CN103637156B - Production and applications of cheese flavor substance in food industry - Google Patents

Production and applications of cheese flavor substance in food industry Download PDF

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CN103637156B
CN103637156B CN201310581739.1A CN201310581739A CN103637156B CN 103637156 B CN103637156 B CN 103637156B CN 201310581739 A CN201310581739 A CN 201310581739A CN 103637156 B CN103637156 B CN 103637156B
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flavor
cheese flavor
fermentation
cheese
tunning
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CN103637156A (en
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常桂芳
关惠琴
吴学智
胡鹏
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Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
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Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A23D7/04—Working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/145—Fungal isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/885—Trichoderma

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
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  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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  • Tropical Medicine & Parasitology (AREA)
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  • Oil, Petroleum & Natural Gas (AREA)
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  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

The invention relates to production and applications of a cheese flavor substance in food industry. A novel microorganism capable of producing cheese flavor is obtained via screening; and the substance with cheese flavor can be obtained via fermentation using the microorganism, wherein materials containing milk , oil and lipid are taken as fermentation substrates. The cheese flavor substance can be widely used in food industry.

Description

The production of cheese flavor material and the application in food thereof
The present invention is application number is 201010145698.8, the divisional application of the patent in April 13 2010 applying date.
Technical field
The invention belongs to microbiology and bromatology field; More specifically, the present invention relates to the production of cheese flavor material and the application in food thereof.
Background technology
Cheese flavor (cheese flavor also claims cheese or cheesy flavor) is a kind of multicomponent mixing flavor systems.The nearly volatile and non-volatile compounds different more than kind more than 3000 in cheese, local flavor is produced by volatile materials, also claims flavor volatiles.Typical flavor volatiles in dissimilar cheese can be divided into 6 groups: fatty acid (as acetic acid, propionic acid, butyric acid), ketone (as 2-HEPTANONE, methyl n-heptyl ketone, 2-butanone), ester class (as ethyl butyrate, ethyl caprate), aldehydes (as 3-methyl-hutanal, 2-methyl-hutanal, benzaldehyde), alcohols (as n-butyl alcohol, 3-methyl-l-butanols, phenylethanol) and sulfide (as disulphide, methyl mercaptan).
The way of production of cheese flavor material, the fat mainly in butterfat raw material, protein produce the zestful product of tool (usually also comprising the flavour compositions carried in raw milk in product) under the effect of enzyme.General more complicated cheese flavor material is then produce under the effect of microorganism (being actually the enzyme that microbial metabolism produces).
The formation of cheese flavor material and raw material substrate and the leavening (microorganism) used when producing relevant.
Common several cheese flavor materials, as most widely used blue cheese (Blue Cheese, also blue line cheese, bleu cheese etc. are claimed) flavor substance, also have than right cheese (Brie Cheese) in addition, horse Soviet Union's lira cheese (Mozzarella Cheese), car reaches cheese (Cheddar Cheese), Palma cheese (Parmesan Cheese) flavor substance etc.
So far, utilize mould to carry out fermenting and producing cheese flavor thing Quality Research and be only limitted to blue cheese flavor substance.A kind of method utilizing penicillium roqueforti and mutant strain penicillium camemberti liquid deep layer fermenting thereof to produce Blue Cheese flavor substance disclosed in US3100153 (1963/08/06).
Show after deliberation, the key component producing typical blue cheese local flavor is MIBK, see document JOHN E.KINSELLA and DAN HWANG.Biosynthesis of Flavors by Penicilliumroqueforti.BIOTECHNOLOGY AND BIOENGINEERING, VOL.XVIII, PAGES927-938 (1976), specifically, mycotic spore, mycelium secretes complicated enzyme system in growth metabolism process, these enzyme systems are by protein in dairy products, the macromolecular substances such as fat are degraded to flavor precursors and flavor base material material, as: lipidolysis can be aliphatic acid and glycerine by lipase, and aliphatic acid is MIBK by the metabolism of classical beta oxidation approach under tryptophan side-chain alpha effect.
In these years, technical staff is to only two kinds of mold species systems (penicillium roqueforti Penicillium roqueforti that can produce blue cheese flavor substance; Penicillum glaucum Penicillium glaucum) carry out supplementing and perfect.But require to improve constantly to each side of food along with people, especially taste becomes more diverse, and obtains novel cheese flavor substance, or screening obtains the heat subject of the bacterial strain of producing original or new cheese flavor material/kind be always the art.
But require to improve constantly to each side of food along with people, especially taste becomes more diverse, and obtains novel cheese flavor, or screening obtains the heat subject that the bacterial strain producing original or new cheese flavor material is the art always.
In prior art, for preventing the local flavor between each raw-food material, fragrance taint of odour or rushing mutually, usually by Molds and yeasts produce cheese flavor material only add to cheese or similar have in the raw material of cheese flavor produce.Inventor finds existing cheese flavor material and cheese flavor material of the present invention to be applied in fatty foods (to add in fatty foods as flavouring agent and produce).
In a preference, described fatty foods comprises margarine, butter, crisp skin oil.
Preferably, make family or the margarine of food industry, anhydrous butter, crisp skin oil, liquid butter, table butter etc., these product forms can be bulk, powdery, sheet, graininess etc.
In another preference, described cheese flavor material is applied to bakery grease and utilizes the food of these fats and oils processing, such as bread, cake, biscuit, candy, puffed rice, dilated food etc.
Preferably, described cheese flavor material is applied to produces Plateau Characteristic food as yak milk powder, liquid or solid beverage, Tibetan butter, milk slag, Tibetan cake, buttered tea, fermented milk, Yoghourt etc.
In another aspect of this invention, provide the manufacture method of flavor grease food, the method comprises the cheese flavor material produced by fungi fermentation and mixes and the step of sterilizing with the base-material manufacturing fatty foods.
In a preference, described manufacture method is: mix with the base-material manufacturing fatty foods after first the cheese flavor material that fungi fermentation produces being carried out homogeneous again.
Inventive point of the present invention is mainly:
(1) Late Cambrian can screen the new microorganism that can produce cheese flavor material from natural butter, different from existing thinking of only screening from cheese.
