CN109679885B - Lactobacillus plantarum for increasing content of 3-hydroxy-2-butanone in soy sauce and application thereof - Google Patents
Lactobacillus plantarum for increasing content of 3-hydroxy-2-butanone in soy sauce and application thereof Download PDFInfo
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- 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
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- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
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- 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
- A23L27/50—Soya sauce
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- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- 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
- C12N1/20—Bacteria; Culture media therefor
Abstract
The present disclosure relates to a lactobacillus plantarum ZF611 capable of significantly increasing the content of 3-hydroxy-2-butanone in a fermentation product during the soy sauce and/or sauce fermentation stage, thereby increasing the aroma of soy sauce and/or sauce and improving the flavor and mouthfeel of soy sauce and/or sauce. The lactobacillus plantarum ZF611 provided by the invention has the advantage of improving the content of 3-hydroxy-2-butanone, does not affect the characteristics of other components in soy sauce and/or sauce after being added, does not need to be blended in a later period, keeps the full-bodied flavor of the soy sauce and/or sauce, has no safety risk, and provides crude oil with overflowing fragrance, fresh and sweet flavor and mellow and fragrant taste for brewing the soy sauce and/or sauce.
Description
Technical Field
The invention belongs to the technical field of industrial microorganisms, and particularly relates to Lactobacillus plantarum (Lactobacillus plantarum) suitable for producing soy sauce, sauce and the like.
Background
Soy sauce is a product that is continuously fermented by a variety of microorganisms. The soy sauce is nutritious, and contains abundant amino acids, sugar and salt. During the microbial fermentation process, the microorganisms not only produce nutrient substances, but also can substitute for aromatic substances, such as 3-hydroxy-2-butanone. 3-hydroxy-2-butanone, also known as acetoin, has the molecular formula: c4H8O2Molecular weight: 88.11, appearance: light yellow, density: 0.983g/cm3The flavoring has milk fragrance and lipid fragrance, is mainly used for cream, dairy, yoghourt and strawberry fragrance type essence, and is an extremely important spice in wine industry, pharmaceutical industry, tobacco industry and chemical industry. In recent years, 3-hydroxy-2-butanone has been produced by fermentation at home and abroad. Compared with chemical production, the 3-hydroxy-2-butanone product produced by fermentation has better safety and acceptance.
Lactobacillus plantarum is a relatively widely distributed member of the genus Lactobacillus (Lactobacillus), and can generally be found in many fermented food products. At present, the content of 3-hydroxy-2-butanone in soy sauce is improved by lactobacillus plantarum. Some other strains capable of producing 3-hydroxy-2-butanone are reported in some invention patents/patent applications in China. For example, Chinese patent ZL201310289934.7 (a bacillus for producing 3-hydroxy butanone and application thereof) discloses a bacillus for producing 3-hydroxy-2-butanone, which can effectively improve the yield of 3-hydroxy butanone by 15-20%, but the invention is not directed to the improvement of soy sauce flavor, and can not be directly applied to soy sauce fermentation. Chinese patent ZL201510468138.9 (a process method for improving 3-hydroxy-2-butanone and 2, 3-butanediol in strong aromatic base wine) discloses that a strain of Bacillus amyloliquefaciens can produce 3-hydroxy-2-butanone, improve the flavor of wine and improve the quality of wine. Chinese patent ZL201310342414.8 (a method for selectively producing 3-hydroxy-2-butanone and 2, 3-butanediol by microbial fermentation) discloses a bacillus amyloliquefaciens strain for selectively producing 3-hydroxy-2-butanone by fermenting corn steep liquor.
However, in the prior art, no safe bacterium which can be directly applied to soy sauce production to improve the content of 3-hydroxy-2-butanone in a fermentation product in a soy sauce fermentation stage is provided, so that the flavor quality of soy sauce can be safely and reliably improved.
Disclosure of Invention
The invention provides a lactobacillus plantarum ZF611 which can obviously improve the content of 3-hydroxy-2-butanone in a fermentation product in the fermentation stage of soy sauce and/or sauce, thereby increasing the aroma of the soy sauce and/or the sauce and improving the flavor and the mouthfeel of the soy sauce and/or the sauce.
