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Yeast and application thereof

A fermentation process and microbial strain technology, applied in the directions of yeast-containing food ingredients, microorganisms, fungi, etc., can solve the problems of insufficient flavor, aroma and umami of low-salt soy sauce, changes in taste and flavor of soy sauce, low cost and overall quality, etc. , to enhance the aroma and antiseptic ability, reduce the irritating odor of aldehydes, and improve the weak antiseptic ability.

Active Publication Date: 2021-11-19
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the development of low-salt soy sauce is carried out around the high-salt dilute state process, mainly from the following aspects: 1) Using electrodialysis equipment to desalt, low-salt soy sauce can be obtained, but the cost is high, and electrodialysis will take away part of the soy sauce 2) Concentrate high-salt soy sauce using room temperature concentration equipment, so that the soy sauce salt is precipitated in a saturated state, and then remove the precipitated salt, add a certain amount of water to obtain low-salt soy sauce, the same 3) Directly dilute high-salt soy sauce with water to obtain low-salt soy sauce. This method has low cost, but the taste and flavor of soy sauce have changed significantly, and the quality has dropped significantly; 4 ) Improve the high-salt dilute state process and reduce the salt content of fermented soy sauce to 12% or below (hereinafter referred to as low-salt dilute state). Poor control of this process will lead to sour taste, weak flavor and aroma of low-salt soy sauce obtained by fermentation Weak and lacking in umami, but relatively speaking, the soy sauce obtained in this way has lower cost and better overall quality
Therefore, in order to obtain high-quality low-salt fermented soy sauce, it is necessary to focus on solving the problems of insufficient flavor, aroma and umami taste of low-salt soy sauce

Method used

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  • Yeast and application thereof
  • Yeast and application thereof
  • Yeast and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Example 1. Screening of target strains

[0057] 1.1 Salt tolerance screening of strains

[0058] Select the moromi with special aroma, and dilute the moromi to 10 with sterile saline -1 、10 -2 、10 -3 、10 -4 Concentration, make moromi diluent. Take 0.1 mL of moromi diluent and evenly spread it on the PDA solid medium added with 8% NaCl, incubate it upside down at 30°C for 48-72 h, select the single colonies growing on the plate with different sizes, colors and shapes, and number them sequentially 1~8. Pick 1-8 single colonies and continue to streak on the PDA solid medium containing 8% NaCl until pure single colonies are obtained. The growth characteristics and colony morphology of No. 1-8 strains on PDA solid medium containing 8% NaCl are shown in Table 2. The colony morphology of the No. 7 strain on the PDA solid medium is as follows: figure 1 As shown, the colonies are round, with neat edges, smooth surface, milky white and opaque.

[0059] Table 2 Growth ch...

Embodiment 2

[0077] Example 2. Application and screening of bacterial strains in soy sauce fermentation

[0078] 2.1 Low-salt dilute fermentation process

[0079] The low-salt dilute state fermentation technology is adopted, and the concentration of 15% salt water is used for yellowing. The specific yellowing temperature and early fermentation temperature are shown in Table 6. In the low-salt dilute fermentation process, miscellaneous bacteria in the moromi such as lactic acid bacteria tend to grow rapidly, resulting in too high total acid in the moromi, which in turn affects the growth of microorganisms such as yeast. For this reason, the inventor detected the changes in the number of lactic acid bacteria and total acid content in the moromi during the fermentation process, and the results are shown in Table 7.

[0080] Table 6 Temperature control scheme of low-salt dilute fermentation process

[0081]

[0082] Table 7 Changes in yogurt lactic acid bacteria content and total acid con...

Embodiment 3

[0096] Example 3 Screening the influence of bacterial strains on the aroma components of soy sauce

[0097] Will Wickerhamiella versatilis The ZB435 strain was applied in low-salt moromi fermentation according to the method described in Example 2 2.2. The detection results of the aroma and physical and chemical indicators of the fermented soy sauce are shown in Table 9-12.

[0098] Table 9 Physicochemical indicators of fermented soy sauce

[0099]

[0100] It can be seen from Table 9 that adding yeast ZB435 to low-salt moromi for fermentation, overall, it has no significant impact on the basic physical and chemical indicators such as total acid and ammonia nitrogen in soy sauce, but it can significantly increase the content of glutamic acid in soy sauce, The content of glutamic acid in the ZB435 test group increased by about 14% compared with the control group. The umami taste of soy sauce mainly comes from glutamic acid in amino acids. The higher the glutamic acid conten...

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PUM

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Abstract

The invention relates to the technical field of microbial fermentation. Specifically, the invention relates to a yeast which is suitable for soy sauce fermentation production and can significantly improve the content of 4-ethyl guaiacol, glutamic acid and / or beta-phenethyl alcohol in soy sauce or sauce. The invention also relates to the use of said yeast in the production of soy sauce or sauce (e.g., low or reduced salt soy sauce or sauce). Furthermore, the present invention relates to a method of preparing a soy sauce or sauce (e.g., a low-salt or reduced-salt soy sauce or sauce) comprising the addition of the yeast of the present invention during the fermentation of soy sauce mash.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation. Specifically, the present invention relates to a yeast, which is suitable for fermented production of soy sauce, and can significantly increase the content of 4-ethylguaiacol, glutamic acid and / or β-phenylethanol in soy sauce or sauce. The present invention also relates to the use of the yeast in the production of soy sauce or sauce (for example, low-salt or reduced-salt soy sauce or sauce). In addition, the present invention also relates to a method for preparing soy sauce or miso (for example, low-salt or reduced-salt soy sauce or miso), which comprises adding the yeast of the present invention during the fermentation of moromi. Background technique [0002] Soy sauce is an indispensable condiment at home, but about 19% of the daily intake of salt in the diet comes from soy sauce. Higher salt intake can lead to potential risks such as high blood pressure and cardiovascular dise...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A23L27/50A23L27/60A23L11/50C12R1/645
CPCC12N1/16A23L27/50A23L27/60A23L11/50A23V2250/76
Inventor 孙晓琪周其洋周斌黄磊李荔
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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