(2) from natural butter, filtered out three new strains, can produce the material of cheese flavor feature after it acts on substrate, this material can be applied to field of food industry.
(3) inventor finds to be applied in fatty foods by the cheese flavor material that fungi fermentation produces, different from the existing thinking be only applied in cheese.
Below in conjunction with specific embodiment, set forth the present invention further.Should be understood that these embodiments are only not used in for illustration of the present invention to limit the scope of the invention.The experimental technique of unreceipted actual conditions in the following example, or according to the condition that manufacturer advises.Unless otherwise indicated, otherwise percentage and number calculate by weight.
Unless otherwise defined, all specialties used in literary composition and scientific words and one skilled in the art the meaning be familiar with identical.In addition, any method similar or impartial to described content and material all can be applicable in the present invention.The use that better implementation method described in literary composition and material only present a demonstration.
Summary of the invention
The object of the present invention is to provide the bacterial strain of new production cheese flavor material.
The present invention also aims to provide the production of cheese flavor material and the application in food thereof.
In a first aspect of the present invention, a kind of screening technique of the bacterial strain for the production of cheese flavor material is provided, this screening technique comprises directed screening from yak milk and fabricated product (such as natural butter) thereof and goes out the step of mould, described mould can with containing breast, oil, the material of lipid and/or its enzymolysis product for substrate carrys out fermenting and producing methyl letones.
Natural butter system extracts the rare cream (fat content 30-80%) obtained, concentrated butter (fat content 80-98%), anhydrous butter (fat content 98-100%) etc. from yak milk, such as from the yak milk on the ground such as Nepal, Mongolia, India, China (Qinghai, Gansu, Xinjiang, Sichuan, Tibet, Yunnan, the Inner Mongol).
Inventor's Late Cambrian can screen the new microorganism that can produce cheese flavor material from yak milk and fabricated product (such as natural butter) thereof.
In another aspect of this invention, arbitrary bacterial strain or its variant in Java penicillium (Eupenicillium javanicum), light spore mould (Penicillium glabrum), Switzerland's wood mould (Trichoderma reesei), deep mould (Penicillium paxilli), scarlet mould (Penicillium chermesinum), aspergillus (Aspergillus sp), branch spore mould (Cladosporiumsp) is provided to produce the application in cheese flavor material.
In a preference, described bacterial strain or the screening of its variant are from the material containing breast, oil, lipid.
In another preference, the described material containing breast, oil, lipid is natural butter.
In another aspect of this invention, provide separated bacterial strain, it is
Java penicillium CFR0802, its preserving number is CGMCC NO.3551; Or its variant;
Light spore mould CFR0801, its preserving number is CGMCC NO.3552; Or its variant;
The mould CFR0803 of Switzerland's wood, its preserving number is CGMCC NO.3553; Or its variant.
Inventor has filtered out the new strains that above-mentioned three strains can produce typical cheese flavor from natural butter.
In another aspect of this invention, the purposes of aforementioned arbitrary separated bacterial strain is provided, for fermenting and producing cheese flavor material.
In another aspect of this invention, provide a kind of method of producing cheese flavor material, the method comprises:
Adopt spore or the mycelium of aforementioned arbitrary separated bacterial strain or combinations several arbitrarily, with containing breast, oil, the material of lipid and/or its enzymolysis product for fermentation substrate, through liquid fermentation or solid fermentation, obtain the tunning with cheese flavor.
In a preference, described mycelium expands the mycelium cultivated through 2-3 level.
In a preference, described liquid fermentation comprises:
First prepare spore suspension or the hypha fluid of described arbitrary bacterial strain or combinations several arbitrarily, again the spore suspension of effective dose or hypha fluid are inoculated in the fermentation substrate of liquid form, obtain the tunning of liquid form, fermentation temperature is 25-35 DEG C, and fermentation time is 24-48h.
In another preference, described method also comprises:
Collect tunning or its concentrate of described liquid form, as flavor substance product; Or,
Carry out bacteria removing to described liquid form tunning, the liquid with cheese flavor obtained after collecting process, as flavor substance product; Or,
Extract volatile materials in described liquid form tunning as flavor substance product; Or,
Carry out drying process to described liquid form tunning, the solid with cheese flavor obtained after collecting process, as flavor substance product.
In another preference, described bacteria removing adopts centrifugal, to filter any one or two kinds combination.
In another preference, the volatile materials extracted in described liquid form tunning adopts any one or a few the combination in distillation extraction, adsorbing and extracting, extraction.
In another preference, described drying process adopts freeze-drying or spraying dry.
In another preference, described solid fermentation comprises:
First prepare spore suspension or the hypha fluid of described arbitrary bacterial strain or its combination, again the spore suspension of effective dose or hypha fluid are inoculated in the process that solid-state form fermentation substrate surface obtains solid-state form tunning, fermentation temperature is 15-25 DEG C, and fermentation time is 10-15 days.
In another preference, described method also comprises:
Solid-state form fermentation substrate described in collection, as flavor substance product; Or,
Extract volatile materials in described solid-state form tunning as flavor substance product; Or,
Carry out drying process to described solid-state form fermentation substrate, the solid with cheese flavor obtained after collecting process, as flavor substance product.
In another preference, the volatile materials extracted in described liquid form tunning adopts any one or a few the combination in distillation extraction, adsorbing and extracting, extraction.
In another preference, described drying process adopts freeze-drying or spraying dry.
In another preference, in described tunning, at least comprise 2-HEPTANONE, 2 pentanone and methyl n-heptyl ketone.
In another preference, the described material containing breast, oil, lipid is selected from: dairy products, animal and plant fat or microbial grease.
In another aspect of this invention, the cheese flavor material adopting aforementioned either method to obtain is provided.
In another aspect of this invention, provide described cheese flavor material in the application of field of food.
In another aspect of this invention, provide a kind of method for making food, the method comprises: before adding in foodstuff base material by the cheese flavor material that the aforementioned either method of appropriate amount obtains, simultaneously or afterwards, carry out sterilizing to described cheese flavor material.
In another aspect of this invention, the application of cheese flavor material in fatty foods providing fungi fermentation to produce.
