Flavored saccharomyces cerevisiae and application thereof

Abstract

The invention belongs to the technical field of microorganisms, and particularly relates to flavored saccharomyces cerevisiae and application thereof. The Saccharomyces cerevisiae with flavor is Saccharomyces cerevisiae AMCC 33353, the strain of the Saccharomyces cerevisiae AMCC 33353 is preserved in the China Center for Type Culture Collection on April 21, 2025, and the preservation number of the strain is CCTCC NO: M 2025841. The saccharomyces cerevisiae with flavor has wide substrate utilization capacity, can tolerate ethanol, has excellent capacity of producing phenethyl alcohol and other flavor substances, and has wide application prospect.

Description

Technical Field

[0001] The present invention belongs to the technical field of microbiology, and particularly relates to a Saccharomyces cerevisiae with flavor and its application. Background Art

[0002] Phenethyl alcohol is an aromatic alcohol with a sweet and fresh rose-like floral fragrance. It can be synthesized through the microbial metabolic pathway and is present in relatively high amounts in fermented products such as yellow rice wine, cooking wine, brewed vinegar, soy sauce, and baijiu. At the same time, as a characteristic flavor substance in fermented products, it can improve the flavor and overall quality of fermented products.

[0003] In the industrial production of flour products, a large amount of yeast is usually added to make the dough filled with gas and expand within a short time. The shortening of the fermentation time will, to a certain extent, reduce the metabolites produced during the fermentation process, and these metabolites are crucial for the formation of the flavor and texture of flour products. The metabolites produced by yeast, such as alcohols, esters, acids, and volatile compounds, jointly shape the unique flavor of flour products. The types of flavor substances produced by Saccharomyces cerevisiae or prepared from flour products disclosed in the prior art are few and the contents are low. Moreover, the content of the phenethyl alcohol flavor substance contained therein is also low, which is insufficient to meet the taste requirements of consumers. Summary of the Invention

[0004] The technical problem to be solved by the present invention: In the prior art, the types of flavor substances produced by Saccharomyces cerevisiae strains or prepared from flour products are few and the contents are low, especially the content of phenethyl alcohol is low.

[0005] In view of the above technical problems, the present invention provides a Saccharomyces cerevisiae with flavor that produces phenethyl alcohol and its application. The fermentation broth containing Saccharomyces cerevisiae or the batter fermented by Saccharomyces cerevisiae contains rich flavor substances, among which the content of phenethyl alcohol is higher, higher than the content of phenethyl alcohol produced by the Saccharomyces cerevisiae strains disclosed in the prior art.

[0006] Specifically, the present invention provides the following technical solutions:

[0007] In the first aspect, the present invention provides a Saccharomyces cerevisiae with flavor that produces phenethyl alcohol, and the Saccharomyces cerevisiae with flavor that produces phenethyl alcohol is Saccharomyces cerevisiae AMCC 33353, and the deposit number is CCTCC NO: M 2025841.

[0008] Preferably, the 26S rDNA sequence of the Saccharomyces cerevisiae with flavor that produces phenethyl alcohol is as shown in SEQ ID NO.1.

[0009] And / or, preferably, the carbon source utilized by the Saccharomyces cerevisiae for fermentation includes one or more selected from the group consisting of fructose, sucrose, glucose, raffinose, melezitose, trehalose, galactose, maltose, stachyose, and inulin; more preferably, the carbon source includes one or more selected from the group consisting of fructose, sucrose, glucose, raffinose, galactose, maltose, stachyose, and inulin.

[0010] And / or, preferably, the flavor-producing Saccharomyces cerevisiae that produces phenethyl alcohol can tolerate an ethanol solution with a volume fraction of 9% or less (more preferably an aqueous ethanol solution with a volume fraction of 9% or less); more preferably, the flavor-producing Saccharomyces cerevisiae that produces phenethyl alcohol can tolerate an ethanol solution with a volume fraction of 12% or less (more preferably an aqueous ethanol solution with a volume fraction of 12% or less).

[0011] In a second aspect, the present invention provides a method for preparing a fermented product, which includes the following steps: culturing the flavor-producing Saccharomyces cerevisiae that produces phenethyl alcohol.

[0012] Preferably, the culturing includes the activation culturing of the strain; more preferably, the culture medium used for the activation culturing of the strain includes: 9 - 11 g of yeast extract powder, 18 - 22 g of glucose, and 18 - 22 g of peptone per 1 L of the culture medium; and / or, more preferably, the activation temperature is 28 - 37 °C; and / or, more preferably, the activation time is 18 - 72 h;

[0013] And / or, preferably, the culturing includes the fermentation culturing of the strain; more preferably, the strain is the strain after activation culturing; and / or, more preferably, based on the volume of the culture medium, the inoculation amount of the strain is 0.2% - 1%; and / or, more preferably, the culture medium used for the fermentation culturing includes: 9 - 11 g of yeast extract powder, 18 - 22 g of glucose, and 18 - 22 g of peptone per 1 L of the culture medium; and / or, more preferably, the culturing temperature is 28 - 37 °C; and / or, more preferably, the culturing time is 18 - 72 h.

[0014] And / or, preferably, after the culturing is completed, solid-liquid separation is performed to obtain a liquid. More preferably, each milliliter of the liquid contains 4340 - 4360 ng of phenethyl alcohol; further preferably, each milliliter of the liquid contains 4344 - 4354 ng of phenethyl alcohol; and / or, more preferably, the solid-liquid separation is centrifugal separation; even more preferably, the conditions for centrifugal separation are: the rotation speed is 5000 - 8000 rpm; and / or, the time is 5 - 10 min.

[0015] In a third aspect, the present invention provides a fermented product, which is prepared by the method for preparing the fermented product; preferably, the fermented product includes fermented milk or fermented liquid.

[0016] Fourth aspect, the present invention provides a bacterial agent, which is prepared by the flavor-producing Saccharomyces cerevisiae that produces phenylethyl alcohol or the fermented product.

[0017] Fifth aspect, the present invention provides an active dry yeast, which is prepared by the flavor-producing Saccharomyces cerevisiae that produces phenylethyl alcohol.

[0018] Sixth aspect, the present invention provides a method for preparing the active dry yeast, comprising the following steps:

[0019] The flavor-producing Saccharomyces cerevisiae that produces phenylethyl alcohol is cultured, separated and dried to obtain the active dry yeast.

[0020] Preferably, the preparation of the active dry yeast includes two culturing processes.

[0021] More preferably, the temperature of the first culture is 28 - 37°C; and / or, the culture time is 18 - 24 h; and / or, the used culture medium comprises: 9 - 11 g of yeast extract powder, 18 - 22 g of glucose and 18 - 22 g of peptone per 1 L of the culture medium.

[0022] And / or, more preferably, the temperature of the second culture is 30 - 34°C; and / or, the time is 26 - 30 h; and / or, by weight, the used culture medium comprises 36 - 40 parts of magnesium sulfate, 8 - 10 parts of zinc sulfate and water (more preferably, the content of water is 8500 - 9500 parts); the used culture medium further comprises a carbon source and a nitrogen and phosphorus source, the carbon source is molasses with a content of 28 wt% - 32% (more preferably cane molasses), the nitrogen and phosphorus source is an aqueous solution containing 2 wt% - 4 wt% of ammonium dihydrogen phosphate and 19 wt% - 23 wt% of ammonium sulfate; more preferably, the feeding rate of the carbon source is 10 - 60 mL / h, and the feeding rate of the nitrogen and phosphorus source is 2 - 6 mL / h.

[0023] Seventh aspect, the present invention provides an application of the flavor-producing Saccharomyces cerevisiae that produces phenylethyl alcohol, the fermented product, the bacterial agent or the active dry yeast in the field of preparing fermented foods.

[0024] Preferably, the fermented foods include cereal fermented foods, fermented fruit and vegetable products, fermented soybean products or fermented dairy products; more preferably, the cereal fermented foods include sweet flour sauce, bread, steamed buns, rice vinegar, rice wine, yellow rice wine or monosodium glutamate; and / or, the fermented fruit and vegetable products include pickled Chinese cabbage, preserved plum vegetables or wine; and / or, the fermented soybean products include fermented bean curd, fermented soybeans, natto, soybean paste or soy sauce; and / or, the fermented dairy products include yogurt, cheese or koumiss.

[0025] In an eighth aspect, the present invention provides a fermented food, which is produced by including the flavor-producing Saccharomyces cerevisiae capable of producing phenethyl alcohol, the fermentation product, the bacterial agent, or the active dry yeast.

[0026] In a ninth aspect, the present invention provides a cereal fermented food, which includes the flavor-producing Saccharomyces cerevisiae capable of producing phenethyl alcohol, the fermentation product, the bacterial agent, or the active dry yeast or the active dry yeast prepared by the preparation method of the active dry yeast; preferably, the cereal fermented food includes sweet flour paste, bread, steamed buns, rice vinegar, rice wine, yellow rice wine, or monosodium glutamate.

[0027] In a tenth aspect, the present invention provides a fermented fruit and vegetable product, which includes the flavor-producing Saccharomyces cerevisiae capable of producing phenethyl alcohol, the fermentation product, the bacterial agent, or the active dry yeast or the active dry yeast prepared by the preparation method of the active dry yeast;

[0028] Preferably, the fermented fruit and vegetable product includes pickled vegetables, preserved plum vegetables, or wine.

[0029] In an eleventh aspect, the present invention provides a fermented soy product, which includes the flavor-producing Saccharomyces cerevisiae capable of producing phenethyl alcohol, the fermentation product, the bacterial agent, or the active dry yeast or the active dry yeast prepared by the preparation method of the active dry yeast;

[0030] Preferably, the fermented soy product includes fermented bean curd, fermented soybeans, natto, soybean paste, or soy sauce.

[0031] In a twelfth aspect, the present invention provides a fermented dairy product, which includes the flavor-producing Saccharomyces cerevisiae capable of producing phenethyl alcohol, the fermentation product, the bacterial agent, or the active dry yeast or the active dry yeast prepared by the preparation method of the active dry yeast;

[0032] Preferably, the fermented dairy product includes yogurt, cheese, or koumiss.

[0033] In a thirteenth aspect, the present invention provides a batter containing flavor substances, which includes the flavor-producing Saccharomyces cerevisiae capable of producing phenethyl alcohol, the fermentation product, the bacterial agent, or the active dry yeast or the active dry yeast prepared by the preparation method of the active dry yeast.

[0034] In a fourteenth aspect, the present invention provides a preparation method of the batter containing flavor substances, which includes the following steps:

[0035] Add the flavor-producing Saccharomyces cerevisiae for producing phenethyl alcohol, the fermented product, the bacterial agent, or the active dry yeast or the active dry yeast prepared by the preparation method of the active dry yeast to the batter for fermentation culture.

[0036] Preferably, the method for preparing the batter comprises the following steps: obtained by mixing flour and water; more preferably, the mass ratio of flour to water is 2-5:5-10; and / or, based on the mass of the batter, the addition amount of the flavor-producing Saccharomyces cerevisiae strain for producing phenethyl alcohol is 0.1%-2%; and / or, based on the mass of the batter, the addition amount of the active dry yeast containing the flavor-producing Saccharomyces cerevisiae strain for producing phenethyl alcohol is 0.1%-2%, and the active dry yeast is the active dry yeast or the active dry yeast prepared by the preparation method of the active dry yeast.

