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A kind of Bacillus Velez and the application of fortified zero-added soy sauce umami amino acid

A technology of Bacillus velesi and Bacillus, applied in the field of microbial fermentation, can solve the problem of consumption of bitter amino acids, etc., and achieve the effects of soft taste, delicious taste, and reducing the percentage of bitter amino acids

Active Publication Date: 2021-10-01
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the above problems, the present invention provides a kind of Bacillus Velez and the application of fortified zero-addition soy sauce umami amino acids, and utilizes the strains with strong ability to synthesize amino acids from the soy mash fermented for one year, and in the fermentation process The way of inoculation can promote the production of glutamic acid and aspartic acid, consume bitter amino acids in soy sauce at the same time, increase the content of sweet amino acids, and realize the rejuvenation of amino acid components in soy sauce while maintaining the overall stability of amino acid nitrogen. Soy sauce with zero added umami amino acids, outstanding umami, harmonious taste, moderate sweetness, and long-lasting umami

Method used

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  • A kind of Bacillus Velez and the application of fortified zero-added soy sauce umami amino acid
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  • A kind of Bacillus Velez and the application of fortified zero-added soy sauce umami amino acid

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Experimental program
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Effect test

Embodiment 1

[0024] Effect of JYB-4 Strain on Amino Acid Components in Soy Sauce Medium

[0025] The genome of the JYB-4 strain screened by the present invention was extracted, and the 16S gene was subjected to PCR sequencing, and sequence comparison was performed in the NCBI database. It was found that the similarity between the strain and Bacillus velenii was greater than 99%, so it was considered that the strain was Bailey Bacillus sp. subspecies.

[0026] Inoculate JYB-4 strain on LB solid medium slant (peptone 10g / L, yeast extract 5g / L, NaCl 10g / L), and culture at 35°C for 48h for activation culture; pick the activated JYB-4 strain One ring was inoculated into soy sauce liquid medium (10% soy sauce crude oil, 4% glucose, and the rest was supplemented with water), cultured at 37°C and 200rpm for 5 days, then determined the amino acid components of the fermentation broth, and cultured with soy sauce without inoculating strains The base was used as a blank control, and the results are s...

Embodiment 2

[0032] Effects of different proportions of soy sauce crude oil on the growth of JYB-4 strain.

[0033] Investigated the influence of soy sauce crude oil addition amount on the growth of JYB-4 bacterial strain, activated JYB-4 bacterial strain on the slant medium as shown in Example 1; in the soy sauce culture medium (soy sauce ratio is respectively 5%, 10%, 15% and 20%, the glucose ratio is 4%, all the other water supplements); Then cultivate 24h under the condition of 30 ℃, 200rpm; The culture solution was aspirated and the number of bacteria was counted.

[0034] Table 2 Effects of different proportions of soy sauce on the growth of JYB-4 strain

[0035] Ratio of soy sauce The number of bacteria (cfu / mL) 5％ 1.4×10 9

[0036]It can be seen from Table 2 that the growth of the strain is the best when the amount of soy sauce added is 10%, and when the amount of soy sauce added exceeds 10%, the growth of the strain is inhibited, which may be due to the secondar...

Embodiment 3

[0038] Effects of JYB-4 strains with different culture time on the amino acid components of zero-addition soy sauce fermentation

[0039] The preparation process flow chart is as figure 1 As shown, it specifically includes the following steps:

[0040] (1) Prepare soy sauce medium (10% soy sauce crude oil, 4% glucose, and make up the rest with water), sterilize at 121°C for 20 minutes, insert JYB-4 strain after cooling, ventilation rate 1.5v / v min, 30°C, The culture time is 24 or 36 or 48 or 60h.

[0041] (2) Mix soybeans, wheat, wheat gluten powder, and corn according to 6:3:2:1 to make koji, then koji and 22% brine (add raw crude oil to the brine to adjust the amino acid nitrogen content of the brine to 0.5g / 100mL ) according to 1:1.6 mixing;

[0042] (3) The JYB-4 nutrient solution obtained in step (1) with different culture time was divided according to 10 3 The inoculum of each / g soy mash is inoculated to the soy mash in (2) step;

[0043] (4) Cultivate the soy mash ...

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Abstract

The invention discloses a Bacillus Velez and the application of enhanced zero-addition soy sauce umami amino acids. The Bacillus Velez JYB-4 strain with strong ability to synthesize amino acids is screened from the soy mash fermented for one year, and has a relatively high Strong amino acid synthesis and metabolism ability, able to utilize glucose, lactose, xylose, arabinose and sucrose, the strain has high glutaminase and asparaginase activities, and has a strong ability to decompose bitter amino acids; through the fermentation process The method of inoculating the JYB-4 strain can promote the production of glutamic acid and aspartic acid in soy sauce, consume bitter amino acids in soy sauce, increase the content of sweet amino acids, and realize the production of soy sauce while maintaining the overall stability of amino acid nitrogen. The rearrangement of amino acid components can obtain zero-added umami amino acid soy sauce with outstanding umami taste, harmonious taste, moderate sweetness and lingering taste.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to the application of Bacillus Velez and fortified zero-added soy sauce umami amino acids. Background technique [0002] Amino acids in the form of sodium salts determine the flavor and mouthfeel of soy sauce. Especially the original zero-added soy sauce, since no other fresh-enhancing substances are added, it is completely delicious and healthy to rely on bioengineering technology, so it is necessary to increase the amino acid content in soy sauce. Among them, sodium glutamate contributes to the umami taste largest, followed by sodium aspartate. Serine, proline, alanine, etc. give soy sauce a part of sweetness, but the increase of arginine, lysine, etc. in soy sauce will bring bitterness to soy sauce. Flavor amino acids, while reducing the content of bitter amino acids in soy sauce, can improve the umami taste of soy sauce and enhance the taste of soy sauce. [00...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12N1/02A23L27/50C12R1/07
CPCA23L27/50C12N1/02C12N1/20
Inventor 郭建樊君罗雯豆剑伟伍学明
Owner QIANHE CONDIMENT & FOOD CO LTD
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