62 results about "Acetoin" patented technology

The invention discloses yoghurt oil with fruity flavor and a preparation method of the yoghurt oil, and belongs to the technical field of yoghurt oil processing. The Lactococcus lactis SITRS-0011 provided by the invention can be independently used as a leavening agent, when the Lactococcus lactis SITRS-0011 is used for fermenting yoghurt oil, the titration acidity can reach 83.21 DEG T, the yoghurt oil contains 2, 3-butanedione (1180 [mu] g / kg), acetoin (2092 [mu] g / kg), lactones (623 [mu] g / kg), 3-methylbutyraldehyde (117 [mu] g / kg), phenethyl alcohol (1863 [mu] g / kg), phenylacetaldehyde (336 [mu] g / kg) and other substances, and the Lactococcus lactis SITRS-0011 is rich in milk flavor, has flower fragrance and nut flavor, is unique in flavor, and can be used for preparing the and the overall sensory score is high.

The invention belongs to the technical field of biological medicine, and particularly relates to lactobacillus paracasei and application thereof. The lactobacillus paracasei ZY101 is preserved in the China General Microbiological Culture Collection Center (CGMCC); the preservation number is CGMCC No. 32360; the preservation date is October 25, 2024; the preservation address is No.3, Yard 1, Beichen West Road, Chaoyang District, Beijing. Compared with commercial Acetobacter pasteurianus, the apricot vinegar prepared from the lactobacillus paracasei ZY101 has the advantages that newly added substances comprise linalool, alpha-farnesene, ethyl 2-phenylacetate and geranyl geraniol; the fragrance of the apricot vinegar is further promoted. Compared with commercial Acetobacter pasteurianus, the content of the existing substances is obviously increased, and the existing substances specifically comprise ethyl acetate, isoamyl acetate, ethyl caprylate, ethyl hexanoate, acetoin, methyl palmitate, gamma-decalactone, ethyl laurate, delta-decalactone, trans-nerol and dihydro-beta-ionone.

The invention discloses ketone-flavor type lactobacillus paracasei and application thereof in preparation of fermented dairy products. The ketoaroma type lactobacillus paracasei is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number is CCTCC NO: M20242380. Tests prove that the lactobacillus paracasei has good diacetyl production capacity and acetoin production capacity in the fermentation process of cow milk, and the diacetyl production capacity and the acetoin production capacity respectively reach 3.6 mg / kg and 2.9 mg / kg. Diacetyl and acetoin are two important ketone compounds in the fermented milk, and endow the fermented milk with strong milk flavor. The invention also provides a leavening agent which contains the casei paracasei. The invention also provides an application of the ketone-flavor type caseobacterium casei in fermented milk. The results of flavor detection and sensory evaluation on the fermented milk containing the ketone-flavor type lactobacillus paracasei TGK show that the ketone-flavor type lactobacillus paracasei TGK disclosed by the invention is relatively good in ketone compound production capacity in the fermented milk and relatively high in sensory score, the flavor compound types of the fermented milk are increased, and the aroma quality of the fermented milk is improved.

Provided is a technique for improving the flavor of food. In the present invention, Bacillus bacteria are used to produce components such as 2-methylbutyric acid, diacetyl and acetoin that are effective for improving the flavor of food.

The invention belongs to the technical field of microbial fermentation, and particularly relates to bacillus for producing acetoin and application of the bacillus, the bacillus is classified and named as Bacillus sp, the strain number is H64, the bacillus is preserved in China General Microbiological Culture Collection Center on September 11, 2024, and the preservation number is CGMCC No. 31938. The bacillus screened by the invention can grow in the coating liquid of the reconstituted tobacco, and the coating liquid can be directly used as a nutrient source to ferment and produce acetoin.

The invention belongs to the technical field of microorganisms, and discloses bacillus licheniformis and application thereof. The strain is specifically bacillus licheniformis DY-1, is preserved in the China General Microbiological Culture Collection Center (CGMCC) on July 1, 2024, and has the preservation number of CGMCC No.31125. The strain is screened from fermented grains, belongs to a food safety level strain, and can produce amylase and various flavor substances. The strain and a fermentation product thereof can be used for preparing amylase; the production of one or a combination of more of acetoin, 2, 3-butanediol, 4-ethyl guaiacol, pyrazine and phenethyl alcohol can be selectively controlled by changing a fermentation substrate, and edible flavors with different high added values can be selectively obtained; the method can be applied to production of white spirit, produced amylase is beneficial to decomposition of starch in grain raw materials in the white spirit brewing process, produced flavor substances are beneficial to improvement of the overall flavor of the white spirit, and the method has good application prospects and practical value.

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.

