Method for increasing flavor of aquatic product condiment

Abstract

The invention belongs to the technical field of fermentation engineering, and particularly relates to a method for increasing the flavor of an aquatic product seasoning, and the method comprises a unique strain of staphylococcus pseudoxylosus capable of enhancing the fermentation flavor, and the preservation number is GDMCC NO: 66815. When the bacteria are used for fermenting the aquatic product enzymatic hydrolysate, compared with unfermented aquatic product enzymatic hydrolysate, the content of flavor substances such as ketones, alcohols, esters and pyrazine furans in the aquatic product seasoning can be remarkably increased, and the bacteria are suitable for commercialization.

Description

Technical Field

[0001] This invention belongs to the technical field of fermentation engineering, and specifically relates to a method for enhancing the flavor of aquatic seasonings. Background Technology

[0002] Traditional fermented seafood condiments (such as fish sauce and shrimp paste) are widely favored by consumers for their unique and rich flavor. However, their production process has significant limitations: the fermentation cycle usually lasts for months or even years, the production environment is difficult to control, product quality is unstable, and they are prone to producing high levels of biogenic amines, posing food safety risks. These factors severely limit the large-scale and standardized application of these condiments in the modern food industry.

[0003] In comparison, enzymatic hydrolysates of aquatic products prepared using modern bio-enzymatic hydrolysis technology have significant advantages, including mild reaction conditions, highly efficient and controllable processes, and a significantly shortened production cycle (which can be controlled within a few hours). They also offer high product yield, rich amino acid content, and good safety. Because of these advantages, enzymatic hydrolysates of aquatic products, as a natural seasoning base with a rich flavor profile, abundant nutrients, and stable quality, are considered to have broad application prospects and are currently widely used as a core flavor ingredient in compound seasonings, instant noodle seasoning packets, soup bases, and other products.

[0004] Although enzymatic hydrolysates of aquatic products are superior to traditional fermented aquatic seasonings in many aspects, their flavor remains somewhat monotonous, lacking the complex, mellow, and harmonious aroma characteristics developed through traditional fermentation. This shortcoming hinders their further promotion in the high-end seasoning market. Research indicates that introducing flavor-enhancing microorganisms during fermentation can effectively improve the flavor quality of enzymatic hydrolysates. For example, research by Luo Meiyan et al. found that adding deep-sea microbacteria derived from shrimp paste during fermentation significantly improved the flavor characteristics of shrimp head enzymatic hydrolysates. Currently, most microorganisms used for flavor improvement in aquatic product enzymatic hydrolysates are derived from traditional aquatic seasonings, resulting in relatively limited microbial resources. Therefore, developing novel flavor-enhancing microorganisms and applying them to fermentation to improve the flavor quality of aquatic product enzymatic hydrolysates has become an important research direction in this field. Summary of the Invention

[0005] The purpose of this invention is to provide a method for enhancing the flavor of aquatic seasonings. The method involves a unique strain of Staphylococcus pseudoxylosporin, a bacterium selected by the applicant, which can enhance the fermentation flavor. Using this bacterium to ferment the enzymatic hydrolysate of aquatic products can significantly increase the fermentation flavor.

[0006] To achieve the above objectives, the present invention adopts the following technical measures:

[0007] The applicant screened a bacterium from Yangjiang fermented black beans that can enhance the flavor of fermented foods. Through biological morphology and molecular identification, the strain was identified as Staphylococcus pseudooxylosus. The strain was deposited at the Guangdong Provincial Center for Microbial Culture Collection on August 6, 2025, with accession number: GDMCC NO: 66815, classification name: Staphylococcus pseudooxylosus, address: 5th Floor, Building 59, No. 100, Xianlie Middle Road, Guangzhou.

[0008] The colony morphology of strain Staphylococcus pseudoxylosus E2, cultured on nutrient agar medium with 3% sodium chloride for 24 hours at 30°C, is as follows: Figure 1 As shown, the colonies are irregular in shape, ranging in size from 0.6 to 2.0 mm, with relatively neat edges, white in color, opaque, and with a smooth surface. The cells are spherical, evenly dispersed, non-adhesive, and without flagella.

