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Bacillus subtilis and application thereof in increasing content of 4-ethyl guaiacol in soy sauce

A technology of Bacillus subtilis and ethyl guaiacol, which is applied in the field of fermentation engineering, can solve the problems of high cost and unsuitability for industrial production, and achieve the effects of low production cost, saving FA purification steps, and cost saving

Active Publication Date: 2021-06-18
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the enzymatic hydrolysis of wheat bran with commercial enzymes will incur high costs, which means that this biotechnology is not suitable for industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] A method utilizing microbial fermentation to increase the content of 4-ethylguaiacol in soy sauce, comprising the steps of:

[0062] (1) Wheat bran pretreatment: Cook the wheat bran at 130°C and 0.2MPa for 20 minutes, then place it in an electric blast drying oven at 105°C for 4 hours, and then crush it through a 60-mesh sieve with a high-speed pulverizer. Obtain wheat bran powder, and the prepared wheat bran powder is stored in a desiccator;

[0063] (2) Preparation of Aspergillus niger enzyme liquid: Inoculate Aspergillus niger onto a PDA slope by streaking, culture at a constant temperature of 35°C for 4 days, add 5 mL of normal saline to the slope of the test tube, scrape the spores on the slope with an inoculation loop, and prepare a spore liquid;

[0064] Inoculate 1mL of spore liquid into wheat bran medium (wheat bran 10g, KH 2 PO 4 0.06g, MgSO 4 ·7H 2 O0.06g, NaNO 3 0.06g, 15mL of deionized water, placed in a 250mL Erlenmeyer flask, sterilized at 121°C fo...

Embodiment 2

[0072]As described in Example 1, the method for increasing the content of 4-ethylguaiacol in soy sauce by using microbial fermentation, the difference is that in step (2), Aspergillus oryzae is used to replace Aspergillus niger, and the culture temperature is 28 ° C. The time is 3 days, that is: streak inoculate Aspergillus oryzae on the PDA slope, incubate at 28°C for 3 days, add 5 mL of normal saline to the slope of the test tube, scrape the spores on the slope with an inoculation loop, and prepare the spore liquid;

[0073] Inoculate 1mL of spore liquid into wheat bran medium (wheat bran 10g, KH 2 PO 4 0.06g, MgSO 4 ·7H 2 O0.06g, NaNO 3 0.06g, 15mL of deionized water, placed in a 250mL Erlenmeyer flask, sterilized at 121°C for 20min to obtain), cultivated Aspergillus oryzae at 28°C for 3 days to maturity, and added to the medium with a solid-liquid ratio of 1:10 (g / mL) Add deionized water to it, shake and extract at 35°C for 2 hours at 160r / min, remove bran by filteri...

Embodiment 3

[0077] A method utilizing microbial fermentation to increase the content of 4-ethylguaiacol in soy sauce, comprising the steps of:

[0078] (1) Wheat bran pretreatment: Cook the wheat bran at 130°C and 0.2MPa for 20 minutes, then place it in an electric blast drying oven at 105°C for 4 hours, and then crush it through a 60-mesh sieve with a high-speed pulverizer. Obtain wheat bran powder, and the prepared wheat bran powder is stored in a desiccator;

[0079] (2) Preparation of mold enzyme solution: inoculate Aspergillus oryzae and Aspergillus niger on the PDA slope by streaking respectively, the cultivation temperature of Aspergillus oryzae is 28°C, and the cultivation time is 3d; the cultivation temperature of Aspergillus niger is 35°C, and the cultivation time is 4d Add 5mL physiological saline respectively in the test tube slant, scrape the spores on the slant with an inoculation loop, prepare Aspergillus oryzae spore liquid and Aspergillus niger spore liquid;

[0080] Ino...

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PUM

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Abstract

The invention discloses bacillus subtilis and application thereof in increasing the content of 4-ethyl guaiacol in soy sauce, and belongs to the technical field of fermentation engineering. The method for increasing the content of 4-ethyl guaiacol in the soy sauce by utilizing microbial fermentation comprises the following steps: (1) pretreating wheat bran to obtain wheat bran powder; (2) preparing a mould enzyme solution; (3) carrying out enzymolysis reaction to prepare a ferulic acid crude extract; (4) converting the ferulic acid crude extract through microbial fermentation to generate a fermentation broth containing 4-ethyl guaiacol; and (5) adding the fermentation liquor containing the 4-ethyl guaiacol into soy sauce mash in the later period of soy sauce fermentation, so that the content of the 4-ethyl guaiacol in the soy sauce can be increased. According to the method, the bran is used as the raw material, the content of the 4-ethyl guaiacol in the soy sauce is increased through technologies such as aspergillus niger and / or aspergillus oryzae enzymolysis and bacillus subtilis conversion, and the technology replaces commercial enzyme with biological enzyme liquid, so that the cost is saved.

Description

technical field [0001] The invention belongs to the technical field of fermentation engineering, and in particular relates to a bacillus subtilis and its application in increasing the content of 4-ethylguaiacol in soy sauce. Background technique [0002] Soy sauce is a traditional fermented condiment in my country, which is closely related to people's life. Soy sauce fermentation is a fermentation process in which a variety of microorganisms work together. After long-term action of microorganisms and their enzymes, soy sauce has a good flavor. [0003] 4-ethyl guaiacol (4-ethyl guaiacol, 4-EG) is also known as 2-methoxy-4-ethylphenol, and its molecular formula is C 9 h 12 o 2 , with a molecular weight of 152.19, is a colorless to pale yellow liquid with a slight phenolic smell. It is usually described as a substance with a sauce, smoke and clove flavor. It is a natural aroma compound with a strong and long-lasting smell. It is popular in Japanese soy sauce and traditiona...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L27/50C12R1/125
CPCA23L27/50
Inventor 耿予欢郭明威李国基
Owner SOUTH CHINA UNIV OF TECH