The present invention provides the following lactobacillus plantarum:
1. the invention provides a Lactobacillus plantarum (Lactobacillus plantarum) ZF611 which is preserved in Guangdong province microorganism strain preservation center in 2018, 9 and 26 days, and the preservation number is GDMCC No: 60455, deposit address: building 5 of the first 100 th courtyard college, building 59, zip code: 510075.
2. the bacterial colony characteristics of lactobacillus plantarum ZF611 of the present invention are as follows: the solid MRS plate culture medium is cultured for 48 hours, the diameter of the bacterial colony reaches 3-5 mm, the bacterial colony is milky white, the bacterial colony is convex and circular, the surface is smooth, and the edges of the bacterial colony are neat.
3. The lactobacillus plantarum ZF611 is obtained by separating and screening soy sauce mash. Specifically, the screening method and the preparation process of the lactobacillus plantarum provided by the invention are as follows:
3.1 Primary screening of lactic acid bacteria: separating and screening lactic acid bacteria from the natural soy sauce mash: adding the soy sauce mash into sterile water, and diluting to 10%5To 106Uniformly coating soy sauce diluent with different dilution concentrations on a solid MRS culture medium (containing 15 to 18 percent of salt), putting the solid MRS culture medium into an incubator to be cultured for 24 to 48 hours at 30 to 37 ℃, then selecting lactobacillus with the typical colony morphology of lactobacillus plantarum on the solid MRS culture medium, wherein the colony is milky, the colony is convex, circular and smooth in surface, the edge of the colony is neat, and the colony is inoculated into an MRS liquid culture medium containing 15 to 18 percent of salt, and culturing at 37 DEG C. Inoculating into soy sauce in middle stage of fermentation, and standing at 28 deg.C for fermentation according to conventional high-salt dilute state fermentation process. And when the fermentation is carried out for 55 days, sampling from each tank, carrying out conventional total acid and amino nitrogen index detection, detecting the content of 3-hydroxy-2-butanone in the soy sauce according to a method of light industry standard QB/T4234-2011, and selecting lactic acid bacteria with high content of 3-hydroxy-2-butanone for re-screening.
3.2 rescreening lactic acid bacteria: culturing the obtained lactobacillus to logarithmic phase, inoculating the obtained lactobacillus in each fermenter at the middle stage of soy sauce fermentation with an inoculum size of 104To 108cfu/ml. After fermentation, standing at 28-37 deg.C for 50-55 days, and filtering to obtain oil. The best lactobacillus and the addition amount thereof are determined by sensory evaluation of professional appraisers.
3.3 production and application: according to conventional soy sauce production, 10 portions are added in the middle stage of soy sauce fermentation4To 108And (3) detecting the content of 3-hydroxy-2-butanone in the soy sauce and the sensory quality of the soy sauce by using cfu/ml lactobacillus plantarum after fermentation is finished.
The formula of the solid MRS culture medium is as follows: weighing 180g of sodium chloride, 10g of peptone, 5g of beef extract powder, 4g of yeast extract powder, 20g of glucose, 1mL of Tween-80, 2g of dipotassium hydrogen phosphate, 5g of sodium acetate, 2g of triammonium citrate, 0.2g of magnesium sulfate, 0.05g of manganese sulfate and 15g of agar, dissolving in 1000mL of distilled water, adjusting the pH value to 6.2, subpackaging, sterilizing at 0.1Mpa and 115 ℃ for 15 min.
The formula of the liquid MRS culture medium is as follows: and 3, a solid MRS culture medium formula without agar.
Thus, in one aspect, the invention provides lactobacillus plantarum ZF611, deposited at 26.9.2018 with the accession number: building 5 of the first 100 th courtyard college, building 59, zip code: 510075, accession number GDMCC No: 60455.
in another aspect, the invention provides the use of said lactobacillus plantarum ZF611 in food fermentation. In one embodiment, the food fermentation is soy sauce and/or sauce fermentation.