[0037] And / or, preferably, the culture temperature is 22-30°C, the rotation speed is 80-150 rpm, and / or the time is 24-72 h.

[0038] And / or, preferably, the batter containing flavor substances comprises one or more selected from the group consisting of phenethyl alcohol, isoamyl alcohol, acetic acid, ethyl palmitate, isobutanol, ethyl linoleate, 2-methylhexanoic acid, phenethyl acetate, ethyl acetate, cyclobutanol, isoamyl acetate, ethyl octanoate, ethyl L-lactate, ethyl hexanoate, heptanoic acid, 2,3-butanediol, coconut aldehyde, ethyl decanoate, ethyl oleate, phenylacetaldehyde, ethyl heptanoate, nonanal, valeric acid, ethyl valerate, phenethyl isobutyrate, 1-octanol, ethyl benzoate, isobutyric acid, octanoic acid, methyl 3-phenylpropionate, and valeraldehyde; more preferably, in the batter obtained by culturing for 24 h, the content of phenethyl alcohol is 2945-2955 ng / g; and / or, in the batter obtained by culturing for 48 h, the content of phenethyl alcohol is 5524-5534 ng / g; and / or, in the batter obtained by culturing for 72 h, the content of phenethyl alcohol is 10835-10845 ng / g.

[0039] In a fifteenth aspect, the present invention provides an application of the batter containing flavor substances or the batter containing flavor substances prepared by the preparation method in the field of preparing fermented foods, wherein the fermented foods include cereal fermented foods, fermented fruit and vegetable products, fermented soybean products, or fermented dairy products; preferably, the cereal fermented foods include sweet flour paste, bread, steamed buns, rice vinegar, rice wine, yellow rice wine, or monosodium glutamate; and / or, the fermented fruit and vegetable products include pickled vegetables, preserved plum vegetables, or wine; and / or, the fermented soybean products include fermented bean curd, fermented soybeans, natto, soybean paste, or soy sauce; and / or, the fermented dairy products include yogurt, cheese, or koumiss.

[0040] In a sixteenth aspect, the present invention provides a fermented food, which comprises the batter containing flavor substances or the batter containing flavor substances prepared by the preparation method.

[0041] Preferably, the fermented food comprises cereal fermented foods, fermented fruit and vegetable products, fermented soybean products or fermented dairy products.

[0042] More preferably, the cereal fermented foods comprise sweet flour paste, bread, steamed buns, rice vinegar, rice wine, yellow rice wine or monosodium glutamate; and / or, more preferably, the fermented fruit and vegetable products comprise pickled Chinese cabbage, dried plum vegetables or wine; and / or, more preferably, the fermented soybean products comprise fermented bean curd, fermented soya beans, natto, soybean paste or soy sauce; and / or, more preferably, the fermented dairy products comprise yogurt, cheese or koumiss.

[0043] Advantages of the present invention

[0044] (1) The Saccharomyces cerevisiae AMCC 33353 strain of the present invention has a wide range of substrate utilization capabilities and can grow in a medium containing fructose, sucrose, glucose, raffinose, galactose, maltose, stachyose and / or inulin as a carbon source.

[0045] (2) The Saccharomyces cerevisiae AMCC 33353 strain of the present invention can tolerate an ethanol aqueous solution with a volume percentage of 9%.

[0046] (3) The Saccharomyces cerevisiae AMCC 33353 strain of the present invention has both fermentation capabilities. The concentration of phenethyl alcohol in the batter obtained by fermentation culture for 72 h is 10840 ng / g, and it can produce various flavor substances such as other esters and aldehydes, endowing the fermented product (batter) with rose flower fragrance and fruit fragrance and enhancing the sensory experience.

[0047] (4) The Saccharomyces cerevisiae AMCC 33353 strain of the present invention does not need to add additional ingredients during the fermentation process, meeting the requirements of "clean label" foods.

[0048] Strain preservation information

[0049] The Saccharomyces cerevisiae AMCC 33353 (Saccharomyces cerevisiae AMCC 33353) of the present invention was deposited at the China Center for Type Culture Collection on April 21, 2025, with the deposit number CCTCC NO: M 2025841, and the deposit address: Wuhan University, Wuhan, China, Postcode: 430072; Tel: (027) 68754052. Description of the drawings

[0050] Figure 1 It is a single colony morphology diagram of the Saccharomyces cerevisiae AMCC 33353 strain.

[0051] Figure 2 It is a microscopic morphology diagram of the Saccharomyces cerevisiae AMCC 33353 strain.

[0052] Figure 3 It is an analysis diagram of the ethanol tolerance ability of the Saccharomyces cerevisiae AMCC 33353 strain.

[0053] Figure 4 It is a curve graph showing the changes in the contents of alcohols, esters, acids, and aldehydes in the batter with the fermentation time in Example 9. Detailed implementation mode

[0054] As described above, the object of the present invention is to provide a Saccharomyces cerevisiae strain with flavor and its application.

[0055] The present invention provides the following technical solutions:

[0056] Technical solution 1: A Saccharomyces cerevisiae strain with flavor that produces phenethyl alcohol, characterized in that the Saccharomyces cerevisiae strain with flavor that produces phenethyl alcohol is Saccharomyces cerevisiae AMCC 33353, and the deposit number is CCTCC NO: M2025841.

[0057] Technical solution 2: The Saccharomyces cerevisiae strain with flavor that produces phenethyl alcohol according to Technical solution 1, wherein the 26S rDNA sequence of the Saccharomyces cerevisiae strain with flavor that produces phenethyl alcohol is as shown in SEQ ID NO.1.

[0058] Technical solution 3: The Saccharomyces cerevisiae strain with flavor that produces phenethyl alcohol according to Technical solution 1 or 2, wherein the carbon source utilized by the Saccharomyces cerevisiae strain for fermentation includes one or more selected from the group consisting of fructose, sucrose, glucose, raffinose, melezitose, trehalose, galactose, maltose, stachyose, and inulin;

[0059] Preferably, the carbon source includes one or more selected from the group consisting of fructose, sucrose, glucose, raffinose, galactose, maltose, stachyose, and inulin.

[0060] Technical solution 4: The Saccharomyces cerevisiae strain with flavor that produces phenethyl alcohol according to any one of Technical solutions 1-3, wherein the Saccharomyces cerevisiae strain with flavor that produces phenethyl alcohol can tolerate an ethanol solution with a volume fraction of 9% or less; preferably, the Saccharomyces cerevisiae strain with flavor that produces phenethyl alcohol can tolerate an ethanol aqueous solution with a volume fraction of 9% or less.

[0061] Further preferably, the flavor-producing Saccharomyces cerevisiae for producing phenethyl alcohol is tolerant to an ethanol solution with a volume fraction of 12% or less; more preferably, the flavor-producing Saccharomyces cerevisiae for producing phenethyl alcohol is tolerant to an aqueous ethanol solution with a volume fraction of 12% or less.

[0062] Technical solution 5: A method for preparing a fermented product, characterized by comprising the following steps:

[0063] It is obtained by culturing the flavor-producing Saccharomyces cerevisiae for producing phenethyl alcohol described in any one of Technical solutions 1-4.

[0064] Technical solution 6: The method for preparing a fermented product according to Technical solution 5, wherein the culturing includes the activation culturing of the strain;

[0065] Preferably, the culture medium for the activation culture of the strain comprises: 9-11 g of yeast extract powder per 1 L of the culture medium (for example, in some embodiments, the culture medium may contain 9, 9.5, 10, 10.5, or 11 g of yeast extract powder per 1 L, or yeast extract powder within the numerical range formed by any two of the above specific point values as endpoints), 18-22 g of glucose (for example, in some embodiments, the culture medium may contain 18, 18.5, 19, 19.5, 20, 20.5, 21, 21.5, or 22 g of glucose per 1 L, or glucose within the numerical range formed by any two of the above specific point values as endpoints), and 18-22 g of peptone (for example, in some embodiments, the culture medium may contain 18, 18.5, 19, 19.5, 20, 20.5, 21, 21.5, or 22 g of peptone per 1 L, or peptone within the numerical range formed by any two of the above specific point values as endpoints); and / or, preferably, the activation temperature is 28-37 °C (for example, in some embodiments, the activation temperature may be 28, 29, 30, 31, 32, 33, 34, 35, 36, or 37 °C, or the activation temperature within the numerical range formed by any two of the above specific point values as endpoints); and / or, preferably, the activation time is 18-72 h (for example, in some embodiments, the activation time may be 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, or 72 h, or the activation time within the numerical range formed by any two of the above specific point values as endpoints); and / or, based on the volume of the culture medium, the inoculum amount of the strain is 0.5%-1.5% (for example, in some embodiments, the inoculum amount of the strain may be 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, or 1.5%, or the inoculum amount of the strain within the numerical range formed by any two of the above specific point values as endpoints);

[0066] And / or, the culture includes the fermentation culture of the strain;

[0067] Preferably, the strain is a strain after activation culture; and / or, preferably, based on the volume of the culture medium, the inoculation amount of the strain is 0.2%-1% (for example, in some embodiments, the inoculation amount of the strain can be 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9% or 1%, or the inoculation amount of the strain within the numerical range formed by any two of the above specific point values as endpoints);

[0068] and / or, preferably, the culture medium used for fermentation culture includes: 9-11 g of yeast extract powder per 1 L of the culture medium (for example, in some embodiments, each 1 L of the culture medium can contain 9, 9.5, 10, 10.5 or 11 g of yeast extract powder, or the yeast extract powder within the numerical range formed by any two of the above specific point values as endpoints), 18-22 g of glucose (for example, in some embodiments, each 1 L of the culture medium can contain 18, 18.5, 19, 19.5, 20, 20.5, 21, 21.5 or 22 g of glucose, or the glucose within the numerical range formed by any two of the above specific point values as endpoints) and 18-22 g of peptone (for example, in some embodiments, each 1 L of the culture medium can contain 18, 18.5, 19, 19.5, 20, 20.5, 21, 21.5 or 22 g of peptone, or the peptone within the numerical range formed by any two of the above specific point values as endpoints); and / or, the culture temperature is 28-37 °C (for example, in some embodiments, the activation temperature can be 28, 29, 30, 31, 32, 33, 34, 35, 36 or 37 °C, or the activation temperature within the numerical range formed by any two of the above specific point values as endpoints); and / or, the culture time is 18-72 h (for example, in some embodiments, the activation time can be 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71 or 72 h, or the activation time within the numerical range formed by any two of the above specific point values as endpoints).

