73 results about "Zygosaccharomyces" patented technology

A heat-resistant flavin-bound glucose dehydrogenase having a high substrate specificity for D-glucose, an method for producing the same, and a transformant used for the same. A flavin-bound glucose dehydrogenase gene encoding a flavin-bound glucose dehydrogenase derived from Mucor is introduced into yeast, Zygosaccharomyces, to obtain a transformant. Subsequently, the yeast transformant is cultured to obtain a flavin-bound glucose dehydrogenase from the culture. The heat-resistant flavin-bound glucose dehydrogenase is less susceptible to the effects of dissolved oxygen and allows accurate measurement of glucose even in the presence of sugar compounds other than glucose in a sample.

The invention discloses a low-salt liquid state fermented soy sauce production process, comprising the following main processes: preparing koji in a koji-maker machine; mixing the wheat which is fried and smashed with koji, inoculating the mixture in soybean meal and bran which are cooked; preparing finished koji in a koji making disc machine; mixing the finished koji with brine, sending the mixture in a fermenting vat for fermentation; preparing the finished soy sauce through soaking, pouring oil, filtrating, mixing, sterilizing and filling to obtain the finished soy sauce. The soy sauce is characterized in that materials containing zygosaccharomyces Rouxii 2.180 accounting for 1.5-2.5% of the total weight of materials and torulopsis candida 2.202 accounting for 1.5-2.5% of the total weight of materials are added during the medium term of the fermentation process and the raw materials--soybean meal and bran are cooked by high temperature short-time continuous cooking process. Compared with the prior art, the raw material digestion rate can reach 88-90%, the protein utilization rate can reach 83%, the activity of neutral protease of the finished koji can reach 2000mu / g, the enzymesystem is complete, the defects such as long period of high-salt liquid state fermentation (180 days), burnt flavour and heavy bitter taste of low-salt solid state fermentation and the like are overcame and the produced soy sauce is characterized by strong soysauce-like aroma, alcohol-like aroma and ester-like aroma and the like.

The invention discloses a preparation method of a tremella fermentation extract and its application. The preparation method of the tremella fermentation extract comprises the following step: tremella undergoes fermentation cultivation by the use of a strain or its culture solution or its suspension so as to obtain a fermentation product, namely the tremella fermentation extract. The strain is at least one of the following strains: zygosaccharomyces rouxii, pasteur yeast, brewer's yeast, wine yeast, acetobacter xylinum, Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Bifidobacterium bifidum, lactococcus lactis and enterococcus faecalis. Through experiments, it proves that the tremella fermentation extract prepared by the method contains no chemical components, can be directly used as a finished product of facial mask or essence or toner, is more natural than other existing products in the market and will not have any negative effect on the skin. In addition, smaller components can be obtained by the preparation method in comparison with a common extraction method and the extract is easier to fully absorb by the skin.

A process is provided for the bioconversion of a carbon substrate to 1,3-propanediol by a single organism utilizing microorganisms, such as, Citrobacter, Enterobacter, Clostridium, Klebsiella, Aerobacter, Lactobacillus, Aspergillus, Saccharomyces, Zygosaccharomyces, Pichia, Kluyveromyces, Candida, Hansenula, Debaryomyces, Mucor, Torulopsis, Methylobacter, Escherichia, Salmonella, Bacillus, Streptomyces and Pseudomonas, containing the genes encoding for an active glycerol or diol dehydratase enzyme by contacting these organisms with a carbon substrate under the appropriate fermentation conditions. Specifically, Citrobacter and, Klebsiella provide the source of exogenous genes for such active dehydratase enzyme.

The present invention provides commercial utilization of a novel yeast strain Zygosaccharomyces rouxii and its fermented metabolites as probiotic, as an antioxidant and as an antimicrobial agent in foods and cosmetics. The fermented broth and metabolite substance (s) produced by this invention have a wide spectrum antibacterial activity, strong antioxidant activity, cytochalasin-like activity that inhibits cell cleavage, and is expected to be effective in the treatment of allergy, atopic dermatitis, psoriasis and various skin diseases, second degree burns, high blood pressure, diabetes, cancer, AIDS and as an anti-aging agent. Moreover, this invention is expected to lead to industrial utilization of Z.rouxii for manufacturing succinic acid and malic acid from a yeast.

