CN110408555A - One plant of Zygosaccharomyces FW30-2 and its application - Google Patents
One plant of Zygosaccharomyces FW30-2 and its application Download PDFInfo
- Publication number
- CN110408555A CN110408555A CN201910783591.7A CN201910783591A CN110408555A CN 110408555 A CN110408555 A CN 110408555A CN 201910783591 A CN201910783591 A CN 201910783591A CN 110408555 A CN110408555 A CN 110408555A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- zygosaccharomyces
- sauce
- culture fluid
- soybean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000235017 Zygosaccharomyces Species 0.000 title claims abstract description 73
- 238000000855 fermentation Methods 0.000 claims abstract description 97
- 230000004151 fermentation Effects 0.000 claims abstract description 97
- 235000015067 sauces Nutrition 0.000 claims abstract description 54
- 239000000796 flavoring agent Substances 0.000 claims abstract description 50
- 235000019634 flavors Nutrition 0.000 claims abstract description 48
- 239000000463 material Substances 0.000 claims abstract description 45
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 30
- 150000001875 compounds Chemical class 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 39
- 235000010469 Glycine max Nutrition 0.000 claims description 31
- 244000068988 Glycine max Species 0.000 claims description 30
- 239000007788 liquid Substances 0.000 claims description 25
- 239000012531 culture fluid Substances 0.000 claims description 24
- 238000011218 seed culture Methods 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 23
- 239000011780 sodium chloride Substances 0.000 claims description 20
- 241000209140 Triticum Species 0.000 claims description 17
- 235000021307 Triticum Nutrition 0.000 claims description 17
- 235000013305 food Nutrition 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 241000196324 Embryophyta Species 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 9
- 229940041514 candida albicans extract Drugs 0.000 claims description 8
- 238000002386 leaching Methods 0.000 claims description 8
- 239000012138 yeast extract Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000011534 incubation Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 5
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- 230000003442 weekly effect Effects 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims description 2
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 abstract description 18
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical class OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 abstract description 15
- 239000003205 fragrance Substances 0.000 abstract description 14
- 230000012010 growth Effects 0.000 abstract description 14
- 239000000126 substance Substances 0.000 abstract description 14
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 abstract description 9
- OWBTYPJTUOEWEK-UHFFFAOYSA-N butane-2,3-diol Chemical compound CC(O)C(C)O OWBTYPJTUOEWEK-UHFFFAOYSA-N 0.000 abstract description 7
- 244000005700 microbiome Species 0.000 abstract description 5
- 230000001580 bacterial effect Effects 0.000 description 21
- 244000286779 Hansenula anomala Species 0.000 description 18
- 239000002609 medium Substances 0.000 description 14
- 239000000047 product Substances 0.000 description 13
- 238000004519 manufacturing process Methods 0.000 description 11
- 241000894006 Bacteria Species 0.000 description 10
- 238000004458 analytical method Methods 0.000 description 8
- 150000002500 ions Chemical class 0.000 description 8
- 239000001963 growth medium Substances 0.000 description 7
- 238000012216 screening Methods 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 5
- 238000001819 mass spectrum Methods 0.000 description 5
- 210000000697 sensory organ Anatomy 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 4
- 241001052560 Thallis Species 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 235000019441 ethanol Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 238000010792 warming Methods 0.000 description 4
- 241001269238 Data Species 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 241001030170 Zygosaccharomyces sp. Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000010876 biochemical test Methods 0.000 description 3
- 230000001413 cellular effect Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 238000011017 operating method Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000012163 sequencing technique Methods 0.000 description 3
- 235000012976 tarts Nutrition 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 2
- 241000222122 Candida albicans Species 0.000 description 2
- 206010007134 Candida infections Diseases 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical class CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- CDQSJQSWAWPGKG-UHFFFAOYSA-N butane-1,1-diol Chemical compound CCCC(O)O CDQSJQSWAWPGKG-UHFFFAOYSA-N 0.000 description 2
- 201000003984 candidiasis Diseases 0.000 description 2
- 239000012159 carrier gas Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000019439 ethyl acetate Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- 238000001785 headspace extraction Methods 0.000 description 2
- 239000001307 helium Substances 0.000 description 2
- 229910052734 helium Inorganic materials 0.000 description 2
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 2
- 230000015784 hyperosmotic salinity response Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 238000009630 liquid culture Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 238000010926 purge Methods 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000007423 screening assay Methods 0.000 description 2
- 238000002470 solid-phase micro-extraction Methods 0.000 description 2
- 230000002194 synthesizing effect Effects 0.000 description 2
- MWFLYHFYIVISOP-UHFFFAOYSA-N CC(C(C)O)O.C1=CC=CC=C1 Chemical compound CC(C(C)O)O.C1=CC=CC=C1 MWFLYHFYIVISOP-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000235088 Saccharomyces sp. Species 0.000 description 1
- 241000874631 [Candida] oceani Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000003365 glass fiber Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000008558 metabolic pathway by substance Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- -1 methylthiol propyl alcohols Chemical class 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000000399 optical microscopy Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Classifications
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- 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
- C12N1/16—Yeasts; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Biomedical Technology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Agronomy & Crop Science (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The present invention provides one plant of Zygosaccharomyces FW30-2 and its application, is related to microorganisms technical field.Zygosaccharomyces Zygosaccharomyces sp FW30-2 of the invention, is preserved in Guangdong Province's Culture Collection, address: 5 building, the building of compound the 59th of XianLie Middle Road, GuangZhou City, GuangDong Province 100, postcode 510075, and deposit number is GDMCC No:60646.Zygosaccharomyces sp FW30-2 salt resistance ability of the present invention is strong, normal growth can be metabolized in sauce fermentation system, synthesize the aroma substances such as a large amount of benzyl carbinols, 3 methylthiol propyl alcohol, 2,3-butanediol.The invention further relates to the preparation process of flavor base material, the application in soy sauce, fermentation sauce and compound seasoner can be effectively improved product fragrance and mouthfeel, be obviously improved product quality.
