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Method for cooperatively fermenting thick broad-bean sauce by lactobacillus and zygosaccharomyces rouxii

A technology of combining yeast and synergistic fermentation of Lu's, applied in food science and other directions, can solve the problems of small effect and lack of understanding of co-fermentation, and achieve the effect of reducing sourness, improving quality and taste.

Active Publication Date: 2021-03-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Previous studies mainly studied the effect of co-cultivation of Zygomyces rouckeri and T. halophilus on the quality of soy sauce. However, the abundance of T. halophilus in soy sauce fermented foods such as bean paste It plays a small role in the fermentation of foods such as sauce
In the fermentation process of bean paste and other sauce foods, the main lactic acid bacteria in it are Lactobacillus weisserii. Co-fermentation in food is poorly understood

Method used

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  • Method for cooperatively fermenting thick broad-bean sauce by lactobacillus and zygosaccharomyces rouxii

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: the cultivation of bacterial strain

[0036] Inoculate Aspergillus oryzae on PDA slant medium, and culture it statically at 28°C for 2-3 days.

[0037]Zygomyces rouckeri was inoculated in YPD liquid medium at an inoculum size of 1 mL / 100 mL, and cultured at 30° C. with shaking at 200 rpm until mid-to-late logarithmic growth.

[0038] Inoculate the fused Lactobacillus weissnerii in the MRS liquid medium at an inoculum size of 1 mL / 100 mL, and culture it statically at 35° C. until the middle and late logarithmic growth.

[0039] The halophilic Tetradendococcus was inoculated in the MRS liquid medium containing 8 mL / 100 mL NaCl at an inoculum amount of 1 mL / 100 mL, and cultured statically at 30 ° C until the middle and late logarithmic growth.

Embodiment 2

[0040] Example 2: Environmental Tolerance of Bacterial Strains

[0041] (1) Growth of strains under different salt concentrations and pH

[0042] Zygomyces rouckeri, Tetrane halophilus and Lactobacillus weisserii were inoculated at different salt concentrations (0, 4, 8, 12, 16%) and pH (4.5, 5.0, 5.5, 6.0, 6.5, 7.0) culture medium at 30°C for 3 days, the culture solution was diluted and spread on YPD or MRS plate, and after 30°C culture for 3 days, the number of CFU viable bacteria of each strain was counted, and the number of each strain was determined. Growth status under different conditions.

[0043] Such as figure 1 It was shown that Lactobacillus weisserii can effectively grow under the salinity condition of 0-8% (g / 100mL), and Zygomyces rouckeri can grow under the salinity condition of 0-12%. But Tetradococcus halophilus could grow better only when the salinity was greater than 4%, and high salinity had no significant effect on its growth.

[0044] In addition, Lac...

Embodiment 3

[0048] Embodiment 3: the production performance of bacterial strain to flavor and nutrient substance

[0049] Using in vitro mixed culture fermentation method:

[0050] Add 10g of broad bean flour, 2.5g of wheat flour, 50g of fresh soy sauce unstrained spirits and 80g of sodium chloride into 1.0L of deionized water and boil for 30 minutes, filter and take the supernatant, divide the supernatant into triangular flasks and sterilize at 115°C Simulated liquid medium. Then, Zygomyces rouckeri, Lactobacillus weisserii, and Tetradococcus halophilus were respectively inoculated into the liquid medium to simulate the fermentation process of bean paste, and the initial cell density of each strain was set to 1×10 6 CFU / g. It was carried out at 30°C for 3 days. After the fermentation, the flavor substances of the single-bacteria fermentation liquid were detected, and the uninoculated fermentation medium was used as the reference substance. All experiments were performed in triplicate....

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Abstract

The invention discloses a method for cooperatively fermenting thick broad-bean sauce by lactobacillus and zygosaccharomyces rouxii, and belongs to the technical field of bioengineering fermentation. According to the lactic acid bacteria and yeast synergistic fermentation method provided by the invention, lactobacillus ferulae and zygosaccharomyces rouxii are adopted for co-culture, so that the formation rate and content of amino acid nitrogen and free amino acid in the sauce mash prepared by the method are higher, and particularly glutamic acid and aspartic acid can endow the sauce mash with delicate flavor; the titratable acid in the sauce mash is also controlled in a better range, so that the sour taste in the sauce mash is reduced; flavor substances such as esters, carbonyls, phenols and the like are also remarkably improved, and the sauce mash is endowed with scorch aroma, cheese, cloves and the like. The quality and taste of the thick broad-bean sauce are improved.

Description

technical field [0001] The invention relates to a method for synergistic fermentation of bean paste by lactobacillus and zygosaccharomyces rouckeri, belonging to the technical field of bioengineering fermentation. Background technique [0002] Doubanjiang is a traditional fermented condiment in my country. It is usually fermented by various microorganisms such as Aspergillus, yeast and bacteria with broad beans, flour and salt as the main raw materials. The production of traditional bean paste is an open process of multi-strain mixed solid-state fermentation, which mainly includes two parts. The first step is to inoculate pure Aspergillus oryzae after raw material pretreatment and carry out ventilated koji making for 2 to 3 days. Then there is natural fermentation. The finished koji is mixed with salt water in a ceramic vat and then fermented again. It is exposed to the sun and night for 3 to 5 months. During the fermentation period, artificial fermenting is carried out, wh...

Claims

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Application Information

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IPC IPC(8): A23L11/50
Inventor 李崎贾云钮成拓刘春凤王金晶郑飞云
Owner JIANGNAN UNIV
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