Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of Zygomyces rouckeri s96 and its application

A technology of Zygomyces rouckeri and Torulopsis globosa, which is applied in the direction of using electricity/wave energy to treat microorganisms, enzymes, microorganisms, etc., and can solve the problems of not having high tolerance characteristics, not having production capacity, etc.

Active Publication Date: 2020-06-09
QIANHE CONDIMENT & FOOD CO LTD
View PDF4 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of Zygomyces rouckeri s96 and its application
  • A kind of Zygomyces rouckeri s96 and its application
  • A kind of Zygomyces rouckeri s96 and its application

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0031] Preparation of Zygomyces rouckeri S96:

[0032] Using Zygosaccharomyces rouxii (Zygosaccharomyces rouxii) CGMCC 2.181 as the starting strain, select the ultraviolet mutagenizing dose with a lethal rate of 90% (irradiation for 5 minutes) to mutagenize Zygosaccharomyces rouxii, dilute the mutagenized bacterial solution and spread it evenly Spread on a high-concentration sodium chloride plate (sodium chloride concentration 100g / L), culture in the dark at 30°C for 2-3 days, and then pick mutants. The intracellular nucleic acid content of the mutant strain was measured, and compared with the original strain, a high-nucleic acid yeast strain (Zygomyces rouckeri S96) under high-salt stress environment was obtained. The extracellular nucleic acid content and dry weight of the bacteria were greatly improved compared with the original strain , the results are shown in Table 1.

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

Embodiment 1

[0036] In this example, Zygosaccharomyces rouckeri S96 was inoculated alone to produce zero-additive high-fresh soy sauce.

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

[0038] Prepare soy sauce koji and 23% salt water according to the mass ratio of 1:2, mix well and put into fermenter for fermentation, the fermentation temperature is 33°C.

[0039] Zygomyces rouckeri S96 was used as the experimental strain, and the S96 strain was inoculated into the seed medium from the slant for expansion; the components of the seed medium were: glucose 50g / L, NaCl 120g / L, yeast extract powder 0.8g / L, 20% soy sauce crude oil, and the rest water, sterilized by high-pressure steam at 121°C for 20 minutes. The culture conditions are as follows: the inoculation amount is 0.8%, soy mash, the rotation speed is...

Embodiment 2

[0044]In this example, mixed inoculation of Zygomyces rouckeri S96 and Torulopsis globosa was used to produce zero-addition high-fresh soy sauce.

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

[0046] Prepare soy sauce koji and 23% salt water according to the mass ratio of 1:2, mix well and put into fermenter for fermentation, the fermentation temperature is 33°C.

[0047] Zygomyces rouckeri S96 and Torulopsis sphaeroides CICC1379 were used as experimental strains, and the yeast strains were inoculated into the seed medium from the slant for expansion; the components of the seed medium were: glucose 50g / L, NaCl 120g / L, yeast infusion Powder 0.8g / L, soy sauce crude oil 20%, the rest replenished with water, sterilized by high-pressure steam at 121°C for 20min. The culture conditions are as fo...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a Zygosaccharomyces ruckeri S96 and an application thereof. The Zygosaccharomyces ruckeri S96 is preserved in the General Microbiology Center of the China Microorganisms Management Committee, the preservation name is S96, and the preservation number is: CGMCC NO.16313. The Zygosaccharomyces rueii S96 of the present invention has a maximum salt-tolerant concentration of 25%, and the nucleic acid content is greatly increased under the high-salt stress environment. When the strain is used for soy sauce brewing, the yeast intracellular nucleic acid content reaches 7.35% of the dry cell weight. . Zygosaccharomyces ruostii S96 was used to produce zero-added high-fresh soy sauce, and the IMP and GMP in soy sauce reached 153-172 mg / L and 76-89 mg / L, respectively.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to Zygomyces rouckeri 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 salts, especially sodium glutamate, are the main umami substances 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, sodium 5'-purine nucleotides 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 the umami taste of soy sauce more plump and soft. IMP and GMP widely exist in yeast, meat, seafood products, mushrooms and other substances. [0003] Commercially available soy sauce mainly relies on adding ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com