凉粉草新颖芽孢杆菌及其应用
The novel Bacillus mesonae (CGMCC No. 25846) has solved the problem of low degradation efficiency of EC and urea in existing technologies, achieving efficient degradation and generation of flavor substances in brewed foods, and adapting to the harsh conditions in the brewing process.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- COFCO NUTRITION AND HEALTH RESEARCH INSTITUTE CO LTD
- Filing Date
- 2023-05-16
- Publication Date
- 2026-07-17
AI Technical Summary
Existing technologies lack strains capable of efficiently degrading ethyl carbamate (EC) and urea, especially in acidic environments. Furthermore, existing strains exhibit low EC hydrolase and urease activity, making them unable to adapt to the harsh conditions of brewing processes such as high temperatures and ethanol, and thus unable to impart a variety of flavor compounds to brewed foods.
A novel *Neobacillus mesonae* strain (CGMCC No. 25846) was provided. This strain has high EC hydrolase and urease activity, can efficiently degrade EC and urea in acidic environments, and maintains its activity under high temperature and ethanol conditions. It can also metabolize and produce a variety of flavor compounds.
This strain can efficiently degrade EC and urea, adapt to the harsh conditions in the brewing process, and bring a variety of flavors to fermented foods such as baijiu, huangjiu, and soy sauce, significantly improving the quality of fermented foods.
Smart Images
Figure CN116731910B_ABST