A strain of Zygosaccharomyces cerevisiae fw30-2 and its application
A technology of zygosaccharomyces and fermented liquid, which is applied in the field of microorganisms, can solve the problem of fewer aroma-producing yeast strains, and achieve the effects of improving flavor quality, good production operability and economic benefits
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Embodiment 1
[0046] Zygosaccharomyces strain FW30-2 was screened as figure 1 As shown, including the following screening process:
[0047] 1. Sample collection
[0048] 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 fermentation mash of the above-mentioned different fermentation stages, and dilute it with normal saline gradient for 10 -2 , 10 -3 , 10 -4 , 10 -5 After doubling, it was spread on a yeast screening plate, cultured statically at 30°C for 72 hours, and a single colony was picked for further isolation and purification by streaking. The purified strain was inoculated into the wort medium, and cultured at 30°C with shaking at 150r / min for 96h.
[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 wort medi...
Embodiment 2
[0081] Application of Zygosaccharomyces sp FW30-2 in soy sauce fermentation.
[0082] 1. Materials and analysis methods
[0083] (1) culture medium
[0084] 15% sodium chloride wort medium: 5% malt extract powder; 1% yeast extract, 15% sodium chloride, pH 5-6.
[0085] (2) Detection methods of conventional physical and chemical indicators of soy sauce or fermented sauce
[0086] Determination method reference of total acid: GB T 12456-2008 Determination of total acid in food;
[0087] Determination method of amino acid nitrogen refers to: GB 5009.235-2016 National Food Safety Standard Determination of Amino Acid Nitrogen in Food;
[0088] Total nitrogen determination method reference: GB 5009.5-2016 National Food Safety Standard Determination of protein in food;
[0089] Sodium chloride determination method reference: GB T 12457-2008 Determination of sodium chloride in food.
[0090] (3) Sensory evaluation method
[0091] By 10 technicians who have rich experience in soy s...
Embodiment 3
[0109] Application of Zygosaccharomyces sp FW30-2 in soybean paste brewing
[0110] 1. Analytical methods and materials
[0111] With embodiment 2.
[0112] 2. Operation method
[0113] (1) Prepare seed culture solution.
[0114] The Zygosaccharomyces spFW30-2 described in the present invention is cultivated in a wort medium containing 15% sodium chloride, the cultivation time is 48 hours, 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] The koji is made with koji-making equipment or disc koji-making equipment, and the raw materials are soybeans and flour / wheat flour.
[0117] After the koji material was fermented with brine for 7-15 days, 2%-5% Zygosaccharomyces sp FW30-2 seed culture solution was added online during the re-feeding process of the fermentation broth; Re-feed 4 times, 3 hours each time, control the temperature of the fermentation ma...
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