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Debaryomyces hansenii capable of producing 3-methyl-1-butanol at high yield

A technology of methyl butanol and yeast, which is applied in the field of Debaria hansenii, can solve the problem of no yeast strain, etc., and achieve the effect of safe source, high yield of 3-methyl butanol, and strong activity of extracellular lipase

Pending Publication Date: 2021-06-11
SICHUAN AGRI UNIV
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AI Technical Summary

Problems solved by technology

However, there are few studies on traditional meat products in China, and there are no excellent yeast strains suitable for the production of local meat products

Method used

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  • Debaryomyces hansenii capable of producing 3-methyl-1-butanol at high yield
  • Debaryomyces hansenii capable of producing 3-methyl-1-butanol at high yield
  • Debaryomyces hansenii capable of producing 3-methyl-1-butanol at high yield

Examples

Experimental program
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Effect test

example 1

[0027] Example 1: The effect of bacterial strain LY090 inoculated in simulated broth medium to ferment 3-methylbutanol.

[0028]The strain LY090 was inoculated at 1% in 20 ml of simulated broth medium, and 20 ml of the above simulated broth medium that was not inoculated with strain LY090 was used as a blank control, and cultured with shaking at 25°C for 5 days, using [0012] and [0013] The method described above was used for the determination of volatile flavor compounds.

[0029] The peak area (AU) of 3-methylbutanol produced by strain LY090 fermentation simulated broth medium reached 474.85×10 6 , 3-methylbutanol was not detected in the control group.

example 2

[0030] Example 2: The effect of strain LY090 applied to Sichuan bacon on volatile flavor compounds.

[0031] Preparation of Sichuan bacon: Take 10kg of fresh pork belly, cut into 240mm×80mm×30mm long strips, mix 300g of salt and 20g of Chinese prickly ash and evenly smear the surface of the meat strips, and divide the meat strips into two groups on average, namely the control group and the experimental group, Put them into stainless steel barrels evenly, marinate at 4°C and 90% relative humidity for 7 days, turn over the vat twice in the middle; Air-dried and matured in the box for 20 days is the finished product.

[0032] Prepare bacterial strain LY090 bacterium suspension with the described method, above-mentioned experimental group will prepare LY090 bacterium suspension inoculate on the meat strip before putting into barrel pickle, thalline concentration reaches 1 * 10 6 CFU / g meat. After the air-drying and maturation is completed, the meat strips of the control group a...

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Abstract

The invention relates to the field of fermented food production by utilizing microorganisms, in particular to debaryomyces hansenii capable of producing 3-methyl-1-butanol at high yield, which is separated and screened from preserved meat homemade by Sichuan traditional families. The strain number of Debaryomyces hansenii capable of producing 3-methyl-1-butanol at high yield is LY090, and the Debaryomyces hansenii is registered and preserved in the China General Microbiological Culture Collection Center (CGMCC). The preservation number is CGMCC NO.21374, and the preservation date is December 14, 2020. The strain not only can produce 3-methyl-1-butanol at high yield, but also can reduce accumulation of fatty aldehyde and inhibit fat oxidation. The debaryomyces hansenii LY090 provided by the invention can be used for developing a meat product leavening agent and is used for producing Sichuan preserved meat and fermented sausages.

Description

technical field [0001] The invention relates to the field of using microorganisms to produce fermented food, in particular to a Debariae hansenii strain capable of high-yielding 3-methylbutanol isolated and screened from Sichuan traditional family-made bacon. Background technique [0002] Traditional Chinese meat products represented by sausage and bacon are very popular in the consumer market because of their special flavor. At present, there are many small and medium-sized production enterprises in China with huge output. However, compared with farm-made products, the production time of factory-made products is shortened, and the production process is also fine-tuned, such as the use of alternative salt and nitrite, and the increase of ripening temperature, which leads to the weakening of the product's characteristic fragrance and style, and consumer acceptance. reduce. The use of artificial leavening agents in industrial production is the most effective strategy to impro...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12P7/04A23L13/40A23L13/70C12R1/645
CPCA23V2002/00A23L13/46A23L13/74C12P7/04A23V2250/76
Inventor 刘书亮王松李建龙杨勇
Owner SICHUAN AGRI UNIV
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