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Method for improving flavor of rapidly-fermented fish sauce by using salted tetragonococcus

A technology of coccus and fish sauce, which is applied in the field of improving the flavor of fast-fermented fish sauce by using Tetrasinococcus salinum, can solve problems that have not yet appeared, achieve broad market application prospects, improve flavor, and reduce the effect of proportion

Active Publication Date: 2022-04-12
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there have been no related reports on the screening of Tetraspinococcus salina in fish sauce and its application to improve the flavor of rapidly fermented fish sauce

Method used

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  • Method for improving flavor of rapidly-fermented fish sauce by using salted tetragonococcus
  • Method for improving flavor of rapidly-fermented fish sauce by using salted tetragonococcus
  • Method for improving flavor of rapidly-fermented fish sauce by using salted tetragonococcus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The Tetraphytococcus saline was screened and isolated from the traditional fish sauce fermentation samples of Shantou Fish Sauce Factory Co., Ltd., Shantou City, Guangdong Province. 10% NaCl, 2% agar, dissolved with 10% fish sauce fermentation diluent) and spread different gradient dilution multiples (10-10 6 ) fish sauce fermentation broth, cultured anaerobically at 35°C for 3 days, selected well-growing single colonies, streaked and purified them on the improved LB plate for three times, obtained suspected strains, and then inoculated them into the improved LB liquid medium (peptone 1%, yeast extract powder 0.5%, sodium chloride 10%, dissolved in 10% fish sauce fermentation diluent) for subsequent morphological observation and identification.

[0034] Morphology and growth characteristics of the purified strains were analyzed, and Tetraphytococcus with obvious characteristics (quadruple or paired) was screened out. This strain is a new strain that can improve the flav...

Embodiment 2

[0039] (1) Processing of raw materials: mince fresh anchovies with a meat grinder, add edible salt at a ratio of 10% (w / w), mix well and set aside.

[0040] (2) Preparation and addition of starter: Put the Tetrasynthococcus salinosa in LB improved medium (peptone 2%, yeast extract powder 0.5%, sodium chloride 20%, dissolved in 15% fish sauce fermentation diluent) Incubate in oxygen for 3 days, centrifuge at 12,000 g for 10 min at 4°C, resuspend in sterile saline, and press 10 7 The final concentration of CFU / g was added to the pretreated raw material and stirred well. Add only the same volume of saline to the raw material as a control group for natural fermentation of fish sauce.

[0041] (3) Fermented fish sauce: The raw materials of the bacteria-added fermentation group and the control group were incubated and fermented at a temperature of 25° C. for 20 days to obtain a fish sauce fermentation liquid.

[0042] (4) Filtration and sterilization: the fish sauce fermentation l...

Embodiment 3

[0045] (1) Processing of raw materials: mince fresh blue scads with a meat grinder, add edible salt according to the ratio of 18% (w / w), mix well and set aside.

[0046] (2) Preparation and addition of starter: put Tetraphyta saline in LB modified medium (peptone 2%, yeast extract powder 0.5%, sodium chloride 10%, dissolved in 10% fish sauce fermentation diluent) Incubate in oxygen for 2 days, centrifuge at 4°C and 12,000 g for 10 min, resuspend in sterile normal saline, and press 10 6 The final concentration of CFU / g was added to the pretreated raw material and stirred well. Add only the same volume of saline to the raw material as a control group for natural fermentation of fish sauce.

[0047] (3) Fermented fish sauce: The raw materials of the bacteria-added fermentation group and the control group were incubated and fermented at a temperature of 35° C. for 10 days to obtain a fish sauce fermentation broth.

[0048] (4) Filtration and sterilization: the fish sauce ferment...

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Abstract

The invention discloses a method for improving the flavor of a rapidly fermented fish sauce by using salted tetragonococcus, and belongs to the technical field of microbial fermentation. The strain is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC No.23785, the preservation address is No.3, yard 1, Beichen West Road, Chaoyang District, Beijing, and the preservation time is November 11, 2021; the fish sauce produced by utilizing the salted tetragonococcus has the unique fragrance of the traditional fermented fish sauce, the flavor of the rapidly fermented fish sauce can be obviously improved, and compared with the rapidly fermented fish sauce without bacteria, the proportion of spoilage microorganisms is obviously reduced, and the variety and content of characteristic volatile flavor substances are obviously increased; wide market application prospects are realized.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to a method for improving the flavor of rapidly fermented fish sauce by using Tetrasingococcus salina. Background technique [0002] Fish sauce, also known as fish sauce, is usually made from low-value fish or by-products of aquatic product processing through long-term natural fermentation. Delicious and nutritious, fish sauce is a popular condiment. In order to suppress the adverse effects of spoilage microorganisms, the traditional fish sauce fermentation process usually adopts a high-salt fermentation method, and the amount of salt added is generally about 30%. Salt-tolerant microorganisms, under the action of their complex biochemical metabolic pathways, produce various primary and secondary metabolites, which in turn produce the unique flavor of fish sauce. These salt-tolerant microorganisms are not the dominant microorganisms in the raw fish and the fermentati...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L27/50C12R1/01
CPCY02A40/90
Inventor 李春生李文静李来好杨贤庆陈胜军吴燕燕赵永强王悦齐杨少玲
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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