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Zygosaccharomyces sp FW30-2 and application thereof

A technology of Zygosaccharomyces cerevisiae and fermentation broth, applied in the field of microorganisms, can solve the problem of less strains of aroma-producing yeast, and achieve the effects of improving the aroma of sauce mash, being easy to cultivate, and improving the flavor quality.

Active Publication Date: 2019-11-05
LEE KUM KEE XIN HUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Based on this, it is necessary to address the problem of few existing aroma-producing yeast strains, and provide a Zygosaccharomyces sp FW30-2, which can synthesize and metabolize phenylethyl alcohol, 3-methylthiopropanol, 2,3- Butanediol and other volatile flavor substances can be well used in the production of soy sauce or fermented sauce to improve the flavor and quality of the product

Method used

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  • Zygosaccharomyces sp FW30-2 and application thereof
  • Zygosaccharomyces sp FW30-2 and application thereof
  • Zygosaccharomyces sp FW30-2 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Screening of Zygosaccharomyces cerevisiae strain FW30-2, such as figure 1 shown, including the following screening process:

[0047] 1. Sample collection

[0048] Take the soy sauce fermented mash from different fermentation stages of Lee Kum Kee (Xinhui) Food Co., Ltd.

[0049] 2. Isolation of salt-tolerant yeast

[0050] Take the soy sauce fermented mash of the above-mentioned different fermentation stages, and dilute it with normal saline for 10 -2 , 10 -3 , 10 -4 , 10 -5 After doubling, it was spread on a yeast screening plate, and cultured at 30°C for 72 hours, and a single colony was picked for further streak separation and purification. After purification, the strains were inoculated into wort medium and cultured with shaking at 150 r / min at 30 °C for 96 h.

[0051] The above-mentioned yeast screening plate is a yeast separation plate, which contains: 5% malt extract powder, 1% yeast extract, 18% sodium chloride, 2% agar powder, pH 5-6.

[0052] The above...

Embodiment 2

[0081] Application of Zygosaccharomyces sp FW30-2 (Zygosaccharomyces sp FW30-2) in soy sauce fermentation.

[0082] 1. Materials and analytical methods

[0083] (1) Culture medium

[0084] 15% sodium chloride wort medium: 5% malt extract; 1% yeast extract, 15% sodium chloride, pH 5-6.

[0085] (2) Detection method of conventional physical and chemical indicators of soy sauce or fermented sauce

[0086] Refer to the determination method of total acid: GB T 12456-2008 Determination of total acid in food;

[0087] Reference for the determination method of amino acid nitrogen: GB 5009.235-2016 National Food Safety Standard for Determination of Amino Acid Nitrogen in Food;

[0088] Refer to the determination method of total nitrogen: GB 5009.5-2016 National Food Safety Standard Determination of Protein in Food;

[0089] Reference for the determination method of sodium chloride: GB T 12457-2008 Determination of sodium chloride in food.

[0090] (3) Sensory evaluation method

[0...

Embodiment 3

[0109] Application of Zygosaccharomyces sp FW30-2 in the brewing of soybean paste

[0110] 1. Analytical methods and materials

[0111] Same as Example 2.

[0112] 2. Operation method

[0113] (1) Prepare a seed culture solution.

[0114] The Zygosaccharomyces spFW30-2 of the present invention is cultivated in wort medium containing 15% sodium chloride, the cultivation time is 48h, and the cultivation temperature is 30°C to obtain a seed culture solution with high cell activity and high cell density.

[0115] (2) Fermentation of soybean paste

[0116] Koji is made by koji koji or disc koji equipment, and the raw materials are soybean and flour / wheat flour.

[0117] After the koji material is added with brine for 7 to 15 days, 2% to 5% of Zygosaccharomyces sp FW30-2 seed culture liquid is added online during the process of compounding the fermentation broth; from the day of inoculation of Zygosaccharomyces sp FW30-2 to 8 to 25 days of fermentation, weekly The materials wer...

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Abstract

The invention provides Zygosaccharomyces sp FW30-2 and application thereof and relates to the field of microbial technology. The Zygosaccharomyces sp FW30-2 was preserved in the China General Microbiological Culture Collection Center of Guangdong province. The address is Floor 5, Building No.59, No.100 Courtyard, Xianlie Middle Road, Guangzhou, Guangdong Province. The preservation number is GDMCCNo: 60646. The Zygosaccharomyces sp FW30-2 has strong salt resistance, and can normally grow and metabolize in a soy source fermentation system to synthesize lots of aroma substances such as phenethylalcohol, 3-methylthiopropanol, 2,3-butanediol and the like. The invention also relates to a preparation technology of a flavor base stock, which can be applied to soy sauce, fermented sauce and compound seasoning to effectively improve aroma and mouthfeel of the product and significantly enhance product quality.

Description

technical field [0001] The present invention relates to the technical field of microorganisms, in particular to a strain of Zygosaccharomyces cerevisiae FW30-2 and its application. Background technique [0002] Fermented condiments are essential foods in people's daily life, and play an indispensable role in the formation of food color and aroma. With the improvement of living standards, the consumption of condiments is increasing day by day, and people's requirements for their quality are gradually increasing. The use of glass fiber large tank process has greatly improved the production capacity of major soy sauce factories, but it has also reduced the quality of fermented condiments such as soy sauce to a certain extent, resulting in insufficient aroma or serious loss of aroma during cooking. However, changes in production processes often increase equipment requirements and operational difficulties simultaneously, resulting in increased production costs and difficult impl...

Claims

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Application Information

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IPC IPC(8): C12N1/16A23L27/50A23L11/00A23L29/00C12R1/645
CPCA23V2002/00A23L27/50A23L29/065A23L11/50C12N1/16C12N1/145C12R2001/645A23V2250/76
Inventor 邹谋勇朱新贵曾小波李巧连
Owner LEE KUM KEE XIN HUI FOOD
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