Saccharomyces cerevisiae ZB421 and application thereof

A ZB421, Saccharomyces cerevisiae technology, applied in the application, microorganism, fungi and other directions, can solve the problems of affecting the fermentation process, poor yeast activity, insignificant fermentation effect, etc., to achieve good fermentation effect, good flavor, and better flavor.

Active Publication Date: 2021-11-12
GUANGDONG HAITIAN INNOVATION TECH CO LTD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main source of Saccharomyces cerevisiae in soy sauce or sauce is brought in through an open environment, resulting in low content of Saccharomyces cerevisiae in soy sauce or sauce, and the fermentation effect is not obvious. Improve the aroma and flavor of soy sauce or soy sauce fermentation
Moreover, among the Saccharomyces cerevisiae traditionally used in the soy sauce or sauce brewing process, most of the Saccharomyces cerevisiae are prone to aging and have poor yeast activity. This is mainly because Saccharomyces cerevisiae shows tolerance, growth Caused by stagnation, it will seriously affect the fermentation process of downstream soy sauce or soy sauce, resulting in poor aroma of the final fermented soy sauce or sauce
[0004] In order to solve the problem of low yeast content in soy sauce or sauce and obtain better quality aroma and flavor soy sauce or sauce products, some manufacturers have adopted self-cultivation methods to Adding yeast to the sauce grains has achieved a certain effect. Among them, almost all of the self-cultivation methods use S. The quantity is low, and the performance of the product is uneven, resulting in the lack of aroma and the limited improvement of aroma quality.
At present, there is no relevant report on the use of Saccharomyces cerevisiae in the preparation of soy sauce or sauce after high-density culture

Method used

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  • Saccharomyces cerevisiae ZB421 and application thereof
  • Saccharomyces cerevisiae ZB421 and application thereof
  • Saccharomyces cerevisiae ZB421 and application thereof

Examples

Experimental program
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preparation example Construction

[0043] As another aspect of the present invention, the present invention provides a method for preparing soy sauce or sauce. The preparation method includes the step of inoculating Saccharomyces cerevisiae in soy mash for soy sauce fermentation or sauce fermentation; the Saccharomyces cerevisiae is the above-mentioned Saccharomyces cerevisiae ZB421.

[0044] In one example, the Saccharomyces cerevisiae is expanded by fed-batch fermentation. It can be understood that the fed-batch fermentation described in the present invention is a high-density bacterial culture method. High-density cultivation method of the present invention is as follows:

[0045] Provide mixture I and mixture II, the components of the mixture I include magnesium sulfate, zinc sulfate, yeast extract and water, the components of the mixture II include peptone, glucose, ammonium sulfate, salt, yeast extract and water;

[0046] The Saccharomyces cerevisiae was inoculated into the mixture I for cultivation, an...

Embodiment 1

[0067] Embodiment 1, screening bacterial strain

[0068] 1. Separation and purification

[0069] Take soy sauce fermented moromi from Foshan Haitian (Gaoming) Seasoning Food Co., Ltd., add sterile water at a mass ratio of 1:9 to make a suspension, and then gradiently dilute to 10% with sterile normal saline. -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 After doubling, take 0.1mL of the above dilutions and spread them on the YPD solid medium with a salt content of 3%, incubate at 30°C for 24 hours, select a single colony according to the specific microbial colony morphology, and perform further separation and purification by streaking three times. , the purified strains were inoculated on slant YPD agar medium for seed preservation.

[0070] YPD liquid medium: 1% yeast extract, 2% peptone, 2% glucose and water. Add 2% agar to YPD solid or slant medium.

[0071] 2. Primary screening of strains

[0072] Inoculate the above isolated, purified and cultivated strains into the scre...

Embodiment 2

[0124] Embodiment 2, fed-batch fed-batch fermentation mode

[0125] The expanded culture of Saccharomyces cerevisiae ZB421 strain adopts the following methods:

[0126] 1. Fed-batch fed-batch fermentation culture

[0127] The Saccharomyces cerevisiae strain ZB421 identified above was fermented and cultured under the following conditions:

[0128] After activating the screened Saccharomyces cerevisiae, culture it in shake flask culture;

[0129] The preparation steps of the fermentation medium used in shake flask culture include: 1% yeast extract, 2% peptone, 2% glucose, 1% ammonium sulfate, 0.5% magnesium sulfate, 0.5% zinc sulfate, 3% salt, one-time ingredients, Then the water distribution is completed, and the pH value is adjusted to 4.8;

[0130] The conditions adopted for the shake flask culture include: the fermentation temperature is controlled at 30°C, the shake flask is fermented at 220 rpm, and the fermentation time is 20 hours.

[0131] Then, the yeast milk was e...

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PUM

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Abstract

The invention relates to a saccharomyces cerevisiae ZB421 and application thereof. The saccharomyces cerevisiae ZB421 has been preserved in the Guangdong Microbiological Culture Collection Center, the preservation number is GDMCCNO: 61681, and the preservation address is Building 59, No. 100 Courtyard, Xianliezhong Road, Guangzhou City. The saccharomyces cerevisiae ZB421 has the beneficial effects that the yeast strain provided by the invention is saccharomyces cerevisiae ZB421, the strain can be directly used for fermentation of soy sauce or sauce, the content of generated ethyl acetate and ethyl alcohol is higher, and the smell of the obtained soy sauce or sauce is better. According to the saccharomyces cerevisiae ZB421, a large number of thalli can be rapidly obtained in a fed-batch fermentation mode, the product of fed-batch fermentation is inoculated into soy sauce mash, the fermentation effect is better, and the flavor of the obtained soy sauce or sauce is better.

Description

technical field [0001] The invention relates to the field of microorganism cultivation and application, in particular to the application of a strain of Saccharomyces cerevisiae derived from soy sauce in the brewing of soy sauce or sauce after being cultivated by high-density fermentation technology. Background technique [0002] Saccharomyces cerevisiae is a yeast widely used in the fermentation industry, mainly used in steamed bread, bread and other food brewing industries. Saccharomyces cerevisiae has a short growth cycle, strong fermentation ability, easy large-scale cultivation, and contains a variety of biologically active substances such as proteins and amino acids. These characteristics make yeast the main object of research in the application of food brewing. [0003] At present, the main source of Saccharomyces cerevisiae in soy sauce or sauce is brought in through an open environment, resulting in low content of Saccharomyces cerevisiae in soy sauce or sauce, the f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18A23L27/50A23L27/60A23L29/00C12R1/865
CPCC12N1/18A23L27/50A23L27/60A23L29/065A23V2002/00A23V2250/762Y02E50/10Y02A40/90
Inventor 柳杰童星夏雨崔谷梨
Owner GUANGDONG HAITIAN INNOVATION TECH CO LTD
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