[0069] Technical solution 7: The method for preparing the fermented product according to technical solution 5 or 6, wherein after the culture is completed, solid-liquid separation is carried out to obtain a liquid;

[0070] Preferably, the liquid includes alcohol flavor substances, ester flavor substances, and / or aldehyde flavor substances; more preferably, the alcohol flavor substances include one or more selected from the group consisting of phenethyl alcohol, isoamyl alcohol, isobutyl alcohol, 1-nonanol, and nerol; and / or, the ester flavor substances include one or more selected from the group consisting of phenethyl acetate, ethyl 3-phenylpropionate, and isoamyl acetate; and / or, the aldehyde flavor substances include one or more selected from the group consisting of benzaldehyde, nonanal, and phenylacetaldehyde;

[0071] and / or, preferably, the content of the alcohol flavor substances is 5463 - 5483 ng / mL; and / or, the content of the ester flavor substances is 470 - 480 ng / mL; and / or, the content of the aldehyde flavor substances is 60 - 70 ng / mL;

[0072] and / or, preferably, the total content of the flavor substances is 6000 - 6030 ng / mL;

[0073] and / or, preferably, the liquid includes flower-scented flavor substances and / or fruit-scented flavor substances; more preferably, the flower-scented flavor substances include one or more selected from the group consisting of phenethyl alcohol, phenethyl acetate, ethyl 3-phenylpropionate, and 1-nonanol; and / or, the fruit-scented flavor substances include one or more selected from the group consisting of isoamyl acetate, benzaldehyde, nonanal, phenylacetaldehyde, 1-nonanol, and nerol; and / or, the flower-scented and / or fruit-scented flavor substances include one or more selected from the group consisting of phenethyl alcohol, phenethyl acetate, ethyl 3-phenylpropionate, isoamyl acetate, benzaldehyde, nonanal, phenylacetaldehyde, 1-nonanol, and nerol;

[0074] and / or, preferably, the content of the flower-scented flavor substances is 4790 - 4810 ng / mL; and / or, the content of the fruit-scented flavor substances is 120 - 130 ng / mL; and / or, the content of the flower-scented and / or fruit-scented flavor substances is 4910 - 4930 ng / mL;

[0075] And / or, preferably, it contains 4340 - 4360 ng of phenethyl alcohol per milliliter of liquid; preferably, it contains 4344 - 4354 ng of phenethyl alcohol per milliliter of liquid; and / or, it contains 1066 - 1076 ng of isoamyl alcohol per milliliter of liquid; and / or, it contains 389 - 399 ng of phenethyl acetate per milliliter of liquid; and / or, it contains 42 - 52 ng of ethyl 3-phenylpropionate per milliliter of liquid; and / or, it contains 30 - 40 ng of isoamyl acetate per milliliter of liquid; and / or, it contains 22 - 32 ng of isobutanol per milliliter of liquid; and / or, it contains 22 - 32 ng of benzaldehyde per milliliter of liquid; and / or, it contains 17 - 27 ng of nonanal per milliliter of liquid; and / or, it contains 11 - 21 ng of phenylacetaldehyde per milliliter of liquid; and / or, it contains 6 - 16 ng of 1-nonanol per milliliter of liquid; and / or, it contains 11 - 21 ng of nerol per milliliter of liquid;

[0076] More preferably, the solid-liquid separation is centrifugal separation; even more preferably, the conditions of centrifugal separation are: the rotation speed is 5000 - 8000 rpm (preferably 5000 - 5500 rpm); and / or, the time is 5 - 10 min (preferably 5 - 7 min).

[0077] Technical solution 8: A fermented product, characterized in that the fermented product is prepared by the preparation method of the fermented product described in any one of Technical solutions 5 - 7;

[0078] Preferably, the fermented product includes fermented milk or fermented liquid.

[0079] Technical solution 9: A bacterial agent, characterized in that the bacterial agent is prepared by the phenethyl alcohol-producing and flavor-having Saccharomyces cerevisiae described in any one of Technical solutions 1 - 4 or the fermented product described in Technical solution 8.

[0080] Technical solution 10: An active dry yeast, characterized in that the active dry yeast is prepared by the phenethyl alcohol-producing and flavor-having Saccharomyces cerevisiae described in any one of Technical solutions 1 - 4.

[0081] Technical solution 11: A preparation method of the active dry yeast described in Technical solution 10, characterized by comprising the following steps:

[0082] The phenethyl alcohol-producing and flavor-having Saccharomyces cerevisiae described in any one of Technical solutions 1 - 4 is cultured, separated and dried to obtain the active dry yeast.

[0083] Technical solution 12: According to the preparation method of the active dry yeast described in Technical solution 11, wherein the preparation of the active dry yeast contains two culturing processes;

[0084] Preferably, the temperature of the first culture is 28 to 37 °C (for example, in some embodiments, the temperature of the first culture can be 28, 29, 30, 31, 32, 33, 34, 35, 36 or 37 °C, or the temperature of the first culture within the numerical range formed by any two of the above specific point values as endpoints); and / or, the culture time is 18 to 24 h (for example, in some embodiments, the activation time can be 18, 19, 20, 21, 22, 23 or 24 h, or the culture time within the numerical range formed by any two of the above specific point values as endpoints); and / or, the medium used includes: 9 to 11 g of yeast extract powder per 1 L of the medium (for example, in some embodiments, the amount of yeast extract powder per 1 L of the medium can be 9, 9.5, 10, 10.5 or 11 g, or the amount of yeast extract powder within the numerical range formed by any two of the above specific point values as endpoints), 18 to 22 g of glucose (for example, in some embodiments, the amount of glucose per 1 L of the medium can be 18, 18.5, 19, 19.5, 20, 20.5, 21, 21.5 or 22 g, or the amount of glucose within the numerical range formed by any two of the above specific point values as endpoints) and 18 to 22 g of peptone (for example, in some embodiments, the amount of peptone per 1 L of the medium can be 18, 18.5, 19, 19.5, 20, 20.5, 21, 21.5 or 22 g, or the amount of peptone within the numerical range formed by any two of the above specific point values as endpoints); and / or, based on the volume of the medium, the inoculation amount of the strain is 0.2%-1% (for example, in some embodiments, the inoculation amount of the strain can be 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9% or 1%, or the inoculation amount of the strain within the numerical range formed by any two of the above specific point values as endpoints);

[0085] And / or, preferably, the temperature of the second culture is 30-34°C; and / or, the time is 26-30 h (for example, in some embodiments, the time of the second culture can be 26, 27, 28, 29 or 30 h, or the time of the second culture within the numerical range formed by any two of the above specific point values as endpoints); and / or, by weight, the medium used includes 36-40 parts of magnesium sulfate (for example, in some embodiments, the medium used can contain 36, 37, 38, 39 or 40 parts of magnesium sulfate, or the magnesium sulfate within the numerical range formed by any two of the above specific point values as endpoints), 8-10 parts of zinc sulfate (for example, in some embodiments, the medium used can contain 8, 8.5, 9, 9.5 or 10 parts of zinc sulfate, or the zinc sulfate within the numerical range formed by any two of the above specific point values as endpoints) and water. Preferably, the content of water is 8500-9500 parts (for example, in some embodiments, the medium used can contain 8500, 8600, 8700, 8800, 8900, 9000, 9100, 9200, 9300, 9400 or 9500 parts, or the content of water within the numerical range formed by any two of the above specific point values as endpoints); the medium used further includes a carbon source and a nitrogen and phosphorus source. The carbon source is molasses at 28 wt% - 32 wt% (preferably cane molasses), and / or, in some embodiments, the molasses can be 28 wt%, 29 wt%, 30 wt%, 31 wt% or 32 wt%, or the content of molasses within the numerical range formed by any two of the above specific point values as endpoints). The nitrogen and phosphorus source is an aqueous solution containing 2 wt% - 4 wt% of ammonium dihydrogen phosphate (in some embodiments, the ammonium dihydrogen phosphate can be 2 wt%, 2.5 wt%, 3 wt%, 3.5 wt% or 4 wt%, or the content of ammonium dihydrogen phosphate within the numerical range formed by any two of the above specific point values as endpoints) and 19 wt% - 23 wt% of ammonium sulfate (in some embodiments, the ammonium sulfate can be 19 wt%, 19.5 wt%, 20 wt%, 20.5 wt%, 21 wt%, 21.5 wt%, 22 wt%, 22.5 wt% or 23 wt%, or the content of ammonium sulfate within the numerical range formed by any two of the above specific point values as endpoints); preferably, the feeding rate of the carbon source is 10-60 mL / h, and the feeding rate of the nitrogen and phosphorus source is 2-6 mL / h.

[0086] Technical solution 13: Application of a flavor-producing Saccharomyces cerevisiae capable of producing phenethyl alcohol, a fermented product, a bacterial agent or active dry yeast in the field of preparing fermented foods, characterized in that the flavor-producing Saccharomyces cerevisiae capable of producing phenethyl alcohol is the flavor-producing Saccharomyces cerevisiae capable of producing phenethyl alcohol described in any one of Technical solutions 1-4; the fermented product is the fermented product described in Technical solution 8; the bacterial agent is the bacterial agent described in Technical solution 9; the active dry yeast is the active dry yeast prepared by the preparation method of the active dry yeast described in Technical solution 10 or Technical solutions 11 or 12.

[0087] Technical solution 14: The application in the field of preparing fermented foods according to Technical solution 13, wherein the fermented foods include cereal fermented foods, fermented fruit and vegetable products, fermented soybean products or fermented dairy products;

[0088] Preferably, the cereal fermented foods include sweet flour paste, bread, steamed buns, rice vinegar, rice wine, yellow rice wine or monosodium glutamate; and / or, the fermented fruit and vegetable products include pickled Chinese cabbage, preserved plum vegetables or wine; and / or, the fermented soybean products include fermented bean curd, fermented soybeans, natto, soybean paste or soy sauce; and / or, the fermented dairy products include yogurt, cheese or koumiss.

[0089] Technical solution 15: A fermented food, characterized in that the fermented food is prepared from raw materials including the flavor-producing Saccharomyces cerevisiae capable of producing phenethyl alcohol described in any one of Technical solutions 1-4, the fermented product described in Technical solution 8, the bacterial agent described in Technical solution 9, or the active dry yeast prepared by the preparation method of the active dry yeast described in Technical solution 10 or Technical solutions 11 or 12.

[0090] Technical solution 16: A cereal fermented food, characterized in that the cereal fermented food is prepared from raw materials including the flavor-producing Saccharomyces cerevisiae capable of producing phenethyl alcohol described in any one of Technical solutions 1-4, the fermented product described in Technical solution 8, the bacterial agent described in Technical solution 9, or the active dry yeast prepared by the preparation method of the active dry yeast described in Technical solution 10 or Technical solutions 11 or 12.

[0091] Preferably, the cereal fermented foods include sweet flour paste, bread, steamed buns, rice vinegar, rice wine, yellow rice wine or monosodium glutamate.

[0092] Technical solution 17: A fermented fruit and vegetable product, characterized in that the fermented fruit and vegetable product is prepared from raw materials including the flavor-producing Saccharomyces cerevisiae strain capable of producing phenethyl alcohol described in any one of Technical solutions 1-4, the fermented product described in Technical solution 8, the bacterial agent described in Technical solution 9, or the active dry yeast prepared by the preparation method of the active dry yeast described in Technical solution 10 or Technical solutions 11 or 12.

[0093] Preferably, the fermented fruit and vegetable products include pickled vegetables, preserved plum vegetables or wine.