The invention discloses a high-salt-tolerance Zygosaccharomyces rouxii A strain of which the collection number is CCTCC NO:M2013310. The strain has high salt tolerance and favorable growth stability, has the characteristic of being capable of producing full-bodied mellow and ester-like aromatic flavors, and can be used for brewing high-salt diluted soy sauce, shortening the fermentation period and improving the flavor and quality of the soy sauce.

The invention relates to a brewing technique for walnut soy sauce. Firstly, According to the technique, conventional soybean dregs are replaced with walnut dregs as a protein material for producing sauce, so that the health care effect of the walnut soy sauce is improved; secondly, an activating agent is added in the inoculation process to induce aspergillus oryae to generate more plentiful histase, protease and peptidase; meanwhile, enzyme activity in the hydrolysis process can be activated, so that raw materials are completely decomposed in a short time, and the quantity of enzyme activity is improved; and finally, in the fermentation process, technological conditions of primary fermentation, main fermentation and secondary fermentation are adopted, torulopsis bombicola liquid is added in the main fermentation stage, zygosaccharomyces rouxii is added in the secondary fermentation stage, and a complicated aroma substance is further formed. The color of soy sauce mash is bright, a soy sauce flavor and an ester flavor are strong, and amino acid attains more than 1%; and the walnut soy sauce prepared through control of the technique is a combination of seasoning, nutrition and health care, the fat content is low, the walnut soy sauce is suitable for the fat crowd and hyperlipemia crowd, the quality is stable, and the walnut soy sauce has a strong mellow flavor.

The invention discloses a double-strain co-immobilization fermented mulberry wine and a preparation method thereof. The preparation method comprises the following steps: selecting mulberries, cleaning, juicing, carrying out enzymolysis, filtering and centrifugating, regulating the components, pasteurizing, cooling, carrying out primary fermentation on immobilized Saccharomyces cerevisiae and Zygosaccharomyces cidri, clarifying, filtering, carrying out secondary fermentation, aging, filtering, purifying through an ultrafiltration membrane, and filling to obtain the finished product. The method can effectively solve problem of low storability of massive mulberries in the ripening season, and the problems of complex operation, high inactivation tendency of the strains and the like in the traditional fermented fruit wine. The method can perform mass continuous production on the mulberries, shorten the production cycle, enhance the productivity, recycle the strains and lower the production cost. The mulberry wine is clear and transparent, has the stable purple color, has the particular subtle fragrance of the mulberries, and is soft and thick in mouthfeel. Compared with the mulberry wine fermented by the traditional process, the odorous constituents are obviously enhanced. The mulberry wine has the health-care effects of tonifying the blood, nourishing yin, moisturizing the intestines, postponing aging, blackening the hair, improving the eyesight, improving the skin blood supply and the like.

The invention relates to active cell enzyme oral liquid. The active cell enzyme oral liquid is obtained through the following steps of: step I, preparing materials of lemons, tomatoes, bananas, watermelons, apples, cucumbers, oranges, pears, papayas green tea, white tea and crystal sugar; step II, thoroughly cleaning the raw materials with sterile water, adding purified water, mashing the cleaned raw materials, performing uniform stirring, and adding streptococcus thermophilus, lactic acid bacteria and zygosaccharomyces rouxii for fermentation; and step III, filtering off raw material resides and precipitate with a 120-mesh filter bag, and performing sterilization treatment on filtrate so as to obtain the active cell enzyme oral liquid. According to the active cell enzyme oral liquid disclosed by the invention, three-stage type fermentation is performed on various raw materials including the lemons, the tomatoes, the bananas, the watermelons, the apples, the cucumbers, the oranges, the pears, the papayas, the green tea, the white tea, the crystal sugar and the like by adding three strains of the streptococcus thermophilus, the lactic acid bacteria and the zygosaccharomyces rouxii, the content of amino acids of the obtained oral liquid is obviously increased, and the oral liquid can improve immunity and has a high health care value.