[0009] The scope of protection of this invention includes:

[0010] A method for enhancing the flavor of aquatic seasonings includes directly inoculating aquatic enzymatic hydrolysate with Staphylococcus pseudoxylosus, a fermentation broth of Staphylococcus pseudoxylosus, or a composition containing Staphylococcus pseudoxylosus or its fermentation broth, and fermenting the mixture. The Staphylococcus pseudoxylosus has the accession number GDMCC NO: 66815.

[0011] Preferably, the method described above aims to achieve a Staphylococcus pseudooxylosus effective bacteria concentration of 5*10^6 bacteria in the aquatic product enzymatic hydrolysate after inoculation. 5 CFU / mL ~ 1*10 7 CFU / mL.

[0012] The fermentation temperature of the method described above is preferably 25-40℃.

[0013] The fermentation time for the method described above is preferably 1-3 days.

[0014] Preferably, in the method described above, the sodium chloride content of the enzymatic hydrolysate is 1%-12%.

[0015] Preferably, in the method described above, the aquatic product enzymatic hydrolysate is a protease hydrolysate from animal aquatic products.

[0016] The preferred method described above is the preparation of the protease hydrolysate of the animal aquatic products as follows: After washing and drying, the shrimp are crushed and added to a container at a material-to-liquid ratio of 1:0.4-0.8. The mixture is stirred evenly, the pH is adjusted to 7.0-8.0, and the amount of papain added is 700-800 U / g. The container is sealed and kept in a water bath at 40-45℃ for 1-5 hours. After hydrolysis, the supernatant is collected by centrifugation and then inactivated at 80-110℃ for later use.

[0017] Preferably, the aquatic animal product described above is one or more of the following: shrimp heads, krill, oysters, scallop skirts, and fish processing by-products.

[0018] Compared with the prior art, the present invention has the following advantages:

[0019] This invention is the first to screen out a strain of Staphylococcus pseudoxylosus from traditionally fermented Yangjiang fermented soybeans, which can be used to enhance the flavor of enzymatically hydrolyzed aquatic condiments. It can produce protease and lipase, and can significantly increase the content of flavor substances such as ketones, alcohols, esters and pyrazinurans in enzymatically hydrolyzed aquatic condiments. Attached Figure Description

[0020] Figure 1 This is a diagram showing the colony morphology and individual morphology of strain E2.

[0021] Figure 2 This is the phylogenetic tree of strain E2.

[0022] Figure 3 The effects of temperature and salinity on the growth of strain E2.

[0023] Figure 4 The colony morphology of strain E2 on blood agar plates. Detailed Implementation

[0024] Unless otherwise specified, the technical solutions described in this invention are all conventional solutions in the art, and the reagents or materials described are all derived from commercial sources unless otherwise specified. In this application, Staphylococcus pseudoxylosus with accession number GDMCC NO: 66815 is referred to as Staphylococcus pseudoxylosus E2.

[0025] Example 1:

[0026] Isolation and identification of Staphylococcus pseudoxylosus E2:

[0027] The *Staphylococcus pseudoxylosus* E2 strain of this invention was isolated from Yangjiang fermented black soybeans. The colony morphology and individual morphology of strain E2 are as follows: Figure 1 As shown, the colonies are irregular in shape, ranging in size from 0.6 to 2.0 mm, with relatively neat edges, white in color, opaque, and with a smooth surface. The cells are spherical, evenly dispersed, non-adhesive, and without flagella.