[0094] Technical solution 18: A fermented soy product, characterized in that the fermented soy product is prepared from the raw materials of the active dry yeast prepared by including the flavor-producing Saccharomyces cerevisiae strain producing phenylethyl alcohol described in any one of Technical solutions 1-4, the fermented product described in Technical solution 8, the bacterial agent described in Technical solution 9, or the active dry yeast described in Technical solution 10 or the preparation method of the active dry yeast described in Technical solutions 11 or 12;

[0095] Preferably, the fermented soy products include fermented bean curd, fermented soybeans, natto, soybean paste or soy sauce.

[0096] Technical solution 19: A fermented dairy product, characterized in that the fermented dairy product is prepared from the raw materials of the active dry yeast prepared by including the flavor-producing Saccharomyces cerevisiae strain producing phenylethyl alcohol described in any one of Technical solutions 1-4, the fermented product described in Technical solution 8, the bacterial agent described in Technical solution 9, or the active dry yeast described in Technical solution 10 or the preparation method of the active dry yeast described in Technical solutions 11 or 12;

[0097] Preferably, the fermented dairy products include yogurt, cheese or koumiss.

[0098] Technical solution 20: A batter containing flavor substances, characterized in that the batter containing flavor substances includes the flavor-producing Saccharomyces cerevisiae strain producing phenylethyl alcohol described in any one of Technical solutions 1-4, the fermented product described in Technical solution 8, the bacterial agent described in Technical solution 9, or the active dry yeast described in Technical solution 10 or the preparation method of the active dry yeast described in Technical solutions 11 or 12.

[0099] Technical solution 21: A method for preparing the batter containing flavor substances according to Technical solution 20, characterized by including the following steps:

[0100] Adding the flavor-producing Saccharomyces cerevisiae strain producing phenylethyl alcohol described in any one of Technical solutions 1-4, the fermented product described in Technical solution 8, the bacterial agent described in Technical solution 9, or the active dry yeast described in Technical solution 10 or the preparation method of the active dry yeast described in Technical solutions 11 or 12 into the batter for fermentation culture.

[0101] Technical solution 22: According to the method for preparing the batter containing flavor substances described in Technical solution 21, wherein the method for preparing the batter includes the following steps: obtained by mixing flour and water; preferably, the mass ratio of flour to water is 2-5:5-10; more preferably, the mass ratio of flour to water is 2-4:6-8; even more preferably, the mass ratio of flour to water is 2.5-3.5:6.5-7.5;

[0102] and / or, based on the mass of the batter, the addition amount of the flavor-producing Saccharomyces cerevisiae strain that produces phenethyl alcohol is 0.1% to 2% (in some embodiments, the addition amount of the flavor-producing Saccharomyces cerevisiae strain that produces phenethyl alcohol can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9% or 2%, or the addition amount of the flavor-producing Saccharomyces cerevisiae strain that produces phenethyl alcohol within the numerical range formed by any two of the above specific point values as endpoints);

[0103] and / or, based on the mass of the batter, the addition amount of the active dry yeast containing the flavor-producing Saccharomyces cerevisiae strain that produces phenethyl alcohol is 0.1% to 2% (in some embodiments, the addition amount of the active dry yeast containing the flavor-producing Saccharomyces cerevisiae strain that produces phenethyl alcohol can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9% or 2%, or the addition amount of the active dry yeast containing the flavor-producing Saccharomyces cerevisiae strain that produces phenethyl alcohol within the numerical range formed by any two of the above specific point values as endpoints), and the active dry yeast is the active dry yeast described in Technical Solution 10 or the active dry yeast prepared by the preparation method of Technical Solution 11 or 12.

[0104] Technical solution 23: The method for preparing the batter containing flavor substances according to technical solution 21 or 22, wherein the cultivation temperature is 22-30 °C (in some embodiments, the cultivation temperature can be 22, 23, 24, 25, 26, 27, 28, 29 or 30 °C, or the cultivation temperature within the numerical range formed by any two of the above specific point values as endpoints), the rotation speed is 80-150 rpm (in some embodiments, the rotation speed can be 80, 90, 100, 110, 120, 130, 140 or 150 rpm, or the rotation speed within the numerical range formed by any two of the above specific point values as endpoints), and / or the time is 24-72 h (for example, in some embodiments, the activation time can be 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71 or 72 h, or the time within the numerical range formed by any two of the above specific point values as endpoints).

[0105] Technical solution 24: The method for preparing the batter containing flavor substances according to any one of technical solutions 21-23, wherein the batter containing flavor substances includes one or more selected from the group consisting of phenethyl alcohol, isoamyl alcohol, acetic acid, ethyl palmitate, isobutyl alcohol, ethyl linoleate, 2-methylhexanoic acid, phenethyl acetate, ethyl acetate, cyclobutanol, isoamyl acetate, ethyl caprylate, L-ethyl lactate, ethyl hexanoate, heptanoic acid, 2,3-butanediol, coconut aldehyde, ethyl decanoate, ethyl oleate, phenylacetaldehyde, ethyl heptanoate, nonanal, valeric acid, ethyl valerate, phenethyl isobutyrate, 1-octanol, ethyl benzoate, isobutyric acid, octanoic acid, methyl 3-phenylpropionate and valeraldehyde;

[0106] Preferably, the alcohol flavor substances include one or more selected from the group consisting of phenethyl alcohol, isoamyl alcohol, isobutyl alcohol, cyclobutanol, 2,3-butanediol and 1-octanol; and / or the ester flavor substances include one or more selected from the group consisting of ethyl palmitate, ethyl linoleate, phenethyl acetate, ethyl acetate, isoamyl acetate, ethyl caprylate, L-ethyl lactate, ethyl hexanoate, ethyl decanoate, ethyl oleate, ethyl heptanoate, ethyl valerate, phenethyl isobutyrate, ethyl benzoate and methyl 3-phenylpropionate; and / or the acid flavor substances include one or more selected from the group consisting of acetic acid, 2-methylhexanoic acid, heptanoic acid, valeric acid, isobutyric acid and octanoic acid; and / or the aldehyde flavor substances include one or more selected from the group consisting of coconut aldehyde, phenylacetaldehyde, nonanal and valeraldehyde;

[0107] And / or, preferably, the flavor substances with a floral fragrance include one or more selected from the group consisting of phenethyl alcohol, phenethyl acetate, phenylacetaldehyde, phenethyl isobutyrate, ethyl benzoate, and methyl 3-phenylpropionate; and / or, the flavor substances with a fruity fragrance include one or more selected from the group consisting of ethyl palmitate, ethyl linoleate, ethyl acetate, isoamyl acetate, ethyl octanoate, ethyl L-lactate, ethyl hexanoate, 2,3-butanediol, coconut aldehyde, ethyl decanoate, ethyl heptanoate, nonanal, ethyl valerate, phenethyl isobutyrate, 1-octanol, ethyl benzoate, methyl 3-phenylpropionate, and valeraldehyde; and / or, the flavor substances with a floral fragrance and / or a fruity fragrance include one or more selected from the group consisting of phenethyl alcohol, ethyl palmitate, phenethyl acetate, ethyl acetate, isoamyl acetate, ethyl octanoate, ethyl L-lactate, ethyl hexanoate, 2,3-butanediol, coconut aldehyde, ethyl decanoate, phenylacetaldehyde, ethyl heptanoate, nonanal, ethyl valerate, phenethyl isobutyrate, 1-octanol, ethyl benzoate, methyl 3-phenylpropionate, and valeraldehyde;

[0108] And / or, preferably, in the batter obtained by culturing for 24 h, the total content of flavor substances is 4455 - 4475 ng / g; and / or, the content of alcohol flavor substances is 3910 - 3930 ng / g; and / or, the content of ester flavor substances is 355 - 365 ng / g; and / or, the content of acid flavor substances is 146 - 156 ng / g; and / or, the content of aldehyde flavor substances is 28 - 38 ng / g;

[0109] And / or, preferably, in the batter obtained by culturing for 24 h, the content of flavor substances with a floral fragrance is 2967 - 2987 ng / g; and / or, the content of flavor substances with a fruity fragrance is 361 - 371 ng / g; the total content of flavor substances with a floral fragrance and / or a fruity fragrance is 3334 - 3354 ng / g;

[0110] And / or, preferably, in the batter obtained by culturing for 24 h, the content of phenethyl alcohol is 2945-2955 ng / g; and / or, the content of isoamyl alcohol is 880-890 ng / g; and / or, the content of acetic acid is 107-117 ng / g; and / or, the content of ethyl palmitate is 110-120 ng / g; and / or, the content of isobutanol is 69-79 ng / g; and / or, the content of ethyl linoleate is 96-106 ng / g; and / or, the content of 2-methylhexanoic acid is 11-21 ng / g; and / or, the content of phenethyl acetate is 18-28 ng / g; and / or, the content of isoamyl acetate is 5-9 ng / g; and / or, the content of ethyl octanoate is 65-75 ng / g; and / or, the content of ethyl hexanoate is 7-11 ng / g; and / or, the content of 2,3-butanediol is 5-9 ng / g; and / or, the content of coconut aldehyde is 10-14 ng / g; and / or, the content of ethyl decanoate is 20-30 ng / g; and / or, the content of ethyl oleate is 9-13 ng / g; and / or, the content of phenylacetaldehyde is 3-7 ng / g; and / or, the content of 1-octanol is 3-7 ng / g; and / or, the content of isobutyric acid is 9-19 ng / g; and / or, the content of octanoic acid is 9-13 ng / g; and / or, the content of valeraldehyde is 12-22 ng / g;

[0111] And / or, preferably, in the batter obtained by culturing for 48 h, the total content of flavor substances is 9103-9123 ng / g; and / or, the content of alcohol flavor substances is 7833-7853 ng / g; and / or, the content of ester flavor substances is 844-854 ng / g; and / or, the content of acid flavor substances is 370-380 ng / g; and / or, the content of aldehyde flavor substances is 40-50 ng / g;

[0112] And / or, preferably, in the batter obtained by culturing for 48 h, the content of flavor substances with a floral fragrance is 5753-5773 ng / g; and / or, the content of flavor substances with a fruity fragrance is 661-671 ng / g; the total content of flavor substances with a floral fragrance and / or a fruity fragrance is 6414-6434 ng / g;

[0113] And / or, preferably, in the batter obtained by culturing for 48 h, the content of phenethyl alcohol is 5524 - 5534 ng / g; and / or, the content of isoamyl alcohol is 2075 - 2085 ng / g; and / or, the content of acetic acid is 185 - 195 ng / g; and / or, the content of ethyl palmitate is 263 - 273 ng / g; and / or, the content of isobutanol is 164 - 174 ng / g; and / or, the content of ethyl linoleate is 138 - 148 ng / g; and / or, the content of 2-methylhexanoic acid is 68 - 78 ng / g; and / or, the content of phenethyl acetate is 218 - 228 ng / g; and / or, the content of ethyl acetate is 32 - 42 ng / g; and / or, the content of cyclobutanol is 61 - 71 ng / g; and / or, the content of isoamyl acetate is 29 - 39 ng / g; and / or, the content of ethyl octanoate is 91 - 101 ng / g; and / or, the content of ethyl hexanoate is 22 - 32 ng / g; and / or, the content of heptanoic acid is 42 - 52 ng / g; and / or, the content of cocoaldehyde is 13 - 23 ng / g; and / or, the content of ethyl decanoate is 9 - 19 ng / g; and / or, the content of phenylacetaldehyde is 4 - 8 ng / g; and / or, the content of ethyl heptanoate is 2 - 6 ng / g; and / or, the content of nonanal is 1 - 3 ng / g; and / or, the content of isobutyric acid is 46 - 56 ng / g; and / or, the content of octanoic acid is 12 - 16 ng / g; and / or, the content of methyl 3-phenylpropionate is 3 - 7 ng / g; and / or, the content of valeraldehyde is 14 - 24 ng / g;