The invention belongs to the technical field of food microorganism preparation, and in particular relates to special Zygosaccharomyces rouxii for fermented sauce with fragrance increasing and color reducing functions. The Zygosaccharomyces rouxii is preserved in the Guangdong Microbiological Culture Collection Center on March 21st, 2019, wherein the preservation number is GDMCC NO.60616, and the classification name is Zygosaccharomyces rouxii. In the brine fermentation stage of the fermented sauce, a fermentation system is inoculated with a proper amount of the strain, so that strong wine fragrance and ester fragrance can be generated, and the flavor of the fermented sauce is improved to a certain extent.

The invention relates to the technical field of food fermentation engineering, in particular to citrus type brewed rice wine and a preparation method thereof. The citrus type brewed rice wine comprises, by weight, 1-3 parts of citrus peels, 8-14 parts of citrus flesh, 6-14 parts of glucose, 55-75 parts of sterile water, 1-5 parts of saccharomyces cerevisiae and 1-7 parts of flavor yeast. The flavor yeast is zygosaccharomyces rouxii or torulopsis utilis or comprises zygosaccharomyces rouxii and torulopsis utilis. The weight ratio of the citrus peels to the citrus flesh is 0.8-2.5:10. The citrus type brewed rice wine is prepared through the steps of citrus preparation, brewing substrate preparation, brewing and the like. The whole citrus is used as a main substrate, brewing is controlled, growth synergism and metabolism complementation of the various kinds of yeasts in the brewing process are utilized, and the flavor substance metabolism characteristics are brought into full play, so that the citrus utilization rate is high, the citrus flavor is remarkable, and the application range is wide.

An antimicrobial composition comprising a sorbate preservative, natamycin and a dialkyl dicarbonate, each in an amount below the taste threshold, but the composition is effective against food spoilage microorganisms Effective. These antimicrobial compositions are useful in the treatment of beverages, particularly thin fruit juice beverages, calcium-fortified beverages, beverages containing tea solids, and beverages containing milk solids and protein, and other acidified, highly water-active foods and beverages. Beverages, such as cheese, sausage, ready-to-spread icing, salad dressing, mayonnaise, etc., which are susceptible to food spoilage microorganisms such as yeasts including Zygomyces.

The invention discloses a real-time fluorescent PCR (polymerase chain reaction) kit and oligonucleotides for identifying zygosaccharomyces rouxii. Specifically, the invention provides a group of oligonucleotides for identifying the zygosaccharomyces rouxii. The roup of oligonucleotides are shown in sequence tables from SEQ ID No:1 to SEQ ID No:3, wherein the sequences of SEQ ID NO:1 and SEQ ID NO:2 respectively are an upstream primer and a downstream primer for identifying the zygosaccharomyces rouxii, and the sequence of SEQ ID NO:3 is a fluorescent probe for identifying the zygosaccharomyces rouxii. The invention also provides the real-time fluorescent PCR (polymerase chain reaction) kit containing the primers and the probe and a real-time fluorescent PCR identification method of the zygosaccharomyces rouxii in foods. The identification sensitivity of the kit and oligonucleotides disclosed by the invention is within 10-4ng / microliter.

The invention relates to the technical field of preparation of rice wine and particularly relates to a method for preparing rice wine by fermenting honey zygosaccharomyces with synergism of rhizopus formosensis. The method comprises the following steps: S11, rice soaking: soaking white glutinous rice in water; S12, steaming: steaming the soaked white glutinous rice to obtain rice; S13, koji mixing and saccharifying: adding rhizopus formosensis into the rice, uniformly stirring, digging a hole in the rice, and saccharifying and culturing at the temperature of 25-35 DEG C; and S14, alcohol fermentation: adding water and the honey zygosaccharomyces, and culturing at the temperature of 25-35 DEG C. The rice wine prepared by the method is high in content of alcohol, moderate in content of sugar, clear and transparent in wine liquid, mellow in wine fragrance, and full and harmonious in wine body.

