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Tetragenococcus halophilus subsp. Halophilus and application thereof

A technology of tetradococcus halophilus and subspecies, which is applied in the field of tetradococcus halophilus halophilus subspecies, which can solve the problem of anaerobic fermented mash fermentation environment, high fermentation salinity, and biogenic amine degradation strains that are difficult for sauce and soy sauce Production process and other issues, to achieve the effect of excellent flavor

Active Publication Date: 2022-07-05
烟台欣和企业食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the microbial community structure of sauce and soy sauce is complex, the fermentation salinity is higher than other foods, and the biogenic amine degradation reaction is an aerobic reaction under the action of amine oxidase, while the fermentation environment of soy sauce is more anaerobic
Therefore, biogenic amine-degrading strains are difficult to be used in the actual production process of sauce and soy sauce

Method used

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  • Tetragenococcus halophilus subsp. Halophilus and application thereof
  • Tetragenococcus halophilus subsp. Halophilus and application thereof
  • Tetragenococcus halophilus subsp. Halophilus and application thereof

Examples

Experimental program
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Effect test

Embodiment approach

[0026] According to a typical embodiment of the present invention, the application of the strain SP101 includes: mixing the koji and salt water to make a mash, inoculating the strain SP101 into the fermented mash for 0 to 15 days for soy sauce or brewing sauce production and fermentation, and the inoculation amount is 10 6 ~10 7 pcs / g mash.

[0027] Inoculation of Tetraphylococcus halophila subsp. halophila during the fermentation of sauce and soy sauce T. halophilus subsp. Halophilus SP101 (ie SP101 in the deposit survival certificate, Tetraphylococcus halophilus Tetragenococcus halophilus), without changing the original fermentation control process, the strain can inhibit the growth and metabolism of amine-producing bacteria in the mash, significantly reduce the biogenic amine content of soy sauce and soy sauce, and endow soybean paste and soy sauce with excellent flavor. Preferably, the production and fermentation of soy sauce includes: the fermentation temperatu...

Embodiment 1

[0038] The effect of strain SP101 on reducing biogenic amines in soy sauce

[0039] Tetraphylococcus halophila subsp. halophila T. halophilus subsp. Halophilus After SP101 was activated and cultured, the inoculation amount was 10 6 Pieces / g of soy sauce mash were inoculated into the fermented soy sauce mash for 0 days (the sauce mash was mixed with koji and 17% brine in a weight ratio of 1:1.5), as experimental group 1, Tetrahydricococcus halophilus halophilic sub- kind T. halophilus subsp. Halophilus After SP102 was activated and cultured, the inoculation amount was 10 6 Pieces / g of mash were inoculated into the same batch of fermented mash for 0 days as experimental group 2; the same batch of 0-day mash without SP101 was used as the control group. Both the experimental group and the control group were controlled according to the conventional fermentation process of high-salt dilute soy sauce (the fermentation temperature in the early stage was 8~10°C, and the ferm...

Embodiment 2

[0044] Inhibitory effect of strain SP101 on amine-producing bacteria in soy sauce mash

[0045] Take the high-salt dilute soy sauce mash (the same as the soy sauce mash of Example 1) that has been fermented for 0 days, and the amine-producing bacteria (Tetraphylococcus halophilus subsp. T. halophilus subsp. Halophilus SP133) and Tetraphylococcus halophilus subsp. T. halophilus subsp. Halophilus SP101 were activated and cultured separately, first inoculated with amine-producing bacteria, and the inoculation amount was 10 4 ~10 5 Pieces / g soy mash, and then inoculated with SP101, the inoculation amount is 10 6 Pieces / g sauce mash, as experimental group 1; inoculate amine-producing bacteria first, and the inoculation amount is 10 4 ~10 5 Pieces / g mash, and then inoculated with SP102, the inoculation amount is 10 6 Pieces / g soy mash, as experimental group 2; inoculate only amine-producing bacteria, the inoculation amount is 10 4 ~10 5 The same batch of fermented mas...

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Abstract

The invention relates to the technical field of food fermentation, and particularly discloses tetracoccus halophilus subsp. Halophilus and application thereof. Wherein the tetracoccus halophilus subsp. Halophilus is named as a strain SP101, and the preservation number is CGMCC (China General Microbiological Culture Collection Center) No.23611. By applying the technical scheme of the invention, the strain is inoculated in the sauce and soy sauce fermentation process, the growth and metabolism of amine-producing bacteria in soy sauce mash can be inhibited without changing the original fermentation control process, the biogenic amine content of the sauce and soy sauce is obviously reduced, and the bean sauce and soy sauce are endowed with excellent flavor.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular, to a Tetrahydricoccus halophilus subsp. halophila and its application. Background technique [0002] With the increasing emphasis on food safety, the content of biogenic amines in traditional fermented foods at home and abroad has attracted more and more attention. Biogenic amine is a general term for a class of low molecular weight nitrogen-containing organic compounds with biological activity, mainly including histamine, tyramine, putrescine, cadaverine, tryptamine, phenethylamine, spermine and spermidine. Biogenic amines exist in tissues of various animals and plants, are essential components of biologically active cells, and play an important role in regulating the synthesis of nucleic acids and proteins and the stability of biofilms. Appropriate amounts of biogenic amines contribute to the normal physiological functions of the human body, but excessive amounts will ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L27/50C12R1/01
CPCC12N1/20A23L27/50Y02A40/90
Inventor 史晓萌刘进昌勇倩倩刘玮洁庞雪威
Owner 烟台欣和企业食品有限公司
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