In another preference, described fatty foods is margarine, butter, crisp skin oil.
In another aspect of this invention, provide the manufacture method of fatty foods, the method comprises the cheese flavor material produced by fungi fermentation and mixes and the step of sterilizing with the base-material manufacturing fatty foods.
In a preference, described manufacture method is: mix with the base-material manufacturing fatty foods after first the cheese flavor material that fungi fermentation produces being carried out homogeneous again.
Other side of the present invention, due to disclosure herein, is apparent to those skilled in the art.
Accompanying drawing explanation
The GC-MS testing result collection of illustrative plates of the flavor volatiles in the tunning that Fig. 1, embodiment 1 obtain;
The GC-MS testing result collection of illustrative plates of the flavor volatiles in the tunning that Fig. 2, embodiment 2 obtain;
The GC-MS testing result collection of illustrative plates of the flavor volatiles in the tunning that Fig. 3, embodiment 3 obtain;
In above-mentioned each collection of illustrative plates, horizontal axis plots time/min, the longitudinal axis represents abundance.
Detailed description of the invention
The present inventor, through to study widely and test, have found a kind of effective screening technique, screens the novel microbial that can produce cheese flavor, this microorganism with the material containing breast, oil, lipid etc. for fermenting substrate produces the material that acquisition has cheese flavor; This cheese flavor material can be widely used in food, essence and flavoring agent production field.
Bacterial strain screening method
The invention provides a kind of screening technique of the bacterial strain for the production of cheese flavor material, this screening technique comprises directed screening from yak milk and fabricated product (such as natural butter) thereof and goes out the step of mould, described mould can with containing breast, oil, the material of lipid and/or its enzymolysis product for substrate carrys out fermenting and producing methyl letones.
In a specific embodiment of the present invention, from the sampling of commercially available natural butter (sample center), mix with the sterilized water that with the addition of surfactant (being generally Tween-80) bacteria suspension (such as 10 preparing variable concentrations -3, 10 -4, 10 -5, 10 -6bacteria suspension); Again variable concentrations bacteria suspension is spread evenly across pre-prepd mould selective medium (namely with the addition of PDA or the rose-bengal solid medium of streptomysin, only mould can survive); Cultivate through a period of time, single bacterium colony of the different shape that picking is survived lines on PDA or rose-bengal slant medium to be cultivated; Again respectively by each inoculation in suitable fermentation substrate (material containing breast, oil, lipid and/or its enzymolysis product, such as whole milk powder solution) middle fermentation a period of time is (preferably, 24h-48h), local flavor sensory evaluation test and GC-MS detection are carried out to the tunning obtained, choose the bacterial strain obtaining cheese flavor, preservation is for subsequent use.
Preferably, choose the bacterial strain obtaining typical cheese flavor (particularly ketone local flavor), screening in other words can produce the bacterial strain of ketone flavor volatiles; Preferred, choose the bacterial strain obtaining MIBK local flavor (the very typical cheese flavor of one), namely can produce the bacterial strain of MIBK flavor volatiles.
The invention provides arbitrary bacterial strain or its variant in Java penicillium (Eupenicillium javanicum), light spore mould (Penicilliumglabrum), Switzerland's wood mould (Trichoderma reesei), deep mould (Penicillium paxilli), scarlet mould (Penicillium chermesinum), aspergillus (Aspergillus sp), branch spore mould (Cladosporium sp) and produce the application in cheese flavor material.
Preferably, described microorganism at the preserving number at China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC) is: CGMCC NO.3551 (its called after Java penicillium CFR0802; Belong to Eupenicillium sp, Eupenicillium javanicum kind), CGMCC NO.3552 (its called after light spore mould CFR0801; Belong to Penicillium, light spore mould bacterial classification) or CGMCC NO.3553 (its called after Switzerland wood mould (Trichoderma reesei) CFR0803; Belong to trichoderma, Switzerland's Trichoderma kind).This three strains bacterial strain obtains through above-mentioned bacterial strain screening method.
Identification of strains
Three strain bacterial strains of above-mentioned preservation deliver to the qualification that microbiological analysis inspection center of Guangdong Province (entrusting registration number: No. (2009) ZD0191, the micro-inspection in Guangdong) carries out form and molecular biology aspect.Appraisal basis: " Fungal identification handbook " (Wei Jing surpasses posthumous work, Shanghai science tech publishing house), " form of fungi and classification " (Dai Fang calumniates posthumous work, Science Press), and " Molecular Cloning: A Laboratory guide " (third edition, gold winter counterfeit, Li Mengfeng etc. translates, 2002 Science Presses), carry out morphological analysis to the microscope photograph of single bacterium colony of above-mentioned bacterial strains, and carry out ITS analysis to the STb gene extracted, qualification result is as follows:
1、CGMCC NO.3551
thalli morphology:
Cleistothecium presents spherical or subsphaeroidal, diameter 70 ~ 200 μm, yellowish-brown; Ascus Dan Sheng, spherical, subsphaeroidal or closely oval, ascospore is oval; Conidiophore betides aerial hyphae, 50 ~ 120 × 2.0 ~ 2.5 μm, falx stem, and wall is smooth; Penicillus single-wheel is raw; 7.0 ~ 11 × 2.0 ~ 2.5 μm, bottle stalk, ampuliform; Conidium is spherical or subsphaeroidal, and 2.5 ~ 3.0 × 2.1 ~ 2.5 μm, wall is smooth.
colonial morphology:
1., Czapek's medium cultivates the morphologic description of bacterium colony:
After bacterium colony cultivates 7 days, diameter is about 30 ~ 50mm, has radioactivity wrinkle, the velvet-like cotton-shaped and graininess of holding concurrently of quality; Conidium face pewter, is bordering on smoky gray, and light ash is olive colour, and mycelium is faint yellow, aubergine; Reverse side yellowish-brown, soluble pigment yellowish-brown.
2., the morphologic description of malt extract medium bacterium colony:
Bacterium colony cultivates 7 days, and diameter is 40 ~ 60mm about, and radial wrinkle is more, and quality is velvet-like, graininess; Conidium face celadon, is bordering on pea green; Reverse side yellowish-brown, without soluble pigment.