[0114] And / or, preferably, in the batter obtained by culturing for 72 h, the total content of flavor substances is 19258 - 19278 ng / g; and / or, the content of alcohol flavor substances is 16945 - 16973 ng / g; and / or, the content of ester flavor substances is 1380 - 1400 ng / g; and / or, the content of acid flavor substances is 844 - 854 ng / g; and / or, the content of aldehyde flavor substances is 61 - 71 ng / g;

[0115] And / or, preferably, in the batter obtained by culturing for 72 h, the content of flavor substances with a floral fragrance is 11025 - 11055 ng / g; and / or, the content of flavor substances with a fruity fragrance is 1280 - 1300 ng / g; the total content of flavor substances with a floral fragrance and / or a fruity fragrance is 12305 - 12335 ng / g;

[0116] And / or, preferably, in the batter obtained by culturing for 72 h, the content of phenethyl alcohol is 10835 - 10845 ng / g, and / or, the content of isoamyl alcohol is 5647 - 5657 ng / g; and / or, the content of acetic acid is 574 - 584 ng / g; and / or, the content of ethyl palmitate is 412 - 422 ng / g; and / or, the content of isobutanol is 274 - 284 ng / g; and / or, the content of ethyl linoleate is 197 - 207 ng / g; and / or, the content of 2-methylhexanoic acid is 183 - 193 ng / g; and / or, the content of phenethyl acetate is 169 - 179 ng / g; and / or, the content of ethyl acetate is 162 - 172 ng / g; and / or, the content of cyclobutanol is 142 - 152 ng / g; and / or, the content of isoamyl acetate is 101 - 111 ng / g; and / or, the content of ethyl octanoate is 86 - 96 ng / g; and / or, the content of ethyl L-lactate is 77 - 87 ng / g; and / or, the content of ethyl hexanoate is 73 - 83 ng / g; and / or, the content of heptanoic acid is 70 - 80 ng / g; and / or, the content of 2,3-butanediol is 34 - 44 ng / g; and / or, the content of coconut aldehyde is 32 - 42 ng / g; and / or, the content of ethyl decanoate is 25 - 35 ng / g; and / or, the content of ethyl oleate is 13 - 23 ng / g; and / or, the content of phenylacetaldehyde is 13 - 23 ng / g; and / or, the content of ethyl heptanoate is 9 - 13 ng / g; and / or, the content of nonanal is 6 - 10 ng / g; and / or, the content of valeric acid is 5 - 9 ng / g; and / or, the content of ethyl valerate is 5 - 9 ng / g; and / or, the content of phenethyl isobutyrate is 4 - 8 ng / g; and / or, the content of 1-octanol is 2 - 6 ng / g; and / or, the content of ethyl benzoate is 2 - 6 ng / g; and / or, the content of valeraldehyde is 1 - 5 ng / g.

[0117] Technical solution 25: Use of a batter containing flavor substances as described in technical solution 20 or a batter containing flavor substances prepared by the preparation method described in any one of technical solutions 21 - 24 in the field of preparing fermented foods, wherein the fermented foods include cereal fermented foods, fermented fruit and vegetable products, fermented soy products or fermented dairy products;

[0118] Preferably, the cereal fermented foods include sweet flour paste, bread, steamed buns, rice vinegar, rice wine, yellow rice wine or monosodium glutamate; and / or, the fermented fruit and vegetable products include pickled Chinese cabbage, preserved plum vegetables or wine; and / or, the fermented soy products include fermented bean curd, fermented soybeans, natto, soybean paste or soy sauce; and / or, the fermented dairy products include yogurt, cheese or koumiss.

[0119] Technical solution 26. A fermented food, which comprises the batter containing flavor substances described in Technical solution 20 or the batter containing flavor substances prepared by the preparation method described in any one of Technical solutions 21-24;

[0120] Preferably, the fermented food includes cereal fermented foods, fermented fruit and vegetable products, fermented soybean products or fermented dairy products;

[0121] More preferably, the cereal fermented foods include sweet flour paste, bread, steamed buns, rice vinegar, rice wine, yellow rice wine or monosodium glutamate; and / or, more preferably, the fermented fruit and vegetable products include pickled Chinese cabbage, preserved plum vegetables or wine; and / or, more preferably, the fermented soybean products include fermented bean curd, fermented soybeans, natto, soybean paste or soy sauce; and / or, more preferably, the fermented dairy products include yogurt, cheese or koumiss.

[0122] Technical solution 27: The preparation method of the fermented product according to Technical solution 6 or 7, or the preparation method of the active dry yeast according to Technical solution 12, wherein, in some specific embodiments, the present invention does not make any limitation on the source of yeast extract powder, and any commercially available or prepared yeast extract powder can be used in the present invention; preferably, the inventors of the present invention have found through research that as long as the total nitrogen content of the commercially available or prepared yeast extract powder ≥ 10.0% and / or the amino nitrogen content ≥ 5.0% can be used in the present invention; more preferably, the total nitrogen content of the yeast extract powder is 10% - 15%, and / or the amino nitrogen content is 5% - 8%;

[0123] Further preferably, based on the weight of the yeast extract powder, the yeast extract powder includes trace elements 40700 - 40900 mg / kg; even more preferably, the trace elements include potassium 31906 - 31916 mg / kg, sodium 5733 - 5743 mg / kg, calcium 350 - 360 mg / kg, magnesium 2667 - 2677 mg / kg, zinc 75 - 85 mg / kg and / or iron 75 - 85 mg / kg; still further preferably, the trace elements include potassium 31911.66 mg / kg, sodium 5738.91 mg / kg, calcium 355.25 mg / kg, magnesium 2673.59 mg / kg, zinc 80.94 mg / kg and / or iron 80.21 mg / kg;

[0124] And / or, further preferably, based on the weight of the yeast extract powder, the yeast extract powder comprises 5100 - 5500 ppm of vitamins; still further preferably, the yeast extract powder comprises 2 - 3 ppm of vitamin B1, 35 - 42 ppm of vitamin B2, 110 - 120 ppm of vitamin B5, 15 - 21 ppm of vitamin B6, 5 - 11 ppm of vitamin B7, 24 - 30 ppm of vitamin B9, 0.17 - 0.27 μg / 100 g of vitamin B12, 3150 - 3250 ppm of choline, 1520 - 1620 ppm of inositol, and / or 300 - 350 ppm of niacin; even further preferably, the yeast extract powder comprises: 2.3 ppm of vitamin B1, 38.8 ppm of vitamin B2, 115.0 ppm of vitamin B5, 18.0 ppm of vitamin B6, 7.9 ppm of vitamin B7, 26.7 ppm of vitamin B9, 0.23 μg / 100 g of vitamin B12, 3206 ppm of choline, 1577.7 ppm of inositol, and / or 328 ppm of niacin;

[0125] And / or, further preferably, based on the weight of the yeast extract powder, the yeast extract powder comprises 58% - 64% of hydrolyzed amino acids; still further preferably, the yeast extract powder comprises 61.21% of hydrolyzed amino acids.

[0126] Technical solution 28. The preparation method of the fermented product according to technical solution 6 or 7, or the preparation method of the active dry yeast according to technical solution 12, wherein, the present invention does not make any limitation on the source of peptone, and any commercially available or prepared yeast extract powder can be used in the present invention; preferably, the inventors of the present invention have found through research that as long as the total nitrogen content of the commercially available or prepared peptone ≥ 12% and / or the amino nitrogen content ≥ 2% can be used in the present invention; more preferably, the total nitrogen content of the yeast extract powder is 12% - 17%, and / or the amino nitrogen content is 2% - 5%. Further preferably, the peptone content is 30% - 40%.

[0127] In the present invention, the flavor substances with flower fragrance and / or fruit fragrance include flavor substances with flower fragrance, flavor substances with fruit fragrance, and flavor substances with both flower fragrance and fruit fragrance.

[0128] The detection method for the content of vitamin B1 refers to the first method of high performance liquid chromatography for the determination of vitamin B1 in foods in the national food safety standard GB5009.84 - 2016 of the People's Republic of China.

[0129] The detection method of riboflavin content refers to the first method of high performance liquid chromatography in the national food safety standard "Determination of riboflavin in foods" (GB 5009.85—2016) of the People's Republic of China.

[0130] The detection method of pantothenic acid content refers to the third method of microbiological method in the national food safety standard "Determination of pantothenic acid in foods" (GB 5009.210-2023) of the People's Republic of China.

[0131] The detection method of vitamin B6 content refers to the third method of high performance liquid chromatography - fluorescence detection method in the national food safety standard "Determination of vitamin B6 in foods" (GB 5009.154-2023) of the People's Republic of China.

[0132] The detection method of biotin content refers to the second method of microbiological method in the national food safety standard "Determination of biotin in foods" (GB 5009.259-2023) of the People's Republic of China.

[0133] The detection method of folic acid content refers to the national food safety standard "Determination of folic acid in foods" (GB 5009.211-2022) of the People's Republic of China.

[0134] The detection method of vitamin B12 content refers to the first method of liquid chromatography in the national food safety standard "Determination of vitamin B12 in foods" (GB 5009.285-2022) of the People's Republic of China.

[0135] The detection method of choline content refers to the third method of liquid chromatography - tandem mass spectrometry in the national food safety standard "Determination of choline in infant foods and dairy products" (GB 5413.20-2022) of the People's Republic of China.

[0136] The detection method of inositol content refers to the first method of gas chromatography in the national food safety standard "Determination of inositol in foods" (GB 5009.270-2023) of the People's Republic of China.

[0137] The detection method of niacin content refers to the first method of high performance liquid chromatography in the national food safety standard "Determination of niacin and nicotinamide in foods" (GB 5009.89-2023) of the People's Republic of China.

[0138] The detection method of total nitrogen content refers to the first method of Kjeldahl method in the national food safety standard "Determination of protein in foods" (GB 5009.5-2016) of the People's Republic of China.

[0139] The detection method of amino acid nitrogen content refers to the first method of pH meter method in the national food safety standard "Determination of amino acid nitrogen in foods" (GB 5009.235-2016) of the People's Republic of China.

[0140] The detection method of ash content refers to the first method for the determination of total ash in food in the National Food Safety Standard GB 5009.4-2016 "Determination of Ash in Foods" of the People's Republic of China.

[0141] The detection method of sodium chloride content refers to the first method of potentiometric titration in the National Food Safety Standard GB 5009.44-2016 "Determination of Chlorides in Foods" of the People's Republic of China.

[0142] The detection method of moisture content refers to the first method of direct drying in the National Food Safety Standard GB 5009.3-2016 "Determination of Moisture in Foods" of the People's Republic of China.

