A Saccharopolyspora strain reducing biogenic amine and its application

A technology of polyspores and spores, which is applied in the field of food fermentation, can solve the problems of high content of biogenic amines, achieve the effects of improving nutritional value, promoting alcohol production rate, and good ability to reduce biogenic amines

Active Publication Date: 2021-07-27
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problem of high content of biogenic amines in the existing traditional brewed food, and to provide a strain of Saccharopolyspora emanatus J2 with excellent performance to be used in the fermentation process of wine (white wine and yellow rice wine), sausage and soy sauce for biological Fortified to reduce the content of biogenic amines in fermented foods, improve the taste and flavor of foods, and better play the application of actinomycetes in traditional fermented foods

Method used

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  • A Saccharopolyspora strain reducing biogenic amine and its application
  • A Saccharopolyspora strain reducing biogenic amine and its application
  • A Saccharopolyspora strain reducing biogenic amine and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Embodiment 1: Screening and identification of Saccharopolyspora

[0055] (1) Sample collection and pretreatment

[0056] The wheat koji samples were collected from a rice wine factory in Shaoxing City, Zhejiang Province, and the collected wheat koji were stored in sealed sterile plastic bags at 4°C. Weigh 5g of wheat koji into a 50mL centrifuge tube, add 30mL of distilled water and put it in a shaker incubator at 30°C for 30min.

[0057] (2) Plate screening of bacterial strains

[0058] Actinomycetes screening medium: potassium nitrate 1.0g / L, potassium dihydrogen phosphate 0.5g / L, magnesium sulfate 0.5g / L, ferrous sulfate 0.01g / L, sodium chloride 0.5g / L, soluble starch 20.0g / L, agar 15.0g / L, pH 7.2-7.4 (25°C).

[0059] Under a sterile operating environment, use a sterile pipette to draw 1mL of the sample into a 15mL sterile centrifuge tube, add sterile water to 10mL, mix well, and make 10 -1 homogeneous sample solution. Use a sterile pipette to pipette 10 -1 Put...

Embodiment 2

[0077] Embodiment 2: the activation culture of Saccharopolyspora hairis S. hirsuta J2

[0078] Actinomycetes liquid medium: potassium nitrate 1.0g / L, potassium dihydrogen phosphate 0.5g / L, magnesium sulfate 0.5g / L, ferrous sulfate 0.01g / L, sodium chloride 0.5g / L, soluble starch 20.0g / L, pH 7.2-7.4 (measured at 25°C).

[0079] PDA medium: potato flour 6.0g / L; glucose 20.0g / L, agar 20.0g / L, pH 5.4-5.8, autoclaved at 121°C for 15min; solid medium was added on this basis.

[0080] MRS medium: beef extract 10g / L, peptone 10g / L, yeast extract 0.5g / L, glucose 20g / L, Tween 800.10g / L, sodium acetate 5g / L, dipotassium hydrogen phosphate 2g / L, citric acid Diammonium hydrogen 2g / L, magnesium sulfate 0.58g / L, manganese sulfate 0.28g / L.

[0081] Inoculate the Saccharopolyspora espativa J2 screened in Example 1 into the actinomycetes liquid culture medium with an inoculum size of 10%, and cultivate it on a shaker at 30° C. for 48 hours to obtain a first-grade seed liquid. Inoculate the a...

Embodiment 3

[0084] Embodiment 3: the preparation of pure wheat koji of Saccharopolyspora

[0085] (1) Wheat milling: the degree of crushing of wheat is 3-5 pieces per grain, with a small amount of powder, so that the wheat grain tissue is broken and the starch is exposed;

[0086] (2) Moisturizing: add about 35-40% clear water to the processed material in step (1), and stir for 20-25 minutes to make it fully and evenly absorb moisture;

[0087] (3) Retort sterilization: sterilize the material treated in step (2) at 121° C. for 30 minutes;

[0088] (4) inoculation: after the material of step (3) is cooled to 36 DEG C, inoculate the activated bacterial classification of embodiment 2, the concentration of inoculum solution is 10 5 ~10 6 cfu / mL, the inoculation volume is 5‰-15%.

[0089] (5) Keep the proper product temperature and room temperature after the koji material is put into the plate, and let it stand for about six hours.

[0090] a) Spore germination period: Six hours after the ...

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PUM

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Abstract

The invention discloses a saccharopolyspora strain for reducing biogenic amines and an application thereof, belonging to the technical field of food fermentation. The present invention obtains a strain of Saccharopolyspora hirsuta (Saccharopolysporahirsuta) J2 with the effect of reducing the content of biogenic amine from barley koji. While reducing the content of biogenic amines, it increases the content of amino acids and the nutritional value of fermented products, thereby achieving the effects of enhancing the quality of fermented foods and improving the safety of fermented foods, and has broad application prospects.

Description

technical field [0001] The invention relates to a saccharopolyspora strain for reducing biogenic amines and an application thereof, belonging to the technical field of food fermentation. Background technique [0002] Yellow rice wine is a kind of brewed wine, which is generally made of glutinous rice, corn and millet, adding wheat koji and yeast as saccharification and fermentation agents, and is produced by cooking, adding koji, saccharifying and fermenting, pressing, filtering, decocting, storing, and blending. become. In addition to the main components of water and ethanol, yellow rice wine also contains 18 kinds of amino acids, including 8 kinds of essential amino acids. Antioxidant substances, such as polyphenols, polysaccharides, polypeptides, etc., have antioxidant activity. Rice wine brewing is different from beer and wine. It adopts an open fermentation process. The fermentation system is rich in amino acids, with a large number of complex microorganisms and a com...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12G3/021C12G3/022C12J1/04A23L29/00C12R1/01
CPCA23L29/065C12J1/04C12N1/20C12G3/021C12G3/022C12N1/205C12R2001/01
Inventor 毛健刘双平张晶尹倩倩
Owner JIANGNAN UNIV
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