The invention discloses a lactobacillus plantarum QR19. The lactobacillus plantarum QR19 is preserved in the China General Microbiological Culture Collection Center, the preservation name is QR19, andthe preservation number is CGMCC NO.18053. Application of the lactobacillus plantarum QR19, the lactobacillus plantarum QR19 is used for soy sauce production process, the lactobacillus plantarum QR19is preferably compounded and inoculated with zygosaccharomyces rouxii S96 for soy sauce production process, especially for soy sauce production with high-salt liquid-state process. The biogenic aminecontent of the soy sauce is reduced while the SOD activity is increased through a method of microbial control, high ammonia nitrogen content can be maintained, the flavor of the soy sauce is guaranteed, and a new idea for improving the quality of soy sauce brewing is provided.

The invention discloses a method for preparing a flavored product from yellow water and liquor-making microbes, and belongs to the field of pickled and fermented foods. The method comprises the following steps that processed loaches, barley flour, the yellow water, edible alcohol and salt are mixed to be uniform, and loach and flour mixed liquor is obtained; saccharomycopsis fibuligera, saccharomyces cerevisiae and zygosaccharomyces rouxii are inoculated into the loach and flour mixed liquor for fermentation, and first-time fermented liquor is obtained; torulopsis mogii, hansenula polymorpha and candida albicans are inoculated into the first-time fermented liquor for fermentation, and second-time fermented liquor is obtained; corn flour and pepper paste are added into the second-time fermented liquor, bacillus licheniformis is inoculated into the mixture for fermentation, and third-time fermented liquor is obtained; the third-time fermented liquor is put into a pottery jar for 12-16 months, and the flavored product which is slightly sweet, delicious and harmonious in fragrance is obtained. According to the method for preparing the flavored product from the yellow water and the liquor-making microbes, the use value of the loaches and the yellow water is improved, and the delicious flavor of the product is improved through addition of auxiliaries and fermentation of various microbes.

The invention deals with chromogenic media which are suitable for the selective growth and identification of one or more species of yeast.The subject of the invention is the method that enables us to identify and determine the cell count of Brettanomyces / Dekkera and Zygosaccharomyces yeasts. Besides, the subjects of invention are also the use of the method in wine and / or food industry and the stocks for conducting the experiment.

The invention provides a method for preparing a low-salt content soy sauce. The method comprises the following steps: (1) adding a zygosaccharomyces rouxii solution into a sterile NaCl solution, wherein the NaCl solution is W1, mixing the W1 with oil phase, and conducting homogenization under high pressure to obtain W1-O primary emulsion; (2) mixing halophilic bacteria, tween 80 and the NaCl solution to obtain a W2 solution, mixing the W1-O primary emulsion with the W2 solution again, and conducting homogenization under high pressure to obtain a W1-O-W2 double-emulsion; (3) fully mixing sterilized soybean flour and wheat flour, inoculating the obtained mixture with aspergillus oryzae spores, and aseptically culturing the substrate at a temperature of 30 DEG C for three days after ultra-high pressure sterilization, wherein the cultured material is yeast; and (4) adding saline water with different concentrations into the prepared yeast, wherein the just obtained material is mash, and respectively inoculating the three mash with the double-emulsion for fermentation so as to obtain the finished product. The invention aims at the problem that too high salt content of the existing soy sauce is harmful to the body health, embeds acidophilic lactic acid bacteria and the yeast with the double-emulsion so as to control the release of strains and to prepare the low-salt content soy sauceproduct. The product reduces the salt intake for the human body, and reduces risk of diseases such as hypertension, renal insufficiency and cardiovascular disease.