In a further aspect, the invention provides the use of said lactobacillus plantarum ZF611 in soy sauce and/or soy sauce fermentation. In one embodiment, the lactobacillus plantarum ZF611 is used for mid-soy sauce and/or soy sauce fermentation access.
In another aspect, the invention provides the use of said lactobacillus plantarum ZF611 for the preparation of soy sauce and/or sauce.
In yet another aspect, the invention provides the use of said lactobacillus plantarum ZF611 in the preparation of a starter culture.
In another aspect, the present invention provides a composition comprising lactobacillus plantarum ZF611 described in the present invention.
In a further aspect, the invention provides a composition comprising lactobacillus plantarum ZF611 described in the invention, which is a starter culture.
In another aspect, the present invention provides a composition comprising lactobacillus plantarum ZF611 described in the present invention for use in the preparation of soy sauce and/or puree.
The innovation of the invention is that:
1. the invention provides a strain with the accession number GDMCC No: 60455 Lactobacillus plantarum ZF611, its screening method and its application in production of soy sauce and/or sauce.
2. The lactobacillus plantarum of the present invention has the characteristic of producing a higher concentration of 3-hydroxy-2-butanone during the fermentation of soy sauce and/or sauce, and has the characteristic of improving the aroma and taste of the fermented soy sauce and/or sauce.
The invention has the following technical advantages and positive effects:
1. the screening method of the lactobacillus plantarum ZF611 strain provided by the invention has universality, and can be widely applied to strain screening for improving the flavor substance content of soy sauce and/or sauce.
2. The lactobacillus plantarum ZF611 provided by the invention has the advantage of improving the content of 3-hydroxy-2-butanone, does not affect the characteristics of other components in soy sauce and/or sauce after being added, does not need to be blended in a later period, not only keeps the full-bodied flavor of the soy sauce and/or sauce, but also has no safety risk, and can provide crude oil with overflowing fragrance, fresh and sweet flavor and mellow taste for brewing the soy sauce and/or sauce.
Drawings
FIG. 1 is the colony morphology of the strains of the invention on solid MRS medium.
FIG. 2 shows the microscopic morphology of the strain of the invention.
FIG. 3 is a technical roadmap for the present invention.
Biological preservation information
Lactobacillus plantarum ZF611 with the taxonomic name Lactobacillus plantarum, which is deposited in Guangdong province microorganism culture collection center in 2018, 9 and 26 months, and the deposit number is GDMCC No: 60455, deposit address: building 5 of the first 100 th courtyard college, building 59, zip code: 510075.
Detailed Description
For the purposes of promoting an understanding of the invention, reference will now be made to certain embodiments and specific language will be used to describe the same. It should be understood, however, that these specific embodiments are not intended to limit the scope of the invention. Any alterations and further modifications in the described embodiments, and any further applications of the invention as described herein are contemplated as would normally occur to one skilled in the art to which the invention relates.
The test methods described in the following examples are all conventional methods unless otherwise specified; the reagents and biomaterials, if not specifically mentioned, are commercially available.
In the following examples, the percentages are by mass unless otherwise specified.
The following examples further illustrate the practice of the invention but are not intended to be limiting.
Example 1
1. Treatment of raw materials
Taking fermented soy sauce mash under the traditional process condition, adding normal saline to dilute to 10-5、10-6And (4) preparing a thallus diluent.
