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Method for increasing content of flavor substances in soy sauce

A soy sauce and culture technology, applied in the field of bioengineering, can solve the problems of low efficiency, slow strain screening process, heavy workload, etc.

Active Publication Date: 2021-05-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the workload caused by too many influencing factors is large, time-consuming and labor-intensive, and the efficiency is low; 2. Microbial means
Screening aroma-enhancing microorganisms is the most important means to increase the content of flavor substances. Multi-strain fermentation can improve the diversity and activity of enzymes, which can better improve the flavor substances of soy sauce, but the process of strain screening is slow, which affects the quality of soy sauce. s reason

Method used

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  • Method for increasing content of flavor substances in soy sauce
  • Method for increasing content of flavor substances in soy sauce
  • Method for increasing content of flavor substances in soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: the screening of bacterial strain

[0031] With vancomycin (0.2g L -1 ) and natamycin (0.1g·L -1 ) MRS medium for isolation and screening of Weissella from moromi. Select the moromi samples of the 5th, 15th and 25th day of fermentation, take 15g of moromi and put it in a beaker, add 135mL of sterile saline and add an appropriate amount of glass beads, 100r min- 1 Shake for 5 minutes, stand still at room temperature for 5 minutes, take 1 mL of bacterial suspension, and apply gradient dilution of the bacterial solution to the solution containing vancomycin (0.2 g·L -1 ) and natamycin (0.1g·L -1 ) MRS medium, cultured upside down at 37°C for 1-3 days. Pick a single colony from the plate and inoculate it in 50 mL of vancomycin-containing (0.2 g·L -1 ) and natamycin (0.1g·L -1 ) MRS liquid medium, 37 ° C, static culture for 24 hours, 8000r / min, centrifuged to collect bacteria.

[0032] Use a commercial gene extraction kit to extract the genome of the abo...

Embodiment 2

[0035] Example 2: Preparation of soy sauce using Weissella enteroides LCW-28 and Zygomyces ruckeri ZQ-01

[0036] (1) Strain culture:

[0037] Cultivation of Weissella enteriferii LCW-28: Pick a single colony of Weissella enteritiformis from the microbial activation plate and inoculate it into liquid MRS medium, culture it statically at 37°C for 24 hours, and press 1% (v / v) Proportionally inoculate into fresh MRS medium and culture to OD 600 Reach 3.0.

[0038] Cultivation of Zygomyces rouckeri ZQ-01: Pick single yeast colonies from the microbial activation plate and inoculate them into liquid YPD medium, 37°C, 220r min-1 Cultivate for 30 hours, inoculate into fresh YPD medium at a ratio of 1% (v / v), and cultivate to OD 600 Reach 4.0.

[0039] (2) Fermentation process of high-salt dilute soy sauce:

[0040] Koji-making process: Soak soybean meal in 1.2 times water for 2 hours, sterilize at 121°C for 15 minutes, and cool to room temperature. Mix soy sauce koji essence (1....

Embodiment 3

[0049] Embodiment 3: Determination of the quantity of Weissella enteritiformis LCW-28 and Zygomyces ruckeri ZQ-01

[0050] In order to confirm that the addition of strains can strengthen Weissella enteritiformis and Zygomyces ruckeri during the fermentation process of soy sauce, the number of Weissia enteritiformes and yeasts was determined by plate counting method. Weigh 1g of fresh moromi or co-culture bacteria liquid into conical flasks filled with sterilized glass beads and 99mL normal saline, mix well, and make gradient dilutions (respectively diluted to 10 -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 ), spread on MRS medium and Bengal red medium after dilution, and count after culturing at 37°C for 1 day. Weissella enteritiformis is a facultative anaerobic bacterium, and colonies appear within 1-2 days after plate culture. The dominant salt-tolerant bacterium in soy mash was Tetradococcus halophilus, and colonies appeared after 4-6 days of plate culture. Therefore, MRS p...

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Abstract

The invention discloses a method for increasing the content of flavor substances in soy sauce, and belongs to the technical field of biological engineering. The method comprises the following steps: screening and separating strains from soy sauce mash, performing screening to obtain a strain of Weissella mesenteroides capable of increasing the content of the flavor substances of the soy sauce, investigating the influence of the Weissella mesenteroides and the zygosaccharomyces rouxii on the content of the flavor substances of the soy sauce by using a universal high-salt liquid-state soy sauce fermentation system, and finding that the joint reinforcement of the two bacteria can significantly improve the flavor substance content of the soy sauce. In the fermentation process of the high-salt liquid-state soy sauce, compared with a control which does not strengthen any strain, the generation amount of flavor substances in a system can be increased by 2.1 times, the total content of organic acids is increased by 72.76%, and the total content of free amino acids is increased by 33.15% by jointly strengthening the Weissella and the zygosaccharomyces rouxii.

Description

technical field [0001] The invention relates to a method for increasing the content of flavor substances in soy sauce, belonging to the technical field of bioengineering. Background technique [0002] The main components of soy sauce include free amino acids, polypeptides, organic acids and volatile flavor substances, among which free amino acids and volatile flavor substances affect the taste and flavor of soy sauce, and are the key substances that affect the quality of soy sauce. The type and content of volatile flavor compounds have an important impact on the flavor of soy sauce, and the unique flavor of soy sauce comes from the succession and metabolic regulation of microbial communities. A total of 1038 volatile compounds were identified and sorted out by summarizing the research reports related to aroma substances in soy sauce. These compounds are mainly divided into two categories: aromatic compounds and aliphatic compounds, which are further subdivided to include al...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L27/50C12R1/01
CPCC12N1/20A23L27/50
Inventor 方芳胡光耀堵国成陈坚
Owner JIANGNAN UNIV
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