Mucor strain suitable for fermented soya bean fermentation

Abstract

The invention discloses a mucor racemosus strain suitable for fermented soya bean fermentation, and belongs to the field of brewing fermentation. The strain disclosed by the invention is preserved inChina General Microbiological Culture Collection Center, wherein the preservation number is CGMCC NO.19279, and the strain can be fermented at a high temperature of 40 DEG C or above, so that relatedfermentation application is not limited by seasons. The invention further discloses a fermentation method of the mucor racemosus type fermented soya beans, which is a method for fermenting the fermented soya beans by using the strain, and the obtained fermented soya beans have rich sauce flavor, fermented soya bean flavor, fresh and fragrant taste, mellow mouthfeel and delicious taste.

Description

technical field [0001] The invention belongs to the field of brewing and fermentation, and in particular relates to a mucor mold for producing fermented soya bean and its application. Background technique [0002] Tempeh is a traditional fermented soybean product in my country. Among them, the mucor-type fermented soya bean is black in color, oily and shiny, and the finished oil lubricates the slag and is formed into granules. It is a good product among all kinds of fermented soya bean and is deeply loved by people. During the fermented production process of Douchi, under the action of microorganisms and enzymes mainly composed of Douchi Mucor, the macromolecular organic matter in soybean raw materials is decomposed and recombined, making Douchi rich in protein, soluble sugar, soluble nitrogen, vitamin A, vitamin Nutrients such as B, and also contain soybean isoflavones, acetylcholine phospholipase inhibitors, soybean peptides, γ-linolenic acid, active enzymes, soybean olig...

AI Technical Summary

Problems solved by technology

[0003] However, as far as the mucormycetous fermented soya bean is concerned, its large-scale industrial production technology is still relatively backward, mainly including the limited production cycle and the production cycle caused by the high temperature resistance of the strain (the optimum growth temperature of the mold is 25-28°C). High cost; low activity of enzymes mainly composed of strains, such as protease, amylase, peptidase, cellulase, etc., resulting in relatively low amino acid production rate and insufficient umami taste; long fermentation cycle caused by high fermentation salt content; industrialization The traditional soy aroma, sauce aroma, mellow aroma, and ester aroma are weakened due to technical improvements

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