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A halophilic tetracoccus and application thereof in soy sauce production

A kind of technology of Tetracoccus halophilus and soy sauce

Active Publication Date: 2020-07-03
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there have been related reports on the production of flavor substances by Tetragenococcus shalophilus, but the existing Tetragenococcus shalophilus produces fewer types and lower levels of flavor substances in the fermentation process of soy sauce. The ability to increase the flavor of soy sauce is weak

Method used

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  • A halophilic tetracoccus and application thereof in soy sauce production
  • A halophilic tetracoccus and application thereof in soy sauce production
  • A halophilic tetracoccus and application thereof in soy sauce production

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: strengthen the soy sauce fermentation of halophilic Tetradendococcus R44

[0027] (1) Strain culture

[0028] Cultivation of tetradococcus halophilus R44: take out tetradococcus halophilus R44 from the refrigerator at -80°C, inoculate it into MRS medium, culture it at 30°C for 60 hours, and transfer it to Culture in fresh MRS medium at 30°C until OD 600 Reached 1.2.

[0029] (2) Soy sauce fermentation process

[0030] Koji-making process: Soak soybean meal with 1.2 times the mass of water for 2 hours, sterilize at 121°C for 15 minutes, and cool to room temperature; add 1.5‰ mass ratio of Aspergillus oryzae spores according to the dry weight of raw materials (total weight after mixing soybean meal and wheat grains) powder, first mix the spore powder with an appropriate amount of fried wheat granules, and then fully mix them with soybean meal and wheat granules (the mass ratio of soybean meal and wheat granules is 6:4); culture at 30°C in a biochemical in...

Embodiment 2

[0033] Embodiment 2: Determination of the number of halophilic Tetradendococcus R44

[0034] In order to confirm that the addition of strains can enhance the effect of the halophilic Tetradendococcus R44 in the soy sauce fermentation process, the number of the halophilic Tetradendococcus R44 was determined by plate counting. Weigh 1g of moromi and pour it into a conical flask filled with sterilized glass beads and 99mL normal saline, mix evenly, and make gradient dilutions (respectively diluted to 10 -2 、10 -3 、10 -4 、10 -5 、10 -6 、10 -7 ), diluted and applied to MRS (containing 0.1g·L -1 Natamycin, 100g·L -1 NaCl) plate, cultured at 30°C for 4-6 days and counted. The halophilic Tetradendococcus R44 is a facultative anaerobic bacterium with a long plate culture period and small colonies.

[0035] The results showed that the addition of halophilic Tetradendococcus R44 could increase the number of such bacteria in the soy mash by 1.9-3.0 orders of magnitude compared with...

Embodiment 3

[0036] Embodiment 3: the impact of halophilic Tetradendococcus R44 on the total acid content of soy sauce

[0037] Sampling was performed on days 15, 20, 25, 30, 35, 40, 45, 60 and 75. Take 100g moromi respectively in a centrifuge tube, 12000r min -1After centrifugation for 30 min, the supernatant was taken and filtered through a filter membrane with a pore size of 0.22 μm for determination of physical and chemical indicators. The determination of the total acid content of moromi adopts the acidity meter method (for specific steps, refer to H, Tekin A, Musa M. Determination of fatty acid, tocopherol and phytosterol contents of the oils of various poppy (Papaver somniferum L.) seeds. [J]. Grasas Y Aceites. 2009,60(4):375-381.).

[0038] It was found that the addition of Tetragenococcus halophilus R44 could increase the total acid content in soy sauce by 10.4%.

[0039] Table 1 Total acid content in soy sauce samples at different times (g / kg)

[0040]

[0041] Note: Co...

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Abstract

The invention relates to a halophilic tetracoccus and application thereof in soy sauce production. The strain has a good flavor enhancement effect and can enhance the flavor of a soy sauce. The totalamount of volatile substances in the soy sauce has increased by 154.5%, among which alcohols, acids, esters, phenols, aldehydes and hybrids increased by 159.2%, 206.4%, 373.8%, 123.6%, 62.3%, and 269.48%, separately. The total amino acid content in the soy sauce increased by 14.6%, and the sweet amino acid increased by 13.4%.

Description

technical field [0001] The invention relates to a strain of halophilic tetrazygous bacterium and its application in the production of soy sauce, belonging to the field of microbial food. Background technique [0002] Soy sauce is a traditional fermented condiment in my country, and my country is a big country in the production and export of soy sauce. Soy sauce is a condiment with unique flavor formed by long-term fermentation using soybeans, wheat, bran, etc. as raw materials, through the joint action of various microorganisms. Soy sauce contains a variety of soluble proteins, polypeptides, amino acids, polysaccharides, alcohols, esters, organic acids, rich vitamins, inorganic salts, etc., and its nutritional value is very rich. [0003] The composition, succession and functional metabolism of microbial communities in the soy sauce brewing process have important effects on the quality of soy sauce. There are many kinds of microorganisms involved in soy sauce brewing, main...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P13/04A23L27/50A23L11/00C12R1/01A23L11/50
CPCC12N1/20C12P13/04A23L27/50A23L11/50C12R2001/01C12N1/205
Inventor 方芳刘佳乐陈坚堵国成
Owner JIANGNAN UNIV
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