2. Primary screen for lactic acid bacteria
Uniformly coating soy sauce diluent with different dilution concentrations on a solid MRS culture medium (containing 18% of salt, wherein the formula of the solid MRS culture medium comprises 180g of sodium chloride, 10g of peptone, 5g of beef extract powder, 4g of yeast extract powder, 20g of glucose, 1mL of Tween-80, 2g of dipotassium hydrogen phosphate, 5g of sodium acetate, 2g of triammonium citrate, 0.2g of magnesium sulfate, 0.05g of manganese sulfate and 15g of agar, dissolving the soy sauce diluent in 1000mL of distilled water, adjusting the pH value to 6.2, subpackaging, sterilizing at 0.1Mpa and 115 ℃ for 15min, placing the soy sauce diluent in an incubator at 37 ℃ for 48h, selecting lactic acid bacteria with the typical colony morphology of lactobacillus plantarum on the solid MRS culture medium, wherein the colony is milky white, the colony is convex, the colony is circular, the surface is smooth, the edge of the colony is neat, inoculating an MRS liquid culture medium containing 18% of salt (the MRS liquid culture medium: 180g of sodium chloride and 10g of peptone, 5g of beef extract powder, 4g of yeast extract powder, 20g of glucose, 1mL of tween-80, 2g of dipotassium hydrogen phosphate, 5g of sodium acetate, 2g of ammonium citrate tribasic, 0.2g of magnesium sulfate and 0.05g of manganese sulfate, dissolving in 1000mL of distilled water, adjusting the pH value to 6.2, subpackaging, sterilizing at 0.1Mpa and 115 ℃ for 15min), and culturing at 37 ℃. Colonies were numbered LH610 to LH618 in this order.
Inoculating in the middle stage of soy sauce fermentation with an inoculum size of 1 × 105cfu/mL, placing the mixture into a static culture at 28 ℃ for fermentation according to the traditional high-salt dilute state fermentation process. When the fermentation is carried out for 55 days, samples are taken from each tank for conventional total acid and amino nitrogen index detection, and the content of the 3-hydroxy-2-butanone is analyzed according to the light industry standard QB/T4234-2011, and the results are shown in Table 1.
TABLE 1 fermented crude oil Mass analysis
Selecting strains LH611, LH615 and LH617 which have normal crude oil quality, low total acid content and high amino nitrogen and 3-hydroxy-2-butanone content for re-screening.
3. Rescreening of lactic acid bacterial strains
Performing activating culture on three primarily screened lactobacillus strains LH611, LH615 and LH617, inoculating to MRS liquid culture medium (containing 18% NaCl) at 37 deg.C for 24 hr, inoculating in middle stage of soy sauce fermentation to obtain final inoculum size of 1 × 105cfu/ml. Carrying out standing culture fermentation at 28 ℃ according to the traditional high-salt dilute state fermentation process. After the fermentation is finished for 55 days, a professional appraiserThe crude oil was subjected to sensory evaluation, and the results are shown in Table 2.
TABLE 2 sensory analysis of fermented crude
Remarking: the indexes are fully divided into 100 points, and the higher the score is, the better the result is.
And selecting the bacteria with the best sensory evaluation result according to the scores, identifying the bacteria as lactobacillus plantarum, and naming the bacteria as lactobacillus plantarum LH 611. The morphological observation of the strain on a solid MRS plate culture medium is shown in figure 1, the diameter of a bacterial colony reaches 3mm to 5mm, the bacterial colony is milky, convex and circular, the surface is smooth, and the edges of the bacterial colony are regular. The LH611 strain of the invention has the following gene sequences through gene identification:
TATACATGCAGTCGAACGAACTCTGGTATTGATTGGTGCTTGCATCATGATTTACATTTGAGTGAGTGGCGAACTGGTGAGTAACACGTGGGAAACCTGCCCAGAAGCGGGGGATAACACCTGGAAACAGATGCTAATACCGCATAACAACTTGGACCGCATGGTCCGAGCTTGAAAGATGGCTTCGGCTATCACTTTTGGATGGTCCCGCGGCGTATTAGCTAGATGGTGGGGTAACGGCTCACCATGGCAATGATACGTAGCCGACCTGAGAGGGCAATCGGCCACATTGGGACTGAGACACGGCCCAAACTCCTACGGGAGGCAGCAGTAGGGAATCTTCCACAATGGACGAAAGTCTGATGGAGCAACGCCGCGTGAGTGAAGAAGGGTTTCGGCTCGTAAAACTCTGTTGTTAAAGAAGAACATATCTGAGAGTAACTGTTCAGGTATTGACGGTATTTAACCAGAAAGCCACGGCTAACTACGTGCCAGCAGCCGCGGTAATACGTAGGTGGCAAGCGTTGTCCGGATTTATTGGGCGTAAAGCGAGCGCAGGCGGTTTTTTAAGTCTGATGTGAAAGCCTTCGGCTCAACCGAAGAAGTGCATCGGAAACTGGGAAACTTGAGTGCAGAAGAGGACAGTGGAACTCCATGTGTAGCGGTGAAATGCGTAGATATATGGAAGAACACCAGTGGCGAAGGCGGCTGTCTGGTCTGTAACTGACGCTGAGGCTCGAAAGTATGGGTAGCAAACAGGATTAGATACCCTGGTAGTCCATACCGTAAACGATGAATGCTAAGTGTTGGAGGGTTTCCGCCCTTCAGTGCTGCAGCTAACGCATTAAGCATTCCGCCTGGGGAGTACGGCCGCAAGGCTGAAACTCAAAGGAATTGACGGGGGCCCGCACAAGCGGTGGAGCATGTGGTTTAATTCGAAGCTACGCGAAGAACCTTACCAGGTCTTGACATACTATGCAAATCTAAGAGATTAGACGTTCCCTTCGGGGACATGGATACAGGTGGTGCATGGTTGTCGTCAGCTCGTGTCGTGAGATGTTGGGTTAAGTCCCGCAACGAGCGCAACCCTTATTATCAGTTGCCAGCATTAAGTTGGGCACTCTGGTGAGACTGCCGGTGACAAACCGGAGGAAGGTGGGGATGACGTCAAATCATCATGCCCCTTATGACCTGGGCTACACACGTGCTACAATGGATGGTACAACGAGTTGCGAACTCGCGAGAGTAAGCTAATCTCTTAAAGCCATTCTCAGTTCGGATTGTAGGCTGCAACTCGCCTACATGAAGTCGGAATCGCTAGTAATCGCGGATCAGCATGCCGCGGTGAATACGTTCCCGGGCCTTGTACACACCGCCCGTCACACCATGAGAGTTTGTAACACCCAAAGTCGGTGGGGTAACCTTTTAGGAACCAGCCGCTAAGG(SEQ ID No：1)
according to the comparative analysis of the detection result of 16S rDNA, the similarity between the sequence of the 16S region measured by the strain and Lactobacillus plantarum (Lactobacillus plantarum) reaches 99 percent, and the strain can be determined to be a Lactobacillus plantarum strain.
The LH611 obtained by the breeding in this example has been deposited in the collection of microorganisms of Guangdong province by the present inventors, and is named as Lactobacillus plantarum (Lactobacillus plantarum) ZF611 with a deposition number of GDMCC No: 60455. thus, in the present application, ZF611 and LH611 refer to the same strain.
Example 2
Genetic stability test of lactobacillus plantarum strain ZF611
The ZF611 Lactobacillus plantarum (i.e. Lactobacillus plantarum (ZF 611) of the invention) in example 1 was continuously passaged for 10 generations on MRS medium, and the 3-hydroxy-2-butanone content in the fermented crude oil was determined and evaluated organoleptically for the 1 st, 5 th and 10 th generation strains according to the method of example 1 to determine the genetic stability, and the specific data are shown in Table 3.
TABLE 3 seed culture test results of the passage stability test
From the content of 3-hydroxy-2-butanone and the result of comprehensive sensory analysis, lactobacillus plantarum (Lactobacillus plantarum) ZF611 has good genetic stability and meets the production and use requirements.
Example 3
The final concentration of the Lactobacillus plantarum ZF611 in example 1 was 104The cfu/ml dosage is added in the middle stage of soy sauce fermentation, the soy sauce without lactobacillus plantarum ZF611 is used as a control group, and the traditional high-salt dilute state fermentation process is adoptedPerforming static culture fermentation at 30 ℃, measuring the content of the 3-hydroxy-2-butanone by adopting light industry standard QB/T4234-2011 after 55 days of fermentation is finished, and performing sensory evaluation by a professional evaluator, wherein the results are shown in tables 4 and 5.
