CN101003786A - Culture medium for microzymes of resisting hyperosmosis in soy sauce - Google Patents
Culture medium for microzymes of resisting hyperosmosis in soy sauce Download PDFInfo
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- CN101003786A CN101003786A CN 200710026232 CN200710026232A CN101003786A CN 101003786 A CN101003786 A CN 101003786A CN 200710026232 CN200710026232 CN 200710026232 CN 200710026232 A CN200710026232 A CN 200710026232A CN 101003786 A CN101003786 A CN 101003786A
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- soy sauce
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Abstract
This invention provides a culture medium for high osmotic pressure-resistant yeast in soybean sauce, and its application in detecting high osmotic pressure-resistant yeast in soybean sauce. The culture medium comprises: glucose 50-60 wt. %, yeast powder 2.5-5.0 wt. %, NaCl 2.5-5.0 wt. %, soybean extract 2.0-5.0 wt. %, and distilled water. The culture medium can culture and separate high osmotic pressure-resistant yeast from aerogenic soybean sauce, and can observe aerogenic phenomenon. Therefore, the culture medium can rapidly analyze the deterioration reason of aerogenic soybean sauce, and can provide a method for preventing soybean sauce deterioration.
Description
Technical field
The present invention relates to osmophilic strain microzyme culture medium and the application in the osmophilic strain yeast in detecting soy sauce thereof in a kind of microbiological culture media of artificial preparation, particularly soy sauce.
Background technology
Substratum is the suitable microorganism growth breeding of artificial preparation or the nutritive substance of accumulation meta-bolites, in order to separate, to cultivate, to identify, preserve various microorganisms or to accumulate its meta-bolites.At occurring in nature, microbe species is various, and nutrient type is various, and research purpose difference in addition is so culture medium preparation method and principle also just have nothing in common with each other.Generally speaking, in different types of substratum, all can contain moisture, carbon source, nitrogenous source, the energy, inorganic salt, somatomedin etc., just relative content can be variant.Different microorganisms is also different with osmotic pressure to the requirement of pH.
Soy sauce is a kind of traditional soybean fermented seasonings of China, is subjected to liking of China and world people deeply.When quality of sauce is rotten, aerogenesis swell phenomenon can appear in storage or the shelf-lives of soy sauce after can, this phenomenon is owing to some osmophilic strain saccharomycetes to make fermentation aerogenesis causes, adopt conventional common microzyme culture medium, as MacConkey medium, malt extract medium, glucose-yeast water-protein culture medium and PDA substratum etc. carry out saccharomycetic separation and Culture, all separate the osmophilic strain yeast less than these harm, " microbiological test of food hygiene mould and yeast counting GB4789.15-2003 " also detects less than this yeast-like fungi according to national standard.Sanitary inspection and the microbial contamination investigation and the improvement thereof of soy sauce have been had a strong impact on.
Summary of the invention
The objective of the invention is at distinctive high osmotic pressure condition of soy sauce and nutritional requirement, develop the substratum of osmophilic yeast growth in a kind of suitable soy sauce, and a kind of saccharomycetic application of osmophilic strain in this substratum detection soy sauce that utilizes is proposed, to adapt to the needs that soy sauce cleaner production and health are analyzed.
The substratum of osmophilic yeast growth in the soy sauce that the present invention developed, the weight percent proportioning of its component is:
Glucose 50%～60%, yeast powder 2.5%～5.0%, sodium-chlor 2.5%～5.0%, soybean extract 2.0%～5.0%, all the other are distilled water.The pH nature.
The preparation method of described soybean extract is as follows: dried soybean is fully soaked (being generally 18h) with distilled water, take by weighing the soybean that 1 weight part soaks, boil, make soya-bean milk with soybean milk maker again with microwave oven, use filtered through gauze, the filtrate adding distil water is made the soybean extract of 4～8 times of weight parts.