Description
Technical field
The present invention relates to microorganisms technical fields, more particularly to one plant of Zygosaccharomyces FW30-2 and its application.
Background technique
Fermented seasonings are food indispensable in people's daily life, have indispensable work to the formation of food color, smell and taste
With.With the improvement of living standards, the consumption figure of flavouring is growing, requirement of the people to its quality is also stepped up.It adopts
The production capacity of major soy sauce factory is greatly improved with the big tank technique of glass fibre, but also reduces soy sauce etc. to a certain extent
There is the problems such as fragrance is insufficient or cooking process fragrance loss is serious in the quality of fermented seasonings.However, the change of production technology
Leather often synchronizes and increases device requirement and operation difficulty, leads to that increased production cost, and it is big to carry out difficulty；Multi-strain koji or
The problems such as fermentation technique is poor with lot stability there is also the interference of background microorganism.
In recent years, salt tolerant aroma-producing yeast is added in the sauce fermentation stage using biological reinforcing technology, targetedly improved
The content of volatile flavor component becomes research emphasis in soy sauce.Chinese invention patent ZL201510849370.7 discloses one
The abnormal Brunswick Durham ferment of strain, can a large amount of synthesizing ethyl acetates, and can be applied in soy sauce, vinegar, fermented wine production；Middle promulgated by the State Council
Bright patent application CN108018218A discloses one plant of exception Brunswick Durham yeast Wickerhamomyces anomalus
Y3604 can be used for sauce fermentation, can a large amount of synthesizing ethyl acetates；Chinese invention patent application CN108315271A is disclosed
One plant of yeast Saccharomyces sp.ZB118, is used for make soy sauce Deng fermented types flavouring, can produce a large amount of alcohols,
The features phenols aroma substance such as the small-molecule substances such as esters and 4- vinyl -2- metoxyphenol.Biological reinforcing technology is improving
There are the technical advantages such as with strong points, process variations are small, controllability is high in terms of flavor of soy sauce quality.But at present in sauce
The aroma-producing yeast bacterial strain of practical application and few during fry dried food ingredients ferment, main cause has: one, what is screened at present can be
In sauce fermentation wine with dregs normal growth be metabolized and generate aroma substance bacterial strain it is less, for production application selection bacterial strain far from
It is enough；Two, insufficient to separated bacterial strain basic research, growth and metabolizing and the fermentation of these microorganisms are not grasped sufficiently
Regulation method causes application effect not good enough.
Therefore, it is necessary to go deep into the microorganism in separation screening fermented seasonings production process, its growth metabolism rule are studied
Rule, the especially metabolic rule of aroma compound are the quality-improving and novel sapor tune of bulk fermentation flavouring like sauce
The exploitation of taste product provides technical support.
Summary of the invention
Based on this, it is necessary to for the few problem of existing aroma-producing yeast bacterial strain, provide one plant of Zygosaccharomyces
Zygosaccharomyces sp FW30-2, can in hypersaline environment anabolism benzyl carbinol, 3 methylthiol propyl alcohol, 2,3-
The volatile flavor substances such as butanediol can be advantageously applied in soy sauce or the fermentation production such as sauce, improve product flavor and
Quality.
One plant of Zygosaccharomyces Zygosaccharomyces sp FW30-2, is preserved in Guangdong Province's Microbiological Culture Collection
Center, address: 5 building, the building of compound the 59th of XianLie Middle Road, GuangZhou City, GuangDong Province 100, postcode 510075, deposit number GDMCC
No:60646.
Above-mentioned Zygosaccharomyces bacterial strain FW30-2 is screened and is divided from Li Jinji (new meeting) Food Co., Ltd fermentation moromi
It is obtained from identification.According to cellular morphology, the experimental datas comprehensive analysis such as physiological and biochemical property and 18S ITS rDNA sequencing, the bacterium
Strain is accredited as Zygosaccharomyces sp..
One aspect of the present invention also provides a kind of application of above-mentioned Zygosaccharomyces FW30-2 in food fermentation.The bacterium source
In traditional food fermentation system, belong to the strain for being conventionally used to food production processing, safety with higher.
The food includes: soy sauce, fermentation sauce, compound seasoner in one of the embodiments,.
One aspect of the present invention also provides a kind of fermenting agent, and the fermenting agent includes above-mentioned Zygosaccharomyces bacterial strain
FW30-2。
One aspect of the present invention also provides a kind of Zygosaccharomyces FW30-2 seed culture fluid, is prepared by the following method to obtain:
Above-mentioned Zygosaccharomyces FW30-2 is seeded to malt extract medium to cultivate, cultivation temperature is 22~32 DEG C, training
Support the time be 24~60h to get.Preferably, the above-mentioned Zygosaccharomyces FW30-2 slant strains of 1~2 ring is taken to be seeded to malt culture
Base is cultivated.The temperature range of Zygosaccharomyces FW30-2 suitable growth of the invention is relatively wide, bears environmental change ability
By force, good growth and proliferation rates are still able to maintain at relatively low temperature such as 22~24 DEG C.Engagement ferment of the invention
Female FW30-2 growth rate is very fast, and under above-mentioned growing environment, 24~60h of culture can be proliferated to larger amt, if production needs
It wants, incubation time can foreshorten to 24~35h, and when Zygosaccharomyces FW30-2 of the invention is used to prepare flavor base material, system
The standby time opposite can also shorten, it is possible to reduce the time cost of production.
The malt extract medium includes the raw material of following mass percentage in one of the embodiments: 10%~
20% sodium chloride, 3%~6% fructus hordei germinatus leaching powder；0.5%~1.5% yeast extract, surplus are water, and pH is 5~6.Above-mentioned bacterial strains
It can be containing normal growth in 5%~20% sodium chloride malt extract medium, it is preferable that sodium chloride concentration is 10%~15%,
It is highly preferred that sodium chloride concentration is 15%, using 14 days sauce fermentation mash this plant of yeast of culture of fermentation, high work can be obtained
Power, cell concentration 107The bacteria culture fluid of CFU/mL or more.Zygosaccharomyces FW30-2 of the invention is suitable for the model in pH value 5~6
Growth is enclosed, if not being unfavorable for the growth of its cell and product catabolism in this range, is also had centainly to the quality for the product being applied to
It influences.
