Mitschhia pastoris strain with amine-reducing and aroma-enhancing capabilities and application of Mitschhia pastoris strain

By screening Maggi Mickey Yeast Y21, the problem of biogenic amine accumulation in Pixian Doubanjiang (fermented broad bean paste) was solved. It effectively degrades various biogenic amines and enhances flavor under reduced salt conditions, making it suitable for the safe production of fermented foods such as Doubanjiang.

CN122128118APending Publication Date: 2026-06-02SICHUAN UNIV
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Patent Information

Application Number
CN202610333184.6
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-03-18
Publication Date
2026-06-02

AI Technical Summary

Technical Problem

In fermented foods such as Pixian Doubanjiang (Pixian chili bean paste), there is a high risk of biogenic amine accumulation, which is particularly difficult to control under reduced-salt fermentation conditions. Existing technologies are unable to effectively degrade biogenic amines while maintaining flavor characteristics, posing a food safety risk.

Method used

A strain of Maggi Mickey yeast Y21 was selected, which can significantly degrade a variety of biogenic amines and increase the content of volatile flavor compounds under medium and low salt conditions, making it suitable for the production of low-salt fermented foods.

Benefits of technology

Maggi Yeast Y21 significantly degrades biogenic amines, especially histamine, tyramine, and polyamines, in fermented soybean paste, with a degradation rate of 69.58% to 86.96%. At the same time, it enhances flavor complexity and sensory quality, making it suitable for the safe production of low-sodium fermented foods.

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Abstract

The invention discloses a Meiqi yeast strain with amine-reducing and aroma-enhancing capabilities and application of the Meiqi yeast strain, and belongs to the technical field of microbial fermentation. According to the invention, a strain of Meijie yeast Y21 capable of degrading biogenic amine is screened from thick broad-bean sauce, and the strain can completely degrade tryptamine, phenylethylamine, putrescine, cadaverine, spermidine and spermine; and meanwhile, the strain also has a relatively strong degradation effect on histamine and tyramine, and the degradation rates of the strain can reach 69.58% and 65.32% respectively. By adopting the Meijie yeast Y21 for inoculated fermentation, the content of various biogenic amines in the thick broad-bean sauce can be remarkably reduced under medium-low salt conditions, particularly, the Meijie yeast Y21 has an outstanding removal effect on histamine, tyramine, phenylethylamine and polyamine biogenic amines, the total amount of volatile flavor substances is increased, and the Meijie yeast Y21 is suitable for safe production of salt-reduced fermented foods.
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