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Zygosaccharomyces rouxii strain capable of improving aroma of sauce food

A technology of Saccharomyces luteus and food, which is applied in the field of bioengineering and can solve problems such as less research

Active Publication Date: 2019-07-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are more researches on the strains of Luxie tolerant to high salt, but less research on the strains of Luxie tolerant to high sugar

Method used

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  • Zygosaccharomyces rouxii strain capable of improving aroma of sauce food
  • Zygosaccharomyces rouxii strain capable of improving aroma of sauce food
  • Zygosaccharomyces rouxii strain capable of improving aroma of sauce food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Screening and Identification of Example 1 Bacterial Strains

[0023] 1. Initial Screening of Strains

[0024] Inoculate the yeast grown on the persimmons placed outdoors into a 40% glucose plate, and place them in an incubator at 28°C for cultivation.

[0025] 2. Colony characteristics and cell morphology

[0026] The bacteria on the plate are all milky white, the surface is smooth, moist, sticky, easy to stir up, and the colony size is moderate. Microscopically, the morphology of the bacteria is figure 1 shown.

[0027] 3. Molecular biological identification of strains

[0028] The 7 strains selected from the initial screening were activated on YPD liquid medium with 2% inoculum, and cultured at 28°C and 150r / min for 24h. Take an appropriate amount of culture solution and centrifuge for 1 min (12000r / min, 4°C), discard the supernatant to obtain an appropriate amount of bacteria (the total number of bacteria is about 10 7 cfu / mL), Genomic DNA was extracted with th...

Embodiment 2

[0040] Example 2 Application of 3 strains of bacteria in wort fermentation

[0041] The strains No. 1, No. 2 and No. 3 were used to determine the basic alcohol esters and alcohol content of the fermentation broth. No. 1, No. 2 and No. 3 three strains were activated in 20mL YPD with 1% inoculum size for 24h, with 10 7 cfu / mL was inserted into wort with a wort concentration of 12°P, cultured at 25°C for 6 days, and weighed every day. If the weight loss is less than 0.1g within 1 day, the fermentation is considered complete. After the fermentation is completed, the basic alcohol ester content in the fermentation broth is determined by gas chromatography. The results are shown in Table 2. It can be seen from Table 1, Table 2, and Table 3 that No. 1, No. 2, and No. 3 strains have little difference in the tolerance concentration of different sugars, and No. 1 strain has the best tolerance to NaCl. highest class content.

Embodiment 3

[0042] Example 3 Volatile substances of yeast strain No. 1 (JNBZR01)

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Abstract

The invention discloses a zygosaccharomyces rouxii strain capable of improving the aroma of sauce food, and belongs to the technical field of bioengineering. The zygosaccharomyces rouxii JNBZR01 is preserved in the China General Microbiological Culture Collection Center on September 28th, 2018, and the preservation number is CGMCC No.16547. The zygosaccharomyces rouxii strain can tolerate 58% of glucose, 60% of sucrose, 60% of fructose, 65% of maltose, 10% of starch and 12% of NaCl and has amylase activity, the content of alcohol esters generated in wort fermentation is high, and the zygosaccharomyces rouxii strain can be directly added to sauce products and improve the aroma of the sauce products.

Description

technical field [0001] The invention relates to a strain of Saccharomyces rouxii capable of increasing the aroma of sauce food, and belongs to the technical field of bioengineering. Background technique [0002] Zygosaccharomyces rouxii taxonomically belongs to Protokingdom Eukaryotes, Kingdom Fungi, Ascomycota, Saccharomycetes, Saccharomyces, Saccharomyces, Saccharomyces, and Zygomycetes rouxii. Colonies are round, shiny, flat, with neat edges. After being cultured in wort for 3 days, the cells were small round or oval. Luxie yeast can withstand high osmotic pressure, and it can grow well in a medium with a salt content of 5% to 8%; it can grow on a medium with a certain concentration of fructose, glucose, and glycerol as a carbon source; its amylase activity is strong, and it is suitable for The cultivation temperature is 28°C to 30°C, and it is often used to produce fermented products such as soy sauce, sweet sauce, and miso. [0003] Saccharomyces rouxii is conducive ...

Claims

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Application Information

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IPC IPC(8): C12N1/16A23L27/50A23L27/60A23L11/00A23L7/104A23L29/00C12R1/645A23L11/50
CPCC12N1/16A23L27/50A23L27/60A23L7/104A23L29/065A23V2002/00A23L11/50C12R2001/645C12N1/145A23V2250/76
Inventor 王金晶李梦琦赵一凡李崎刘春凤郑飞云钮成拓
Owner JIANGNAN UNIV
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