The invention discloses a soy sauce flavor Pixian bean paste production method based on 4-ethyl guaiacol fermentation intensification. The biological fungicide comprises yeast fungicide and tetragenococcus halophilus fungicide, wherein the yeast fungicide inoculates a 5Be' malt agar culture medium through zygosaccharomyces rouxii and intermediate aroma yeast to obtain fermentation broth; the tetragenococcus halophilus fungicide inoculates an improved mMRS culture medium to tetragenococcus halophilus to obtain the fermentation broth; then, porous starch, saccharose and glycerinum are added intothe fermentation broth to obtain corresponding fungicide. The yeast fungicide and the tetragenococcus halophilus fungicide are added into the Pixian bean paste in a normal after fermentation period to be subjected to joint fermentation, the content of 4-ethyl guaiacol can be improved by three times or more, the quality of a traditional Pixian bean paste product is comprehensively improved, and the traditional Pixian bean paste product is full of new life.

The invention discloses high-salinity dilute phase coix seed and broken rice soy sauce and a processing method thereof. The high-salinity dilute phase coix seed and broken rice soy sauce comprises the following raw materials: 15-25 parts of coix seed and broken rice, 25-35 parts of bean pulp, 2*10<6> / g of torulopsis bombicola (soy sauce mash), 2*10<6> / g of zygosaccharomyces rouxii, 100-125 parts of saline water and 0.08-0.12 part of aspergillus oryzae. The processing method comprises the following steps: pretreating coix seed and broken rice, steaming, making distiller's yeast, performing high-salt liquid-state fermentation, squeezing, sterilizing and the like. The prepared soy sauce is low in cost, glossy, strong in aroma and outstanding in sauce flavor and has special aroma of the coix seed rice and rich nutrition. The medicinal value of the coix seed rice is reflected in condiments, the selection range of consumers on the soy sauce is widened, extension of the coix seed industry chain is benefited, and extraneous earnings of enterprises are increased.

The invention discloses a method for preparing fermented soy sauce from a pickling liquid of pickled vegetables. The method comprises steps as follows: an index of the pickling liquid after fermentation of the pickled vegetables is adjusted, yeast for making hard liquor is prepared from other raw materials for preparation of the soy sauce, the yeast for making hard liquor and the pickling liquid after index adjustment are uniformly mixed in a weight ratio being 1:(2.5-3.0), and soy sauce mash is prepared and fermented; Zygosaccharomyces rouxii is added in a time period from the seventh day to the tenth day of fermentation; torulopsis utilis is added in a time period from the fourteenth day to the seventeenth day of fermentation; multiple times of back showing fermentation are performed in the fermentation process until the fermentation is ended; finally, oil is taken for blending, sterilization, filtering and packaging are performed, and the finished soy sauce product can be obtained. The pickling liquid obtained after the fermentation of the pickled vegetables is used for soy sauce fermentation and replaces part of brine water for soy sauce mash mixing, so that salt and water resources can be saved, ingredients such as probiotics, amino acid nitrogen and the like in the pickling liquid are sufficiently utilized, the flavor and the taste of the soy sauce are enhanced, high-quality soy sauce is obtained, and wastewater pollution of the environment due to direct emission of the pickling liquid is further avoided.

The invention discloses a method for increasing the survival rate of zygosaccharomyces rouxii under a stress condition and relates to the technical field of microorganisms. The method for increasing the survival rate of the zygosaccharomyces rouxii under the stress condition comprises the following step: before zygosaccharomyces rouxii is inoculated and cultured under the stress condition, carrying out pre-adaptation treatment on the zygosaccharomyces rouxii, wherein pre-adaptation treatment refers to thermal pre-adaptation treatment or acid pre-adaptation treatment. As the zygosaccharomyces rouxii is subjected to thermal pre-adaptation treatment or acid pre-adaptation treatment, the survival rate or the biomass of the zygosaccharomyces rouxii under stress conditions can be remarkably increased.

