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Method and application of bifidobacteria, especially a12 fermentation for preparing aldehyde flavors

A technology of bifidobacteria and aldehydes, applied in the field of biological fermentation, can solve the problems of food safety objection, environmental pollution, toxic synthetic raw materials, etc., and achieve the effect of safety guarantee and economic benefits

Active Publication Date: 2022-02-18
BEIJING UNIV OF AGRI
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although the chemical synthesis method is simple in operation, low in cost and high in vanillin yield, there are many disadvantages in this method: some synthetic raw materials are poisonous and easily pollute the environment, and the product has a single fragrance and is easily affected by impurities. Controversy over security

Method used

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  • Method and application of bifidobacteria, especially a12 fermentation for preparing aldehyde flavors
  • Method and application of bifidobacteria, especially a12 fermentation for preparing aldehyde flavors
  • Method and application of bifidobacteria, especially a12 fermentation for preparing aldehyde flavors

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Embodiment approach

[0024] According to a preferred embodiment of the present invention, the fermentation is preferably solid-state fermentation. The "solid-state fermentation" refers to fermentation under non-liquid phase conditions, and the solid-state fermentation can be a complete solid-state fermentation (for example, the fermentation method of microorganisms on a solid substrate without or substantially without free water, gas, liquid, Solid three-phase coexistence), can also be semi-solid fermentation.

[0025] According to the present invention, the consumption of each component in the culture medium can be changed in a relatively wide range. Preferably, in order to further increase the output of aldehyde fragrances, the consumption of animal fat is 10-25 parts by weight relative to animal protein. parts by weight (for example, can be 10 parts by weight, 12 parts by weight, 14 parts by weight, 16 parts by weight, 18 parts by weight, 20 parts by weight, 22 parts by weight, 24 parts by weig...

Embodiment 1-5

[0081] (1) Raw material processing: select fresh meat, remove fascia, separate lean meat and fat, mix according to the ratio in Table 2, and then pump it with a vacuum machine for later use.

[0082] (2) Ingredients: Weigh salt, sugar, glucose, soybean protein isolate, carrageenan, sodium tripolyphosphate and water according to Table 2, and mix well with the processed meat in (1).

[0083] (3) Inoculate the starter: the prepared Bifidobacterium CGMCC No. 17308 bacterial suspension (10 10 CFU / ml) inoculated into (2) according to the inoculum amount in Table 2 and chopped evenly.

[0084] (4) Put the material chopped and mixed evenly in step (3) into a closed container that has been sterilized in advance, and then set the parameters in the constant temperature and humidity drying box, and then carry out fermentation and cultivation.

[0085] Table 2

[0086]

Embodiment 6

[0088] The preparation of aldehyde spices was carried out according to the method of Example 1, except that the soybean protein isolate was replaced by an equal amount of wheat protein.

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Abstract

The present invention relates to the field of biological fermentation, in particular to a method for preparing aldehyde flavors by fermentation of bifidobacteria, especially A12, and its application, and specifically discloses a method for preparation of aldehyde flavors by fermentation of bifidobacteria, the method comprising: Mycobacterium is inoculated into the fermentation medium to carry out fermentation culture to obtain the aldehyde fragrance; wherein, the aldehyde fragrance is C7-C10 saturated and unsaturated fatty aldehyde; wherein, the fermentation medium contains animal fat, animal Egg whites, vegetable protein, sugar and water. The method of the invention can simultaneously produce C7-C10 saturated or unsaturated aliphatic aldehydes, these aldehyde fragrances can provide pleasant aroma, and the yield is relatively high.

Description

technical field [0001] The invention relates to the field of biological fermentation, in particular to a method for preparing aldehyde flavors by fermentation of bifidobacteria, especially A12, and its application. Background technique [0002] Among the chemically synthesized aldehyde fragrance compounds, fatty alcohol compounds have low cost and low utilization value in the fine chemical industry, and their use to prepare fatty aldehydes with greater economic added value is an important use. At present, most of the fatty aldehyde fragrance compounds on the market are prepared by chemical synthesis, and the fatty aldehyde fragrance compounds are mainly prepared by catalytic oxidation of fatty alcohols, which have been reported in many domestic and foreign literatures. The preparation process of fatty alcohols to fatty aldehydes is relatively easy to realize by catalytic oxidation, but the conditions of the partial oxidation reaction process are harsh and there are many by-p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P7/24C12N1/20C12R1/01
CPCC12P7/24C12N1/20
Inventor 金君华侯雨冰张顺亮张红星谢远红刘慧沈晔葛绍阳
Owner BEIJING UNIV OF AGRI
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