoring yeast during the fermentation process. For example, the patent application with the application number CN02130626.5 discloses a method of artificially adding Lu's yeast and coccidioidomyces in the late fermentation stage to improve the flavor; the patent application with the application number CN201010259885.9 discloses a met...

Claims

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Application Information

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IPC IPC(8): C12N1/18A23L29/00A23L27/50A23L27/60C12J1/04C12R1/865
CPCA23L27/50A23L27/60A23L29/065C12J1/04C12N1/185C12R2001/865
Inventor 童星侯杰周其洋
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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