[0143] The detection method of peptone content refers to the enterprise standard Q / YB.J02.148-2017 "Biological Preparation Peptone" of Angel Yeast Co., Ltd. The detection of peptone content is carried out according to the method specified in Appendix A of GB / T 22492-2008, and the proportion of the peak area with a relative molecular mass of 500-3000 Da in the sum of all peak areas is calculated by the peak area normalization method.

[0144] Unless otherwise specified, all kinds of reagents / instruments used in the examples and comparative examples of the present invention are conventional commercially available products. The experimental materials and instrument information used in the present invention are shown in Tables 1 and 2 below:

[0145] Table 1 Experimental Materials and Suppliers

[0146]

[0147]

[0148] Table 2 Instruments and Suppliers

[0149]

[0150]

[0151] In the present invention, the composition of the culture medium involved in the examples is as follows:

[0152] The preparation method of YPD solid medium includes the following steps: Mix 10 g of yeast extract powder (model FM888), 20 g of glucose, 20 g of peptone (model FP328), 20 g of agar and distilled water, and make up the volume to 1000 mL, then sterilize at 115 °C for 20 min to obtain YPD solid medium.

[0153] The preparation method of YPD liquid medium comprises the following steps: Mix 10 g of yeast extract powder (model FM888), 20 g of glucose, 20 g of peptone (model FP328) and distilled water, and make up the volume to 1000 mL. Then sterilize it at 115 °C for 20 min to obtain the YPD liquid medium.

[0154] To better understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below with reference to specific embodiments.

[0155] Example 1: Strain screening and identification

[0156] Mix 10 g of old flour products collected from Xiangxi Town, Zigui County, Yichang City, Hubei Province, China with 90 mL of normal saline with a concentration of 0.9 wt%, shake for 30 min, and stand for 10 min to obtain a bacterial suspension. Absorb the bacterial suspension and dilute it in a 10-fold series. Dilute the bacterial suspension to 10 -3 times and 10 -4 times, coat the diluted bacterial suspension on YPD solid medium, culture it at 30 °C for 24 - 48 h, purify the yeast by the streak plate method, pick a single colony and inoculate it into YPD liquid medium, and culture it at 30 °C and a rotation speed of 180 rpm for 24 - 48 h.

[0157] Screen out a strain with prominent aroma by the smelling method (the smelling method refers to directly smelling the odor emitted by the strains on the medium), extract the genome of the strain, conduct molecular biological identification on the target strain. The instrument used for identification is a PCR instrument. Use NL1 (5’-GCATATCAATAAGCGGAGGAAAAG-3’, SEQ ID NO.2) as the forward primer and NL4 (5’-GGTCCGTGTTTCAAGACGG-3’, SEQ ID NO.3) as the reverse primer. The reaction system of PCR: 25 μL of Mix (2x TaqPCR Mix, supplier: Tiangen Biochemical Technology (Beijing) Co., Ltd.); 3 μL of the sample; 2 μL of NL1; 2 μL of NL4; 18 μL of ddH2O. The conditions of the PCR amplification program: First, pre-denature at 94 °C for 5 min; then, denature at 94 °C for 30 s, anneal at 55 °C for 30 s, extend at 72 °C for 40 s, and perform 30 cycles like this; finally, extend at 72 °C for 10 min for the amplification of the yeast internal transcribed spacer (26S rDNA) sequence. Detect and sequence it by 1% gel electrophoresis using a gel imaging system. The sequence is as shown in SEQ ID NO.1. Compare this sequence with the sequences in the NCBI GenBank database for homology analysis, and identify this strain as Saccharomyces cerevisiae, named Saccharomyces cerevisiae AMCC 33353.

[0158] Saccharomyces cerevisiae AMCC 33353 was deposited at the China Center for Type Culture Collection on April 21, 2025, with the deposit number CCTCC NO: M 2025841. The deposit address is Wuhan University, Wuhan, China, 430072; Tel: (027)68754052.

[0159] Example 2: Colony Morphology

[0160] The Saccharomyces cerevisiae AMCC 33353 strain was inoculated into a test tube containing 5 mL of YPD liquid medium and activated in a biochemical incubator. After activation culture for 24 h at a temperature of 30 °C and a rotation speed of 180 rpm, it was diluted to an appropriate concentration and spread on YPD solid medium. Single colonies were taken for morphological observation, and microscopic morphology was observed using an optical microscope, as Figure 1 and Figure 2 shown. It can be seen from Figure 1 that the colony morphology is circular, the texture is cheese-like, the color is milky white, and the surface is smooth. It can be seen from Figure 2 that the microscopic morphology is oval, and budding reproduction is observed microscopically.

[0161] Example 3: Growth Performance Analysis

[0162] The Saccharomyces cerevisiae AMCC 33353 strain was inoculated into a test tube containing 5 mL of YPD liquid medium at an inoculation amount of 1% (by volume of the medium) and activated in a biochemical incubator. After activation culture for 24 h at a temperature of 30 °C and a rotation speed of 180 rpm; based on the volume of YPD liquid medium, the activated strain was then inoculated at an inoculation amount of 0.5% by volume into 300 mL of YPD liquid medium and continued to be cultured at a temperature of 30 °C and a rotation speed of 180 rpm for 20 h. Then, it was centrifuged at 5000 rpm for 5 min using a centrifuge, the supernatant was removed, the yeast milk was collected, the weight of the yeast milk was weighed as the wet weight of the yeast milk, and the moisture content in the yeast milk was determined (refer to the first method of direct drying in the National Food Safety Standard Determination of Moisture in Foods GB5009.3 - 2016 of the People's Republic of China), and the dry weight was calculated.

[0163] An appropriate amount of the control strain was inoculated into a test tube containing 5 mL of YPD liquid medium for activation. The activation conditions and subsequent steps were the same as those of the activation conditions and subsequent steps for preparing yeast milk from the Saccharomyces cerevisiae AMCC 33353 strain above. Among them, the control strain was obtained commercially; the trade name: Yeast +High-activity dry yeast, low-sugar type, sold by Angel Yeast Co., Ltd.; ingredient list: yeast (yeast (Saccharomyces cerevisiae), sorbitan monostearate, vegetable oil, vitamin C), soy dietary fiber, aminopeptidase, maltogenic amylase, xylanase, α-amylase, lipase).

[0164] The calculation formula for dry weight is as follows:

[0165] Dry weight = wet weight of yeast milk × (1 - moisture content)

[0166] In the formula, the unit of the wet weight of yeast milk is g / L; the moisture content refers to the moisture content in yeast milk, with the unit of %; the unit of dry weight is g / L.

[0167] Table 3 Dry weight analysis

[0168] Strain Dry weight (g / L) Saccharomyces cerevisiae AMCC33353 strain 14.45 Control strain 12.76

[0169] It can be seen from Table 3 that the dry weight index of the Saccharomyces cerevisiae AMCC 33353 strain has increased by 13.24% compared with the control strain.

[0170] Example 4: Substrate utilization analysis

[0171] The preparation method of the culture medium containing different carbon sources includes the following steps: Take 0.67 g of YNB medium, add 100 mL of distilled water and 2 g of carbon source, and filter and sterilize. Among them, the carbon source is fructose, galactose, glycerol, arabinose, sucrose, cellobiose, glucose, maltose, raffinose, rhamnose, melezitose, xylose, melibiose, stachyose, trehalose, inulin, sorbitol or lactose. For example, the preparation of the culture medium with fructose as the carbon source includes the following steps: Take 0.67 g of YNB medium, add 100 mL of distilled water and 2 g of fructose, and filter and sterilize.

[0172] The YNB medium is purchased from Beijing Solarbio Science & Technology Co., Ltd. and is a white or nearly white powder. The YNB medium includes: 5 g of ammonium sulfate, 2 μg of biotin, 400 μg of calcium pantothenate, 2 μg of folic acid, 2000 μg of inositol, 400 μg of niacin, 200 μg of p-aminobenzoic acid, 400 μg of pyridoxine hydrochloride, 200 μg of riboflavin, 400 μg of thiamine hydrochloride, 500 μg of boric acid, 40 μg of copper sulfate, 100 μg of potassium chloride, 200 μg of ferric chloride, 400 μg of manganese sulfate, 200 μg of sodium molybdate, 400 μg of zinc sulfate, 1 g of potassium dihydrogen phosphate, 0.5 g of magnesium sulfate, 0.1 g of sodium chloride and 0.1 g of calcium chloride.

[0173] Using the volume of the culture medium as the basis, Saccharomyces cerevisiae strain AMCC 33353 was inoculated into a test tube containing 5 mL of YPD liquid medium at an inoculation amount of 1% (based on the total volume of the culture medium) and activated in a biochemical incubator. It was activated and cultured for 24 h at a temperature of 30 °C and a rotation speed of 180 rpm. The cultured strain was then inoculated into a medium containing different carbon sources at an inoculation amount of 1% (based on the total volume of the culture medium) and cultured for 24 h at a temperature of 30 °C and a rotation speed of 180 rpm to obtain a bacterial solution. The inoculation process of the strain was carried out in a laminar flow hood.

[0174] The OD (optical density) value of the bacterial solution was measured at 600 nm using a microplate reader, which is the OD600 value. If the OD600 value is greater than or equal to 0.3, it is considered growth; if the OD600 value is greater than or equal to 0.1 and less than 0.3, it is considered trace growth; if the OD600 value is less than 0.1, it is considered no growth.

[0175] The test results are shown in Table 4. Saccharomyces cerevisiae strain AMCC 33353 can utilize fructose, glucose, sucrose, maltose, galactose, raffinose, stachyose, and inulin, has a wide range of substrate utilization capabilities, and can be used for food and beverage industrial fermentation, grain substrate and soybean meal fermentation, and inulin fermentation.

[0176] Table 4 Utilization of different substrates

[0177]

[0178]

[0179] * indicates trace growth, + indicates growth, - indicates no growth

[0180] Example 5: Ethanol tolerance test

[0181] Preparation of the culture medium for the ethanol tolerance test: Different amounts of absolute ethanol were added to the above YPD liquid medium to prepare YPD liquid media containing different concentrations of ethanol. Specifically, 5 YPD media containing different ethanol concentrations were prepared. Based on the volume of the YPD liquid medium, the volume percentages of ethanol in the medium were 0%, 3%, 6%, 9%, and 12% respectively.

[0182] Using the volume of the culture medium as a basis, the Saccharomyces cerevisiae strain AMCC 33353 was inoculated into a test tube containing 5 mL of YPD liquid medium at an inoculation amount of 1% (based on the total volume of the culture medium) and activated in a biochemical incubator. It was activated and cultured for 24 h under the conditions of a temperature of 30 °C and a rotation speed of 180 rpm. The activated strain was then inoculated into YPD liquid media containing 0%, 3%, 6%, 9%, and 12% ethanol by volume at an inoculation amount of 1% (based on the total volume of the culture medium) respectively, and cultured for 24 h under the conditions of a temperature of 30 °C and a rotation speed of 180 rpm to obtain bacterial solutions. The inoculation process of the strain was carried out in a laminar flow hood.

[0183] The OD value of the obtained bacterial solution was measured at 600 nm using a microplate reader, which is the OD600 value. The test results are shown in Table 5 below and Figure 3 as follows.