[0028] Identification of strain E2: 16S rDNA sequencing was performed using universal bacterial primers 27F and 1492R. The PCR amplification system consisted of 30 μL of 2×MightyAmp Buffer, 1.5 μL of MightyAmp DNA Polymerase, 1.5 μL each of primers 27F and 1492R, and 25.5 μL of ddH2O. PCR amplification conditions were as follows: 98℃ pre-denaturation for 2 min; 98℃ denaturation for 10 s, 55℃ annealing for 15 s, 68℃ extension for 90 s, for 40 cycles; 72℃ extension for 10 min. PCR products that passed agarose gel electrophoresis were sent to Sangon Biotech Co., Ltd. for sequencing. The sequencing results were submitted to EZBiocloud for homology searching, and 16S rDNA sequences of highly similar model strains were selected for comparison analysis. Strain E2 showed the highest similarity (99.51%) to strain Staphylococcus pseudooxylosus. Selected bacterial species with a sequence similarity of 99% were used to construct phylogenetic trees using Mega11.0 software and the Neighbor-Joining method. Strain E2 and Staphylococcus pseudooxylosus belonged to the same lineage on the phylogenetic tree, thus strain E2 was identified as Staphylococcus pseudoxylosus. This strain was deposited on August 6, 2025, at the Guangdong Provincial Microbial Culture Collection Center (GDMCC), with the classification name Staphylococcus pseudoxylosus, accession number GDMCC NO: 66815, address: 5th Floor, Building 59, No. 100 Xianlie Middle Road, Guangzhou.

[0029] Culture of Staphylococcus pseudoxylosus E2

[0030] One loopful of *Staphylococcus pseudoxylosus* preserved on slant culture medium was transferred to nutrient broth (10.0 g peptone, 3.0 g beef extract, 5.0 g sodium chloride, 1.0 g glucose, 1000 mL water) and cultured at 150 rpm / min and 35°C for 24 h to obtain the seed culture. The seed culture was then inoculated at a rate of 5% (v / v) into sterilized and cooled nutrient broth medium and cultured at 150 rpm / min and 35°C for 24 h. The effective bacterial concentration in the fermentation broth reached 2.8 × 10⁻⁶. 9 CFU / mL.

[0031] Example 2:

[0032] Effects of temperature and salinity on the growth of Staphylococcus pseudoxylosus E2

[0033] 1) Take one loopful of pure culture of strain E2 into 100 mL of nutrient broth, and incubate at 30 °C with shaking for 24 h. Then, inoculate 10 μL into 1 mL of fresh culture medium, mix well, and transfer 200 μL into a 96-well plate. Incubate at 25 °C, 30 °C, 35 °C and 40 °C, 45 °C for 14 h, respectively. Measure the OD at 1 h interval. 600nm The value was determined by repeating the test six times for each sample.

[0034] The results are as follows Figure 3 As shown in Figure A, strain E2 can grow within the temperature range of 25℃ to 45℃, and the growth rate initially increases and then plateaus with increasing temperature. When the temperature is between 25℃ and 40℃, the growth rate of strain E2 remains almost constant, but the growth is slightly higher at 25℃. The growth rate accelerates significantly at 30℃. Growth is fastest at 35℃, entering the logarithmic phase in just 2 hours and the stationary phase after 6 hours, but the growth gradually decreases with increasing temperature. The optimal growth temperature for strain E2 is 35℃.

[0035] 2) Take one loopful of pure culture of strain E2 into 100 mL of nutrient broth, and incubate at 30°C with shaking for 24 h. Then, inoculate 200 μL into 1 mL of fresh nutrient broth with different salt (NaCl) contents (0%, 3%, 6%, 9%, 12%, 15%, 18%, 21%, 24%, 27%), mix well, and then transfer 200 μL into a 96-well plate. Incubate at 30°C for 24 h and measure its OD. 600nm The value was repeated three times for each experiment.

[0036] The results are as follows Figure 3 In the nutrient broth, strain E2 grew best when no NaCl was added; growth decreased significantly after salt was added; when the salt content was greater than 12%, strain E2 could hardly grow.

[0037] Example 3:

[0038] Study on enzyme production characteristics of Staphylococcus pseudoxylosus E2

[0039] 1) Protease production capacity: Add 10% skim milk to 4% agar at a 1:1 ratio, mix and prepare a plate. Pick a single E2 colony onto the plate and incubate at 30℃ for 48 hours. Observe the production of hydrolysis clear zone. The larger the hydrolysis zone, the stronger the protease production capacity.