The invention discloses a culture method for improving adsorption capacity of zygosaccharomyces rouxii heavy metal cadmium, which belongs to the technical field of food biology. The culture method for improving the adsorption capacity of the zygosaccharomyces rouxii heavy metal cadmium comprises the following steps of: preparing a culture medium containing 5 to 12 grams of yeast powder, 15 to 25 grams of peptone, 15 to 200 grams of glucose, 1,000mL of distilled water and 0.01 to 20 percent of sodium chloride or potassium chloride; adjusting the pH of the culture medium to be between 5.8 and 6.4, and sterilizing the culture medium for 20 minutes at the temperature of 115 DEG C; and inoculating zygosaccharomyces rouxii to the culture medium, culturing the zygosaccharomyces rouxii by liquid in a shaking bed or a fermentation tank at the temperature of between 28 and 30 DEG C to obtain zygosaccharomyces rouxii cells, and preparing freeze-drying powder. The adsorption capacity of the zygosaccharomyces rouxii dry cadmium powder is improved by 0.5 to 15 percent by adopting the method of the invention. The method of the invention is simple, good in safety and easy to implement, and has significance for clearing cadmium ions in water body, protein enzymolysis liquid, Chinese medicinal herb decoction and the like.

The invention discloses a low-salt liquid state fermented soy sauce production process, comprising the following main processes: preparing koji in a koji-maker machine; mixing the wheat which is fried and smashed with koji, inoculating the mixture in soybean meal and bran which are cooked; preparing finished koji in a koji making disc machine; mixing the finished koji with brine, sending the mixture in a fermenting vat for fermentation; preparing the finished soy sauce through soaking, pouring oil, filtrating, mixing, sterilizing and filling to obtain the finished soy sauce. The soy sauce is characterized in that materials containing zygosaccharomyces Rouxii 2.180 accounting for 1.5-2.5% of the total weight of materials and torulopsis candida 2.202 accounting for 1.5-2.5% of the total weight of materials are added during the medium term of the fermentation process and the raw materials--soybean meal and bran are cooked by high temperature short-time continuous cooking process. Compared with the prior art, the raw material digestion rate can reach 88-90%, the protein utilization rate can reach 83%, the activity of neutral protease of the finished koji can reach 2000mu / g, the enzymesystem is complete, the defects such as long period of high-salt liquid state fermentation (180 days), burnt flavour and heavy bitter taste of low-salt solid state fermentation and the like are overcame and the produced soy sauce is characterized by strong soysauce-like aroma, alcohol-like aroma and ester-like aroma and the like.

Herein is disclosed a method of generating ascorbic acid from yeast. In one embodiment, the yeast is a Zygosaccharomyces spp. or a Kluyveromyces spp. growing in a medium comprising an ascorbic acid precursor. In a second embodiment the yeast is a recombinant yeast growing in a medium comprising an ascorbic acid precursor. Preferably the recombinant yeast is transformed with a coding region encoding an enzyme selected from L-galactose dehydrogenase (LGDH), L-galactono-1,4-lactone dehydrogenase (AGD), D-arabinose dehydrogenase (ARA), D-arabinono-1,4-lactone oxidase (ALO) or L-gulono-1,4-lactone oxidase (RGLO). The ascorbic acid precursor is preferably D-glucose, L-galactose, L-galactono-1,4-lactone, or L-gulono-1,4-lactone. In another preferred embodiment the ascorbic acid is accumulated in the medium at levels greater than background. Preferably, the yield of the conversion of the precursor to ascorbic acid is preferably at least about 35%.

Herein is disclosed a method of generating ascorbic acid from yeast. In one embodiment, the yeast is a Zygosaccharomyces spp. or a Kluyveromyces spp. growing in a medium comprising an ascorbic acid precursor. In a second embodiment the yeast is a recombinant yeast growing in a medium comprising an ascorbic acid precursor. Preferably the recombinant yeast is transformed with a coding region encoding an enzyme selected from L-galactose dehydrogenase (LGDH), L-galactono-1,4-lactone dehydrogenase (AGD), D-arabinose dehydrogenase (ARA), D-arabinono-1,4-lactone oxidase (ALO) or L-gulono-1,4-lactone oxidase (RGLO). The ascorbic acid precursor is preferably D-glucose, L-galactose, L-galactono-1,4-lactone, or L-gulono-1,4-lactone. In another preferred embodiment the ascorbic acid is accumulated in the medium at levels greater than background. Preferably, the yield of the conversion of the precursor to ascorbic acid is preferably at least about 35%.

