A method for reducing the content of nitrogen metabolism hazards in soy sauce by compound bacteria

Abstract

The invention discloses a method for reducing the content of harmful substances in nitrogen metabolism in soy sauce by compound strains, and belongs to the technical field of microorganisms. Staphylococcus xylosus and Tetradococcus halophilus were used for joint fermentation to jointly control nitrogen metabolism hazards in soy sauce from two aspects of reducing the accumulation of biogenic amines and ethyl carbamate. During the fermentation process of soy sauce, when the koji and brine were mixed with Staphylococcus xylosus and Tetralococcus halophilus at the same time for fermentation at the ratio of 1:1, the total biogenic amine content in the finished soy sauce product could be reduced by 64.2%. The ethyl formate content decreased by 77.2%, while the amino nitrogen increased by 61.1%.

Description

Technical field

[0001] The present invention relates to a method of reducing the content of nitrogen metabolic hazards in soy sauce by a composite strain, belonging to the field of microbial technology. Background

[0002] Soy sauce is a delicious flavoring agent, and China mastered the brewing method of soy sauce 2500 years ago. Soy sauce is popular today and is an indispensable condiment on the table. According to different production methods, soy sauce can be divided into three categories: natural fermented soy sauce, artificial fermented soy sauce and chemical soy sauce. Artificial fermentation soy sauce is divided into low-salt solid fermentation and high-salt dilute fermentation, of which high-salt dilute soy sauce is soybean and wheat flour as raw materials, after cooking, Aspergillus koji mixed with brine to form a thin yeast, and then fermented to make soy sauce. The most important factor affecting the safety of traditional fermentation food in China is a variety of amin...

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