Weissella mesenteroides for promoting production of flavor substances in fermented food and application of Weissella mesenteroides

A Weissella enteric membrane technology, applied in the field of Weissella enteroides, can solve problems such as flavor characteristics, tolerance safety, lack of in-depth understanding of substrate utilization, etc., to improve substrate utilization, The effect of reducing production costs and improving flavor profiles
CN114456979APending Publication Date: 2022-05-10JIANGNAN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
JIANGNAN UNIV
Publication Date
2022-05-10

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Abstract

The invention discloses Weissella mesenteroides for promoting production of flavor substances in fermented food and application of the Weissella mesenteroides, and belongs to the field of microorganisms, the technical field of bioengineering and the field of food. The Weissella mesenteroides with the preservation number of CGMCC (China General Microbiological Culture Collection Center) NO.22238, which is obtained by screening, comes from fermented grains for brewing Chinese liquor, has the properties of acid resistance, ethanol resistance, high temperature resistance and high salt resistance, and can adapt to the production environment of various foods; the strain has a gene for coding a plurality of substrate degrading enzymes, does not have a gene for coding an enzyme related to a biogenic amine or nitrite synthesis route, and is an excellent and safe brewing microorganism; when co-cultured with saccharomyces cerevisiae, Wickerhamomyces anomalus, lactobacillus acidophilus or brewage flavor flora, the strain can promote the flavor yield and the generation of substance types, and can be applied to pickles, enzymes, fermented meat products and other foods to improve the flavor characteristics of the fermented foods and reduce the production cost.
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Description

technical field

[0001] The invention relates to a Weissia enterica-like bacteria that promotes the production of flavor substances in fermented food and its application, and belongs to the field of microbiology, bioengineering technology and food. Background technique

[0002] Fermented food is a very important industry that affects human life in many aspects such as economy and health. Fermented food is widely welcomed by consumers, and one of the important reasons is that fermented food has a variety of flavor substances, most of which are produced by the growth and metabolism of microorganisms. Among many microorganisms, lactic acid bacteria play an important role. Weissella is a common lactic acid bacteria genus, which widely exists in different food brewing systems and brewing environments, and has a high relative abundance in different brewed foods. Current studies have shown that the main function of lactic acid bacteria in the fermentation process is to produce aci...

Claims

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