One aspect of the present invention also provides a kind of flavor base material, is prepared using above-mentioned fermenting agent.
One aspect of the present invention also provides a kind of preparation method of above-mentioned flavor base material, comprising the following steps:
It prepares sauce fermentation liquid: using soybean and/or wheat as raw material koji-making, brine fermentation is added in obtained material, is gone
Except solid impurity, retain karusen lower liquid, i.e. sauce fermentation liquid；
It prepares flavor base material: phenylalanine and above-mentioned Zygosaccharomyces FW30-2 seed culture being added into sauce fermentation liquid
Liquid, the additional amount of phenylalanine are the 0.5%~2.5% of sauce fermentation liquid quality, Zygosaccharomyces FW30-2 seed culture fluid
Inoculum concentration is the 1%~10% of sauce fermentation liquid quality.
A certain proportion of flavor base material is added into soy sauce, fermentation sauce and compound seasoner, can be significantly improved in product
The content of the volatile flavor substances such as benzyl carbinol, 3 methylthiol propyl alcohol, 2,3-butanediol greatly improves soy sauce, fermentation sauce and answers
Close the taste and flavor of seasoning.
One aspect of the present invention also provides a kind of moromi fermentation process, comprising the following steps:
Pre fermentation: material and salt water are mixed and carry out pre fermentation, obtains pre-fermentation broth；
Fermentation: being added above-mentioned Zygosaccharomyces FW30-2 seed culture fluid in Xiang Shangshu pre-fermentation broth, ferments to get moromi.
In one of the embodiments, in the pre-fermentation step, when carrying out sauce fermentation, the material is soybean
And/or wheat, the pre fermentation time are 10~20 days；When carrying out beans sauce fermentation, the material be soybean and flour, or
For soybean and wheat flour, the pre fermentation time is 7~15 days；
In the fermentation step, the additional amount of the Zygosaccharomyces FW30-2 seed culture fluid is pre-fermentation broth quality
2%~5%；It is added after the Zygosaccharomyces FW30-2 seed liquor in 10~30 days, expects again weekly 2~5 times, 2~4h, is controlled every time
Fermentation material product temperature processed is 25~32 DEG C, described to expect step again specifically: uniformly drenches the extraction of lower layer's fermentation liquid into high fermentation wine with dregs.
It is 4~5 times that material number, which can choose, again weekly as needed, and multiple material is often conducive to the fast breeding of FW30-2, improves it
Cell concentration, and form flora advantage.
In above-mentioned material, soybean be can choose as former grain soybean or defatted soybean, wheat can choose as former grain wheat or
Wheat flour.Defatted soybean refers to that product of the former grain soybean after handling and sloughing grease, wheat flour refer to that former grain wheat is directly smashed
Product, flour refer to the product after ground former grain wheat, removal or part removal wheat bran.
Zygosaccharomyces FW30-2 of the invention is easy to cultivate, and is resistant to hypersaline environment, fermentation stage application can be significant
The content of the flavor substances such as the benzyl carbinol in moromi is improved, moromi fragrance is improved.
Compared with prior art, the invention has the following advantages:
Zygosaccharomyces Zygosaccharomyces sp FW30-2 of the invention, can normally give birth in high salt fermentation wine with dregs
Long, which can be improved a variety of flavor components in soy sauce or fermentation sauce, such as benzyl carbinol, 3 methylthiol propyl alcohol, 2,3-butanediol benzene
The content of ethyl alcohol；It does not need additionally to add nutrient source, a variety of volatilizations can be synthesized using the precursor substance metabolism of origin in moromi
Property flavor substance；And moromi total acid will not be caused to increase, bad smell will not be generated.Can be by preparation flavor base material, then add
Add the flavouring such as soy sauce, fermentation sauce, compound seasoner to improve its flavor quality.Product of the invention has preferable production can
Operability and economic benefit.
Detailed description of the invention
Fig. 1 is Zygosaccharomyces sp FW30-2 separation screening flow diagram in embodiment 1；
Fig. 2 is Zygosaccharomyces sp FW30-2 ferment local-flavor ingredient GC-MS analysis chart in embodiment 1；
Wherein, A is experimental group；B is blank control group；
Fig. 3 is Zygosaccharomyces sp FW30-2 bacterium colony and thalli morphology figure in embodiment 1；
Wherein, A is colonial morphology photo, and B is thallus microexamination photo；
Fig. 4 is Zygosaccharomyces sp FW30-2 Salt Tolerance Analysis figure in embodiment 1.
Specific embodiment
It to facilitate the understanding of the present invention, below will be to invention is more fully described.But the present invention can be to be permitted
Mostly different form is realized, however it is not limited to embodiment described herein.On the contrary, purpose of providing these embodiments is makes
It is more thorough and comprehensive to the understanding of the disclosure.
Unless otherwise defined, all technical and scientific terms used herein and belong to technical field of the invention
The normally understood meaning of technical staff is identical.Term as used herein in the specification of the present invention is intended merely to description tool
The purpose of the embodiment of body, it is not intended that in the limitation present invention.Term as used herein "and/or" includes one or more phases
Any and all combinations of the listed item of pass.
Involved percentage composition is mass percentage wt% in following embodiment.
Culture presevation information:
Zygosaccharomyces bacterial strain Zygosaccharomyces sp FW30-2 provided by the invention, on April 24th, 2019
It is preserved in Guangdong Province's Culture Collection, preservation address is No. 59 building 5 of the compound of XianLie Middle Road, GuangZhou City, GuangDong Province 100
Building, postcode: 510075, deposit number is GDMCC No:60646.