[0040] 2) Lipase production capacity: Add 1% glycerol tributyrate and 0.05% rhodamine B (sterilized at 121℃ for 30 min) to nutrient agar medium, pick E2 single colonies onto the plate, incubate at 30℃ for 24 h, and observe the production of hydrolysis clear zones.

[0041] 3) Amylase production capacity: 0.2% soluble starch was mixed into a paste in cold water, and 1% peptone, 0.5% sodium chloride, 0.5% beef extract, and 2% agar powder were added (sterilized at 121℃ for 20 min). Single E2 colonies were picked and placed on a plate. After incubation at 30℃ for 24 h, Lugol's iodine solution was added, and the formation of clear zones was observed.

[0042] Observation of the hydrolysis zone or clear zone results shows that strain E2 has a strong enzyme production capacity, producing protease and lipase, but not amylase.

[0043] Example 4:

[0044] Safety evaluation of Staphylococcus pseudoxylosus E2

[0045] 1) Hemolysis test: The second-generation activated strain E2 was streaked onto a blood agar plate and incubated upside down at 30°C for 48 hours. The presence of a hemolytic zone around the colony was observed. If the blood agar around the colony turned a brownish-green ring, it was α-hemolysis; if a clear, transparent ring formed, it was β-hemolysis; and if no hemolytic zone was observed, it was γ-hemolysis. The results were then analyzed. Figure 4 The results showed that strain E2 exhibited γ-hemolysis, meaning it did not hemolyze. Therefore, this strain lacks hemolytic toxicity.

[0046] 2) Antibiotic susceptibility testing was performed using the Kirby-Bauer (KB) disk diffusion method to determine the antibiotic resistance of the strain. Ten drugs, including kanamycin, oxacillin, ofloxacin, tetracycline, vancomycin, chloramphenicol, and ampicillin, were selected for the antibiotic susceptibility test. The effective bacterial concentration in the fermentation broth of strain E2 after plate activation was 1*10⁻⁶. 6CFU / mL was spread onto nutrient agar plates, and then, using sterile forceps, drug-impregnated discs were placed on the plates. One type of drug susceptibility disc was placed on each plate, with three replicates for each type. After 24 hours of static incubation, the extent of inhibited colony growth around the discs was observed. The results are shown in Table 1. Strain E2 showed susceptibility to most antibiotics, including ampicillin, oxacillin, vancomycin, ofloxacin, chloramphenicol, and tetracycline, and intermediate susceptibility to erythromycin. In conclusion, this strain does not carry transferable resistance genes and exhibits good safety characteristics.

[0047] Table 1 shows the antibiotic susceptibility test results for strain E2.

[0048]

[0049]

[0050] 3) Acute toxicity test: Strain E2 was inoculated into nutrient broth and cultured at 30℃ with constant temperature shaking at 150 rpm for 24 h to obtain the fermentation broth of strain E2. The concentration of the fermentation broth was adjusted to 1.0 × 10⁻⁶ using sterile phosphate-buffered saline (PBS). 7 CFU / mL, 1.0×10 8 CFU / mL and 1.0×10 9 Mice were administered CFU / mL via gavage.

[0051] Forty healthy SPF-grade mice (half male and half female) weighing (20±2) g were selected and randomly divided into four groups of 10 mice each. One group served as the control group (sterile PBS buffer), and the other three groups served as the experimental groups (fermentation broth of different concentrations). Mice were fasted overnight before the experiment, but were given water normally during the fasting period. Samples were administered by gavage at a dose of 0.2 mL / 20 g body weight for two consecutive days. Mice were closely observed for 2 hours after each gavage, followed by normal feeding. Observation continued for 14 days, recording changes in coat and skin, eyes and mucous membranes, respiration, central nervous system, limb movement and behavior, as well as the presence of symptoms such as tremors, convulsions, salivation, diarrhea, drowsiness, and coma daily. Mice were weighed at the start of the experiment, and again on days 7 and 14. The onset and disappearance of toxic signs and the time of death were recorded. All mice were sacrificed after day 14, and their organs were dissected to observe organ damage.