The invention discloses a zygosaccharomyces rouxii strain for producing D-arabitol and application thereof, and relates to the fields of development and application of a microorganism industrial strain. The hypertonic resistant yeast zygosaccharomyces rouxii for producing D-arabitol is separated from natural chaste honey. The strain disclosed by the invention is preserved in China Center For Type Culture Collection with preservation No. of CCTCC NO: M 2014205. 5L fermentation tank test tracking shows that the strain is normal in metabolism and stable in fermentation performance. The yeast strain is used for producing D-arabitol by converting substrate D-glucose, which is simple in process and capable of realizing conservation and environmental protection, and a conversion rate can reach 40%; the strain has practical application value, and is an excellent yeast strain for producing D-arabitol.

The invention discloses a high-calcium composite fermentation condiment and a making method thereof. The high-calcium composite fermentation condiment is made by cooking, starter-making, fermenting and sterilizing carbon source and nitrogen source materials, during the starter-making step, fish steak and plant-based carbon source and nitrogen source materials are mixed, and mouldstarter is inoculated in the mixture, wherein the dry basis of the fish steak accounts for 20-30% of the dry basis of all the materials; during the fermenting step, a two-section fermenting process is adopted: during the front-section fermenting, saline water is added into the finished mouldstarter for fermenting for 10-20 days, so as to obtain solid state fermentation soy sauce mash, in the second-section fermenting, a saline solution is replenished into the solid state fermentation soy sauce mash, and then a zygosaccharomyces rouxii culture solution is added into the solid state fermentation soy sauce mash for culturing for 20-40 days. The making method has advantages of short fermenting period, simple technology and the like, the made high-calcium composite fermentation condiment has salty, fresh and fragrant flavors and no obvious fishlike smell, meanwhile, calcium content and amino acid nitrogen content are high, and the high-calcium composite fermentation condiment is good in quality. The invention provides a novel approach suitable for high-value comprehensive utilization of aquatic by-products, and enriches variety of fermentation condiments on the market.

The invention discloses a multistage-decontamination-based production method of delicious and fragrant low-salt Pixian thick broad-bean sauce. The method includes: using an ultrahigh-shear homogenizing machine to process the Pixian thick broad-bean sauce, adding a Zygosaccharomyces rouxii suspension after a suspension is formed to perform culture and fermentation, adding nisin, sodium benzoate andsodium propionate into the fermented Pixian thick broad-bean sauce, sterilizing in a high-pressure pulse electric field processor, loading the sterilized Pixian thick broad-bean sauce into a packaging bag, and performing ultrahigh-pressure processing. The method has the advantages that the after ripening and fragrance increasing of the Pixian thick broad-bean sauce can be promoted, the delicioussources of the Pixian thick broad-bean sauce are increased, the whole process is suitable for continuous industrial production, and the method is especially suitable for the shelf life prolonging of the low-salt Pixian thick broad-bean sauce.

The invention discloses a saccharomyces for degrading organic acids. The saccharomyces has the Latin literature name of Zygosaccharomyces biporus, and the preservation number of the saccharomyces is CCTCC M 2020912. The invention also discloses application of the saccharomyces in degradation of organic acids in berries. The organic acids comprise malic acid, citric acid and / or tartaric acid; and the berries are lonicera caerulea or sea-buckthorn. Results show that degradation rates of the saccharomyces on the malic acid, the citric acid and the tartaric acid are 42.6%, 18.28% and 13.09% respectively, and the malic acid degradation effect is the best. Effective acid degradation saccharomyces strains are selected through a self-screening way, meanwhile, the characteristics of the strains are improved by adopting an engineering technical means, the lonicera caerulea and sea-buckthorn raw fruits are subjected to acid degradation application, the taste is adjusted and the product quality is improved on the premise of ensuring that nutritional ingredients in the product are not lost, and the product has both nutrition and flavor.