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Saccharomyces cerevisiae for producing Maotai flavor and application thereof

A technology of Saccharomyces cerevisiae and soy sauce, which is applied in the fields of application, fungi, biochemical equipment and methods, etc. It can solve the problems of insufficient strong taste, limited aroma substances, and inability to solve the problem of soy sauce flavor, so as to improve the fresh and sweet taste and Thickness, fast speed, and the effect of improving the lack of sauce flavor

Active Publication Date: 2022-05-17
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The Chinese invention patent "A method for enhancing the flavor of soy sauce with aroma-enhancing yeast" (publication number CN101904486A) discloses "a method of using salt-tolerant yeast KS18 to ferment and enhance flavor" to produce high-quality soy sauce, but this Yeast only increases the content of amino acid nitrogen and total nitrogen in soy sauce, and the aroma substances produced during the fermentation process are limited, which cannot solve the problem of insufficient sauce flavor and strong taste

Method used

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  • Saccharomyces cerevisiae for producing Maotai flavor and application thereof
  • Saccharomyces cerevisiae for producing Maotai flavor and application thereof
  • Saccharomyces cerevisiae for producing Maotai flavor and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0069] Embodiment 1, the acquisition of Saccharomyces cerevisiae ZB433 bacterial strain

[0070] Saccharomyces cerevisiae (Saccharomyces cerevisiae) ZB433 screening of the initial strain before mutagenesis, including the following screening process:

[0071] 1. Strain isolation

[0072] Ferment soy sauce 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 diluted solution and spread it on the PDA medium with a salt content of 10wt%, culture it at 30°C for 48 hours, select a single colony for further streak isolation and purification for 3 times, and inoculate the purified strain on the slant PDA medium conservation on.

[0073] YPD liquid medium: 1wt% yeast extract, 2wt% peptone, 2wt% glucose and water.

[0074] An additional 2wt% agar was added to the YPD solid or slan...

Embodiment 2

[0153] Embodiment 2, the application in soy sauce fermentation

[0154] The PD liquid medium containing 18wt% sodium chloride was used to cultivate the Saccharomyces cerevisiae ZB433 described in the embodiment of the present invention, and the mutagenesis starting strain Saccharomyces cerevisiae CX20FJ185, 30°C, 180rpm shaking culture for 48h, to obtain the cell activity High seed culture solution with high bacterial density.

[0155] The raw materials soybean and wheat flour are made into koji by discs, and then the koji is added to salt water for fermentation. When the amino acid nitrogen in the fermentation system is ≥0.8g / 100mL, the seed culture solution is inoculated and fermented for 7d~10d, and the fermentation management is carried out according to the conventional method. .

[0156] After the fermentation is completed, check the routine physical and chemical indicators of soy sauce, use GC-MS to measure guaiacol and 4-ethylguaiacol, use the alloxan method to measu...

Embodiment 3

[0166] Embodiment 3, the application in soybean paste brewing

[0167] Using soybeans and wheat flour as raw materials, carry out soybean paste koji making according to conventional methods, add 1.8 times of salt water with a weight concentration of 18% (m / m) into the koji, and ferment after mixing. When the amino acid nitrogen in the fermentation system is ≥0.8 g / 100mL inoculated seed culture solution was fermented for 7d to 10d, and the fermentation management was carried out according to conventional methods. The seed culture liquids are Saccharomyces cerevisiae ZB433 seed liquid and Saccharomyces cerevisiae CX20FJ185 seed liquid respectively.

[0168] After the fermentation was completed, the routine physical and chemical indicators of soybean paste were detected, guaiacol and 4-ethylguaiacol were determined by GC-MS, the content of glutathione was measured by alloxan method, and the flavor of soybean paste was tested. Evaluation results are shown in the table below.

[...

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Abstract

The invention relates to a Maotai-flavor-producing saccharomyces cerevisiae strain and application thereof. The saccharomyces cerevisiae is preserved in Guangdong Microbial Culture Collection Center on December 22, 2020, the preservation number is GDMCC No: 61361, and the preservation address is building 59, No.100 Courtyard, Xianlie Middle Road, Guangzhou. The invention provides the Saccharomyces cerevisiae ZB433 which not only can improve the sauce flavor of fermented products such as soy sauce, fermented sauce and the like, but also can improve the fresh and sweet taste and the strong sense of the fermented products, and the sauce flavor base material obtained by fermentation of the Saccharomyces cerevisiae ZB433 can be directly added to improve the problem of insufficient sauce flavor of the existing condiment. And the strain has better reproductive capacity in a high-salt environment and has the performance of higher ethanol production speed through fermentation, so that the strain is particularly suitable for production and application of high-salt liquid-state large-tank fermented soy sauce.

Description

technical field [0001] The invention relates to the technical field of soy sauce brewing, in particular to a soya-flavor-producing Saccharomyces cerevisiae and its application. Background technique [0002] Soy sauce brewing is a synergistic effect of various microorganisms, in which yeast plays a very important leading role. Alcohol fermentation and the formation of soy sauce flavor are inseparable from yeast fermentation. The high-salt dilute soy sauce fermentation process widely used at present can further shorten the fermentation time while ensuring the quality of soy sauce. However, this kind of brewing process is not conducive to the reproduction and growth of conventional aroma-producing microorganisms such as yeast and lactic acid bacteria, which limits the improvement of soy sauce aroma and flavor, and the soy sauce has insufficient richness. [0003] At present, the improvement of the flavor of soy sauce is mainly obtained through late preparation, such as adding ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A23L11/70A23L27/24A23L27/50A23L27/60A23L31/10C12R1/865
CPCC12N1/16A23L31/10A23L27/50A23L27/60A23L27/24A23V2002/00A23V2250/762Y02A40/90
Inventor 黄文彪夏雨童星
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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