Above-mentioned Zygosaccharomyces bacterial strain FW30-2 is screened and is divided from Li Jinji (new meeting) Food Co., Ltd fermentation moromi
It is obtained from identification.According to cellular morphology, the experimental datas comprehensive analysis such as physiological and biochemical property and 18S ITS rDNA sequencing, the bacterium
Strain is accredited as Zygosaccharomyces sp.The bacterium colony and thalli morphology of the bacterial strain are as shown in Fig. 1, and wherein A is bacterium colony
Form photo, B thallus microexamination photo, the results are shown in Table 1 for physiological and biochemical test.
1 physiological and biochemical test result of table
Note: "+" is the positive；"-" is feminine gender；" w " is weak；" s " is slow；" nd " is not detect.
The 18S ITS rDNA sequence of above-mentioned bacterial strains is as follows:
GGGGCCTGCGGAAGGATCATTATAGAAAATGAAAATCTCGAAGAGCTGGGGGGGGGAAGAGCCTGCGC
TTAATTGCGCGGCTTGATTTACCCTCCGCCTTTGATACACACAGTGGAGTTTCTGCTTTTTTGTTCTCTTTGGGGA
AGTGCTTTTAAAGGCGTCTGTCCCCAGAGGTAAACACAAACAACATTTTTATGAAATTATAAAAAGTCAAAAACGA
ATTAAAACAAAATATTCAAAACTTTCAACAACGGATCTCTTGGTTCTCGCATCGATGAAGAACGCAGCGAACTGCG
ATACGTAATGTGAATTGCAGAATTCCGTGAATCATCGAATCTTTGAACGCACATTGCGCCCCTTGGTATTCCAGGG
GGCATGCCTGTTTGAGCGTCATTTCCCTCTCAAACATAGCTTTTATGTTTATGTTTGGTAGTGAGCGATACTCTTT
TTGAGTTTGCTTGAAAGTGGGAGGCCATAGGCGGAGCTTAGTTTGCGACTGTGCCGAGAGGCATGGGAGCGGCCTA
GCCACGAAAAGTCGTATTAGGTTTTACCGACTCGGCGGAATAGTGGAGAGGTTTCTTTTTTTTTTATTCTAAGGTA
AGCCGTCTGGCTAGACAAAATTCTCAAAGTTTGACCTCAAATCAGGTAGGATTACCCGCTGAACTTAAGCATATCT
AA。
Embodiment 1
The screening of Zygosaccharomyces bacterial strain FW30-2, as shown in Figure 1, including following screening process:
One, sample acquires
Take the sauce fermentation wine with dregs in Li Jinji (new meeting) Food Co., Ltd's different fermentations stage.
Two, salt tolerant yeast separates
Take the sauce fermentation wine with dregs in above-mentioned different fermentations stage, physiological saline gradient dilution 10-2, 10-3, 10-4, 10-5It is applied after times
It is distributed in yeast screening assay plate, 30 DEG C of stationary culture 72h, picking single colonie carries out further scribing line and isolates and purifies.Bacterial strain after purification
Inoculation malt extract medium, 30 DEG C, 150r/min shaken cultivation 96h.
Above-mentioned yeast screening assay plate selects yeast separation plate, includes: 5% fructus hordei germinatus leaching powder, 1% yeast extract, and 18%
Sodium chloride, 2% agar powder, pH 5~6.
Above-mentioned malt extract medium includes: 5% fructus hordei germinatus leaching powder, 1% yeast extract, pH 5~6.
Three, yeast produces fragrance energy primary dcreening operation
Bacterial strain after taking above-mentioned purified and culture, carries out fragrance appraise.
Fragrance appraise method: there is the technical staff of rich experiences by 10 in terms of flavor of soy sauce appraise, to different lifes
Soy sample carries out blind comment.The acceptable degree of primary evaluation fragrance and Type of aroma.
The corresponding yeast strain of peculiar fragrance fermentation liquid with pleasant is named as FW30-1, FW30-2, FW30-
3, FW30-4, FW30-5, FW30-6, FW30-7, FW30-8, FW30-9, FW30-10, FW30-11, FW30-12, FW30-13,
FW30-14, FW30-15, FW30-16, FW30-17.
Four, yeast flavor ingredient secondary screening
1, seed culture fluid is prepared
Pick them separately FW30-1, FW30-2, FW30-3, FW30-4, FW30-5, FW30-6, FW30-7, FW30-8, FW30-
9, FW30-10, FW30-11, FW30-12, FW30-13, FW30-14, FW30-15, FW30-16, FW30-17 totally 17 bacterial strains
Single colonie is inoculated in malt extract medium, and 30 DEG C, 200r/min shake culture 48h obtains the seed culture fluid of above-mentioned bacterial strains.
Above-mentioned malt extract medium includes: 5% fructus hordei germinatus leaching powder, 1% yeast extract, pH 5~6.
2, it ferments
By seed culture fluid respectively by 5% be inoculated into moromi fermentation liquid culture medium, 30 DEG C, 100r/min shake culture 14d
(day).
The preparation method of above-mentioned moromi fermentation liquid culture medium is to take 2 weeks sauce fermentation wine with dregs of fermentation, the filtering of 200 mesh gauzes, mistake
Cleaner liquid 5000r/min is centrifuged 10min, and supernatant is moromi fermentation medium.
3, headspace extraction-gas chromatography-mass spectrum (GC-MS) detects
(1) method
It is as follows that above-mentioned fermentation liquid headspace extraction sample carries out gas chromatography-mass spectrum (GC-MS) analysis method:
Take 2mL sample in 4mL sample bottle, using solid phase microextraction pillar headspace extraction 30min, sample introduction is carried out immediately after
GC-MS analysis.Gas-chromatography carrier gas is helium, and flow velocity 1.0mL/min, solid phase microextraction pillar sample injection time is 2min, regardless of
Stream, purge flow rate 15mL/min purge 2min, chromatographic column temperature program are as follows: 40 DEG C, keep 5min；It is warming up to 2 DEG C/min
150 DEG C, retain 0min；240 DEG C are warming up to 5 DEG C/min again, retains 10min.Mass spectrum uses electron impact ionization (EI) mode,
Ionization energy is 70eV, and detector voltage 857V, scanning range is m/z 20~350, scanning speed 2.00scans/s；Into
Sample mouth and ion source temperature are respectively 250 DEG C and 230 DEG C.