3., the morphologic description of PDA culture medium bacterium colony:
After bacterium colony cultivates 7 days, diameter is about 20mm, smooth, and quality is velvet-like to graininess; Conidium face celadon, without diffusate; Reverse side is khaki, without soluble pigment.
4., thalline morphologic description under the microscope:
Cleistothecium presents spherical or subsphaeroidal, diameter 70 ~ 200 μm, yellowish-brown; Ascus Dan Sheng, spherical, subsphaeroidal or closely oval, ascospore is oval; Conidiophore betides aerial hyphae, 50 ~ 120 × 2.0 ~ 2.5 μm, falx stem, and wall is smooth; Penicillus single-wheel is raw; 7.0 ~ 11 × 2.0 ~ 2.5 μm, bottle stalk, ampuliform; Conidium is spherical or subsphaeroidal, and 2.5 ~ 3.0 × 2.1 ~ 2.5 μm, wall is smooth.
To sum up, thalline, colonial morphology are the most similar to Java penicillium (Eupenicillium javanicum).
molecular biology identification result:
The 18S rDNA sequence of CGMCC No.3551 and the 18S rDNA sequence homology of Java penicillium (Eupenicilliumjavanicum) AFTOL-ID429 reach 98.9%.
2、CGMCC NO.3552
thalli morphology:
Falx stem wall is level and smooth, ultimate swelling; Penicillus single-wheel is raw, occasionally has metulae shape branch; Bottle stalk often takes turns 8 ~ 16; 8.0 ~ 11 × 2.5 ~ 3.0 μm, ampuliform; Conidium is spherical or subsphaeroidal, 2.5 ~ 3.5 μm, and wall is smooth or be bordering on level and smooth; Conidia chain presents cylindric closely usually.
colonial morphology:
1., Czapek's medium cultivates the morphologic description of bacterium colony:
After bacterium colony cultivates 7 days, diameter is about 25mm, smooth, and quality is velvet-like double cotton-shaped; Conidium face ash is olive colour, and white mycelium, without diffusate; Reverse side is khaki, without soluble pigment.
2., the morphologic description of malt extract medium bacterium colony:
After bacterium colony cultivates 7 days, diameter 35 ~ 55mm, there is radial wrinkle at middle part, and quality is velvet-like double cotton-shaped, and conidium structure is more, and conidium face is olive colour, white mycelium, and without diffusate, reverse side fawn, without soluble pigment.
3., the morphologic description of PDA culture medium bacterium colony:
After bacterium colony cultivates 7 days, diameter is about 20mm, smooth, and quality is velvet-like to graininess; Conidium face celadon, without diffusate; Reverse side is khaki, without soluble pigment.
4., thalline morphologic description under the microscope:
Falx stem wall is level and smooth, ultimate swelling; Penicillus single-wheel is raw, occasionally has metulae shape branch; Bottle stalk often takes turns 8 ~ 16; 8.0 ~ 11 × 2.5 ~ 3.0 μm, ampuliform; Conidium is spherical or subsphaeroidal, 2.5 ~ 3.5 μm, and wall is smooth or be bordering on level and smooth; Conidia chain presents cylindric closely usually.
To sum up, thalline, colonial morphology are the most similar to light spore mould (Penicillium glabrum).
molecular biology identification result:
The 18S rDNA sequence of CGMCC No.3552 and the 18S rDNA sequence homology of light spore mould (Penicillium glabrum) ALI218 reach 99.7%.
3、CGMCC NO.3553
thalli morphology:
Conidiophore is the short lateral branch of mycelia, and to branch estranged on it, crotch angle almost right angle, to raw phialide, the taper of bottle stalk, 5.0 ~ 8 × 2.5 ~ 3.7 μm, base portion is slightly narrow, and middle part is wider.Conidium great majority are spherical, sub-spherical, obovate, diameter 2.0 ~ 3.0 μm, light green; Between chlamydospore, life or top are born in mycelia, and wall is smooth, and diameter can reach 12 μm.
colonial morphology:
1., Czapek's medium cultivates the morphologic description of bacterium colony:
It is poor to grow, and mycelia is sparse, carefully, cultivates after 10 days and occurs the gonimoblast bundle district of being scattered in media surface.
2., the morphologic description of malt extract medium bacterium colony:
Colony growth is rapid, and cultivate 7 days, bacterium colony is paved with whole 9cm culture dish, and bacterium colony surface is the mycelia that white dense is smooth, flocculence, produces spore slightly slow, cultivates after 9 days and occurs green gonimoblast bundle district in media surface by edge, lines up center of circle wheel line; Bacterium colony reverse side is colourless.
3., the morphologic description of PDA culture medium bacterium colony:
Fast growth, cultivate 7 days, bacterium colony is paved with whole 9cm culture dish, and bacterium colony surface is the mycelia that white dense is smooth, flocculence; Produce spore slightly slow, cultivate after 9 days and occur green gonimoblast bundle district in media surface, bacterium colony reverse side pistac.
4., thalline morphologic description under the microscope:
Conidiophore is the short lateral branch of mycelia, and to branch estranged on it, crotch angle almost right angle, to raw phialide, the taper of bottle stalk, 5.0 ~ 8 × 2.5 ~ 3.7 μm, base portion is slightly narrow, and middle part is wider.Conidium great majority are spherical, sub-spherical, obovate, diameter 2.0 ~ 3.0 μm, light green; Between chlamydospore, life or top are born in mycelia, and wall is smooth, and diameter can reach 12 μm.
To sum up, thalline, colonial morphology and Switzerland's wood mould (Trichoderma reesei) is closest.
molecular biology identification result:
The 18S rDNA of CGMCC No.3553 and Hypocrea jecorina Hypocrea jecorina homology reach 99.9%, and (imperfect stage of Hypocrea jecorina Hypocrea jecorina is Switzerland's wood mould (Trichodermareesei).
