A kind of Weissella las1, preparation method and application thereof
A Weissella, inoculum amount technology, applied in the field of microbiology, can solve the problem that there is no efficient method to eliminate white spots in soybean paste, and achieve the effect of improving flavor quality, promoting the production of alcohol substances, and inhibiting the appearance of white spots
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Embodiment 1
[0038] This embodiment provides a Weissella LAS1, which is preserved in the General Microbiology Center of the China Microorganism Culture Collection Administration Committee, the preservation name is LAS1, and the preservation number is CGMCC NO.19738;
[0039] The preparation method of above-mentioned Weissella LAS1 is:
[0040] The liquid culture medium of Weissella LAS1 is 10%-25% soy sauce crude oil, 20-40g / L glucose and 12-16g / L edible salt;
[0041] The preparation step of Weisseria LAS1 is to culture statically for 5-10 days in the liquid medium of Weisseria LAS1 under the condition of 35°C-37°C.
[0042] Weisseria LAS1 can convert tyrosine into other aromatic compounds through the Ehrlich pathway, thereby reducing the tyrosine content; then the determination of the degradation of tyrosine by Weisseria LAS1: the activated Weissella on the slant surface Bacterial LAS1 cells were inoculated into liquid medium containing tyrosine, cultured at 37°C for 14 d, and the tyros...
Embodiment 2
[0049] The application of a kind of Weissella LAS1 provided by embodiment 1, the method steps of Weissella LAS1 in the preparation of soybean paste are:
[0050] Step 1: pretreatment of raw materials; the mass of soybeans and the volume of water are mixed in a ratio of 1:2.5, soaked for 10 hours and then drained for use;
[0051] Step 2: steaming; steaming the drained soybeans at 121°C for 7 minutes;
[0052] Step 3: Mix the ingredients; mix the soybeans and flour cooled to 50°C in a mass ratio of 1:2;
[0053] Step 5: making koji; cooling the mixture of soybean and flour to 40°C, that is, inserting Aspergillus oryzae KD11, the amount of Aspergillus oryzae being inserted is based on the mass ratio of the total dry weight of the mixture of soybean and flour being 0.075‰. , koji was made by ventilation at 30°C, and the koji was made after culturing for 42h;
[0054] Step 6: Fermentation; mix the obtained koji and the brine with a concentration of 22% according to the mass rati...
Embodiment 3
[0058] The application of a kind of Weissella LAS1 provided by embodiment 1, the method steps of Weissella LAS1 in the preparation of soybean paste are:
[0059] Step 1: pretreatment of raw materials; the mass of soybeans and the volume of water are mixed in a ratio of 1:2.5, soaked for 10 hours and then drained for use;
[0060] Step 2: steaming; steaming the drained soybeans at 121°C for 7 minutes;
[0061] Step 3: Mix the ingredients; mix the soybeans and flour cooled to 50°C in a mass ratio of 1:2;
[0062] Step 4: making koji; cooling the mixture of soybean and flour to 40°C, that is, inserting Aspergillus oryzae KD11 and Weissella LAS1; the amount of Aspergillus oryzae inserted is based on the mass ratio of the total dry weight of the mixture of soybean and flour: After inoculation at 0.075‰, the inoculum amount of Weisseria LAS1 was 103 / g koji. The koji was made by ventilation under the condition of 30℃, and the koji was made after culturing for 42h;
[0063] Step 5: ...
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