A Weissella strain that promotes the production of guaiacols by Zygomyces rouckeri

A technology of Zygosaccharomyces rutheli and Weisseria, which is applied in the field of bioengineering, can solve the problems of insufficient output to improve the taste of soy sauce, uncontrollable influence of safety soy sauce flavor, and the like
CN112899202BActive Publication Date: 2022-05-10JIANGNAN UNIV
0 Cites 0 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
JIANGNAN UNIV
Publication Date
2022-05-10

Smart Images

  • Figure 1
    Figure 1
  • Figure 2
    Figure 2
  • Figure 3
    Figure 3
Patent Text Reader

Abstract

The invention discloses a strain of Weissia bacterium that promotes the production of guaiacol by Zygomyces ruckeri, belonging to the technical field of bioengineering. The production of guaiacols was effectively improved by co-cultivating Weissella enteritidis LCW‑28 and Zygosaccharomyces rouckeri ZQ‑01 in the medium, and the total production of guaiacols was the highest compared with the single culture Increased by 3.87 times, compared with Candida, increased by 15.71 times, and compared with Toruula glabrata, increased by 17.28 times; wherein, the 4-ethyl guaiacol output was 2.12mg / L, which is the only method for culturing Lushi 8.8 times that of Zygomyces.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention relates to a strain of Weissia bacterium that promotes the production of guaiacol by Zygomyces ruckeri, and belongs to the technical field of bioengineering. Background technique

[0002] The guaiacols include guaiacol, 4-ethyl guaiacol, and 4-vinyl guaiacol, which have smoky, soy sauce and mild barbecue flavors, which are recognized as characteristic flavors of soy sauce One of the substances, it is a seasoning sauce and an important natural essence. Appropriate content of guaiacol can enhance the richness of soy sauce and alleviate the salty taste of soy sauce. If there is little or no guaiacol, the taste of soy sauce will be weak, and the content difference of 0.5mg / L will be easily recognized by the senses. Guaiacol is one of the main flavor components of soy sauce, so it is necessary to increase its content in soy sauce to an appropriate concentration.

[0003] At present, the guaiacols in soy sauce are mainly increased from two a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More