Produce the method for cheese flavor material
Therefore, the method of production cheese flavor material of the present invention comprises: will be selected from Java penicillium (Eupenicillium javanicum), light spore mould (Penicillium glabrum), Switzerland's wood mould (Trichoderma reesei), deep mould (Penicillium paxilli), scarlet mould (Penicilliumchermesinum), aspergillus (Aspergillus sp), in branch spore mould (Cladosporium sp), arbitrary bacterial strain or its variant are (preferably, be selected from CGMCC NO.3551, CGMCC NO.3552 or CGMCC NO.3553) join in fermentation substrate and carry out fermenting and producing, obtain tunning, described tunning has local flavor, described local flavor is cheese flavor.
Described fermentation substrate is generally to provide the material containing breast, oil, lipid; Or the enzymolysis product formed after lipase enzymolysis above-mentioned substance; Or both mixtures.
Material containing breast, oil, lipid includes but not limited to dairy products, animal and plant fat or microbial grease.
Material containing breast, oil, lipid is preferred, marine organisms grease, such as algae oil.
In another preference, described dairy products are whole milk powder solution (being preferably 5-40% whole milk powder solution), cream (cream), butter (Butter), butterfat (milk fat), mammal (as ox, sheep) milk etc.
In another preference, described vegetable fat can be coconut oil, soybean oil, corn oil, coconut oil, rape oil, soya-bean oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, olive oil, evening primrose oil, cottonseed oil, rice bran oil, grape-kernel oil, linseed oil, peanut oil, apricot kernel oil, nut oil, wheat germ oil, sesame wet goods.Described animal fat can be butter etc.
Above-mentioned animal and plant fat, microbial grease etc. also can use this quasi-grease through or without the mixture of physics or chemical modification (point to carry, hydrogenation, ester exchange) or monomer; Also can be transgenosis grease.
Described microorganism can join in fermentation substrate with spore shape, also can join in fermentation substrate with mycelium morphology; Fermentation substrate can be liquid substrate (carrying out liquid fermentation) or Solid-state substrates (carrying out solid fermentation).
Preferably, described microorganism, before joining substrate, through seed culture, thus forms mycelium.Cultivate in described seed bacterium culture medium, form first order seed (mycelium); Again first order seed is inoculated in seed culture medium, forms secondary seed (mycelium); Preferably, three grades of seeds (mycelium) can also be formed further.
It is effective dose that spore or mycelium add (inoculation) to the consumption in fermentation substrate.Described effective dose is enough to produce fermentation reaction, is enough to the consumption of the tunning producing cheese flavor.Those skilled in the art can determine this effective dose according to the characteristic of the number of fermentation substrate and bacterial strain.In a preferred embodiment of the present invention, when the concentration of pityrosporion ovale suspension is 10 8-10 9or mycelial dry weight is when 15-25g/L, the volume ratio of pityrosporion ovale suspension or hypha fluid and liquid-type fermentation substrate is 5-20%; In another preferred embodiment of the present invention, when the concentration of pityrosporion ovale suspension is 10 8-10 9or mycelial dry weight is when 15-25g/L, the surface of every square centimeter of solid-state version fermentation substrate is smeared 0.05-1ml pityrosporion ovale suspension or hypha fluid.
Preferably, when solid fermentation, make multiple shrinkage pool on the surface of solid fermentation substrate, best, shrinkage pool outer rim and adjacent position are smoothly connected.
Cultivate the temperature of (fermentation) and lasting time to determine based on the correlation of free fatty (FFA) and cheese flavor.Free fatty FFA content and flavor intensity are closely-related.Those skilled in the art can determine to cultivate the time continued according to required flavor intensity.
Preferably, liquid fermentation temperature is 25-35 DEG C, and fermentation time is 24-48h.
Preferably, solid fermentation temperature is 15-25 DEG C, and fermentation time is 10-15 days.
Unless otherwise indicated, other condition of cultivating (fermentation) has no particular limits, and those skilled in the art can be adopted to cultivate the condition of the routine of mould (preferably, trichoderma, Eupenicillium sp or Penicillium) microorganism.
The present invention also comprises the tunning adopting said method to obtain, and described tunning has local flavor, and described local flavor is cheese flavor.Described tunning can be used for preparing the zestful food of tool, and described local flavor is cheese flavor.
Preferably, tunning or its concentrate of described liquid form is collected, as flavor substance product; Or carry out bacteria removing to described liquid form tunning, the liquid with cheese flavor obtained after collecting process, as flavor substance product; Or, extract volatile materials in described liquid form tunning as flavor substance product; Or carry out drying process to described liquid form tunning, the solid with cheese flavor obtained after collecting process, as flavor substance product.
Described bacteria removing can adopt technology well known in the art.Such as, carry out centrifugal to tunning or filter, removing thalline wherein, get clear liquid as flavor substance.The flavor volatiles extracted in tunning also can adopt mode well-known to those skilled in the art, such as, distill extraction, adsorbing and extracting, extraction etc.Preferably, extraction adopts supercritical extract.The solvent that distillation, adsorbing and extracting or extraction adopt adopts the solvent that can extract volatile flavor substance well-known to those skilled in the art.Described drying process can adopt technology well known in the art.Preferably, freeze-drying or spraying dry is adopted.
Preferably, described solid-state form fermentation substrate can be collected, as flavor substance product; Or, extract volatile materials in described solid-state form tunning as flavor substance product; Or carry out drying process to described solid-state form fermentation substrate, the solid with cheese flavor obtained after collecting process, as flavor substance product.
The flavor volatiles extracted in tunning also can adopt mode well-known to those skilled in the art, such as, distill extraction, adsorbing and extracting, extraction etc.Preferably, extraction adopts supercritical extract.The solvent that distillation, adsorbing and extracting or extraction adopt adopts the solvent that can extract volatile flavor substance well-known to those skilled in the art.Described drying process can adopt technology well known in the art.Preferably, freeze-drying or spraying dry is adopted.
In a preference of the present invention, in described tunning, at least comprise 2-HEPTANONE, 2 pentanone and methyl n-heptyl ketone.Namely bacterial strain of the present invention can be adopted to produce there is MIBK local flavor (the very typical cheese flavor of one) material.
Cheese flavor material is in the application of field of food
In a preference, described cheese flavor material is applied to the production of food grease.Preferably, make the ready-mixed oil, margarine, anhydrous butter, crisp skin oil, liquid butter, butter, table butter etc. of family or food industry, these product forms can be liquid state, bulk, powdery, sheet, graininess etc.
