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

A technology of nitrogen metabolism and hazards, applied in the field of microorganisms, can solve problems such as extensive processing technology, food safety and biological health and safety risks

Active Publication Date: 2022-05-24
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The raw materials of soy sauce contain a lot of protein. Due to the extensive traditional processing technology and other reasons, the harmful substances produced by nitrogen metabolism in the process of fermented food production have potential safety risks to food safety and organism health.

Method used

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

Examples

Experimental program
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Effect test

Embodiment 1

[0046] (1) Preparation of starter culture strains

[0047] Inoculate Xylose Staphylococcus in MSA solid medium, incubate at 30-40 °C for 24-48 h to initially activate the species, pick up single colonies and inoculate into MSA liquid medium, incubate at 30-40 °C for 24-48 h, then, collect the bacteria, wash with 0.7-0.9% normal saline for backup. Salt-loving tetracocci were inoculated in MRS solid medium, cultured at a constant temperature of 30-40 °C for 24-48 h to initially activate the strains, single colonies were picked and inoculated into MRS liquid medium, cultured at a constant temperature of 30-40 °C for 24-48 h, and then, the bacteria were collected and washed with 0.7-0.9% normal saline for backup.

[0048] (2) Music making

[0049] Soybeans are selected and washed, soaked and drained, steamed for 15-30 minutes under high pressure and 110-125 °C conditions, taken out and cooled to room temperature; dried the flour, and the cooled soybeans were evenly mixed according to ...

Embodiment 2

[0053]In step (3), inoculate Xylose Staphylococcus xylose when mixed with brine with a concentration of 10 6 -10 8 CFU / L, the rest of the same as Example 1.

Embodiment 3

[0055] In step (3), inoculate Saltophila tetracoccus with a concentration of 10 when the koji is mixed with brine 6 -10 8 CFU / L, the rest of the same as Example 1.

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/20A23L27/50
CPCY02A40/90
Inventor 夏小乐李东蕊罗意黄杨
Owner JIANGNAN UNIV
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