[0184] Table 5 Growth of the strain under different ethanol concentrations

[0185] Ethanol concentration (V / V) 0％ 3％ 6％ 9％ 12％ OD600 value 0.9945 1.002 0.8725 0.577 0.098

[0186] From Table 5 and Figure 3 it can be seen that when the ethanol concentration is 3%, the growth of the Saccharomyces cerevisiae strain AMCC 33353 has no change, while when the ethanol concentration increases to 12%, the growth of the Saccharomyces cerevisiae strain AMCC 33353 is significantly inhibited. Therefore, the Saccharomyces cerevisiae strain AMCC 33353 can tolerate 9% ethanol by volume.

[0187] Example 6: Flavor analysis of the fermentation broth

[0188] Using the volume of the culture medium as a basis, the Saccharomyces cerevisiae strain AMCC 33353 was inoculated into a test tube containing 5 mL of YPD liquid medium at an inoculation amount of 1% (based on the total volume of the culture medium) and activated in a biochemical incubator. It was activated and cultured for 24 h under the conditions of a temperature of 30 °C and a rotation speed of 180 rpm. The activated strain was then inoculated into a conical flask containing 300 mL of YPD liquid medium at an inoculation amount of 0.5% (based on the total volume of the culture medium), and cultured for 20 h under the conditions of a temperature of 30 °C and a rotation speed of 180 rpm. Centrifugation was carried out at 5000 rpm for 5 min using a centrifuge, and the supernatant (i.e., the fermentation broth) was collected. The inoculation process of the strain was carried out in a laminar flow hood.

[0189] Take 3 g of the supernatant and place it in a sample bottle. Add 1.5 g of NaCl, 2 mL of sterile water, and 1 μL of o-dichlorobenzene (as an internal standard). Use a gas chromatography-mass spectrometry (GC-MS) instrument to perform the detection according to the following chromatographic conditions: DB-HeavyWAX fused silica capillary column (Agilent J&W DB-HeavyWAX column, 30 m × 0.25 mm, 0.25 μm); temperature programming: hold at 40 °C for 3 min, then increase the temperature to 200 °C at a rate of 5 °C / min, and then increase the temperature to 250 °C at a rate of 10 °C / min and hold for 3 min; the flow rate of the carrier gas (He gas) is 1.66 mL / min, and the inlet temperature is 250 °C; the split ratio is set to non-split. The mass spectrometry conditions are as follows: the ion source is an EI ion source, the quadrupole temperature is 150 °C, the ion source temperature is 230 °C, the transfer line temperature is 250 °C, and the mass scan range is m / z 40 - 500. Perform the analysis of volatile components. The contents of some volatile flavor substances are shown in Table 6. The main flavor substances detected in the fermentation broth are alcohols and esters, as well as a small amount of aldehydes. Among them, the content of phenylethyl alcohol is the highest, presenting a rose aroma.

[0190] Table 6 Main Volatile Flavors in the Fermentation Broth

[0191]

[0192]

[0193] Example 7: Preparation of Active Dry Yeast

[0194] Step 1: Shake Flask Culture

[0195] Inoculate the Saccharomyces cerevisiae AMCC 33353 strain into 600 mL of YPD liquid medium at an inoculation amount of 0.5% (by volume of the medium). Use a constant temperature shaker to culture at a temperature of 30 °C and a rotation speed of 180 rpm for 24 hours to obtain a culture broth.

[0196] Step 2: Fermenter Culture

[0197] Mix 9 L of water, 38 g of magnesium sulfate heptahydrate and 9 g of zinc sulfate heptahydrate, then sterilize at 121 °C for 20 minutes and add to a 45 L fermenter. Transfer all the culture solution prepared in step 1 to the 45 L fermenter. Control the culture temperature at 30 - 34 °C during fermentation and adjust the pH to 6.0 with 15% sodium carbonate solution. Add carbon source and nitrogen and phosphorus source in a continuous fed-batch mode. Among them, the carbon source is cane molasses with a concentration of 30%. The nitrogen and phosphorus source is an aqueous solution containing 3 wt% of ammonium dihydrogen phosphate and 21 wt% of ammonium sulfate; the feeding rate of the carbon source is 10 - 60 mL per hour; the feeding rate of the nitrogen and phosphorus source is 2 - 6 mL per hour. Control the stirring paddle speed at 250 - 600 rpm and ferment for 28 h. After fermentation, centrifuge the fermentation broth at 5000 rpm for 5 minutes to separate the yeast cream. Subsequently, filter the yeast cream by suction filtration and pressure filtration, then add 1 wt% (based on the weight of the yeast cream) of sorbitan monostearate, mix evenly and granulate with a granulator, and then dry in a fluidized drying bed at 70 °C until the material temperature drops to 50 °C to obtain active dry yeast.

[0198] Example 8: Fermentation activity determination

[0199] Weigh flour, salt, active dry yeast and water respectively according to the 0% sugar dough formula shown in Table 7 below to prepare dough, and use a yeast activity gas production analyzer to measure the total amount of CO2 gas generated by the above dough during fermentation for 1 h, with the unit expressed in milliliters, which is the dough fermentation activity of the active dry yeast. The calculation formula for the relative fermentation activity of the active dry yeast is as follows:

[0200]

[0201] In the formula, the unit of relative fermentation activity is %; A represents the fermentation activity of the active dry yeast of Saccharomyces cerevisiae AMCC 33353 strain, with the unit of mL; B represents the fermentation activity of the control strain (Product name: Yeast + High-activity dry yeast, low-sugar type, Seller: Angel Yeast Co., Ltd.).

[0202] Table 7 0% sugar dough formula

[0203] Formula Weight / g Flour (wheat flour) 280.0 Salt 4.0 Dry yeast 2.8 Water 142.0

[0204] The fermentation activity and relative fermentation activity percentage of the active dry yeast containing Saccharomyces cerevisiae AMCC 33353 strain prepared in Example 7 in the 0% sugar dough system are shown in Table 8.

[0205] Table 8 Fermentation activity and relative fermentation activity in the 0% sugar dough system

[0206]

[0207] As shown in Table 8, after the dough in the 0% sugar system was fermented for 1 hour, the cumulative gas production of the active dry yeast containing the Saccharomyces cerevisiae AMCC33353 strain was 480 mL, reaching more than 95% of the control strain, and it can simultaneously have the ability to ferment and produce flavor.

[0208] Example 9: Batter flavor

[0209] The active dry yeast containing the AMCC 33353 strain of Saccharomyces cerevisiae prepared in Example 7 was added to the batter (the mass ratio of wheat flour to water was 3:7) in an amount of 0.2% by mass, and fermented for 24 h, 48 h and 72 h at a temperature of 30°C and a rotation speed of 100 rpm. 5 g of the batter after fermentation for different fermentation times was taken into sample bottles, 1 μL of o-dichlorobenzene (as an internal standard) was added, and the batter was detected by gas chromatography-mass spectrometry according to the following chromatographic conditions. The detection conditions were the same as those of Example 6. The contents of the main volatile flavor components of the batter detected by GC-MS are shown in Table 9.

[0210] Table 9 Volatile flavor content of batter at different fermentation times

[0211]

[0212]

[0213]

[0214]

[0215] The content of alcohol, ester, acid and aldehyde in volatile flavor substances changes with fermentation time. Figure 4 shown.

[0216] From Table 9 and Figure 4 It can be seen that with the increase of fermentation time, the contents of total alcohol, ester, acid and aldehyde substances in the batter fermented by Saccharomyces cerevisiae strain AMCC 33353 showed an increasing trend. When fermented for 72 hours, the total flavor concentration of the batter was the highest and the phenylethanol content was the highest, which was 10840 ng / g, accounting for 56.26% of the total flavor substances.

[0217] Odor activity value (OAV) refers to the ratio of the concentration of a compound to the olfactory threshold of the substance. OAV>1 indicates that the compound makes an important contribution to the overall odor. The calculation formula of OAV value is as follows:

[0218] OAV=ρ / T

[0219] Wherein: ρ is the concentration of the compound in the sample, with the unit of ng / g; T is the olfactory threshold, which refers to the lowest concentration at which humans can perceive the odor, with the unit of ng / g. The olfactory threshold of the compound refers to the reference book "ODOUR THRESHOLDS COMPILATIONS OF ODOUR THRESHOLD VALUES IN AIR, WATER AND OTHER MEDIA", authored by L.J. van Gemert, the second revised edition, August 2011.

[0220] According to the analysis and confirmation of the odor activity value OAV > 1, the volatile flavor substances contributing to the odor activity value are identified. In the batter, the flavor substances with OAV > 1 include phenethyl alcohol, isoamyl alcohol, isobutyl alcohol, ethyl acetate, isoamyl acetate, ethyl octanoate, ethyl hexanoate, ethyl decanoate, ethyl valerate, coconut aldehyde, phenylacetaldehyde, nonanal, and coconut aldehyde. The flavor presented by the batter is rose flower fragrance and fruit wine fragrance.

[0221] Flour can be directly added to the fermented batter to prepare food products without adding additional ingredients, meeting the requirements of "clean label" foods.

[0222] Table 10 Sequence Listing

[0223]

[0224]

[0225] Although the specific implementation manners of the present invention are described above, it does not limit the protection scope of the present invention. Based on the technical solutions of the present invention, various modifications or deformations that can be made by those skilled in the art without creative efforts are still within the protection scope of the present invention.

Claims

1. A flavor-producing Saccharomyces cerevisiae strain that produces phenylethyl alcohol, characterized in that, The flavor-producing Saccharomyces cerevisiae for producing phenylethyl alcohol is Saccharomyces cerevisiae AMCC 33353, and the preservation number is CCTCC NO: M 2025841.

2. The flavor-producing Saccharomyces cerevisiae for producing phenylethyl alcohol according to claim 1, wherein, The 26S rDNA sequence of the Saccharomyces cerevisiae is as shown in SEQ ID NO.

1.

3. The flavor-producing Saccharomyces cerevisiae for producing phenylethyl alcohol according to claim 1 or 2, wherein, The carbon source utilized by the Saccharomyces cerevisiae for fermentation includes one or more selected from the group consisting of fructose, sucrose, glucose, raffinose, melezitose, trehalose, galactose, maltose, stachyose, and inulin; Preferably, the carbon source includes one or more selected from the group consisting of fructose, sucrose, glucose, raffinose, galactose, maltose, stachyose, and inulin.

4. The flavor-producing Saccharomyces cerevisiae for producing phenylethyl alcohol according to any one of claims 1-3, wherein, The Saccharomyces cerevisiae tolerates an ethanol solution with a volume fraction of 9% or less; Preferably, the Saccharomyces cerevisiae tolerates an ethanol solution with a volume fraction of 12% or less.

5. A method for preparing a fermented product, characterized in that, It includes the following steps: The flavor-producing Saccharomyces cerevisiae for producing phenylethyl alcohol described in any one of claims 1-4 is cultured and obtained.