The preparation method of substratum of the present invention is: take by weighing glucose, yeast powder, sodium-chlor, soybean extract successively exactly by the prescription of substratum and put into beaker, and adding distilled water, stir evenly with glass rod, then on asbestos gauge the heating make its dissolving, or on magnetic stirring apparatus heating for dissolving, the dissolving back adds agar (peptizer) in 2.5% ratio, reheat dissolves, and replenishes the moisture that is lost at last, is sub-packed in triangular flask, wrapping back is in 0.103Mpa, 121 ℃ of high pressure steam sterilizations 30 minutes.
As follows with osmophilic saccharomycetic method in the substratum separation and Culture soy sauce of the present invention:
Draw the 25mL soy sauce with the sterilization suction pipe and put into the glass plug triangular flask that contains the 225mL sterile saline, jolting 30min is 1: 10 diluent.Draw 1mL1 with the sterilization suction pipe: 10 diluents inject the test tube that contains the 9mL aqua sterilisa, and this liquid is to wash diluent at 1: 100.Make 1: 1000 diluent successively.Respectively when doing 10 times of dilutions, draw the 1mL diluent in the sterilization plate, each extent of dilution is made 2 plates, then heating is dissolved also cool substratum and inject plate to about 45 ℃, after treating that agar solidifies, be inverted in 25～28 ℃ of incubators and cultivate, begin behind the 2d to observe, cultivate altogether and observe 5d.When the examination soy sauce contains osmophilic yeast, promptly can be observed yeast colony and counting since 2d, and can be observed the aerogenesis phenomenon and promptly can be observed bubble at the bottom of substratum.Can detect whether produced the osmophilic strain yeast in the soy sauce with present method.
The present invention is directed to distinctive high osmotic pressure condition of soy sauce and nutritional requirement, by adding the abundant soybean extraction of nutritive ingredient and the osmotic pressure environment close with soy sauce being provided, developed osmophilic yeast growth medium in the suitable soy sauce, make yeast can carry out a large amount of amplifications at short notice, thereby detect deleterious osmophilic strain yeast in the soy sauce at short notice, therefore, the present invention is to provide the saccharomycetic substratum of a kind of energy sharp separation osmophilic strain, can be used for the microbial contamination analysis of soy sauce, the aerogenesis swell iso-metamorphism reason of investigation soy sauce, it provides a kind of novel substratum and rapid analysis method for soy sauce cleaner production and health analysis, thereby provides scientific basis for preventing and treating saccharomycetic pollution.
Embodiment
Embodiment one:
Substratum of the present invention (weight %) is: 50 glucose, and 2.5 yeast powders, 5.0 sodium-chlor, 5.0 soybean extracts, all the other are formed for distilled water, separate the osmophilic strain yeast from aerogenesis swell soy sauce, the results are shown in Table 1.
Embodiment two:
Substratum of the present invention (weight %) is: 60 glucose, and 4.0 yeast powders, 2.5 sodium-chlor, 2.0 soybean extracts, all the other are distilled water, separate the osmophilic strain yeast from aerogenesis swell soy sauce, the results are shown in Table 1.
Embodiment three:
Substratum of the present invention (weight %) is: 55 glucose, and 5.0 yeast powders, 3.5 sodium-chlor, 2.5 soybean extracts, all the other are distilled water, separate the osmophilic strain yeast from aerogenesis swell soy sauce, the results are shown in Table 1.
Embodiment four:
Substratum of the present invention (weight %) is: 52 glucose, and 3.8 yeast powders, 4.5 sodium-chlor, 4.0 soybean extracts, all the other are distilled water, separate the osmophilic strain yeast from aerogenesis swell soy sauce, the results are shown in Table 1.
Embodiment five:
Substratum of the present invention (weight %) is: 58 glucose, and 3.0 yeast powders, 4.0 sodium-chlor, 5.0 soybean extracts, all the other are distilled water, separate the osmophilic strain yeast from aerogenesis swell soy sauce, the results are shown in Table 1.
Embodiment six:
Substratum of the present invention (weight %) is: 60 glucose, and 2.5 yeast powders, 3.0 sodium-chlor, 2.5 soybean extracts, all the other are distilled water, separate the osmophilic strain yeast from aerogenesis swell soy sauce, the results are shown in Table 1.