(2) result
Benzyl carbinol (tr=46.662min) content highest is obtained, the most abundant bacterial strain FW30-2 of fragrance component type is fragrant
It is as shown in Fig. 2 that gas ingredient GC-MS analyzes result.
4, yeast separation plate culture.
Picking FW30-2 single colonie is inoculated in yeast separation plate (5% fructus hordei germinatus leaching powder, 1% yeast extract, 18% chlorination
Sodium, 2% agar powder, pH 5~6), 30 DEG C of culture 48d, observation period colonial morphology.Picking plate single bacterium falls within optical microscopy sight
Phase thalli morphology is examined, as a result as shown in Fig. 3.
Five, yeast salt resistant character is analyzed
Picking FW30-2 single colonie is inoculated in 30 DEG C of malt extract medium, and 200r/min shake culture 48h obtains FW30-2
Seed culture fluid.Seed culture fluid is seeded to respectively by 5% containing 0%, 5%, 10%, 14%, the malt of 16%, 18%NaCl
Juice culture medium, 30 DEG C, 200r/min shake culture takes culture solution to measure light absorption value at 600nm by certain time interval.
Above-mentioned malt extract medium includes: 5% fructus hordei germinatus leaching powder, 1% yeast extract, pH 5~6.
As a result as shown in Fig. 4, NaCl concentration influences FW30-2 growth curve significant, is containing 5%~10%NaCl's
In culture medium, the FW30-2 speed of growth is very fast, and cell concentration is higher；With the further raising of NaCl concentration, cell growth by
To inhibition, cell concentration relative reduction.But FW30-2 still can achieve higher cell in culture medium containing 18%NaCl
Concentration illustrates that FW30-2 has certain salt tolerance, can the growth in high saliferous fermented food (18%NaCl).
Six, yeast identification
According to cellular morphology, the experimental datas comprehensive analysis such as physiological and biochemical property and 18S ITS rDNA sequencing, the bacterial strain
It is accredited as Zygosaccharomyces sp.The bacterium colony and thalli morphology of the bacterial strain are as shown in Fig. 3, and wherein A is bacterium colony shape
State photo, B are thallus microexamination photo, and physiological and biochemical test result is as listed in Table 1, the 18S ITS rDNA sequence of bacterial strain
As shown above.
Seven, yeast preservation
It is preserved in Guangdong Province's Culture Collection on April 24th, 2019, preservation address is Guangzhou, Guangdong
5 building, the building of compound the 59th of martyr Road 100, postcode: 510075, deposit number is GDMCC No:60646.
Embodiment 2
Application of the Zygosaccharomyces FW30-2 (Zygosaccharomyces sp FW30-2) in sauce fermentation.
1, material and analysis method
(1) culture medium
The malt extract medium of 15% sodium chloride: 5% fructus hordei germinatus leaching powder；1% yeast extract, 15% sodium chloride, pH 5~
6。
(2) soy sauce or fermentation sauce routine physical and chemical index detection method
Total acid measuring method reference: the measurement of total acid in GB T 12456-2008 food；
Amino-acid state nitrogen determination method reference: amino-acid state in GB 5009.235-2016 national food safety standard food
The measurement of nitrogen；
Determination of total nitrogen content method reference: the measurement of GB 5009.5-2016 national food safety standard Protein in Food；
Sodium chloride measuring method reference: the measurement of sodium chloride in GB T 12457-2008 food.
(3) sense organ appraise method
There is in terms of flavor of soy sauce appraise the technical staff of rich experiences by 10, blind comment is carried out to embodiment sample.
It scores respectively from tart flavour, beans perfume, malt perfume, burnt odor, mellowness, comprehensive 6 dimensions of fragrance sample in terms of fragrance；Mouthfeel side
It scores respectively from saline taste, delicate flavour, bitter taste, sweet taste, tart flavour, savoury, comprehensive 7 dimensions of mouthfeel sample in face.
Score value is 0~10 point, and score is higher, this index is better.As a result the average of each dimension scoring is taken.
(4) benzyl carbinol, 3 methylthiol propyl alcohol, 2,3- butanediol gas chromatography-mass spectrum (GC-MS) measuring method
5mL fermented sample is taken, 30mL ether is added, is extracted 3 times；Upper layer of extraction liquid vacuum concentration is collected, and is dissolved in anhydrous
Ethyl alcohol rationally dilutes according to concentration and carries out quantitative analysis with GC-MS.The specific operation method is as follows by GC-MS:
Gas-chromatography carrier gas is helium, flow velocity 1.0mL/min., sample volume 1.0 μ L, split ratio 10:1, chromatographic column heating
Program are as follows: 60 DEG C, retain 1min；220 DEG C are warming up to 8 DEG C/min, retains 0min；250 DEG C are warming up to 4 DEG C/min again, is protected
Stay 2min.Mass spectrum uses electron impact ionization (EI) mode, ionization energy 70eV, detector voltage 857V, and scanning range is
M/z 50~400, scanning speed 2.00scans/s；Injection port and ion source temperature are respectively 250 DEG C and 230 DEG C.Using
SIM mode, benzyl carbinol are analyzed using 91.1 and 122.0 two ions of mass-to-charge ratio (m/z) as quota ion, 3 methylthiol propyl alcohol
Quota ion be charge-mass ratio (m/z) 61.0,73.0 and 106 three ions, the quota ion of 2,3-butanediol is charge-mass ratio (m/
Z) 45.0 and 57.0 two ions.
2, operating method
(1) seed culture fluid is prepared
Using the malt extract medium culture Zygosaccharomyces sp of the present invention for containing 15% sodium chloride
FW30-2, incubation time 48h, obtain microbial activity height, the big seed culture fluid of cell density by 30 DEG C of cultivation temperature.
(2) sauce fermentation
It the use of raw material is soybean/defatted soybean and wheat/wheat using Quchi koji-making or round koji-maker equipment koji-making
Powder.
