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Bacillus amyloliquefaciens for inhibiting soy sauce from forming albuginea and application of bacillus amyloliquefaciens

A technology of amylolytic spores and bacilli, which is applied in the field of microorganisms, and can solve problems such as the reduction of soy sauce quality

Active Publication Date: 2021-12-24
珠海天禾食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a strain of Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) JDF-1, which is isolated from soy mash in the early stage of fermentation and can inhibit the production of white film by powdery Pichia pastoris, and the strain is used to simulate soy sauce fermentation to solve the problem of soy sauce fermentation. The problem that the quality of soy sauce is reduced due to the production of white film

Method used

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  • Bacillus amyloliquefaciens for inhibiting soy sauce from forming albuginea and application of bacillus amyloliquefaciens
  • Bacillus amyloliquefaciens for inhibiting soy sauce from forming albuginea and application of bacillus amyloliquefaciens
  • Bacillus amyloliquefaciens for inhibiting soy sauce from forming albuginea and application of bacillus amyloliquefaciens

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Experimental program
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Effect test

Embodiment 1

[0038]Embodiment 1: Powdered Pichia pastoris produces white film in soy sauce and culture medium

[0039] Take 250mL of fermented soy sauce and 250mL of YPD medium, respectively with 1.0×10 5 CFU / mL was added with powdered Pichia pastoris CM-1, and no strain was added as a negative control. Static fermentation at 30°C for 3 days, compared with the control without adding Pichia powder. Adding powdered Pichia pastoris to the medium and soy sauce produced white film (such as figure 1 ).

Embodiment 2

[0040] Embodiment 2: Powdery Pichia pastoris produces albuginea and growth situation under different conditions

[0041] (1) Growth and film production of Pichia powder under different sodium chloride concentrations

[0042] Inoculate the strain in YPD liquid, culture it statically at 30°C for 3 days, take 1mL of the bacterial liquid for 10000r·min -1 Centrifuge for 10 min. Wash twice with 0.8% (w:v) sterile physiological saline, resuspend with 1mL sterile water, add the bacterial solution to 0%, 5 %, 10%, 15%, 20% NaCl in the YPD medium, 30 ℃ static culture, the number of viable bacteria at the beginning and end of the culture is expressed in C 0 and C 1 Indicates that the unit is CFU·mL -1 , relative growth rate=(lg C 1 -lg C 0 ) / twenty four. The results showed that the relative growth rate decreased gradually with the increase of salt concentration, but at a salt concentration of 18%, Pichia powderylum CM-1 could also maintain a relative growth rate of 45%, which pro...

Embodiment 3

[0049] Embodiment 3: Inhibit the screening of powdery Pichia pastoris to produce Bacillus amyloliquefaciens

[0050] Take 5g of soy mash in 100mL beef extract-peptone liquid medium with glass beads, shake well, and culture at 37°C for 1-3 days; centrifuge the supernatant of the cultured bacterial liquid at 4°C and 12000rpm for 5min, and take supernatant; the supernatant was serially diluted 10 -2 、10 -3 、10 -4 、10 -5 、10 -6 , absorb 0.1mL of each gradient bacterial solution and spread it on the beef extract peptone medium respectively, and incubate at 37°C for 1-3 days; pick different forms of colonies to streak on the beef extract peptone solid medium, and then culture at 30°C 1-3d until colonies grow; follow the above steps to streak and isolate 3 times to obtain a single colony of each strain. The single colony was cultured in liquid, and the inoculation amount of 1% was inserted into the medium with powdered Pichia pastoris, and the culture was static for 3 days, and ...

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Abstract

The invention discloses bacillus amyloliquefaciens for inhibiting soy sauce from forming albuginea and application of the bacillus amyloliquefaciens, and belongs to the technical field of microorganisms. According to the invention, soy sauce mash microorganisms are separated and purified to obtain the strain bacillus amyloliquefaciens JDF-1 capable of inhibiting pichia pastoris or albuginea produced by pichia pastoris and inhibiting or eliminating formation of albuginea in soy sauce; and in a simulated soy sauce fermentation system, the bacillus amyloliquefaciens JDF-1 is added, so that generation of albuginea in the system can be inhibited. The bacillus amyloliquefaciens JDF-1 obtained by screening is suitable for a soy sauce fermentation production environment, and albuginea in soy sauce can be well generated by adjusting the addition amount of the strain, so that the bacillus amyloliquefaciens JDF-1 has important significance in reducing the generation of the albuginea and improving the quality of the soy sauce in the soy sauce fermentation production.

Description

technical field [0001] The invention relates to a strain of bacillus amyloliquefaciens capable of inhibiting soy sauce from forming a white film and application thereof, belonging to the technical field of microbes. Background technique [0002] Soy sauce production is a multi-strain fermentation process, and yeast is also an important microorganism in soy sauce brewing, which plays an important role in the formation of soy sauce flavor. At present, the yeasts isolated from moromi include Zygosaccharomyces rouxii, Candida etchellsii, Torulopsis versatilis, and Pichia farinosa And more than 30 species. Among them, Zygosaccharomyces rouckeri is a type of fermenting yeast, which mainly acts in the early stage of fermentation, can convert glucose into ethanol, and can also produce various flavor substances such as esters and furanones. Pichia powder can produce alcohol during the fermentation process of soy sauce, but Pichia powder can form a white film on the surface of still...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/16A23L27/50C12R1/07C12R1/84
CPCC12N1/20A23L27/50
Inventor 方芳李兆雯胡光耀堵国成吴新林琳陈坚
Owner 珠海天禾食品有限公司
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