[0052] The observation results are shown in Tables 2 and 3. During the 14-day observation period, both male and female mice showed normal physical appearance and limb movement, with no significant effect on body weight. Furthermore, no diarrhea, tremors, convulsions, or deaths were observed in any group. Careful dissection of the liver, kidneys, and spleen revealed no visible lesions, and these findings had no significant effect on the spleen index or liver-to-body ratio in any experimental group. Therefore, according to the acute toxicity dose evaluation grading standard, the fermentation broth of strain E2 is classified as a non-toxic substance.

[0053] Table 2 shows the effects of fermentation broth from strain E2 on mouse growth and mortality.

[0054]

[0055]

[0056] Table 3 shows the effects of strain E2 fermentation broth on organ indices in mice of each group.

[0057]

[0058] Example 5:

[0059] Application of Staphylococcus pseudoxylosus E2 in enhancing the flavor of fermented soybeans

[0060] 1) Inoculate strain E2 into nutrient broth and culture at 150 rpm / min and 35℃ for 24 h to obtain the seed culture. Inoculate the seed culture again into fresh nutrient broth at an inoculation rate of 5% (V / V) and culture at 150 rpm / min and 35℃ for 24 h to obtain the initial bacterial culture. Collect the bacterial cells by centrifugation at 8000 r / min for 10 min, and wash twice with sterile water before use.

[0061] 2) Take the black bean koji that has been prepared, wash it, drain it, and add 10% (m / m) sodium chloride and mix well. The fermentation of fermented black beans is divided into two groups. One group is inoculated with the *Staphylococcus pseudoxylosus* cells collected in 1), making its concentration 10... 6 CFU / g; another group was not added and served as a blank control group (CK). The fermented soybeans were naturally fermented at a constant temperature of 30℃ for 30 days to complete the fermentation, and then the flavor components were determined.

[0062] 3) HS-SPME-GC-MS analysis of volatile flavor components in fermented black beans

[0063] Accurately weigh 2g of ground fermented soybeans into a 20mL headspace vial, add 3mL of saturated saline and 1μL of internal standard 2-methyl-3-heptanone (81.60ug / mL), stir magnetically and equilibrate in a 55℃ water bath for 10min, extract under the same conditions for 30min, and then insert the extraction head into the injection port of the gas chromatography-mass spectrometry instrument for analysis for 5min.

[0064] Gas chromatography conditions: InertCap Pure-WAX column; helium carrier gas, flow rate 1.0 mL / min, injection port temperature 250℃, splitless injection; temperature program: initial column temperature 40℃, hold for 2 min, increase to 120℃ at a rate of 3℃ / min, hold for 5 min, increase to 230℃ at a rate of 5℃ / min, hold for 10 min.

[0065] Mass spectrometry conditions: EI ion source, 230℃ ion source temperature, 250℃ interface temperature, 70eV electron energy, mass scan range 30~480m / z, solvent-free cut-off time.

[0066] 4) Data processing

[0067] Qualitative and quantitative analysis of volatile flavor compounds: The NIST17 database was used for comparison. Compounds with a similarity greater than 80 were reported. The content of each compound was calculated based on the ratio of its peak area to the peak area of ​​the internal standard 2-methyl-3-heptanone (internal standard method). Each experiment was repeated three times, and the results are expressed as an average. Calculation formula:

[0068]

[0069] Data was processed using Microsoft Excel 2024 and Origin 2024, and the results are expressed as averages. express.