After 10~20d of brine fermentation is added in material, 2%~5% is added online during fermentation liquid is expected again
Zygosaccharomyces sp FW30-2 seed culture fluid；From inoculation Zygosaccharomyces sp FW30-2 extremely
Ferment 8~25d, expects 4 times, each 3h again weekly, and control fermentation material product temperature is 25~32 DEG C；Salinity management, fermentation period management
Conventionally carry out.
3, result
After fermentation, soy sauce routine physical and chemical index is detected, benzyl carbinol, 3 methylthiol propyl alcohol, 2,3- are measured using GC-MS
Butanediol concentration, and appraise is carried out to flavor of soy sauce, the results are shown in Table 2.
2 Zygosaccharomyces sp FW30-2 of table adds sauce fermentation experimental result
The above results show that Zygosaccharomyces sp FW30-2 is applied to sauce fermentation, do not influence its physics and chemistry and refer to
Mark, is remarkably improved benzyl carbinol content, and soy sauce mellowness is with rich flavor, and comprehensive fragrance improves；Mouthfeel savoury is promoted, and comprehensive mouthfeel changes
It is kind.
Embodiment 3
Application of the Zygosaccharomyces sp FW30-2 in soya sauce brewing
1, analysis method and material
With embodiment 2.
2, operating method
(1) seed culture fluid is prepared.
Using the malt extract medium culture Zygosaccharomyces sp of the present invention for containing 15% sodium chloride
FW30-2, incubation time 48h, obtain microbial activity height, the big seed culture fluid of cell density by 30 DEG C of cultivation temperature.
(2) soya sauce ferments
It the use of raw material is soybean and flour/wheat flour using Quchi koji-making or round koji-maker equipment koji-making.
After 7~15d of brine fermentation is added in material, 2%~5% is added online during fermentation liquid is expected again
Zygosaccharomyces sp FW30-2 seed culture fluid；From inoculation Zygosaccharomyces sp FW30-2 extremely
Ferment 8~25d, expects 4 times, each 3h again weekly, and control fermentation material product temperature is 25~32 DEG C；Material-water ratio control, salinity management, hair
Ferment cycle management conventionally carries out.
3, result
After fermentation, soya sauce routine physical and chemical index is detected, benzyl carbinol, 3 methylthiol propyl alcohol, 2 are measured using GC-MS,
3- butanediol concentration, and appraise is carried out to soya sauce flavor, the results are shown in Table 3.
3 Zygosaccharomyces sp FW30-2 of table adds soya sauce fermenting experiment result
The above results show that Zygosaccharomyces sp FW30-2 ferments applied to soya sauce, to its physical and chemical index
Influence is not significant, is remarkably improved benzyl carbinol content, and gained soya sauce embryo mellowness is strong, and mouthfeel savoury is promoted, and comprehensive mouthfeel is commented
Divide and improves.
Embodiment 4
Application of the Zygosaccharomyces sp FW30-2 in flavor base material preparation.
1, analysis method and material
With embodiment 2.
2, operating method.
(1) seed culture fluid is prepared
Using the malt extract medium culture Zygosaccharomyces sp of the present invention for containing 15% sodium chloride
FW30-2, incubation time 48h, obtain microbial activity height, the big seed culture fluid of cell density by 30 DEG C of cultivation temperature.
(2) sauce fermentation liquid is prepared
It the use of raw material is soybean/defatted soybean and wheat/wheat using Quchi koji-making or round koji-maker equipment koji-making
Powder.After 5~90d of brine fermentation is added in material, karusen lower liquid, 3000rpm centrifugation or plate compression or film mistake are taken
Larger solid impurity is filtered out, sauce fermentation liquid is obtained.
(3) flavor base material is prepared.
1% phenylalanine is added according to above-mentioned sauce fermentation liquid quality, inoculates 5%Zygosaccharomyces sp
FW30-2 seed culture fluid, 30 DEG C, 200r/min shake culture is reduced to 120r/min for 24 hours, by revolving speed, continues 15~55d of culture,
Obtain flavor base material.
Flavor base material benzyl carbinol, 3 methylthiol propyl alcohol, 2,3-butanediol concentration are measured using GC-MS, as a result such as 4 institute of table
Show.
4 Zygosaccharomyces spFW30-2 of table is applied to flavor base material and prepares experimental result
The result shows that Zygosaccharomyces sp FW30-2 can be used for preparing high concentration benzyl carbinol flavor base material, it can
Applied in soy sauce, fermentation sauce, the products such as compound seasoner, to promote its fragrance.
Embodiment 5
Zygosaccharomyces sp FW30-2 prepares flavor base material answering in soy sauce, soya sauce and chafing dish bottom flavorings
With.
(1) sense organ appraise method
There is in terms of flavor of soy sauce appraise the technical staff of rich experiences by 10, blind comment is carried out to embodiment sample.
The evaluation index of sense organ appraise includes tart flavour, mellowness and dense sense, and score value is 0~10 point, and score is higher, this index is better.
As a result the average of each dimension scoring is taken.
(2) Zygosaccharomyces sp FW30-2 prepares flavor base material in soy sauce, soya sauce and chafing dish bottom flavorings
Using
Flavor base material prepared by embodiment 4, the application in soy sauce are added in soy sauce, soya sauce and formula of hot pot soup base
Method are as follows: add flavor base material, the corresponding water for replacing 5% parts by weight in formula by the 5% of soy sauce parts by weight.Soya sauce and chafing dish
The adding method of flavor base material is identical as soy sauce in base-material, and adding proportion is respectively 3%, 2.5%.Not add after the completion of dissolving
Soy sauce, soya sauce and the chafing dish bottom flavorings of flavor base material are that control carries out sense organ appraise.The results are shown in Table 5.
5 flavor base material application sense organ appraise of table
The result shows that the flavor base material of Zygosaccharomyces sp FW30-2 preparation can significantly improve soy sauce, Huang
The mellowness and dense sense of beans sauce and chafing dish bottom flavorings play an important role to the flavor quality promotion of above-mentioned flavouring.
