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

Active Publication Date: 2021-04-23
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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  • A strain of Zygosaccharomyces cerevisiae fw30-2 and its application
  • A strain of Zygosaccharomyces cerevisiae fw30-2 and its application
  • A strain of Zygosaccharomyces cerevisiae fw30-2 and its application

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Experimental program
Comparison scheme
Effect test

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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Abstract

The invention provides Zygosaccharomyces FW30-2 and its application, which relate to the technical field of microorganisms. Zygosaccharomyces sp FW30‑2 of the present invention is preserved in Guangdong Microbial Culture Collection Center, address: 5th Floor, Building 59, Compound, No. 100 Xianlie Middle Road, Guangzhou City, Guangdong Province, postal code 510075, and the preservation number is GDMCC No: 60646 . The Zygosaccharomyces sp FW30-2 described in the present invention has strong salt tolerance, can grow and metabolize normally in the soy sauce fermentation system, and synthesize a large amount of aroma substances such as phenylethyl alcohol, 3-methylthiopropanol, and 2,3-butanediol. The invention also relates to a preparation process of flavor base material, and its application in soy sauce, fermented sauce and compound seasoning can effectively improve product aroma and taste, and significantly improve product quality.

Description

technical field [0001] The invention relates to the technical field of microbes, in particular to a strain of zygosomyces FW30-2 and its application. Background technique [0002] Fermented seasoning is an essential food in people's daily life, and it plays 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 its quality are also gradually improving. The use of large glass fiber tank technology 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, and there have been problems such as insufficient aroma or serious aroma loss during cooking. However, changes in the production process often simultaneously increase equipment requirements and operational difficulties, leading to increased production costs and difficulty in i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16A23L27/50A23L11/50A23L29/00C12R1/645
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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