Example 4
The final concentration of the Lactobacillus plantarum ZF611 in example 1 was 105The cfu/ml dosage is added in the middle stage of soy sauce fermentation, soy sauce without lactobacillus plantarum ZF611 is used as a control group, the content of 3-hydroxy-2-butanone is measured by adopting light industry standard QB/T4234-2011 after the fermentation is finished by carrying out static culture fermentation at 30 ℃ for 53 days according to the traditional high-salt dilute state fermentation process, and sensory evaluation is carried out by a professional evaluator, and the results are shown in tables 4 and 5.
Example 5
The final concentration of the Lactobacillus plantarum ZF611 in example 1 was 106The cfu/ml dosage is added in the middle stage of soy sauce fermentation, soy sauce without lactobacillus plantarum ZF611 is used as a control group, standing culture fermentation is carried out at 29 ℃ according to the traditional high-salt dilute state fermentation process, after 55 days of fermentation, the content of 3-hydroxy-2-butanone is measured by adopting light industry standard QB/T4234-2011, sensory evaluation is carried out by professional evaluators, and the results are shown in tables 4 and 5.
Example 6
The final concentration of the Lactobacillus plantarum ZF611 in example 1 was 107The cfu/ml dosage is added in the middle stage of soy sauce fermentation, soy sauce without lactobacillus plantarum ZF611 is used as a control group, standing culture fermentation is carried out at 30 ℃ according to the traditional high-salt dilute state fermentation process, after 55 days of fermentation, the content of 3-hydroxy-2-butanone is measured by adopting light industry standard QB/T4234-2011, sensory evaluation is carried out by professional evaluators, and the results are shown in tables 4 and 5.
Example 7
The final concentration of the Lactobacillus plantarum ZF611 in example 1 was 108The cfu/ml dosage is added in the middle stage of soy sauce fermentation, soy sauce without Lactobacillus plantarum ZF611 is used as a control group, standing culture fermentation is carried out at 28 ℃ according to the traditional high-salt dilute state fermentation process, and 55 days of fermentation is finishedThen, the content of 3-hydroxy-2-butanone is measured by adopting light industry standard QB/T4234-2011 and is subjected to sensory evaluation by a professional evaluator, and the results are shown in tables 4 and 5.
TABLE 4 analysis of 3-hydroxy-2-butanone content in soy sauce
TABLE 5 sensory evaluation
Note: each item was rated 10 points full, with 0.5 as the scoring interval, and the composite score was the average of the sum of each item.
The lactobacillus plantarum ZF611 disclosed by the invention is applied to soy sauce production, and the content of 3-hydroxy-2-butanone in the brewed oil can be obviously improved. The more lactobacillus plantarum ZF611 is added in examples 3 to 7, the higher the 3-hydroxy-2-butanone content in the soy sauce, but when the amount of lactobacillus plantarum ZF611 is added is increased to a certain extent, such as in example 7, so that the factors of fragrance, umami taste, sweetness and the like of the soy sauce are greatly affected, so that the amount of addition of the product should be noted when adding lactobacillus plantarum ZF611 of the present invention, which indicates that the present study shows that the amount of addition is 105To 106cfu/ml is the best condition, which not only can effectively generate 3-hydroxy-2-butanone, but also does not change the flavor of the soy sauce. On the other hand, in example 3, the addition amount of lactobacillus plantarum ZF611 did not affect the sensory evaluation of soy sauce, but did not improve the soy sauce as a whole as compared with the control group, indicating that the addition amount of lactobacillus plantarum ZF611 was not as small as possible.
Example 8
After the Lactobacillus plantarum strain (Lactobacillus plantarum) ZF611 of the present invention was amplified on liquid MRS medium, it was expressed as 1.0 × 105The cfu/mL is inoculated into the sauce for fermentation, and the influence of the cfu/mL on the sauce fermentation is judged, and the specific data are shown in Table 6.