Provided are a Kazachstania unispora strain, a microbial agent containing the strain and a preparation method therefor, a fermentation culture product of the strain and a preparation method therefor, and the use of the strain or the microbial agent. The strain is deposited in the China Center for Type Culture Collection with the deposit number of CCTCC M 20231787. The strain can effectively degrade furfural and produce a relatively high content of acetoin and acetic acid.

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

A process for obtaining acetoin from a medium containing it is provided, the process comprising a dehydration step by pervaporation using a hydrophilic membrane. This process allows for the satisfactory isolation and purification of acetoin, both in terms of quality and yield. Furthermore, it eliminates the need for solvents and avoids the generation of impurities. Figure 1

The purpose of the present invention is to provide a transformant having excellent 2,3-butanediol production capability. Provided is a transformant of a hydrogen-oxidizing bacterium that grows in the co-presence of oxygen, the transformant being used for the production of 2,3-butanediol. In the transformant, (a) a nucleic acid encoding an enzyme for synthesizing acetolactate from pyruvic acid, (b) a nucleic acid encoding an enzyme for converting acetolactate into acetoin, (c) a nucleic acid encoding an enzyme for converting acetoin into 2,3-butanediol, and (d) a regulatory sequence operably linked to the nucleic acids (a) to (c) are introduced, wherein the nucleic acid (b) is located upstream of the nucleic acid (a) and the nucleic acid (c).

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 provides a preparation method of hulless oat vinegar rich in ligustrazine, which comprises the following steps: controlling table vinegar to efficiently convert the ligustrazine through a solid-state fermentation process, carrying out alcoholic fermentation by taking high-protein plant hulless oat as a raw material and low-temperature yeast as a saccharifying agent, after the alcoholic fermentation is finished, adding bran and cavings, inoculating kindling materials, and carrying out acetic fermentation to obtain the hulless oat vinegar rich in the ligustrazine. In the acetic acid fermentation stage, the acetoin content is used as the judgment basis of the fermentation period, and after acetic acid fermentation is finished, smoking, vinegar spraying, sterilization, ageing and filling are conducted to obtain a finished product. In the whole vinegar fermentation process, the change rule of acetoin and ligustrazine in each stage is tracked, the acetoin content in the acetic acid fermentation stage is monitored, and the maximum accumulation of ligustrazine in the vinegar is realized through process control. The method is convenient to operate, the technology is easy to master, industrial operation is convenient to achieve, a new way for increasing the ligustrazine content in the table vinegar is provided for table vinegar enterprises, and the economic benefits of the enterprises are remarkably improved.

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 present invention provides a Bacillus subtilis BS-TS1 and its application in preparing distiller's yeast and wine products, belonging to the technical field of brewing microorganisms. The deposit number of the Bacillus subtilis BS-TS1 provided by the present invention is CGMCC No.32285. The Bacillus subtilis BS-TS1 provided by the present invention has the advantages of high resistance to Penicillium and high production of aroma substances. The Daqu prepared using Bacillus subtilis BS-TS1 has significant anti-Penicillium properties and is not easily contaminated during the production process of Daqu. The lees juice prepared from the Daqu obtained by using Bacillus subtilis BS-TS1 is rich in volatile aroma substances, among which the content of acetoin reaches 150.944 mg / L, the content of pyrazine reaches 301.353 mg / L, and the content of 2,3-butanediol reaches 21.319 mg / L; in addition, other aroma components such as ethyl butyrate and phenylethanol are also detected.

The invention discloses composite plant lactobacillus and application thereof in secondary fermentation processing of mustard salt billet, the composite plant lactobacillus comprises plant lactobacillus QT038 and plant lactobacillus LJ065, the preservation number of the QT038 in the China Center for Type Culture Collection (CCTCC) is CCTCC NO: M 20241712, and the preservation number of the LJ065 in the China Center for Type Culture Collection (CCTCC) is CCTCC NO: M 20241711. The composite plant lactobacillus can be applied to secondary fermentation of salted mustard blanks. The composite plant lactobacillus disclosed by the invention is applied to secondary fermentation of a mustard salted blank, has relatively strong acetoin production capacity, acid production capacity, salt resistance and nitrite degradation capacity, can be used for rapidly fermenting the mustard salted blank to produce acid to 11.71 g / kg, reduces nitrite by 50% or more and increases total volatile aroma components by 30% or more, and has a very good application prospect.

