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Zygosaccharomyces rouxii S96 and applications thereof

A technology of Zygosaccharomyces rutheli and Toluobacillus sp. is applied in the fields of using electricity/wave energy to treat microorganisms, biochemical equipment and methods, food science, etc. It can solve the problems of lack of high tolerance and lack of production capacity.

Active Publication Date: 2019-01-29
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, high-nucleic acid yeasts are conventional yeasts, which do not have the characteristics of high tolerance, and do not have production capacity under conditions such as high salt, high temperature, and high-concentration mash.

Method used

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  • Zygosaccharomyces rouxii S96 and applications thereof
  • Zygosaccharomyces rouxii S96 and applications thereof
  • Zygosaccharomyces rouxii S96 and applications thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0031] Preparation of Lu's conjugative yeast S96:

[0032] Using Zygosaccharomyces rouxii CGMCC 2.181 as the starting strain, select a 90% lethal ultraviolet mutagenic dose (irradiated for 5 minutes) to mutagenize Zygosaccharomyces rouxii, and then evenly spread the mutagenized bacterial solution. Placed on a high-concentration sodium chloride plate (sodium chloride concentration 100g / L), cultivated at 30°C and protected from light for 2-3 days, and then picked mutants. Determine the intracellular nucleic acid content of the mutant strain and compare it with the original strain to obtain a high-nucleic acid yeast strain (Lu's conjugative yeast S96) under high salt stress. The extracellular nucleic acid content and dry weight of the bacteria are significantly higher than those of the original strain , The results are shown in Table 1.

[0033] Table 1. Comparison of nucleic acid content between mutant strain S96 and the original strain

[0034]

Embodiment 1

[0036] In this example, a single inoculation of Lu's conjugative yeast S96 was used to produce zero-added high-fresh soy sauce.

[0037] Soybean and wheat are heat-denatured, mixed according to the ratio of 7:3, and the water content is adjusted to 45%, and then inoculated with Aspergillus oryzae, cultivated at 33°C for 3 days to obtain soy sauce koji.

[0038] The soy sauce koji and 23% salt water are prepared in a mass ratio of 1:2, mixed and then added to the fermenter for fermentation, and the fermentation temperature is 33°C.

[0039] Using Lu's conjugative yeast S96 as the experimental strain, the S96 strain was inoculated into the seed medium for expansion from the slope; the components of the seed medium were: glucose 50g / L, NaCl 120g / L, yeast extract 0.8g / L, Soy sauce crude oil is 20%, the rest is supplemented with water, and autoclaved at 121°C for 20 minutes. The culture conditions were as follows: the inoculation amount was 0.8%, the mash was 200r / min, the aeration rate ...

Embodiment 2

[0044] In this example, mixed inoculation of Lu's conjugative yeast S96 and Sphaeropsis sphaeroides was used to produce zero-added high-fresh soy sauce.

[0045] Soybean and wheat are heat-denatured, mixed according to the ratio of 7:3, and the water content is adjusted to 45%, and then inoculated with Aspergillus oryzae, cultivated at 33°C for 3 days to obtain soy sauce koji.

[0046] The soy sauce koji and 23% salt water are prepared in a mass ratio of 1:2, mixed and then added to the fermenter for fermentation, and the fermentation temperature is 33°C.

[0047] Using Lu's conjugative yeast S96 and coccidioidomyces cerevisiae CICC1379 as experimental strains, the yeast strains were respectively inoculated into the seed culture medium from the slope for expansion; the components of the seed culture medium were: glucose 50g / L, NaCl 120g / L, yeast extract Powder 0.8g / L, 20% soy sauce crude oil, and the rest supplemented with water, autoclaved at 121°C for 20 minutes. The culture condi...

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Abstract

The invention discloses zygosaccharomyces rouxii S96 and applications of the zygosaccharomyces rouxii S96. The zygosaccharomyces rouxii S96 is preserved in the China General Microbiological Culture Collection Center, the preservation name is S96, and the accession number is CGMCC NO.16313. The highest salt-tolerant concentration of the zygosaccharomyces rouxii S96 is 25%, and the content of nucleic acid is greatly improved under the high salt stress environment. When the strain is used for soy sauce brewing, the content of intracellular nucleic acid of the yeast achieves 7.35% of the dry cellweight. The zygosaccharomyces rouxii S96 is used for producing high-freshness soy sauce without additives, and IMP and GMP in the soy sauce respectively achieve 153-172 mg / L and 76-89 mg / L.

Description

Technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to a Lu's conjugative yeast S96 and its application. Background technique [0002] Umami is the basic characteristic taste of soy sauce, and the umami taste of soy sauce is close to the taste of broth. Amino acid sodium salt, especially sodium glutamate, is the main umami substance in soy sauce. Sodium aspartate can also contribute part of the umami taste, but the umami intensity of sodium aspartate is only equivalent to a quarter of the umami intensity of sodium glutamate. In addition, 5'-purine nucleotide sodium can also enhance the umami taste of soy sauce. For example, IMP (inosinic acid) and GMP (guanylic acid) can give soy sauce a unique umami taste, making soy sauce fuller and softer. IMP and GMP are widely present in yeast, meat, seafood products, mushrooms and other substances. [0003] Commercial soy sauce mainly relies on the addition of monosodium glutamate, y...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12N13/00A23L27/50C12R1/645
CPCA23L27/50C12N13/00C12N1/145C12R2001/645
Inventor 郭建王惠芳樊君罗红刚荣秋亮
Owner QIANHE CONDIMENT & FOOD CO LTD
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