6. The preparation method of the fermented product according to claim 5, wherein, The culture includes the activation culture of the strain; Preferably, the culture medium used for the activation culture of the strain includes: 9-11 g of yeast extract powder, 18-22 g of glucose, and 18-22 g of peptone per 1 L of the culture medium; and / or, preferably, the activation temperature is 28-37 °C; and / or, preferably, the activation time is 18-72 h; and / or, the culture includes the fermentation culture of the strain; Preferably, the strain is the strain after activation culture; and / or, preferably, based on the volume of the culture medium, the inoculation amount of the strain is 0.2%-1%; and / or, preferably, the culture medium used for the fermentation culture includes: 9-11 g of yeast extract powder, 18-22 g of glucose, and 18-22 g of peptone per 1 L of the culture medium; and / or, preferably, the culture temperature is 28-37 °C; and / or, preferably, the culture time is 18-72 h.

7. The preparation method of the fermented product according to claim 5 or 6, wherein, After the culture is completed, solid-liquid separation is carried out to obtain a liquid; Preferably, each milliliter of the liquid contains 4340-4360 ng of phenylethyl alcohol; more preferably, each milliliter of the liquid contains 4344-4354 ng of phenylethyl alcohol; and / or, preferably, the solid-liquid separation is centrifugal separation; more preferably, the conditions for centrifugal separation are: the rotation speed is 5000-8000 rpm; and / or, the time is 5-10 min.

8. A ferment, characterized in that, The fermented product is prepared by the preparation method of the fermented product described in any one of claims 5-7; Preferably, the fermented product includes fermented milk or fermented liquid.

9. A bacterial agent, characterized in that, The bacterial agent is prepared by the flavor-producing Saccharomyces cerevisiae for producing phenylethyl alcohol described in any one of claims 1-4 or the fermented product described in claim 8.

10. An active dry yeast, characterized in that, The active dry yeast is prepared by the flavor-producing Saccharomyces cerevisiae for producing phenylethyl alcohol described in any one of claims 1-4.

11. A method for preparing the active dry yeast according to claim 10, characterized in that, It includes the following steps: The flavor-producing Saccharomyces cerevisiae strain for producing phenylethyl alcohol described in any one of claims 1-4 is cultured, separated, and dried to obtain active dry yeast.

12. The preparation method of the active dry yeast according to claim 11, wherein, The preparation of active dry yeast includes two culture processes; Preferably, the temperature for the first cultivation is 28 - 37°C; and / or, the cultivation time is 18 - 24 h; and / or, the medium used includes: 9 - 11 g of yeast extract powder, 18 - 22 g of glucose, and 18 - 22 g of peptone per 1 L of the medium; and / or, preferably, the temperature for the second cultivation is 30 - 34°C; and / or, the time is 26 - 30 h; and / or, by weight, the medium used includes 36 - 40 parts of magnesium sulfate, 8 - 10 parts of zinc sulfate, and water. Preferably, the water content is 8500 - 9500 parts; the medium used also includes a carbon source and a nitrogen and phosphorus source. The carbon source is molasses with a content of 28 wt% - 32 wt%, and the nitrogen and phosphorus source is an aqueous solution containing 2 wt% - 4 wt% of ammonium dihydrogen phosphate and 19 wt% - 23 wt% of ammonium sulfate; preferably, the feeding rate of the carbon source is 10 - 60 mL / h, and the feeding rate of the nitrogen and phosphorus source is 2 - 6 mL / h.

13. Use of a flavor-producing Saccharomyces cerevisiae for producing phenethyl alcohol, a fermented product, a bacterial agent or active dry yeast in the preparation of fermented foods, characterized in that, The flavor-producing Saccharomyces cerevisiae for producing phenylethyl alcohol is the flavor-producing Saccharomyces cerevisiae for producing phenylethyl alcohol according to any one of claims 1 - 4; the fermented product is the fermented product according to claim 8; the bacterial agent is the bacterial agent according to claim 9; the active dry yeast is the active dry yeast according to claim 10 or the active dry yeast prepared by the preparation method of the active dry yeast according to claim 11 or 12.

14. The application in the field of preparing fermented foods according to claim 13, wherein the fermented foods include cereal fermented foods, fermented fruit and vegetable products, fermented soybean products, or fermented dairy products; Preferably, the cereal fermented foods include sweet flour paste, bread, steamed buns, rice vinegar, rice wine, yellow rice wine, or monosodium glutamate; and / or, the fermented fruit and vegetable products include pickled Chinese cabbage, dried plum vegetables, or wine; and / or, the fermented soybean products include fermented bean curd, fermented soybeans, natto, soybean paste, or soy sauce; and / or, the fermented dairy products include yogurt, cheese, or koumiss.

15. A fermented food, characterized in that, The fermented food includes the flavor-producing Saccharomyces cerevisiae for producing phenylethyl alcohol according to any one of claims 1 - 4, the fermented product according to claim 8, the bacterial agent according to claim 9, or the active dry yeast according to claim 10 or the active dry yeast prepared by the preparation method of the active dry yeast according to claim 11 or 12.

16. A cereal fermented food, characterized in that, The cereal fermented food includes the flavor-producing Saccharomyces cerevisiae for producing phenylethyl alcohol according to any one of claims 1 - 4, the fermented product according to claim 8, the bacterial agent according to claim 9, or the active dry yeast according to claim 10 or the active dry yeast prepared by the preparation method of the active dry yeast according to claim 11 or 12; Preferably, the cereal fermented food includes sweet flour paste, bread, steamed buns, rice vinegar, rice wine, yellow rice wine, or monosodium glutamate.

17. A fermented fruit and vegetable product, characterized in that, The fermented fruit and vegetable product includes the flavor-producing Saccharomyces cerevisiae for producing phenylethyl alcohol according to any one of claims 1 - 4, the fermented product according to claim 8, the bacterial agent according to claim 9, or the active dry yeast according to claim 10 or the active dry yeast prepared by the preparation method of the active dry yeast according to claim 11 or 12; Preferably, the fermented fruit and vegetable product includes pickled Chinese cabbage, dried plum vegetables, or wine.

18. A fermented soy product, characterized in that, The fermented soy products include the flavor-producing Saccharomyces cerevisiae for producing phenethyl alcohol described in any one of claims 1-4, the fermented product described in claim 8, the bacterial agent described in claim 9, or the active dry yeast described in claim 10 or the active dry yeast prepared by the preparation method of the active dry yeast described in claim 11 or 12; Preferably, the fermented soy products include fermented bean curd, fermented soya beans, natto, bean paste or soy sauce.

19. A fermented dairy product, characterized in that, The fermented dairy products include the flavor-producing Saccharomyces cerevisiae for producing phenethyl alcohol described in any one of claims 1-4, the fermented product described in claim 8, the bacterial agent described in claim 9, or the active dry yeast described in claim 10 or the active dry yeast prepared by the preparation method of the active dry yeast described in claim 11 or 12; Preferably, the fermented dairy products include yogurt, cheese or koumiss.

20. A batter containing flavor substances, characterized in that, The batter containing flavor substances includes the flavor-producing Saccharomyces cerevisiae for producing phenethyl alcohol described in any one of claims 1-4, the fermented product described in claim 8, the bacterial agent described in claim 9, or the active dry yeast described in claim 10 or the active dry yeast prepared by the preparation method of the active dry yeast described in claim 11 or 12.

21. A method for preparing the batter containing flavoring substances according to claim 20, characterized in that, Comprising the following steps: Adding the flavor-producing Saccharomyces cerevisiae for producing phenethyl alcohol described in any one of claims 1-4, the fermented product described in claim 8, the bacterial agent described in claim 9, or the active dry yeast described in claim 10 or the active dry yeast prepared by the preparation method of the active dry yeast described in claim 11 or 12 into the batter for fermentation culture; Preferably, the culture temperature is 22-30 °C; and / or, the rotation speed is 80-150 rpm; and / or, the time is 24-72 h.

22. The method for preparing the batter containing a flavoring substance according to claim 21, wherein, The preparation method of the batter includes the following steps: obtained by mixing flour and water; preferably, the mass ratio of flour to water is 2-5:5-10; more preferably, the mass ratio of flour to water is 2-4:6-8; and / or, based on the mass of the batter, the addition amount of the flavor-producing Saccharomyces cerevisiae strain for producing phenethyl alcohol is 0.1%-2%; and / or, based on the mass of the batter, the addition amount of the active dry yeast containing the flavor-producing Saccharomyces cerevisiae strain for producing phenethyl alcohol is 0.1%-2%, and the active dry yeast is the active dry yeast described in claim 10 or the active dry yeast prepared by the preparation method of the active dry yeast described in claim 11 or 12.

23. The method for preparing a batter containing a flavoring substance according to claim 21 or 22, wherein, The batter containing flavor substances includes one or more selected from the group consisting of phenethyl alcohol, isoamyl alcohol, acetic acid, ethyl palmitate, isobutanol, ethyl linoleate, 2-methylhexanoic acid, phenethyl acetate, ethyl acetate, cyclobutanol, isoamyl acetate, ethyl octanoate, ethyl L-lactate, ethyl hexanoate, heptanoic acid, 2,3-butanediol, coconut aldehyde, ethyl decanoate, ethyl oleate, phenylacetaldehyde, ethyl heptanoate, nonanal, valeric acid, ethyl valerate, phenethyl isobutyrate, 1-octanol, ethyl benzoate, isobutyric acid, octanoic acid, methyl 3-phenylpropionate and valeraldehyde; Preferably, in the batter obtained after 24 h of cultivation, the content of phenethyl alcohol is 2,945-2,955 ng / g, and / or the content of coconut aldehyde is 10-14 ng / g; and / or, in the batter obtained after 48 h of cultivation, the content of phenethyl alcohol is 5,524-5,534 ng / g, and / or the content of coconut aldehyde is 13-23 ng / g; and / or, in the batter obtained after 72 h of cultivation, the content of phenethyl alcohol is 10,835-10,845 ng / g, and / or the content of coconut aldehyde is 32-42 ng / g.

24. Use of a batter containing a flavoring substance as described in claim 20 or a batter containing a flavoring substance prepared by the preparation method according to any one of claims 21-23 in the field of preparing fermented foods, wherein, The fermented food includes cereal fermented food, fermented fruit and vegetable products, fermented soybean products or fermented dairy products; Preferably, the cereal fermented food includes sweet flour paste, bread, steamed bun, rice vinegar, rice wine, yellow rice wine or monosodium glutamate; and / or, the fermented fruit and vegetable products include pickled Chinese cabbage, preserved plum vegetables or wine; and / or, the fermented soybean products include fermented bean curd, fermented soya beans, natto, bean paste or soy sauce; and / or, the fermented dairy products include yogurt, cheese or koumiss.

25. A fermented food, characterized in that, The fermented food includes the batter containing flavor substances as described in claim 20 or the batter containing flavor substances prepared by the preparation method described in any one of claims 21-23; Preferably, the fermented food includes cereal fermented food, fermented fruit and vegetable products, fermented soybean products or fermented dairy products; More preferably, the cereal fermented food includes sweet flour paste, bread, steamed bun, rice vinegar, rice wine, yellow rice wine or monosodium glutamate; and / or, more preferably, the fermented fruit and vegetable products include pickled Chinese cabbage, preserved plum vegetables or wine; and / or, more preferably, the fermented soybean products include fermented bean curd, fermented soya beans, natto, bean paste or soy sauce; and / or, more preferably, the fermented dairy products include yogurt, cheese or koumiss.

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