[0070] The results of volatile flavor compounds identified after fermentation of fermented black soybeans are shown in Tables 4 and 5. A total of 99 volatile compounds were identified in unsterilized and untreated fermented black soybeans, while 97 volatile compounds were identified in fermented black soybeans fermented with the addition of strain E2. The number of volatile flavor compounds detected did not change much in fermented black soybeans fermented with strain E2, but the types of compounds differed greatly. In fermented black soybeans, alcohols, ketones, esters, and pyrazines and furans were the main volatile compounds. Fermented black soybeans fermented without strain E2 had fewer pyrazines and furans, and more esters than those fermented with strain E2. Analysis of volatile compounds showed that the total volatile flavor compounds in fermented soybeans without added strains was 419.232 μg / kg, while the volatile flavor compounds in fermented soybeans with added strain E2 were 1352.270 μg / kg. The addition of strains significantly increased the content of volatile flavor compounds, especially pyrazines, furans, alcohols, and acids.

[0071] Table 4. Statistical Table of Types and Contents of Volatile Components in Fermented Black Beans

[0072]

[0073] Note: E2 refers to fermented black beans with added strain E2; CK refers to fermented black beans that are neither sterilized nor have added bacteria.

[0074] Table 5. Detailed list of volatile components in fermented black soybeans.

[0075]

[0076]

[0077]

[0078]

[0079]

[0080]

[0081]

[0082] Note: E2 refers to fermented black beans with added strain E2; CK refers to fermented black beans that are neither sterilized nor have added bacteria.

[0083] Example 6:

[0084] Application of Staphylococcus pseudoxylosus E2 in enhancing the flavor of krill enzymatic hydrolysate:

[0085] 1) Preparation of enzymatic hydrolysate of krill: After cleaning and drying, krill are crushed and water is added at a ratio of 1:0.6. The mixture is added to a beaker, stirred evenly, and the pH is adjusted to 7.5. Papain is added at a rate of 775 U / g. The beaker is sealed with plastic wrap and kept in a water bath at 42℃ for 3 hours. After the enzymatic hydrolysis is completed, the mixture is centrifuged at 5000 r / min for 10 min, the supernatant is collected, and the enzyme is inactivated at 100℃ for 10 min before use.

[0086] 2) Preparation of bacterial strain: Strain E2 was inoculated into nutrient broth and cultured at 150 rpm / min and 35℃ for 24 h to obtain the seed culture. The seed culture was then inoculated again into fresh nutrient broth at an inoculation rate of 5% (V / V) and cultured at 150 rpm / min and 35℃ for 24 h to obtain the initial bacterial culture. The bacterial cells were collected by centrifugation at 8000 r / min for 10 min and washed twice with sterile water before use.

[0087] 3) Fermentation of shrimp enzymatic hydrolysate: Sodium chloride was added to the enzymatic hydrolysate prepared in 1) to a concentration of 10%; and the bacterial cells collected in 2) were added to the shrimp enzymatic hydrolysate to achieve a final concentration of Staphylococcus pseudoxylosus E2 of 10%. 6 The concentration of CFU / mL was controlled by an uninoculated enzymatic hydrolysate (CK), and the mixture was incubated at 30°C for 2 days.

[0088] 4) HS-SPME-GC-MS analysis of volatile flavor components in fermentation broth

[0089] Accurately pipette 2 mL of sample into a 20 mL headspace vial, add 3 mL of saturated saline and 1 μL of internal standard 2-methyl-3-heptanone (81.60 μg / mL), magnetically stir and equilibrate in a 60 °C water bath for 10 min, extract under the same conditions for 30 min, and then insert the extraction head into the gas chromatography-mass spectrometry (GC-MS) inlet for 5 min of analysis.

[0090] Gas chromatography conditions: InertCap Pure-WAX column; helium carrier gas, flow rate 1.0 mL / min, injection port temperature 250℃, splitless injection; temperature program: initial column temperature 40℃, hold for 1 min, increase to 100℃ at a rate of 3℃ / min, hold for 5 min, increase to 230℃ at a rate of 5℃ / min, hold for 10 min.

[0091] Mass spectrometry conditions: EI ion source, 230℃ ion source temperature, 250℃ interface temperature, 70eV electron energy, mass scan range 30~480m / z, solvent-free cut-off time.

