Active soy sauce dry yeast prepared from candida and method for fermenting soy sauce by utilizing active soy sauce dry yeast

Abstract

The invention relates to active soy sauce dry yeast prepared from candida. The preparation method comprises the following steps: (1) activating candida by using a YPD liquid culture medium with the salt concentration of 2-2.2%, and carrying out enlarged culture and enrichment on the candida by using a double-concentration YPD culture medium with the salt concentration of 10-12%; (2) stimulating candida at 35 DEG C for 90min, recovering to 30 DEG C, culturing for 2-3h, and centrifugally collecting; and (3) carrying out vacuum freeze drying after centrifugal collection, and carrying out vacuum freeze drying at -80 DEG C for 20-22 hours by taking a trehalose aqueous solution with the mass concentration of 9% as a protective agent so as to obtain the active soy sauce dry yeast. According to the method, the active dry yeast is high in viable organism rate and good in salt tolerance, and when the active dry yeast is applied to fermentation of high-salt liquid-state soy sauce and solid-liquidcombined soy sauce, compared with soy sauce added with fresh yeast, indexes such as amino acid nitrogen and reducing sugar of a soy sauce finished product are improved.

Description

technical field [0001] The invention belongs to the technical field of fermentation, in particular to an active soy sauce dry yeast prepared by candida and a method for fermenting soy sauce by using the same. Background technique [0002] The microorganisms used in the production of brewed soy sauce mainly include Aspergillus oryzae, lactic acid bacteria and yeast. The yeasts added to the fermented soy sauce are all salt-tolerant yeasts, mainly including Zygosaccharomyces rouxii, Torulopsis versatilis and Candida versatilis. Wherein C yeast (Candida) is a highly salt-tolerant yeast, which can grow in an environment with extremely high salt content, and can also reproduce in a substrate with a salt content of 18%. [0003] In the production process of soy sauce, the cultivation of bacteria requires a professional operating environment, professional operation, and a large investment. During the preservation and subculture of fresh yeast, problems such as performance degradat...

AI Technical Summary

Problems solved by technology

During the preservation and passage of fresh yeast, there will be problems such as performance degradation, strain contamination, and loss of initial strains.

Images