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A kind of high-yielding phenylethanol salt-tolerant Rhodotorula colloides strain and its application

A technology of yeast strains and phenylethyl alcohol, which is applied in the direction of fungi, microorganism-based methods, microorganisms, etc., can solve the problem of no relevant research reports on the application of Rhodotorula gum flavor enhancement, and achieve a coordinated and long-lasting effect of soy sauce flavor

Active Publication Date: 2022-02-22
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no relevant research report on the application of Glycine rhodotorula in soy sauce for flavor enhancement

Method used

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  • A kind of high-yielding phenylethanol salt-tolerant Rhodotorula colloides strain and its application
  • A kind of high-yielding phenylethanol salt-tolerant Rhodotorula colloides strain and its application
  • A kind of high-yielding phenylethanol salt-tolerant Rhodotorula colloides strain and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A method of fermenting soy sauce in the fermented soy sauce in salt-to-salvanogenes, according to the following procedure:

[0052] (1) Preparation of the salt-tolerant germorium borcene strain of high-yield phenylethyl alcohol: inoculated high-yielded phenylethyl alcohol-resistant germ strains to activate cultures on the liquid medium, repeated operation three times; ° C, 3000 r / min centrifuged for 10 min, precipitated, then washed twice with aseptic saline, and then suspended in sterile saline, resulting in a bacterial liquid, and adjusted the bacterial liquid concentration to 10 5 CFU / mL, store the bacterial solution in a 4 ° C refrigerator and used within 24 hours;

[0053] (2) Preparation of high salt-soy sauce: Soak the soybeans for 6 h, take it out, put the soaked soybeans in high pressure sterilization pot, sterilized under 121 ° C for 15 min, and the cooled ripe beans and flour and flour Quiet (selected by Mikool) is mixed, according to dry weight, the mass rat...

Embodiment 2

[0060] A method of fermenting soy sauce in the fermented soy sauce in salt-to-salvanogenes, according to the following procedure:

[0061] (1) Preparation of salt-tolerant gelatin strains of high-yielded phenylethyl alcohol: a high-yielded water-tolerant gelatin strain was activated and repeated three times on YPD liquid medium. The cultured strain liquid was centrifuged at 20 ° C, 3000 r / min for 10 min, and precipitated, then washed twice with sterile physiological saline, and then suspended in sterile saline. Finally, adjust the bacterial concentration to 10 6 CFU / mL, stored in a fridge at 4 ° C and used within 24 hours.

[0062] (2) Preparation of high-salt quartz oil: soak the soybeans for 7h, take it out, put the soaked soybean in a high pressure sterilization pot, sterilized under 121 ° C for 13 minutes, and the cooled cooled beans and certain proportions The flour and Qu sheg (,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,...

Embodiment 3

[0069] A method of fermenting soy sauce in the fermented soy sauce in salt-to-salvanogenes, according to the following procedure:

[0070] (1) Preparation of salt-tolerant gelatin strains of high-yielded phenylethyl alcohol: the water-tolerant germ strain of high-yield phenylethyl alcohol was activated in the liquid medium, and the operation was repeated three times. The cultured strain liquid was centrifuged at 20 ° C, 3000 r / min for 10 min, and precipitated, then washed twice with sterile physiological saline, and then suspended in sterile saline. Finally, adjust the bacterial concentration to 10 6 CFU / mL, stored in a fridge at 4 ° C and used within 24 hours.

[0071] (2) Preparation of high salt-salt soy sauce: Soak the soybeans for 8 h, take it out, put the soaked soybeans in high pressure sterilization pot, sterilized at 121 ° C for 14 min, and the cooled ripe beans and certain proportions The flour and Qu sheg (,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,...

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Abstract

The invention provides a salt-tolerant Rhodotorula colloides strain with high production of phenylethanol and application thereof. The preservation number of the strain is CGMCC No.19008, which was deposited in the General Microbiology Center of the China Microbiological Culture Collection Management Committee on November 26, 2019. The strain has the characteristics of salt tolerance, good growth stability, and can produce a strong sauce and mellow flavor, and significantly improves the volatile substances of phenylethyl alcohol, furanone, maltol, 2,6-lutyl The content of active ingredients such as oxazine can be used for the fermentation of high-salt dilute soy sauce to improve the flavor and quality of soy sauce products.

Description

Technical field [0001] The present invention belongs to the field of food fermentation processing, and is specifically involved in a high-yielded phenylethylene alcohol, a rhodotorula musorginosa and its application thereof. Background technique [0002] Soy sauce is one of the traditional fermentation foods, has become a necessary condiments in China. Its unique color fragrance is inseparable from the interaction of different microorganisms during the brewing process, and also contains rich nutrients and has certain health effects. In the 1920s, people pay more attention to basic indicators such as ammonia nitrogen in soy sauce, but with the improvement of living standards, consumers have gradually have higher requirements for soy sauce, and gradually pursue taste and good high quality soy sauce. Make more researchers focus on the flavor of soy sauce, and the flavor of soy sauce is closely related to yeasts involved in soy sauce fermentation. [0003] At present, many researcher...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16A23L27/50C12R1/645
CPCC12N1/16A23L27/50C12R2001/645C12N1/145
Inventor 冯云子王靖雯赵谋明
Owner SOUTH CHINA UNIV OF TECH
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