23 results about "Acetoin" patented technology

The invention relates to the technical field of microbial fermentation and bioengineering, in particular to bacillus licheniformis and application thereof in production of acetoin and tetramethylpyrazine. The bacillus licheniformis with high acetoin yield is screened from a large number of strains. The yield of acetoin after the strain is fermented for 36 hours can reach 98 g / L and is far higher than that of other existing natural screened strains, the liquor yield is increased by 11% when the strain is used for liquor brewing, the content of tetramethylpyrazine in liquor is increased by 57%, and the quality of the liquor is obviously improved.

Disclosed in the present invention are a ketone aroma-type Lacticaseibacillus paracasei and use thereof in the preparation of a fermented dairy product, belonging to the technical field of microorganisms. Provided in the present invention is a strain of ketone aroma-type Lacticaseibacillus paracasei TGK, with a deposit number of CCTCC NO: M20242380. The Lacticaseibacillus paracasei TGK is used as a starter culture to prepare fermented milk, and the obtained fermented milk has a relatively high sensory score. Compared with conventional fermented milk, the fermented milk contains a large amount of ketone compounds, with diacetyl and acetoin contents reaching 3.2 mg / kg and 2.7 mg / kg, respectively. Diacetyl and acetoin are two important ketone compounds in the fermented milk, giving the fermented milk a strong milk aroma. Therefore, the ketone aroma-type Lacticaseibacillus paracasei TGK of the present invention has great application value in improving the aroma quality of the fermented milk.

The present application belongs to the technical field of microbial fermentation, and particularly relates to a strain of Kroppenstedtii ivory color and application thereof. In order to provide more high-temperature-resistant and pyrazine-producing brewing microbial resources, a new strain of Kroppenstedtii ivory color MZ35 is isolated from Maotai-flavor Daqu, and the preservation number is CCTCC NO: M 20252598. The strain can adapt to the solid-state fermentation environment of higher temperature and the pile fermentation environment of Maotai-flavor liquor, and promote the formation of tetramethylpyrazine. After MZ35 is inoculated into the solid-state fermentation system of highland barley or the intensified fermentation system of wine lees, the content of tetramethylpyrazine can be significantly increased. In addition, the strain can also promote the accumulation of acetoin, trimethylpyrazine and other Maotai-flavor related substances or precursor substances. Therefore, the strain has important application value for the pile fermentation of liquor, the flavor regulation of wine lees and the preparation of solid-state fermentation products rich in tetramethylpyrazine.

The application belongs to the technical field of biological medicine, and particularly relates to a lactobacillus paracasei and application thereof. The lactobacillus paracasei ZY101 is preserved in the China General Microbiological Culture Collection Center, has a preservation number of CGMCC No. 32360, a preservation date of October 25, 2024, and an address of No. 3, Beichen West Road, Chaoyang District, Beijing. Compared with a commercial bacillus acidophilus, the apricot vinegar prepared by using the lactobacillus paracasei ZY101 has new substances including linalool, alpha-farnesene, 2-phenylacetic acid ethyl ester and geranylgeraniol, and further promotes the aroma of the apricot vinegar. Compared with the commercial bacillus acidophilus, the existing substances are obviously improved, and specifically include ethyl acetate, isoamyl acetate, ethyl octanoate, ethyl hexanoate, acetoin, methyl palmitate, gamma-deca-lactone, ethyl dodecanoate, delta-deca-lactone, trans-nerolidol and dihydro-beta-ionone.

The invention relates to the technical field of microorganisms, in particular to an Exiguobacterium aceticum and application thereof. The Exiguobacterium aceticum strain is classified and named as Exiguobacterium aceticum, the strain number is H102, the Exiguobacterium aceticum strain is preserved in the China General Microbiological Culture Collection Center (CGMCC) on December 24, 2025, and the preservation number is CGMCC No.37157. The Exiguobacterium aceticum strain has the advantages that the Exiguobacterium aceticum strain can be used for preparing the Exiguobacterium aceticum strain; the strain has strong saline-alkaline tolerance, drought tolerance and high temperature resistance, and a foundation is provided for colonization of the strain. Meanwhile, the strain has the functional characteristics of producing acetoin, polysaccharide and polyglutamic acid and the like, can effectively provide nutritional ingredients for plant growth and reduce the harm of abiotic stress to the plants, and therefore, the strain has important application value in the aspects of improving saline-alkali soil, improving abiotic stress resistance of the plants, promoting plant growth and the like.

