Debaryomyces hansenii with good fermentation performance and aroma production function and screening method thereof

A technology for yeast and fermented sausage, applied in the field of microorganisms, can solve the problem of aroma-producing yeast being in its infancy and the like

Active Publication Date: 2021-09-14
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are relatively few domestic studies on the isolation and screening of yeasts that can play a special role in specific products, and the screening of aroma-producing yeasts in air-dried sausages in Northeast China is still in its infancy

Method used

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  • Debaryomyces hansenii with good fermentation performance and aroma production function and screening method thereof
  • Debaryomyces hansenii with good fermentation performance and aroma production function and screening method thereof
  • Debaryomyces hansenii with good fermentation performance and aroma production function and screening method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: Collection of traditional air-dried sausage samples and separation and purification of yeast

[0027] Traditional air-dried sausage samples were collected from 5 regions in Northeast China (Harbin, Suihua, Daqing, Hegang, and Mudanjiang), and 10 g of minced air-dried sausage samples were added to 90 mL of 0.85% sterile saline (w / v). Shake on a shaker for 30 minutes, after 10-fold serial dilution, take 100 μL in the ultra-clean workbench and spread it on a YPD agar plate supplemented with 100 mg / L chloramphenicol, and place it in a microbial incubator at 28°C for 48 hours. Select a YPD agar plate with 30-300 colonies on the plate, pick independent colonies with different shapes on the plate that conform to the morphological characteristics of yeast colonies, and further purify them by streaking on a new YPD agar plate until a pure culture is obtained. , the obtained strains were stored in 20% glycerol at -80°C for future use.

Embodiment 2

[0028] Embodiment 2: the identification of yeast

[0029] The screened strains were subjected to morphological analysis and ITS rRNA sequence identification. The amplification primers used were ITS1 (5'-TCCGTAGGTGAACCTGCGG-3') and ITS4 (5'-TCCTCCGCTTATTGATATGC-3'). The results were compared on NCBI to identify As a result, 46 strains of yeast were found to be isolated.

[0030] Such as figure 1 Shown, the morphological characteristics of described bacterial strain SH4 are: the bacterium colony that grows on YDP agar plate is milky white, bacterium colony spherical protrusion, smooth and glossy surface, neat edge, opaque, easy to provoke (see figure 1 ).

[0031] The ITS rDNA sequencing result of the strain SH4 provided by the present invention is compared with the existing sequence in NCBI data, and it is confirmed that the strain SH4 is Debaryomyces hansenii.

Embodiment 3

[0032]Example 3: Screening of yeast with excellent fermentation properties

[0033] (1) Screening of acid-resistant, salt-resistant, and nitrite-resistant yeast: 46 yeast strains were divided into 10 6 CFU / mL were respectively inoculated into YPD liquid medium with different pH gradients (4.0 and 5.0), different sodium chloride concentrations (4% and 6%) and different sodium nitrite concentrations (0.01% and 0.015%) as treatment groups, Using normal YPD liquid medium as a control, after culturing at 28°C for 24 hours, measure the number of colonies on the YPD agar plate, and finally screen out 8 strains that can tolerate pH = 4.0, 6% sodium chloride concentration and 0.015% sodium nitrite concentration of yeast.

[0034] The acid resistance, salt resistance and nitrite resistance of Debaria hansenii SH4 are as follows: figure 2 , 3 , 4 shown. After the fermentation, the pH of the air-dried sausage is usually between 4.0 and 5.0, and the growth of acid-sensitive yeast will...

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Abstract

The invention belongs to the technical field of microorganisms, and particularly relates to debaryomyces hansenii with good fermentation performance and an aroma production function and a screening method thereof. The strain is named as Debaryomyces hansenii SH4, which is preserved in the China General Microbiological Culture Collection Center on May 12, 2021, and the preservation number of the Debaryomyces hansenii SH4 is CGMCC No.22507. After the debaryomyces hansenii SH4 is inoculated into a fermented sausage simulation system and fermented for 12 days, the contents of aldehydes, acids, alcohols and esters are obviously higher than those of an uninoculated control group (P is greater than 0.05). The fat taste of the simulation system is reduced, the fermentation taste, the wine fragrance, the fruit fragrance and the flower fragrance are increased, and good quality as an aroma production leavening agent is shown. The debaryomyces hansenii provided by the invention is applied to the air-dried sausages and has important significance in improving the fragrance of products and increasing the strength and complexity of the fragrance.

Description

technical field [0001] The invention belongs to the technical field of microbes, and in particular relates to a strain of Debaria hansenii with good fermentation performance and aroma-producing function and a screening method thereof. Background technique [0002] Traditional air-dried sausage is one of the typical naturally fermented meat products in my country, and is loved by consumers because of its unique taste and flavor characteristics. Traditional air-dried sausages are mainly produced in Northeast China, and are usually naturally fermented in a well-ventilated environment for about 10 days. During the fermentation process, multiple microbial flora such as lactic acid bacteria, staphylococcus and yeast from the raw meat and the fermentation environment participated in the quality change and flavor formation. Lactic acid bacteria and Staphylococcus are generally considered to be the dominant bacteria in air-dried sausage, contributing to the acidification, color stab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12N1/02A23L13/40A23L13/60C12R1/645
CPCC12N1/16C12N1/02A23L13/46A23L13/65A23V2002/00A23V2250/76
Inventor 陈倩温荣欣孔保华扈莹莹刘骞张宏伟殷小钰李香澳
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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