Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for brewing soybean sauce by adding halotolerant bacteria to reduce content of free tyrosine in sauce mash

A technology of salt-tolerant bacteria and tyrosine, which is applied in microorganism-based methods, biochemical equipment and methods, fungi, etc., can solve the problems of insufficient enzyme amount and prolonging the fermentation time of soybean paste.

Active Publication Date: 2020-07-17
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
View PDF4 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, restricting the secretion of enzymes in the production process will cause insufficient enzymes and prolong the fermentation time of soybean paste
Tyrosine carboxypeptidase plays a major role in the release of tyrosine. Although the domestication of strains can reduce the synthesis of this enzyme, the domesticated microorganisms generally do not have gene mutations, and the domestication process is reversible, so the production of strains is stable. Performance is yet to be further explored

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for brewing soybean sauce by adding halotolerant bacteria to reduce content of free tyrosine in sauce mash
  • Method for brewing soybean sauce by adding halotolerant bacteria to reduce content of free tyrosine in sauce mash
  • Method for brewing soybean sauce by adding halotolerant bacteria to reduce content of free tyrosine in sauce mash

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] A method for screening and isolating salt-tolerant bacteria that consumes tyrosine, comprising the following steps:

[0081] (1) By detecting the content of tyrosine in soybean paste in different fermenters, confirm the fermenters with decreased free tyrosine content. Isolate strains from the soy mash of the fermenter, and use the medium to screen out salt-tolerant bacteria. The medium formula used: 800ml of natural oil, 1% of glucose, 6% of salt, 1% of yeast powder, 5% of peptone, and 2.0% of agar powder %, the culture temperature is 30°C, the culture time is 2 days, and aerobic culture is carried out until colonies grow on the plate, and the original species of salt-tolerant bacteria are obtained.

[0082] (2) Observing the colony morphology and microscopic morphology of the isolated salt-tolerant bacteria, a total of 6 strains of salt-tolerant bacteria were isolated and named as bacteria A, B, C, D, E, and F. The results are shown in Figure 1-12 . Bacteria A is ye...

Embodiment 2

[0090] A kind of soybean paste brewing process, comprises the steps:

[0091] (1) Select soybeans, remove impurities, soak beans, cook, cool, add seed koji, fully mix with flour at a weight ratio of 1:0.4, and prepare Daqu after cultivating for 40 hours.

[0092] (2) Preparation of salt-tolerant bacteria A-F bacterial liquid: adopt culture medium formula: 800ml of natural oil, glucose 2%, salt 6%, yeast powder 1%, peptone 1%, inoculate salt-tolerant bacteria in the culture medium, in 30 Cultivate on a shaker for 2 days at ℃, prepare 10L of seed solution, and the number of cells reaches 1*10 9 pcs / ml; add the seed solution to 100L expansion tank with 10% inoculation ratio, cultivate at 30°C, and after 2 days of scale-up cultivation, the salt-tolerant bacteria liquid is obtained, and the number of cells reaches 10 9 pcs / ml, spare.

[0093] (3) The mixed brine of mature Daqu and 20 Baume is pumped into the fermenter, and the amount of brine added is 2.0 times that of soybean ra...

Embodiment 3

[0096] A kind of soybean paste brewing process, comprises the steps:

[0097] (1) Select soybeans, remove impurities, soak beans, cook, cool, add seed koji, fully mix with flour at a weight ratio of 1:0.35, and prepare Daqu after cultivating for 38 hours.

[0098] (2) Preparation of halo-tolerant bacteria A bacteria liquid: adopt culture medium formula: 800ml of natural oil, glucose 5%, salt 10%, yeast powder 1%, peptone 1%, salt-tolerant bacteria are inoculated in the culture medium, at 30 Cultivate on a shaker for 2 days at ℃, prepare 10L of seed solution, and the number of cells reaches 1*10 9 pcs / ml; add the seed solution to 100L expansion tank with 10% inoculation ratio, cultivate at 30°C, and after 2 days of scale-up cultivation, the salt-tolerant bacteria liquid is obtained, and the number of cells reaches 10 9 pcs / ml, spare.

[0099](3) The mixed brine of mature Daqu and 20 Baume is pumped into the fermenter, and the amount of brine added is 2.0 times that of soybean...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
diameteraaaaaaaaaa
Login to View More

Abstract

The invention provides a method for brewing soybean sauce by adding halotolerant bacteria to reduce the content of free tyrosine in sauce mash, and in particular relates to a method for screening andseparating halotolerant bacteria consuming tyrosine. The method is characterized by comprising the following steps: (1) detecting the tyrosine content of sauce mash in different high-salt dilute fermentation tanks, selecting sauce mash of which the content of free tyrosine is most obviously reduced than the content of tyrosine in the initial fermentation stage, separating out a strain from the sauce mash, and culturing the strain by using a high-salt culture medium to obtain a halotolerant bacterium original strain; (2) observing the colony form and the thallus microscopic form of the halotolerant bacteria; (3) performing expanding culture on the halotolerant bacteria original strain to obtain a halotolerant bacterium solution; and (4) inoculating the halotolerant bacterium solution into sauce mash containing high free tyrosine for constant-temperature fermentation, and screening out sauce mash with the free tyrosine content less than 100mg / 100g, wherein halotolerant bacteria corresponding to the used bacterium solution are halotolerant bacteria capable of consuming tyrosine. According to the invention, the tyrosine-consuming halotolerant bacteria are separated out for the soybeanpaste brewing process, so that the amount of tyrosine in the later fermentation stage can be reduced, and the risk of white spots generated in the soybean paste can be reduced.

Description

technical field [0001] The invention belongs to the field of brewing technology of soybean paste, and in particular relates to a method for brewing soybean paste by adding salt-tolerant bacteria to reduce the content of free tyrosine in moromi. Background technique [0002] Soybean sauce is a traditional seasoning sauce in my country. It usually uses soybeans and flour as raw materials. It is made by frying and grinding soybeans and then fermented by microorganisms such as Aspergillus oryzae. It is a semi-fluid fermented seasoning that is easier to digest and absorb food. During the production and storage of existing soybean paste, irregularly shaped white crystals often appear, commonly known as white spots, and with the prolongation of the shelf life of soybean paste, the white spots will tend to increase, seriously affecting the quality of soybean paste. The finished look. Because the white spots look like moldy spots, consumers mistakenly believe that the quality of the...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12N1/02A23L27/50C12R1/645
CPCC12N1/16C12N1/02A23L27/50C12R2001/645C12N1/145
Inventor 黄海娟滑欢欢梁亮符姜燕宾金梅易九龙赵红娟赵盼伍加文张任虎
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com