Cold resistant mucor rongensis and application thereof in production of fermented green bean curd

A green fermented bean curd, cold-resistant technology, applied in applications, microorganisms, microorganisms, etc., can solve problems such as unstable quality, achieve the effect of soft and mellow taste, solve unstable flavor and quality, and fast growth

Active Publication Date: 2019-12-06
LIAOCHENG ZHENGXIN ECOLOGICAL AGRI TECH PARK CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the early stage of billet making, low-temperature fermentation of cold-resistant Mucor Rongei is used to inhibit the growth of miscellaneous bacteria; in the later stage, two kinds of bacterial microorganisms are added to enhance the flavor of the product; this process can realize the artificial production of fermented bean curd with pure strains, which can solve the problem of natural fermentation product flavor and The problem of unstable quality; the green fermented bean curd produced by this process has a unique flavor, no obvious odor, and a soft and mellow taste

Method used

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  • Cold resistant mucor rongensis and application thereof in production of fermented green bean curd
  • Cold resistant mucor rongensis and application thereof in production of fermented green bean curd
  • Cold resistant mucor rongensis and application thereof in production of fermented green bean curd

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Identification of embodiment 1 mucormycetes strain

[0026] (1) Morphological identification

[0027] Inoculate the strain CICC 41726 of the cold-resistant Mucor rongei strain on potato medium (PDA medium), culture at 20°C for 5 days, take pictures of the colonies, microscopic observation and scanning electron microscope observation of the bacteria. For specific morphological characteristics, see figure 1 ; figure 1 Middle, A: PDA medium cultured at 20°C for 5 days, colony photo; B: optical microscope photo, sporangia; C: scanning electron micrograph, cyst axis and cyst collar structure; D: scanning electron micrograph, cyst spores.

[0028] (2) Molecular biological identification

[0029] The mucormycetes strain CICC 41726 was accurately identified as a species through ITS rDNA sequence phylogenetic analysis. For details of the phylogenetic tree, see figure 2 . figure 2 The MEGA5.0 software was used to display the ITS rDNA sequence phylogenetic tree of "Mucoryces...

Embodiment 2

[0034] The fermentation production of embodiment 2 green fermented bean curd

[0035] (1) Preparation of mucormyces spore liquid

[0036] Select 100g of fresh bran, add 100-110mL of water, mix well in the container, then put the material into a bottle (40-50g of wet material in a 500ml triangular bottle), put the wrapped triangular bottle at 121°C Sterilize in the sterilizer for 45-50 minutes, break up the mass of medium in the bottle by hand while it is hot, cool to room temperature, and insert the inclined surface of the test tube into the triangular test bottle. Shake the Erlenmeyer flask connected to the test tube evenly, let the medium in the bottle spread out, and place it in a mold incubator at 15°C for constant temperature cultivation for 10 days. Add 2.5 kg of cold boiled water to each bottle of mucormyces, shake well, and filter with gauze to obtain a spore suspension for later use.

[0037] (2) Making white tofu

[0038] Refining and cooking pulp: select soybeans...

Embodiment 3

[0052] Example 3 Comparison of the performance of Mucor rongeii with common fermented bean curd production strains and the quality identification of the green fermented bean curd produced

[0053] See Table 1 for the performance comparison between Mucor rongeii and common bean curd producing strains (including Mucor racemosa, Rhizopus oryzae, Mucor radiata, etc.). It has the characteristics of fast growth at low temperature, no production of acid protease, and controllable post-fermentation microorganisms, which is suitable for the production of green bean curd at low temperature. According to SB / T 10170-2007 "Sufu Industry Standard", the fermented green bean curd is subjected to physicochemical and sensory evaluation, and the evaluation results are shown in Table 2. According to Table 2, it can be seen that the green bean curd produced by the process of the present invention all meets the sensory and physical and chemical index requirements in the standard .

[0054] Table 1...

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Abstract

The invention discloses cold resistant mucor rongensis and application thereof in production of fermented green bean curd and belongs to the technical field of biology. Mucor rongensis is isolated from a fermented bean curd production workshop, is a new mucor species, and has a strain original number of CICC 41726 and a strain preservation number of CGMCC No.17468. According to the fermented greenbean curd production strain and process, the fermented green bean curd produced by utilizing the method has unique flavor and rich taste.

Description

technical field [0001] The invention relates to a strain of cold-resistant Mucor rongeii and its application in the production of green fermented bean curd, belonging to the field of biotechnology. Background technique [0002] Fermented bean curd, also known as fermented bean curd, is a characteristic traditional folk delicacy that has been passed down in China for thousands of years. Because of its good taste and high nutrition, it is deeply loved by consumers and is known as "Chinese cheese" internationally. According to different fermentation methods, fermented bean curd can be divided into four types: mold fermented bean curd, natural fermented bean curd, bacterial fermented bean curd, and enzymatically mature bean curd. According to the color of the product, it is usually divided into four categories: white square, red square, green square, and sauce square: "white square" is light yellow without adding monascus pigment during post-fermentation; "red square" is ferment...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14A23C20/02C12R1/785
CPCA23C20/025C12R2001/785C12N1/145Y02A40/90
Inventor 刘伟程池马保文白飞荣郎长东
Owner LIAOCHENG ZHENGXIN ECOLOGICAL AGRI TECH PARK CO LTD
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