Comparative example 1
Using the screening technique of Chinese invention patent application CN109370927A, Zygosaccharomyces of the invention are not screened.
Comparative example 2
A kind of candidiasis FW922-1,18S ITS rDNA sequence are shown in Chinese invention patent application
CN109370927A。
The Zygosaccharomyces FW30-2 of embodiment 1 belongs to different kinds, the two from the Candida FW922-1 of comparative example 2
Itself has differences: FW922-1 belongs to candida, plants entitled Candida oceani；FW30-2 belongs to Zygosaccharomyces category,
The entitled Zygosaccharomyces sp of kind.
There is also incubation time, temperature, pH value, the malt of difference, such as Zygosaccharomyces FW30-2 for the screening technique of the two
Juice culture medium salinity all difference, Zygosaccharomyces FW30-2 growth is more preferable under condition of culture of the invention, proliferation faster.
Moreover, the two is also variant in performance: the flavor substance type that Zygosaccharomyces FW30-2 of the invention is generated is more
It is more, in addition to benzyl carbinol, moreover it is possible to a large amount of 3 methylthiol propyl alcohols, 2,3-butanediol etc. are generated, and candidiasis FW922-1 is not directed to
The flavor substances such as 2,3- butanediol.
Each technical characteristic of embodiment described above can be combined arbitrarily, for simplicity of description, not to above-mentioned reality
It applies all possible combination of each technical characteristic in example to be all described, as long as however, the combination of these technical characteristics is not deposited
In contradiction, all should be considered as described in this specification.
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
It cannot therefore be construed as limiting the scope of the patent.It should be pointed out that coming for those of ordinary skill in the art
It says, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to protection of the invention
Range.Therefore, the scope of protection of the patent of the invention shall be subject to the appended claims.
Sequence table
<110>Li Jinji (new meeting) Food Co., Ltd
<120>one plants of Zygosaccharomyces FW30-2 and its applications
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 678
<212> DNA
<213>Zygosaccharomyces 18S ITS rDNA (Zygosaccharomyces sp)
<400> 1
ggggcctgcg gaaggatcat tatagaaaat gaaaatctcg aagagctggg ggggggaaga 60
gcctgcgctt aattgcgcgg cttgatttac cctccgcctt tgatacacac agtggagttt 120
ctgctttttt gttctctttg gggaagtgct tttaaaggcg tctgtcccca gaggtaaaca 180
caaacaacat ttttatgaaa ttataaaaag tcaaaaacga attaaaacaa aatattcaaa 240
actttcaaca acggatctct tggttctcgc atcgatgaag aacgcagcga actgcgatac 300
gtaatgtgaa ttgcagaatt ccgtgaatca tcgaatcttt gaacgcacat tgcgcccctt 360
ggtattccag ggggcatgcc tgtttgagcg tcatttccct ctcaaacata gcttttatgt 420
ttatgtttgg tagtgagcga tactcttttt gagtttgctt gaaagtggga ggccataggc 480
ggagcttagt ttgcgactgt gccgagaggc atgggagcgg cctagccacg aaaagtcgta 540
ttaggtttta ccgactcggc ggaatagtgg agaggtttct ttttttttta ttctaaggta 600
agccgtctgg ctagacaaaa ttctcaaagt ttgacctcaa atcaggtagg attacccgct 660
gaacttaagc atatctaa 678
Claims (10)
1. one plant of Zygosaccharomyces FW30-2, is preserved in Guangdong Province's Culture Collection, address: Guangzhou, Guangdong is first
5 building, the building of compound the 59th of strong Road 100, postcode 510075, deposit number are GDMCC No:60646.
2. a kind of application of Zygosaccharomyces FW30-2 described in claim 1 in food fermentation.
3. application according to claim 2, which is characterized in that the food includes: soy sauce, fermentation sauce, compound seasoner.
4. a kind of fermenting agent, which is characterized in that the fermenting agent includes Zygosaccharomyces FW30-2 described in claim 1.
5. a kind of Zygosaccharomyces FW30-2 seed culture fluid, which is characterized in that be prepared by the following method to obtain:
Zygosaccharomyces FW30-2 described in claim 1 is seeded to malt extract medium to cultivate, cultivation temperature be 22~
32 DEG C, incubation time be 24~60h to get.
6. seed culture fluid according to claim 5, which is characterized in that the malt extract medium includes following quality hundred
Divide the raw material of content: 10%~20% sodium chloride, 3%~6% fructus hordei germinatus leaching powder；0.5%~1.5% yeast extract, surplus are
Water, pH are 5~6.
7. a kind of flavor base material, which is characterized in that be prepared using fermenting agent as claimed in claim 4.
8. a kind of preparation method of flavor base material as claimed in claim 7, which comprises the following steps:
It prepares sauce fermentation liquid: using soybean and/or wheat as raw material koji-making, brine fermentation is added in obtained material, removal is solid
Body impurity retains karusen lower liquid, i.e. sauce fermentation liquid；
It prepares flavor base material: phenylalanine and Zygosaccharomyces FW30-2 described in claim 5 or 6 being added into sauce fermentation liquid
Seed culture fluid, the additional amount of phenylalanine are the 0.5%~2.5% of sauce fermentation liquid quality, Zygosaccharomyces FW30-2 seed
The inoculum concentration of culture solution is the 1%~10% of sauce fermentation liquid quality.
9. a kind of moromi fermentation process, which comprises the following steps:
Pre fermentation: material and salt water are mixed and carry out pre fermentation, obtains pre-fermentation broth；
Fermentation: being added Zygosaccharomyces FW30-2 seed culture fluid described in claim 5 or 6 in Xiang Shangshu pre-fermentation broth, ferments,
Up to moromi.