The invention provides a plant lactobacillus TGL with fishy smell reducing and aroma enhancing functions and application of the plant lactobacillus TGL in smearing type soybean cheese, and belongs to the technical field of biology. The plant lactobacillus TGL provided by the invention is preserved in the Guangdong Microbial Culture Collection Center on July 11, 2025, the preservation address is the 5th floor, No. 59 building, No. 100 Courtyard, Xianlie Middle Road, Guangzhou, and the preservation number is GDMCC No: 66662. Hexanal is a key compound with beany flavor in the soybean cheese, diacetyl and acetoin are main compounds with cream flavor in traditional dairy product cheese, the strain can effectively degrade hexanal in the soybean cheese, after fermentation is conducted for 12 h, the content of hexanal is reduced to 0.00 microgram / kg from 214.67 microgram / kg, the degradation rate reaches 100%, meanwhile, diacetyl, acetoin and other substances with milk flavor and cheese flavor are generated, and the content of hexanal in the soybean cheese is reduced to 0.00 microgram / kg. The smearing type soybean cheese with various flavors and good texture is molded.

To provide a new bitterness masking agent of potassium chloride, and to provide a production method or the like including the masking agent.SOLUTION: The bitterness masking agent of potassium chloride contains Balsam Peru essential oil as an active ingredient. Here, it is preferable to further contain at least one or more selected from the group consisting of arginine, glutamic acid, lysine and citrulline. It is also preferable to further contain at least one selected from the group consisting of acetoin, diacetyl, and 2, 3-pentanedione.SELECTED DRAWING: None

The present application relates to the field of microbial fermentation and bioengineering technology, and particularly relates to bacillus licheniformis and application thereof in acetoin and tetramethylpyrazine production. A bacillus licheniformis with high acetoin yield is screened from a large number of strains. The acetoin yield of the strain can reach 98 g / L after 36 h fermentation, which is much higher than that of other natural screening strains, and the liquor yield is increased by 11% and the content of tetramethylpyrazine in the liquor is increased by 57% when the strain is used for liquor brewing, which obviously improves the quality of the liquor.

The invention discloses a multifunctional plant lactobacillus and an application of the multifunctional plant lactobacillus in sour mustard processing, the name of the multifunctional plant lactobacillus is plant lactobacillus LJ036, and the preservation number of the multifunctional plant lactobacillus in the China Center for Type Culture Collection (CCTCC) is CCTCC NO: M 20241710. The multifunctional plant lactobacillus can be applied to sour leaf mustard processing. According to the plant lactobacillus LJ036, the nitrite content in the leaf mustard fermentation process can be obviously reduced, the nitrite content in the fermentation process is lower than 1.3 mg / kg, the acetoin content of the sour leaf mustard can be increased by the plant lactobacillus LJ036 and is 4.13 times that of natural fermentation, the fermentation time can be obviously shortened by the plant lactobacillus LJ036, and the plant lactobacillus LJ036 has a good application prospect.

The invention discloses a preparation method of a nitro-functionalized ZIF-25-mnImx material and application of the nitro-functionalized ZIF-25-mnImx material in separation of acetoin and 2, 3-butanediol, and belongs to the field of inorganic functional materials. The preparation method comprises the following steps: mixing and dissolving 4, 5-dimethylimidazole (dmeIm), 4-methyl-5-nitroimidazole (mnIm) and Zn (OAc) 2.2 H2O in methanol, and reacting at 120 DEG C for 24 hours; and after the reaction is finished, washing an obtained yellowish-brown sample with methanol for multiple times, and filtering and drying at room temperature to obtain the ZIF-25-mnImx material. The nitro-functionalized ZIF-25-mnImx provided by the invention has relatively high adsorption capacity on acetoin in a biological fermentation liquid, so that the separation cost of the biological fermentation liquid is reduced; due to the existence of a competitive mechanism, acetoin is preferentially adsorbed in a mixed solution, so that the method is suitable for separating acetoin and 2, 3-butanediol from a low-concentration aqueous solution, and has a wide application prospect.

For example, to provide a composition that can enhance the flavor of grilled squid. [Solution] Use at least one of the 14 aroma components listed in Groups A and B below. Group A: 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone, 3-methylbutanal, and ethyl 3-methylbutanoate. Group B: 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone.

The invention relates to the technical field of microbial fermentation, in particular to casei paracasei SITRS-0034, culture thereof and application of the casei paracasei SITRS-0034 in preparation of a compound aroma-producing leavening agent. According to the present invention, the Lactobacillus paracasei SITRS-0034 and the Lactococcus lactis SITRS-0011 are adopted to be matched so as to obtain the compound aroma production fermentation agent, and the compound aroma production fermentation agent can be used to prepare the aroma production fermentation agent, fermented milk fat products produced by fermentation of the compound aroma-producing leavening agent are rich in aroma and excellent in texture; specifically, when the lactobacillus plantarum is used for fermenting yoghurt oil, the contents of butanedione and acetoin in the obtained yoghurt oil respectively reach 1944 mu g / kg and 1648 mu g / kg, and the lactobacillus plantarum is rich in milk flavor and relatively high in overall score; when the fermented butter is used for fermenting butter, the obtained fermented butter has rich flavor, and the sensory effect is improved.

The present application provides a Bifidobacterium breve. The strain has high yield of acetoin and has milk clotting function. The present application provides a fermenting agent comprising the Bifidobacterium breve. The preparation method of the fermenting agent is also provided. The present application also provides a fermented ovine colostrum, which contains a plurality of functional polypeptides. The present application also provides a preparation method of the fermented ovine colostrum. The method can simultaneously ensure high retention rate of nutrients in the ovine colostrum. The present application also provides a polypeptide. The polypeptide can inhibit angiotensin converting enzyme activity, improve vascular endothelial function or inhibit platelet aggregation, and has cardiovascular protection ability. The present application also provides a polypeptide composition. The present application also provides application of the Bifidobacterium breve, the polypeptide and / or the fermented ovine colostrum in the field of food or medicine for helping to enhance immunity.

The present application relates to the technical field of microbial strains and the technical field of soybean seed coat fermentation, in particular to a Pediococcus sp. of Pteropus sp. and application thereof in improving the flavor of soybean seed coat, wherein the Pediococcus sp. of Pteropus sp. is Pediococcus sp. of Pteropus sp. BL-2 (Lactococcus petauri BL-2) , which is preserved in China Center for Type Culture Collection with a preservation number of CCTCC NO: M 20252253. The Pediococcus sp. of Pteropus sp. BL-2 of the present application not only has significant antioxidant activity, but also can significantly increase the content of 3-hydroxy-2-butanone (acetoin) with a pleasant buttery flavor in soybean seed coat and significantly reduce the content of isovaleric acid, 2-methyl-2-pentenal and dimethyl disulfide and other substances with strong irritating odor after fermentation of soybean seed coat, thereby effectively improving the flavor of soybean seed coat.

The invention belongs to the technical field of genetic engineering, and particularly relates to an acetoin-producing lactic acid bacteria engineering bacterium, a construction method and application. The invention provides a lactobacillus engineering bacterium for producing acetoin. The basic bacterium of the lactobacillus engineering bacterium is lactobacillus casei; a lactic dehydrogenase gene 1 and a lactic dehydrogenase gene 2 are knocked out from a genome of the lactobacillus casei. The lactobacillus casei is taken as a basic bacterium, has the characteristics of GRAS safety, acid resistance and direct application potential in a food system, and can be used for flavor improvement, probiotic metabolism and postbiotic development. According to the invention, key lactic acid metabolic enzyme genes in lactobacillus casei are knocked out, an acetoin generation pathway is enhanced, acetoin can be stably and efficiently produced, and the engineering bacterium has good metabolic stability in a fermentation system and can be widely applied to the fields of food fermentation, natural perfume production and the like.

The application discloses a ketone type Paracaseicilus caseicola and application thereof in preparation of fermented dairy products. The ketone type Paracaseicilus caseicola is preserved in China Center for Type Culture Collection, and the preservation number is CCTCC NO: M20242380. The test proves that the Paracaseicilus caseicola has good diacetyl and acetoin production capacity in the fermentation process of cow milk, and the diacetyl and acetoin production capacity is 3.6 mg / kg and 2.9 mg / kg respectively. Diacetyl and acetoin are two important ketone compounds in fermented milk, which endow the fermented milk with rich milk flavor. The application further provides a ferment containing the Paracaseicilus caseicola. The application further provides application of the ketone type Paracaseicilus caseicola in fermented milk. The flavor detection and sensory evaluation of the fermented milk containing the ketone type Paracaseicilus caseicola show that the ketone type Paracaseicilus caseicola TGK has good ketone compound production capacity in the fermented milk, the sensory score is high, the flavor compound types of the fermented milk are increased, and the aroma quality of the fermented milk is improved.