In another preference, described cheese flavor material is applied to bakery grease, and the curing of food such as such as bread, cake, biscuit, toffee, puffed rice, vegetable fat powder, candy, dilated food use grease.
Preferably, described cheese flavor material is applied to produce hides butter, buttered tea, yak milk powder, Tibetan cake, fermented milk, Yoghourt, cheese.
In another preference, described cheese flavor material can add in food as essence and flavoring agent.
Another aspect of the present invention also provides a kind of method preparing the zestful food of tool, and described method comprises: before adding in foodstuff base material by the cheese flavor material of appropriate amount, simultaneously or afterwards, carry out sterilizing to described cheese flavor material.Described " appropriate amount " refers to after joining and making food in foodstuff base material, is enough to form cheese flavor.Such as, described cultured products, after mixing with foodstuff base material, accounts for the 1-60% (w/w) of amount of the mixture; More preferably 2-50%; More preferably 5-30%.Namely described foodstuff base material also prepares the raw material of food, and it can be but be not limited to: milk, plant wet goods.Described foodstuff base material can be solid-state, liquid or emulsus.
In another aspect of this invention, the cheese flavor material providing fungi fermentation to produce is manufacturing the application in fatty foods.
Fungi comprises Molds and yeasts, disclose multiple can fermentation in prior art and produce the Molds and yeasts of cheese flavor material, such as produce the conventional mould of white mould cheese (White Mould Cheese) flavor substance, such as white mould Penicillium candidum, geotrichum candidum Geotrichum candidum, penicillium cammenberti Penicillium camemberti); Produce conventional mould, such as penicillium roqueforti Penicillium roqueforti, Penicillum glaucum Penicillium glaucum in blue cheese flavor substance; Such as produce Danisco cheese flavor substance and commonly use yeast, the inferior Dbaly yeast Debaryomyceshansenii of the such as Chinese, Kluyveromyces lactis Kluyveromyces lactis, candida utili Candida utilis etc.
Embodiment 1, Java penicillium (Eupenicillium javanicium) CFR0802 (CGMCCNo.3551) liquid fermentation produce cheese flavor material
First step: obtain its enzymolysis product by lipase hydrolysis coconut oil;
(1) 200g cochin oil is positioned in the triangular flask of 500ml, is placed in shaking water bath pot (40 DEG C) concussion water bath with thermostatic control 30 minutes;
(2) according to the addition of 0.1g/100ml, add lipase (PALATASE 20000L) and be hydrolyzed; Every 2 hours sampling and measuring acid values (AV value) and free fatty acid content (FFA) in hydrolytic process;
(3) when AV value is without terminating hydrolysis during significant change; Again hydrolysate is warming up to 85 DEG C, is incubated and carries out deactivation after 15 minutes; Hydrolysate after deactivation can be placed in 4 DEG C of refrigerators and preserve for subsequent use.
Second step: by microbial inoculant in fermentation substrate, produces cheese flavor material through liquid fermentation;
From cultivating Java penicillium (Eupenicillium javanicium) the CFR0802 fresh PDA inclined-plane of 3-5 days scraping spore one ring gently, be inoculated in eggplant bottle inclined-plane, 28 DEG C after static gas wave refrigerator 3-5 days, drawing appropriate amounts of sterilized water drips in eggplant bottle inclined-plane, with oese scraping slant pore gently, pour in aseptic inoculation bottle, preparation spore concentration is 10 8-10 9the suspension of individual/mL, by inoculum concentration be 15% volume ratio (spore suspension/fermentation substrate) be inoculated in be mounted with 3.5L fermentation substrate (or claim fermentation medium, it consists of: the coconut oil zymolyte of the above-mentioned first step gained of 175g, 3325g fresh yak milk) 5L fermentation tank (purchased from newbrunswick scientific, model: BIOFLO 110 FERMENTOR) carry out fermenting and producing; The process conditions of fermenting and producing are as follows: cultivation temperature 28 DEG C, agitation revolution 200rpm/min, and ventilation 1:1v/v, pH are automatic, and dissolved oxygen (DO%) is automatic, cultivate 40-48 hour;
Local flavor sensory evaluation test is carried out to tunning, local flavor Analyses Methods for Sensory Evaluation Results: the tunning of acquisition has typical cheese flavor, and flavor quality is good, and peculiar smell intensity is low.Specifically, this local flavor mainly letones (typical cheese flavor volatile materials) produces, smell overall local flavor than stronger, heptanone taste is obvious, cheese taste (cheesy) is strong, substantially can't smell milk taste (milky), fermented bean curd taste, have slightly fatty tart flavour (fatty savory), without other peculiar smell.
Adopt the method for SPME to extract the flavor volatiles in tunning, and carry out GC-MS (gas chromatography and mass spectromentry) detection to extracting the sample obtained; Gas chromatograph-mass spectrometer is purchased from Agilent, and model is 6890-5973.In embodiment 2,3, GC-MS detects and all adopts this instrument.
The GC-MS test result collection of illustrative plates of the flavor volatiles in the tunning obtained is see Fig. 1, and as can be seen from Figure 1 main volatile materials is the typical flavor volatiles of cheese: MIBK (2-HEPTANONE, methyl n-heptyl ketone, 2-undecyl ketone, 2 pentanone).
Embodiment 2, Switzerland's wood mould (Trichoderma reesei) CFR0803 (CGMCC No.3553) liquid fermentation produces cheese flavor material
From cultivate 3-5 days Switzerland's wood mould (Trichoderma reesei) CFR0803 PDA inclined-plane scraping spore one ring gently, be inoculated in the 250mL triangular flask of the fresh yak milk that 50mL is housed, reciprocal concussion (28 DEG C, 120rpm/min) cultivate 40 hours, obtain primary seed solution (i.e. one-level hypha fluid).
Draw 2.5mL primary seed solution, be inoculated in the 500mL triangular flask that 100mL fresh yak milk is housed, back and forth 24-26 hour is cultivated in concussion (28 DEG C, 120rpm/min), obtain secondary seed solution (i.e. secondary hypha fluid), mycelium dry weight is about 15-25g/L.