[0092] 5) Data processing

[0093] Qualitative and quantitative analysis of volatile flavor compounds: The NIST17 database was used for comparison. Compounds with a similarity greater than 80 were reported. The content of each compound was calculated based on the ratio of its peak area to the peak area of ​​the internal standard 2-methyl-3-heptanone (internal standard method). Each experiment was repeated three times, and the results are expressed as an average. Calculation formula:

[0094]

[0095] Data was processed using Microsoft Excel 2024 and Origin 2024, and the results are expressed as averages. express.

[0096] The results of volatile flavor compounds identified after fermentation of the enzymatic hydrolysate are shown in Tables 6 and 7. A total of 93 volatile compounds were identified in the enzymatic hydrolysate of krill without the addition of bacteria, while 97 volatile compounds were identified in the enzymatic hydrolysate fermented with the addition of strain E2. The number of volatile flavor compounds detected in the enzymatic hydrolysate fermented with the addition of strain did not change much, but the types of compounds differed greatly. Alcohols, ketones, esters, and pyrazines and furans were the main volatile compounds in the fermented enzymatic hydrolysate. The enzymatic hydrolysate fermented without the addition of strain had fewer pyrazines and furans, and more amines than the enzymatic hydrolysate fermented with the addition of strain. Analysis of volatile substances showed that the total volatile substance content of the shrimp head hydrolysate without added strains was 266.356 μg / kg, while the volatile flavor substance content of the hydrolysate with added E2 strains was 451.962 μg / kg. The hydrolysate with added strains significantly increased the content of volatile flavor substances, especially significantly increased the content of ketones, alcohols, esters, and pyrazine-furans.

[0097] Table 6. Statistical Table of Types and Contents of Volatile Components in Shrimp Enzymatic Hydrolysate

[0098]

[0099]

[0100] Note: E2 is the shrimp enzymatic hydrolysate with added strain E2; CK is the shrimp enzymatic hydrolysate without added bacteria.

[0101] Table 7. List of Volatile Components in Shrimp Enzymatic Hydrolysate

[0102]

[0103]

[0104]

[0105]

[0106]

[0107] Note: E2 is the shrimp enzymatic hydrolysate with added strain E2; CK is the shrimp enzymatic hydrolysate without added bacteria.

Claims

1. A method for enhancing the flavor of seafood seasonings, comprising: Staphylococcus pseudoxylosus, Staphylococcus pseudoxylosus Fermentation broth or containing Staphylococcus pseudoxylosus The composition of its fermentation broth or other fermentation broth is directly inoculated into the enzymatic hydrolysate of aquatic products for fermentation. Staphylococcus pseudoxylosus Its accession number is GDMCC NO: 66815.

2. The method according to claim 1, characterized in that: After inoculation, the enzymatic hydrolysate of aquatic products... Staphylococcus pseudoxylosus The effective bacterial concentration reached 5*10 5 CFU / mL ~ 1*10 7 CFU / mL.

3. The method according to claim 1, characterized in that: The fermentation temperature is 25-40℃.

4. The method according to claim 1, characterized in that: The fermentation time is 1-3 days.

5. The method according to claim 1, characterized in that: The sodium chloride content of the enzymatic hydrolysate is 1%-12%.

6. The method according to claim 1, characterized in that: The aquatic product enzymatic hydrolysate is a protease hydrolysate of animal aquatic products.

7. The method according to claim 6, characterized in that: The preparation method of the protease hydrolysate of the animal aquatic products is as follows: The animal aquatic products, after being washed and dried, are crushed and water is added at a material-to-liquid ratio of 1:0.4-0.

8. The mixture is added to a container, stirred evenly, and the pH is adjusted to 7.0-8.

0. The amount of papain added is 700-800 U / g. The container is sealed and kept in a water bath at 40-45℃ for 1-5 hours. After the enzymatic hydrolysis is completed, the supernatant is collected by centrifugation and then inactivated at 80-110℃ for later use.

8. The method according to claim 7, characterized in that: The aforementioned aquatic animal products are one or more of the following: shrimp heads, krill, oysters, scallop skirts, and fish processing by-products.

Images