Zygosaccharomyces rouxii and application thereof in reduction of biogenic amine in soy sauce

A technology of Zygosaccharomyces rutheli and biogenic amines, applied in the directions of microorganism-based methods, microorganisms, yeast-containing food ingredients, etc., can solve the problems of reducing biogenic amines in soy sauce, etc., and achieve the obvious effect of reducing the content of biogenic amines
CN113481112AActive Publication Date: 2021-10-08SICHUAN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SICHUAN UNIV
Publication Date
2021-10-08

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Abstract

The invention discloses zygosaccharomyces rouxii and application thereof in the aspect of reducing the content of biogenic amine in soy sauce, and belongs to the technical field of microbial fermentation. In view of no report of using the zygosaccharomyces rouxii for reducing the biogenic amine in the soy sauce at present, the invention provides the zygosaccharomyces rouxii QH-17 which is preserved in the China General Microbiological Culture Collection Center (CGMCC) and has the preservation number CGMCC 21865. According to the invention, the zygosaccharomyces rouxii and compound bacteria of tetragenococcus halophilus and zygosaccharomyces rouxii are respectively applied to the production process of the soy sauce, corresponding strains are inoculated in the brewing process of the soy sauce, the content of the biogenic amine in the soy sauce can be obviously reduced after fermentation is finished, and the zygosaccharomyces rouxii has a wide application prospect.
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Description

technical field

[0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to Zygomyces rouckeri and its application in reducing biogenic amines in soy sauce. Background technique

[0002] Biogenic amines are produced by the decarboxylation of free amino acids and are endogenous components with biological activity. They have important physiological roles such as cell proliferation, differentiation and signal transduction. However, when taken orally in excess, they can induce adverse effects such as nausea, headache, rash, and changes in blood pressure. Currently, residues of biogenic amines in fermented foods are a growing concern, although many countries do not have clear legal restrictions.

[0003] Soy sauce is a traditional fermented condiment with soybean and wheat as the main raw materials. It is rich in protein. Long fermentation period and open fermentation environment may lead to the risk of increased biogenic amine co...

Claims

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