By the secondary seed solution obtained, be that 10% volume ratio (secondary seed solution/fermentation substrate) is inoculated in the 50L fermentation tank being mounted with 35L fermentation substrate (it consists of: fresh yak milk) by inoculum concentration, the process conditions of fermenting and producing are as follows: cultivation temperature 28 DEG C, agitation revolution 200rpm/min, ventilation 1:1v/v, tank pressure 0.02MPa, pH is automatic, DO% is automatic, cultivates 23-30 hour.
Local flavor sensory evaluation test is carried out, local flavor Analyses Methods for Sensory Evaluation Results to the tunning that fermenting and producing obtains: the tunning of acquisition has typical cheese flavor, good at flavor quality, and peculiar smell intensity is low.Specifically, this local flavor mainly letones (typical cheese flavor volatile materials) produces, smell overall flavor coordination, balanced, cheese taste (cheesy) is pure and fresh, soft, and substantially can't smell milk taste (milky), fatty tart flavour (fatty savory), fermented bean curd taste, tapinoma-odour, also without other peculiar smell.
Adopt the method for SPME to extract the flavor volatiles in tunning, and carry out GC-MS (gas chromatography and mass spectromentry) detection to extracting the sample obtained;
The GC-MS test result collection of illustrative plates of the flavor volatiles in the tunning obtained is see Fig. 2, and as can be seen from Figure 2 main volatile materials is the typical flavor volatiles of cheese: MIBK (2-HEPTANONE, methyl n-heptyl ketone, 2-undecyl ketone, 2 pentanone).
Embodiment 3, light spore mould (Penicillium glabrum) CFR0801 (CGMCC No.3552) liquid fermentation produce cheese flavor material
Get commercially available New Zealand and pacify good cream 500g, being cut into high at aseptic indoor aseptic cutter by cream is 1cm, length and width are the tablet 4 of about 5cm, put in aseptic dish, prick several aperture (each hole diameter is about 0.5-1mm) with instrument at the upper surface of tablet;
With oese gently scraping cultivate light spore mould (Penicillium glabrum) CFR0801 of 3-5 days PDA inclined-plane on ripe spore, pour aseptic salting bottle into, vibration evenly, is then evenly trickled down on the good cream surface of peace.
Be positioned over 25 DEG C of biochemical cultivation cases (the upper grand experimental facilities Co., Ltd of Nereid, SHP-250) and cultivate 1-2 days, the upper surface of butter tablet is covered with white hypha body; Cultivate 10-15 days, the upper surface of butter tablet and inside are all covered with white hypha body, are embedded with blue-green spore in mycelium.
Local flavor sensory evaluation test is carried out, local flavor Analyses Methods for Sensory Evaluation Results to the tunning that fermenting and producing obtains: the tunning of acquisition has typical cheese flavor, and score is high in flavor quality, and peculiar smell intensity aspect score is low.Specifically, this local flavor mainly letones (typical cheese flavor volatile materials) produces, smell overall local flavor strong, cheese taste (cheesy) is strong, there are tart flavour (acid taste) and milk taste (milky) slightly, fat-free tart flavour (fatty savory), fermented bean curd taste, tapinoma-odour, and other peculiar smell.
Adopt the method for SPME to extract the flavor volatiles in tunning, and carry out GC-MS (gas chromatography and mass spectromentry) detection to extracting the sample obtained.
The GC-MS test result collection of illustrative plates of the flavor volatiles in the tunning obtained is see Fig. 3, and as can be seen from Figure 3 main volatile materials is the typical flavor volatiles of cheese: MIBK (2-HEPTANONE, methyl n-heptyl ketone, 2-undecyl ketone, 2 pentanone).
The application of embodiment 4, cheese flavor material
1, butter and the buttered tea of cheese flavor is made
1., first the tunning 0.5kg of gained in embodiment 1 is carried out homogeneous, together join in aqueous phase tank with 1kg yak milk, add 2g citric acid simultaneously, 9g potassium sorbate, be heated to 80 DEG C, maintain 15 minutes, sterilizing while stirring.
2., by 8.5kg New Zealand anhydrous milkfat join in oil phase tank, heat while stirring, add 68g monoglyceride simultaneously, 10g lecithin, 0.004g beta carotene, heat 60 DEG C, stir maintenance 15 minutes.
3., by feed liquid in aqueous phase tank filtered by bag filter, join oil phase tank, emulsification 15 minutes, form emulsion.
4., emulsion again through bag filter filter after, through plate type heat exchanger sterilizing.
5., chilling is mediated: emulsion pumps into Chiller (A unit) by plunger displacement pump or gear pump under certain pressure intensity, rapid crystallization in crystallization cylinder, enter kneader (unit B) again, unit B is mediated material vigorous stirring, and slowly forms 10kg cheese flavor butter.
6., 15 DEG C are placed, slaking.
Also can by above-mentioned method or the oil and fat product making such as margarine based on the mode of texturing of said method.
Although the basic preparation method of margarine oil's wet goods oil and fat product is well-known to those skilled in the art, but mycetogenetic cheese flavor material cannot be directly used in when producing oil fat prod, (flavor substance that fermentation produces is generally containing fungi pellet and mycelium technique to exist certain problem, in the technique of the oil and fat product such as manufacture margarine of routine, for guaranteeing that impurity does not enter system of processing, before entering system of processing, often configure the filter bag of 10-100um, therefore margarine moulding process routinely, mycelium in ferment local-flavor material can be filtered bag and retain, finished product flavour intensity is caused greatly to reduce).
The present invention have employed the method for carrying out homogeneous before entering system of processing dexterously, effectively can pulverize the mycelium in ferment local-flavor, thus guarantee that flavor material smoothly by the forming production line of margarine oil's wet goods oil and fat product, can ensure that the local flavor of final products reaches designing requirement.
In the present embodiment, before being joined by the cheese flavor material of acquisition in foodstuff base material, homogeneous operation is carried out to it.