Table 1 substratum of the present invention separates yeast result in the swell soy sauce
| Project | Cultivate 2d yeast count (cfu/mL) | Cultivate 3d yeast count (cfu/mL) | Cultivate 5d yeast quantity (cfu/mL) | Remarks |
| MacConkey medium | 0 | 0 | 0 | |
| Malt extract medium | 0 | 0 | 0 | |
| Glucose-yeast water-protein culture medium | 0 | 0 | 0 | |
| The PDA substratum | 0 | 0 | 0 | |
| Embodiment one | 1.5×10 5 | 1.6×10 5 | 1.7×10 5 | Observe aerogenesis |
| Embodiment two | 1.4×10 5 | 1.6×10 5 | 1.6×10 5 | Observe aerogenesis |
| Embodiment three | 1.4×10 5 | 1.6×10 5 | 1.7×10 5 | Observe aerogenesis |
| Embodiment four | 1.5×10 5 | 1.6×10 5 | 1.6×10 5 | Observe aerogenesis |
| Embodiment five | 1.3×10 5 | 1.5×10 5 | 1.6×10 5 | Observe aerogenesis |
| Embodiment six | 1.5×10 5 | 1.6×10 5 | 1.7×10 5 | Observe aerogenesis |
As can be known from Table 1, microzyme culture medium MacConkey medium, malt extract medium, glucose-yeast water-protein culture medium, PDA substratum with routine separate less than the yeast in the rotten soy sauce, the yeast that substratum of the present invention just can be isolated in the rotten soy sauce at second day, and can observe the aerogenesis phenomenon.Therefore, substratum of the present invention can real-time analysis swell aerogenesis soy sauce deterioration reason, for the rotten and improvement that prevents soy sauce provides scientific basis.
Claims (2)
1. osmophilic strain microzyme culture medium in the soy sauce is characterized in that the weight percent proportioning of its component is:
Glucose 50%～60%, yeast powder 2.5%～5.0%, sodium-chlor 2.5%～5.0%, soybean extract 2.0%～5.0%, all the other are distilled water.
2. osmophilic strain microzyme culture medium saccharomycetic application of osmophilic strain in detecting soy sauce in the described soy sauce of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200710026232 CN101003786A (en) | 2007-01-08 | 2007-01-08 | Culture medium for microzymes of resisting hyperosmosis in soy sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200710026232 CN101003786A (en) | 2007-01-08 | 2007-01-08 | Culture medium for microzymes of resisting hyperosmosis in soy sauce |
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| CN101003786A true CN101003786A (en) | 2007-07-25 |
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| CN 200710026232 Pending CN101003786A (en) | 2007-01-08 | 2007-01-08 | Culture medium for microzymes of resisting hyperosmosis in soy sauce |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101348826B (en) * | 2008-08-25 | 2011-08-24 | 佛山市海天调味食品股份有限公司 | Detecting method for aerogenic bacterium in soy sauce |
| CN102181373A (en) * | 2011-04-27 | 2011-09-14 | 天津工业大学 | Application of microzyme with osmotolerance |
| CN117649897A (en) * | 2023-12-07 | 2024-03-05 | 广东海天创新技术有限公司 | Method for predicting gas production of soy sauce in shelf life |
-
2007
- 2007-01-08 CN CN 200710026232 patent/CN101003786A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101348826B (en) * | 2008-08-25 | 2011-08-24 | 佛山市海天调味食品股份有限公司 | Detecting method for aerogenic bacterium in soy sauce |
| CN102181373A (en) * | 2011-04-27 | 2011-09-14 | 天津工业大学 | Application of microzyme with osmotolerance |
| CN102181373B (en) * | 2011-04-27 | 2013-01-16 | 天津工业大学 | Application of microzyme with osmotolerance |
| CN117649897A (en) * | 2023-12-07 | 2024-03-05 | 广东海天创新技术有限公司 | Method for predicting gas production of soy sauce in shelf life |
| CN117649897B (en) * | 2023-12-07 | 2024-04-26 | 广东海天创新技术有限公司 | Method for predicting gas production of soy sauce in shelf life |
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