TABLE 6 sensory evaluation of sauces
From the results of the content, color, aroma, salty taste, delicate flavor, sweet taste and sour taste of the 3-hydroxy-2-butanone, the Lactobacillus plantarum ZF611 can effectively improve the sensory level of the sauce, increase the aroma of the sauce, improve the flavor and taste of the sauce, and ensure that the sauce has overflow aroma, fresh and sweet flavor and mellow taste.
The lactobacillus plantarum ZF611 provided by the invention has the advantage of improving the content of 3-hydroxy-2-butanone, does not affect the characteristics of other components in soy sauce and/or sauce after being added, does not need to be blended in a later period, not only keeps the full-bodied flavor of the soy sauce and/or sauce, but also has no safety risk, and provides crude oil with overflowing fragrance, fresh and sweet flavor and mellow taste for brewing the soy sauce and/or sauce.
The foregoing embodiments are merely illustrative of the present invention and are not to be construed as limiting thereof; therefore, any changes which come within the meaning and range of equivalency of the claims are to be embraced within their scope.
All publications and patent applications cited in this specification are herein incorporated by reference as if each individual publication or patent application were specifically and individually indicated to be incorporated by reference. Furthermore, any theory, mechanism, proof, or finding stated herein is meant to further enhance understanding of the present invention, and is not intended to limit the present invention in any way to such theory, mechanism, proof, or finding. While the invention has been illustrated and described in detail in the drawings and foregoing description, the same is to be considered as illustrative and not restrictive in character.
Sequence listing
<110> Hitachi (Gaoming) flavoring food Co., Ltd;
guang Donghai Hai Tian Innovation technologies GmbH, Hai Tian flavoring food GmbH
<120> lactobacillus plantarum for increasing content of 3-hydroxy-2-butanone in soy sauce and application thereof
<130>IDC190055
<160>1
<170>PatentIn version 3.5
<210>1
<211>1445
<212>DNA
<213> Lactobacillus plantarum 16S rDNA
<400>1
tatacatgca gtcgaacgaa ctctggtatt gattggtgct tgcatcatga tttacatttg 60
agtgagtggc gaactggtga gtaacacgtg ggaaacctgc ccagaagcgg gggataacac 120
ctggaaacag atgctaatac cgcataacaa cttggaccgc atggtccgag cttgaaagat 180
ggcttcggct atcacttttg gatggtcccg cggcgtatta gctagatggt ggggtaacgg 240
ctcaccatgg caatgatacg tagccgacct gagagggcaa tcggccacat tgggactgag 300
acacggccca aactcctacg ggaggcagca gtagggaatc ttccacaatg gacgaaagtc 360
tgatggagca acgccgcgtg agtgaagaag ggtttcggct cgtaaaactc tgttgttaaa 420
gaagaacata tctgagagta actgttcagg tattgacggt atttaaccag aaagccacgg 480
ctaactacgt gccagcagcc gcggtaatac gtaggtggca agcgttgtcc ggatttattg 540
ggcgtaaagc gagcgcaggc ggttttttaa gtctgatgtg aaagccttcg gctcaaccga 600
agaagtgcat cggaaactgg gaaacttgag tgcagaagag gacagtggaa ctccatgtgt 660
agcggtgaaa tgcgtagata tatggaagaa caccagtggc gaaggcggct gtctggtctg 720
taactgacgc tgaggctcga aagtatgggt agcaaacagg attagatacc ctggtagtcc 780
ataccgtaaa cgatgaatgc taagtgttgg agggtttccg cccttcagtg ctgcagctaa 840
cgcattaagc attccgcctg gggagtacgg ccgcaaggct gaaactcaaa ggaattgacg 900
ggggcccgca caagcggtgg agcatgtggt ttaattcgaa gctacgcgaa gaaccttacc 960
aggtcttgac atactatgca aatctaagag attagacgtt cccttcgggg acatggatac 1020
aggtggtgca tggttgtcgt cagctcgtgt cgtgagatgt tgggttaagt cccgcaacga 1080
gcgcaaccct tattatcagt tgccagcatt aagttgggca ctctggtgag actgccggtg 1140
acaaaccgga ggaaggtggg gatgacgtca aatcatcatg ccccttatga cctgggctac 1200
acacgtgcta caatggatgg tacaacgagt tgcgaactcg cgagagtaag ctaatctctt 1260
aaagccattc tcagttcgga ttgtaggctg caactcgcct acatgaagtc ggaatcgcta 1320
gtaatcgcgg atcagcatgc cgcggtgaat acgttcccgg gccttgtaca caccgcccgt 1380
cacaccatga gagtttgtaa cacccaaagt cggtggggta accttttagg aaccagccgc 1440
taagg 1445
Claims (9)
1. Lactobacillus plantarum (Lactobacillus plantarum) ZF611, which was deposited at 26/9/2018 in the guangdong province collection of microorganisms at the deposit address: building 5 of the first 100 th courtyard college, building 59, zip code: 510075, accession number GDMCC No: 60455.