In the present embodiment, the cheese flavor material utilizing new strains fermenting and producing of the present invention to obtain is to make the zestful butter of tool; In addition, existing cheese flavor material (as blue cheese flavor substance) also can be used to make tool zestful margarine oil's wet goods oil and fat product (needing to carry out homogeneous operation to it before joining in foodstuff base material by cheese flavor material).
7., buttered tea preparation
1000g water is added in stainless-steel pan, electromagnetic oven is heated to boil, add brick tea 3g, salt 2.5g, stirs and boils 10 minutes, obtain tea by filtered through gauze, get tea 500g, pour in high-shear homogenizer, add the cheese flavor butter 20g of above-mentioned slaking, high-speed stirred 1.5 minutes buttered tea.
2, as baking and banking up with earth food grease (making biscuit)
The cheese flavor butter 150g of aforementioned preparation and egg 45g is stirred, then adds 150g flour and 120g Icing Sugar, said mixture is kneaded, die sinking, put baking oven baking, obtain local flavor biscuit.
3, cheese is made
Get 4L fresh milk, through 63 DEG C of sterilizings 30 minutes, 10% tunning (through sterilizing, without the need to homogeneous) adding embodiment 2 gained by volume after cooling, renin 10 times of sterilized water dilutions are added in milk, stir 3-5 minute, the curdled milk time is about 45-60 minute, starts to stir after granular curd reaches suitable size, whole mixing time controls within 20 minutes, drain whey, 4-8 DEG C of ripe preservation 10-30 days, obtains the cheese with typical cheese flavor.
4, as food flavor spices
The tunning 30kg (through sterilizing, without the need to homogeneous) of Example 3 carries out spraying dry, controls water evaporation quantity 5kg/h, EAT: 150 DEG C, leaving air temp 80-100 DEG C, obtain 2.4kg powder cheese spices, it can add in varieties of food items to obtain cheese flavor feature.
Culture presevation
Java penicillium (Eupenicillium javanicium) CFR0802 of production cheese flavor material of the present invention is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC on December 28th, 2009, BeiJing, China), preservation registration number is CGMCC No.3551.
Light spore mould (Penicillium glabrum) CFR0801 of production cheese flavor material of the present invention is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC on December 28th, 2009, BeiJing, China), preservation registration number is CGMCC No.3552.
Switzerland's wood mould (Trichoderma reesei) CFR0803 of production cheese flavor material of the present invention is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC on December 28th, 2009, BeiJing, China), preservation registration number is CGMCC No.3553.
The all documents mentioned in the present invention are quoted as a reference all in this application, are just quoted separately as a reference as each section of document.In addition should be understood that those skilled in the art can make various changes or modifications the present invention, and these equivalent form of values fall within the application's appended claims limited range equally after having read above-mentioned instruction content of the present invention.

Claims (15)

1. preserving number is the application of Switzerland's wood mould (Trichoderma reesei) in production cheese flavor material of CGMCC NO.3553.
2. separated bacterial strain, it is
The mould CFR0803 of Switzerland's wood, its preserving number is CGMCC NO.3553.
3. produce a method for cheese flavor material, it is characterized in that, the method comprises:
Adopt spore or the mycelium of bacterial strain described in claim 2, with the material containing breast, oil, lipid and/or its enzymolysis product for fermentation substrate, through liquid fermentation or solid fermentation, obtain the tunning with cheese flavor.
4. method as claimed in claim 3, it is characterized in that, described liquid fermentation comprises:
First prepare spore suspension or the hypha fluid of bacterial strain described in claim 2, again the spore suspension of effective dose or hypha fluid are inoculated in the fermentation substrate of liquid form, obtain the tunning of liquid form, fermentation temperature is 25-35 DEG C, and fermentation time is 24-48h.
5. method as claimed in claim 4, it is characterized in that, described method also comprises:
Collect tunning or its concentrate of described liquid form, as flavor substance product; Or,
Carry out bacteria removing to described liquid form tunning, the liquid with cheese flavor obtained after collecting process, as flavor substance product; Or,
Extract volatile materials in described liquid form tunning as flavor substance product; Or,
Carry out drying process to described liquid form tunning, the solid with cheese flavor obtained after collecting process, as flavor substance product.
6. method as claimed in claim 3, it is characterized in that, described solid fermentation comprises:
First prepare spore suspension or the hypha fluid of bacterial strain according to claim 2, again the spore suspension of effective dose or hypha fluid are inoculated in the process that solid-state form fermentation substrate surface obtains solid-state form tunning, fermentation temperature is 15-25 DEG C, and fermentation time is 10-15 days.
7. method as claimed in claim 6, it is characterized in that, described method also comprises:
Solid-state form tunning described in collection, as flavor substance product; Or,
Extract volatile materials in described solid-state form tunning as flavor substance product; Or,
Carry out drying process to described solid-state form tunning, the solid with cheese flavor obtained after collecting process, as flavor substance product.
8. method as described in as arbitrary in claim 3-7, is characterized in that: at least comprise 2-HEPTANONE, 2 pentanone and methyl n-heptyl ketone in described tunning, and/or
The described material containing breast, oil, lipid is selected from: dairy products, animal and plant fat or microbial grease.
9. adopt the cheese flavor material of described method acquisition as arbitrary in claim 3-8.
10. cheese flavor material described in claim 9 is in the application of field of food.
11. 1 kinds of method for making food, it is characterized in that, the method comprises: before adding in foodstuff base material by the cheese flavor material that arbitrary for the claim 3-8 of appropriate amount described method obtains, simultaneously or afterwards, carry out sterilizing to described cheese flavor material.
The application of cheese flavor material in fatty foods that 12. fungi fermentations produce; Switzerland's wood of described fungi to be preserving number be CGMCC NO.3553 is mould.
13. apply as claimed in claim 12, it is characterized in that, described fatty foods is margarine, butter, crisp skin oil.
The manufacture method of 14. flavor grease food, is characterized in that: the method comprises the cheese flavor material produced by fungi fermentation and mixes with the base-material of fatty foods and the step of sterilizing; Switzerland's wood of described fungi to be preserving number be CGMCC NO.3553 is mould.
15. methods as claimed in claim 14, is characterized in that, mix after first the cheese flavor material that fungi fermentation produces being carried out homogeneous with the base-material of fatty foods again.
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