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 invention discloses a glucose-rich bran hydrolysate preparation method and application, the method comprises the following steps: bran is used as a matrix to prepare a fungus fermentation medium, the fungus fermentation medium comprises the following components: 60 g / L of ultrafine powder bran, 1 g / L of (NH4) 2SO4, 0.5 g / L of MgSO4, 0.5 g / L of KH2PO4, 1.0 g / L of K2HPO4, 1 mM of Al < 3 + >, 2 mM of Mn < 2 + > and 2 mM of Ba < 2 + >, and the initial pH value is 6.5; inoculating flammulina velutipes strains, and standing and fermenting to obtain the biological bran hydrolysate (BWBH). The sugar composition in the obtained BWBH mainly comprises glucose, the concentration of a microbial growth inhibitor is extremely low, the BWBH serves as a carbon source for bacillus fermentation to produce acetoin, and compared with traditional carbon sources of glucose / xylose and CWBH, the bacterial growth speed, the carbon source utilization rate and the product yield are obviously improved.

The invention belongs to the field of microorganisms, and particularly relates to a Kazakstein monospora strain, a Kazakstein monospora inoculant, a fermented product and preparation and application of the Kazakstein monospora strain. The Kazakstan monospora yeast provided by the invention has the advantages that the Kazakstan monospora yeast AMCC 30302 (Kazakstan unisporaAMCC 30302) is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number of the Kazakstan monospora yeast is CCTCC M 20231787. The Kazakstachya monospora AMCC 30302 provided by the invention can be used for effectively degrading the furfural and generating compounds such as the acetoin, the acetic acid and the like which are relatively high in content. The Kazakstachya monospora AMCC 30302 provided by the invention can be used for effectively degrading the furfural and generating the compounds such as the acetoin and the acetic acid and the like. Feed fermented by the Kazakstein monospora strain provided by the invention mainly has the sensory characteristic of mainly generating sour and fragrant flavor, the effects of stimulating the appetite of animals and improving the palatability of the feed are achieved, and the feed can generate organic acid and is beneficial to maintaining the health of the intestinal environment of the animals; meanwhile, a large amount of nicotinic acid is generated, the feed conversion rate can be increased, and growth and development of animals are promoted.

The invention provides a preparation method and application of fermented soybean meal, and relates to the technical field of biological feed. The preparation method of the fermented soybean meal comprises the steps of raw material preparation, soybean meal fermentation and finished product preparation. The soybean meal fermentation step comprises the following steps: adding a first strain into soybean meal for primary fermentation, and adding a second strain for secondary fermentation after the primary fermentation is finished; the first-stage fermentation and the second-stage fermentation are preferably anaerobic fermentation; the first strain and the second strain are preferably activated strains; wherein in the first-stage fermentation and / or second-stage fermentation process, volatile substances are monitored, and when the ratio of acetic acid to acetoin in the volatile substances is larger than 1: 1, fermentation is ended. The fermentation process is controlled by monitoring the content of volatile substances, namely acetic acid and acetoin, so that the soybean meal finished product obtained by fermentation has relatively high acidity and acid soluble protein content, the palatability of animals is further improved, the digestion and absorption of the animals are promoted, the microbial environment of the intestinal tracts of the animals is balanced, and the immunity of the animals is improved.

The invention discloses a method for increasing the yield of tetramethylpyrazine, and belongs to the technical field of tetramethylpyrazine preparation. The method for increasing the yield of tetramethylpyrazine comprises the following steps: preparing a fermentation material, adding bacillus for solid-state fermentation, sampling in the solid-state fermentation process, measuring the pH value of the fermentation material, and calculating delta pH; when the delta pH is more than 1, ending the fermentation to obtain a fermentation material containing tetramethylpyrazine; wherein the calculation method of the delta pH is as follows: the pH value of the fermented material after being dried subtracts the pH value of the fermented material before being dried. According to the method for increasing the yield of the tetramethylpyrazine, allogenic materials such as diammonium hydrogen phosphate do not need to be added, the high conversion rate can be achieved at the normal fermentation temperature, the conversion rate from acetoin to the tetramethylpyrazine can be greatly increased through specific heating reaction treatment, the conversion rate is increased to 90% or above, and the yield of the tetramethylpyrazine is increased. The problem of low yield of tetramethylpyrazine in fermentation is effectively solved.

A method for preparing a pork flavour composition, comprising the steps of a) providing a mixture of i) cysteine, and ii) acetoin; and b) reacting said mixture to a flavor composition at a temperature between 30 °C and 55 °C; wherein the flavour composition comprises at least one or more compounds selected from the group consisting of 2,4,5-trimethyl-3-oxazoline, 4,5-dimethyloxazole, 2,4,5-trimethyloxazole, 2- methylthiazole, 4,5-dihydro-2-methylthiazole, trans- or cis-2,4,5-trimethyl-2,5-dihydrothiazole, 2-methyl-3-thiazoline, 2-acetyl-2-methyl-thiazolidine, 2-isopropylthiazolidine, 2,4,5- trimethylthiazole, and tetramethylpyrazine. The flavor composition is a meat flavor composition, in particular a ham and pork flavor composition.

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.