A kind of yeast and its application

A technology for yeast and uses, applied in the field of yeast and its application in the preparation of fermented food, it can solve the problems of application limitation, difficult control of fermentation, unpleasant smell, etc., achieve harmonious overall flavor, excellent taste and aroma evaluation, and solve the problem of flavor The effect of a single question

Active Publication Date: 2020-10-30
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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  • A kind of yeast and its application
  • A kind of yeast and its application
  • A kind of yeast and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

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

[0069] In the actual production process, the inventors found that the flavor of the soya mash in some fermentation tanks was obviously better than that of other fermentation tanks, mainly showing strong sauce aroma, harmonious mouthfeel and unique flavor. The inventor collects high-quality moromi, screens and induces it, and the specific scheme is as follows:

[0070] Take 50g of moromi, add it to 450g of sterile water and mix evenly to form a suspension. The suspension was diluted 10-fold with sterile saline for 5-7 gradie...

Embodiment 2

[0076] The performance verification of embodiment 2 yeast ZB118

[0077] The preserved yeast ZB118 was activated using YPD slant medium. Pick a ring of bacteria and inoculate it into 250mL of sterilized LYPD liquid medium (sterilization conditions, 115°C, 20min), incubate at 30°C and 180rpm for 48 hours, and the concentration of bacteria reaches 1.0×10 8 individual / mL or more to obtain a seed solution. The formula of YPD liquid medium is: 1% yeast extract, 2% peptone, 2% glucose, and water. An additional 2% agar was added to the YPD slant medium.

[0078] Add the fresh above-mentioned ZB118 seed solution to raw soy sauce with 1% inoculum amount, stir evenly, leave to stand at 30°C for 2 weeks, and stir 1-2 times in the middle. Gained soy sauce was heat-treated at 80°C for 30 minutes to kill microorganisms. The same quality of non-inoculated blank culture solution was added to the control sample, and the subsequent fermentation operation was the same as that of the test sam...

Embodiment 3

[0086] Example 3 Yeast ZB118 is used in the brewing of high-salt dilute soy sauce

[0087] Bacterial culture: Activate the preserved yeast ZB118 and Candida (the own strain of Foshan Haitian Seasoning Food Co., Ltd.) respectively using YPD slant medium; pick a ring of bacteria and inoculate into sterilized 250mL YPD liquid In the culture medium (sterilized condition, sterilized at 115°C for 20min), at a constant temperature of 30°C, cultured at 180rpm for 48h, the cell concentration reached 1.0×10 8 Individuals / mL or more.

[0088] Fermentation of soy sauce:

[0089] (1) After soybean meal and fried wheat are mixed evenly at a ratio of 5:5, koji is prepared according to conventional methods.

[0090] (2) add 2 times of salt water to make koji to make moromi, the concentration of brine is 20g / 100mL, stir once every 5-7 days to ensure that moromi and salt water mix evenly, and it is advisable not to stratify.

[0091] (3) The fermentation process is controlled at 30°C, and wh...

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PUM

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Abstract

The present invention provides a yeast Saccharomyces sp. ZB118, the preservation number of which is GDMCC No: 60280. The yeast Saccharomyces sp.ZB118 has a good aroma-enhancing effect. It can be used to brew fermented condiments such as soy sauce, and can produce a large amount of small molecules such as alcohols and esters and 4‑vinyl‑2‑methoxyphenol And other characteristic phenolic aroma substances, the obtained product has a strong sauce aroma, and the product flavor is significantly 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 reflection of the color, aroma, taste and body of soy sauce, and aroma is an important factor determining the flavor of soy sauce. [0003] At present, the main means to improve the flavor of soy sauce is to add aroma-enhancing yeast in the fermentation process. For example, the patent application with the application number CN02130626.5 discloses a method of artificially adding Luxie and Torulopsis globosa in the later stage of fermentation to improve the flavor; A way to enhance the flavor of soy sauce. Adding aroma-enhancing yeast in the fermenta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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