The application discloses a bacillus amyloliquefaciens genome-scale metabolic network model, a construction method and application, and belongs to the field of system biology. The method comprises the following steps: firstly, a rough model of bacillus amyloliquefaciens is automatically constructed according to protein sequencing results of bacillus amyloliquefaciens in a Uniport database; secondly, the rough model is manually refined and the synthesis reaction of acetoin is added according to a literature database, a metabolic pathway diagram and a biochemical database, so as to construct a genome-scale metabolic network model; thirdly, the genome-scale metabolic network model is converted into a computer-readable mathematical model; and finally, the mathematical model is analyzed by using a flux balance analysis method, and compared with experimental values in the literature. The method has the advantages of short construction time, simple operation and high accuracy, can systematically predict the nutritional conditions for the growth of bacillus amyloliquefaciens, and provides a feasible basis for improving the yield of acetoin and industrial production.

The invention discloses a lactobacillus plantarum and an application of the lactobacillus plantarum in sour leaf mustard processing, the name of the lactobacillus plantarum is lactobacillus plantarum QT038, and the preservation number of the lactobacillus plantarum in the China Center for Type Culture Collection (CCTCC) is CCTCC NO: M 20241712. The plant lactobacillus can be applied to sour leaf mustard processing. According to the plant lactobacillus QT038, the acetoin content and the acid production capacity of the sour mustard can be remarkably increased, the aroma quality of the sour mustard is improved, the fermentation aroma is rich, the fermentation time can be shortened by 20%, and the plant lactobacillus QT038 has a very good application prospect.

The purpose of the present invention is to provide a new non-alcoholic beer-flavored beverage having good taste complexity and astringency. The present invention provides a non-alcoholic beer-flavored beverage having an acetoin concentration of at least 0.01 ppm. The present invention makes it possible to provide a non-alcoholic beer-flavored beverage that, by containing acetoin in a prescribed concentration range, has good taste complexity and astringency, and can advantageously meet various preferences and needs of consumers.

The present invention aims to provide a novel beer-flavored non-alcoholic beverage with a complex flavor and a good astringent taste. According to the present invention, a beer-flavored non-alcoholic beverage is provided with an acetoin concentration of 0.01 ppm or more. According to the present invention, by incorporating acetoin within a predetermined concentration range, a beer-flavored non-alcoholic beverage with a complex flavor and a good astringent taste can be provided, which is advantageous in that it can meet the diverse preferences and needs of consumers.

This invention discloses a method for constructing a Clostridium engineered strain capable of synthesizing acetoin, comprising the following steps: inhibiting the expression of Clostridium aerogenes 2,3-butanediol synthesis pathway genes CLJU_23220, CLJU_25810, and CLJU_25840; and overexpressing genes ald, alsS, alsD, Pdc, Pfor, and / or aor1. The Clostridium yongdar engineered strain constructed using the above method can synthesize acetoin via syngas fermentation.

The present invention provides a method for constructing an L-valine production strain, the L-valine production strain, and use thereof. According to the method for constructing the L-valine-producing strain, a 2,3-butanediol- or acetoin-producing strain is used as a starting strain, and genetic engineering modification is performed on the strain to improve the L-valine yield thereof. The present invention provides a new thought and way for efficient production of L-valine, and obtains a new production strain for efficiently producing L-valine. The L-valine-producing strain obtained in the present invention requires a simple culture medium and has low fermentation substrate and culture costs; meanwhile, the strain has a high L-valine yield and has a single product component easy to separate.

Disclosed is a lactic acid bacteria-containing beverage, comprising: at least one ingredient selected from the group consisting of acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and caproic acid. In the lactic acid bacteria-containing beverage, A+B+200C+10D+10E+10F is adjusted to 0.2 or more, where A is the concentration of acetoin (ppm), B is the concentration of diacetyl (ppm), C is the concentration of 2-heptanone (ppm), D is the concentration of acetic acid (ppm), E is 10 the concentration of propionic acid (ppm), and F is the concentration of caproic acid (ppm). The taste disharmony is improved in the lactic acid bacteria-containing beverage.