2. use of lactobacillus plantarum ZF611 according to claim 1 in food fermentation.
3. Use according to claim 2, wherein the food fermentation is soy sauce and/or sauce fermentation.
4. The use of claim 3, wherein the Lactobacillus plantarum ZF611 is used for mid-soy sauce and/or soy sauce fermentation access.
5. Use of lactobacillus plantarum ZF611 according to claim 1 for the preparation of soy sauce and/or sauce.
6. Use of lactobacillus plantarum ZF611 according to claim 1 for the preparation of a starter culture.
7. A composition comprising lactobacillus plantarum ZF611 according to claim 1.
8. The composition of claim 7, which is a starter.
9. The composition of claim 7 or 8, which is used for preparing soy sauce and/or sauce.
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| CN2018115160637 | 2018-12-12 | ||
| CN201811516063.7A CN109370958A (en) | 2018-12-12 | 2018-12-12 | One plant increases the lactobacillus plantarum of 3- hydroxy-2-butanone content and its application in soy sauce |
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| CN201910169623.4A Active CN109679885B (en) | 2018-12-12 | 2019-03-07 | Lactobacillus plantarum for increasing content of 3-hydroxy-2-butanone in soy sauce and application thereof |
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| CN111471613A (en) * | 2020-03-19 | 2020-07-31 | 千禾味业食品股份有限公司 | Edible-grade lactic acid bacteria culture medium and application thereof |
| CN113234639B (en) * | 2021-06-16 | 2022-08-30 | 广东海天创新技术有限公司 | Lactobacillus plantarum ZF632 and application thereof |
| CN113717879B (en) * | 2021-07-22 | 2023-04-14 | 广东海天创新技术有限公司 | Lactobacillus plantarum ZF603 and application thereof |
| CN116574656B (en) * | 2023-05-29 | 2023-10-13 | 广东海天创新技术有限公司 | Composite lactobacillus fermentation method and application thereof |
| CN116711852A (en) * | 2023-06-09 | 2023-09-08 | 天津科技大学 | Preparation method of soy sauce rich in probiotics and probiotic soy sauce |
| CN117187143B (en) * | 2023-10-23 | 2024-02-02 | 广东海天创新技术有限公司 | Lactobacillus plantarum ZF624 and application thereof |
| CN117535194A (en) * | 2023-11-16 | 2024-02-09 | 黑龙江禾家福农业科技有限公司 | Lactobacillus plantarum |
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| WO2012136832A1 (en) * | 2011-04-08 | 2012-10-11 | Chr. Hansen A/S | Flavor-enhancing lactobacillus rhamnosus |
| CA2956184C (en) * | 2014-07-25 | 2021-10-19 | Alderys | Method for producing acetoin |
| CN105062769B (en) * | 2015-07-29 | 2017-08-11 | 安徽瑞思威尔科技有限公司 | A kind of process for improving the butanone of 3 hydroxyl 2 and 2,3 butanediols in Luzhou-flavor base liquor |
| CN106085901B (en) * | 2016-06-08 | 2019-10-18 | 江南大学 | A kind of lactobacillus plantarum and its application with biacetyl synthesis capability |
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