10. moromi fermentation process according to claim 9, which is characterized in that
In the pre-fermentation step, when carrying out sauce fermentation, the material is soybean and/or wheat, the pre fermentation time
It is 10~20 days；When carrying out beans sauce fermentation, the material is soybean and flour, or is soybean and wheat flour, the pre- hair
The ferment time is 7~15 days；
In the fermentation step, the additional amount of the Zygosaccharomyces FW30-2 seed culture fluid be pre-fermentation broth quality 2%~
5%；It is added after the Zygosaccharomyces FW30-2 seed liquor in 10~30 days, expects again weekly 2~5 times, 2~4h, control are sent out every time
Ferment item temperature is 25~32 DEG C, described to expect step again specifically: uniformly drenches the extraction of lower layer's fermentation liquid into high fermentation wine with dregs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910783591.7A CN110408555B (en) | 2019-08-23 | 2019-08-23 | Zygosaccharomyces FW30-2 and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910783591.7A CN110408555B (en) | 2019-08-23 | 2019-08-23 | Zygosaccharomyces FW30-2 and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110408555A true CN110408555A (en) | 2019-11-05 |
| CN110408555B CN110408555B (en) | 2021-04-23 |
Family
ID=68368562
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910783591.7A Active CN110408555B (en) | 2019-08-23 | 2019-08-23 | Zygosaccharomyces FW30-2 and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110408555B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113854535A (en) * | 2021-09-08 | 2021-12-31 | 李锦记（新会）食品有限公司 | Salt-reduced soy sauce with typical Cantonese soy sauce flavor and production method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103589653A (en) * | 2013-11-26 | 2014-02-19 | 江南大学 | Zygosaccharomyces rouxii and its application |
| CN109280625A (en) * | 2018-10-11 | 2019-01-29 | 千禾味业食品股份有限公司 | A kind of Lu Shi Zygosaccharomyces S96 and its application |
| CN109370927A (en) * | 2018-10-10 | 2019-02-22 | 李锦记（新会）食品有限公司 | Candidiasis FW922-1 and its application |
-
2019
- 2019-08-23 CN CN201910783591.7A patent/CN110408555B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103589653A (en) * | 2013-11-26 | 2014-02-19 | 江南大学 | Zygosaccharomyces rouxii and its application |
| CN109370927A (en) * | 2018-10-10 | 2019-02-22 | 李锦记（新会）食品有限公司 | Candidiasis FW922-1 and its application |
| CN109280625A (en) * | 2018-10-11 | 2019-01-29 | 千禾味业食品股份有限公司 | A kind of Lu Shi Zygosaccharomyces S96 and its application |
Non-Patent Citations (4)
| Title |
|---|
| 谭才邓等: "1 株耐高温高盐生香酵母的选育及特性分析", 《食品与发酵工业》 * |
| 邹谋勇等: "一株产2-苯乙醇酵母的鉴定及其在酱油酿造中的应用", 《中国酿造》 * |
| 邹谋勇等: "产2-苯乙醇酵母的鉴定及其在酱油发酵中的应用", 《食品科学》 * |
| 马荣山等: "酱醪中耐高温耐盐酵母菌分离鉴定", 《食品工业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113854535A (en) * | 2021-09-08 | 2021-12-31 | 李锦记（新会）食品有限公司 | Salt-reduced soy sauce with typical Cantonese soy sauce flavor and production method thereof |
| CN113854535B (en) * | 2021-09-08 | 2024-03-12 | 李锦记（新会）食品有限公司 | Typical Guangdong style soy sauce flavor salt-reducing soy sauce and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110408555B (en) | 2021-04-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105861346B (en) | One plant of high-yield urea, the abnormal Brunswick Durham yeast strain for producing wind taste and its application in food production | |
| CN109439557A (en) | High acid, low yield fusel oil S. cervisiae and combinations thereof and application | |
| CN109370929B (en) | Application of saccharomyces cerevisiae in brewing wine | |
| CN105861348B (en) | The saccharomyces cerevisiae of one plant of high-yield urea and its application in food production | |
| CN106978350B (en) | Aspergillus niger and application thereof in preparation of puerarin compounds | |
| CN107699499B (en) | One Aspergillus oryzae ZA127 and its application | |
| CN109370927A (en) | Candidiasis FW922-1 and its application | |
| CN107287127A (en) | The production ester Pichia pastoris of one plant of resistance to lactic acid | |
| CN105802865B (en) | One plant height fermentation activity and the fragrant characteristic of production ice brewer yeast outstanding and its application | |
| CN104893983B (en) | Liquid state fermentation low citrinin, the preparation method of High color values monascorubin and product | |
| CN107177519A (en) | Schizosaccharomyces pombe bacterium, its composition and application | |
| CN109554318B (en) | Acetobacter gluconicum in black tea fungus and application thereof | |
| CN102352323A (en) | Ester producing yeast as well as method and application of yeast for producing Xiaoqu fen-flavor seasoning wine | |
| CN109234204A (en) | A kind of pickle starter and its methods for making and using same | |
| CN105779299B (en) | Paecilomyces hepiali strain for producing adenosine and mannitol substances and application thereof | |
| CN109370951A (en) | One plant increases the fusion Wei Si Salmonella of bata-phenethyl alcohol content and its application in soy sauce | |
| CN109401999A (en) | A kind of thermophilic salt tetrads and its application | |
| CN109666616A (en) | The preparation method and the application in Shanxi mature vinegar production of high yield 3-hydroxy-2-butanone and flavouring Mo Haiwei bacillus throw type leaven | |
| CN109749914A (en) | It is a kind of for improving the biological reinforcing method of Shanxi mature vinegar alpha-aminobutyric acid content | |
| CN103805639B (en) | A kind of method utilizing fermentable to produce 4-ethyl guaiacol | |
| CN105820964B (en) | One plant of low temperature resistant, the fragrant characteristic of production ice brewer yeast outstanding and its application | |
| CN105219653A (en) | Excellent aspergillus (Aspergillus clavatus) the Ac-32 bacterial strain of high yield lovastatin and application thereof | |
| CN108384728A (en) | One Accharomyces cerevisiae and its application | |
| CN102108340A (en) | Production process of microbial preparation for baking tobacco leaves | |
| CN110408555A (en) | One plant of Zygosaccharomyces FW30-2 and its application |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |