Saccharomyce sp. ZB412 and application thereof

Abstract

The invention discloses a saccharomyce sp. ZB412. The saccharomyce sp. ZB412 was preserved in Guangdong Culture Collection Center on December 12, 2018 with a preservation number of GDMCC NO: 60523. The invention also discloses application of the saccharomyce sp. ZB412 to food fermentation. The saccharomyce sp. ZB412 obtained through strain mutagenesis can significantly improve the content of 4-ethyl guaiacol and ethyl acetate in liquid-state fermented vinegar. The saccharomyce sp. ZB412 is high in acid resistance and can significantly increase the utilization rate of raw materials of the vinegar and the content of amino nitrogen and total ester when inoculated into sweet mash for alcoholic fermentation; the prepared vinegar is high in flavor purity, moderate in acidity, outstanding in ester flavor and good in taste and sweetness. The saccharomyce sp. ZB412 can be applied as a fermentation functional bacterium to traditional fermentation industries such as vinegar, soybean sauce and fermented wine as well as the food industry, thereby ensuring that products are outstanding in ester flavor, significantly improving the quality of the products and achieving high operability and economic benefits.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a saccharomyce sp. suitable for the production of vinegar and rice vinegar, and also relates to the application of the saccharomyce sp. in the production of vinegar. Background technique [0002] At present, the production of vinegar on the market is mainly divided into traditional solid-state fermentation technology and liquid deep-layer fermentation technology. The vinegar produced by traditional solid-state fermentation has a unique flavor and soft sour taste, but the traditional solid-state technology has labor intensity, low production efficiency, and production cycle However, the liquid submerged fermentation process can obtain vinegar products after rapid fermentation by yeast and acetic acid bacteria. It has the advantages of stable product, less precipitation, short fermentation cycle, high degree of mechanization and low cost, and has become a vinegar productio...

AI Technical Summary

Problems solved by technology

Chinese Invention Patent No. CN201510849370.7 discloses a strain of yeast with high ethyl acetate production under low temperature conditions and its application. The ethyl acetate production of the strain reaches the maximum under 22°C and static fermentation conditions, and the fermentation metabolites are only Contains ethyl acetate and a small amount of ethanol. The yeast strain above 28°C has low activity of producing ethyl acetate. When it is used in the production and fermentation of vinegar, it is necessary to reduce the fermentation temperature of the traditional production process, which increases the production energy consumption and production cost.

[0005] Due to the limitations of the technical conditions of the liquid deep-layer fermentation vinegar, it is not conducive to the generation of aroma substances such as organic acids, esters, and free amino acids, resulting in the problems of insufficient flavor and poor taste in the fermented vinegar, which cannot satisfy people's desire for vinegar. flavor needs

Therefore, in the prior art, there is no safe bacteria that can be directly applied in the process of producing vinegar by liquid submerged fermentation, and then increase the content of 4-ethylguaiacol and ethyl acetate in the fermentation product of the vinegar fermentation stage. Improving the Flavor Quality of Vinegar Safely and Reliably

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