CN114058552B - Sphingobacterium edible for fermentation of thick broad-bean sauce - Google Patents
Sphingobacterium edible for fermentation of thick broad-bean sauce Download PDFInfo
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- CN114058552B CN114058552B CN202111472520.9A CN202111472520A CN114058552B CN 114058552 B CN114058552 B CN 114058552B CN 202111472520 A CN202111472520 A CN 202111472520A CN 114058552 B CN114058552 B CN 114058552B
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- sphingobacterium
- bean 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
- 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
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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 invention discloses a Sphingobacterium for fermenting thick broad-bean sauce, which is obtained by culturing a production strain by a culture medium, wherein the production strain is Sphingobacterium (Sphingobacterium sp.) YIM B01430 with a preservation number of CGMCC 23512, and is preserved in China general microbiological culture Collection center (China general microbiological culture Collection center) for a year 09 and a month 29 of 2021: CGMCC 23512; the flavor and quality of the thick broad-bean sauce are improved by using the fermented soy sauce, and the mixed bacteria of the thick broad-bean sauce in fermentation are inhibited, so that the flavor and quality of the thick broad-bean sauce are effectively improved; the invention can also be used in combination with other microbial agents for improving the flavor of the thick broad-bean sauce so as to further enhance the effect of the microbial agent.
Description
Technical Field
The invention relates to the technical field of food microorganisms, in particular to sphingosine bacillus for fermenting thick broad-bean sauce.
Background
The thick broad-bean sauce is a traditional fermented condiment in China and has a long production history. During the fermentation process of the thick broad-bean sauce, a large number of microorganisms participate in the fermentation process and flavor formation of the thick broad-bean sauce. Under the synergistic effect of various microorganisms, the protein and the starch are further degraded, and new compounds such as aroma substances and flavor substances are formed, so that the unique sauce flavor and taste of the thick broad-bean sauce are formed, and the flavor of the sauce is improved. The flavor of the product determines the quality of the product. In the fermentation and maturation process of the thick broad-bean sauce, microorganisms mainly come from the surrounding environment. However, the composition of microorganisms in the environment is very random, that is, the microorganisms in the fermented grains have large variety variation, and some bacteria which are unhealthy to people or have bad influence on the thick broad-bean sauce can grow in the fermented grains, and even some bacteria which are bad to people, so that the flavor quality of the sauce is unstable, and the flavor of the sauce cannot be further improved.
Disclosure of Invention
The invention provides a sphingosine bacillus for fermenting thick broad-bean sauce.
The scheme of the invention is as follows:
the Sphingobacterium for fermented soybean paste is obtained by culturing a production strain in a culture medium, wherein the production strain is Sphingobacterium (Sphingobacterium sp.) YIM B01430 with a preservation number of CGMCC 23512, and the production strain is preserved in China general microbiological culture Collection center (China general microbiological culture Collection center) with a preservation number of 2021, 09 and 29 days: CGMCC 23512; the fermented soybean paste is used for improving the flavor and quality of the soybean paste and inhibiting the miscellaneous bacteria of the soybean paste in fermentation. Preservation address: no. 1 and No. 3 of the north cinquefoil of the morning sun area of beijing city.
As a preferable technical scheme, the production strain is Sphingobacterium (Sphingobacterium sp.) YIM B01430 with a preservation number of CGMCC 23512, and the morphological characteristics are as follows: the bacteria are bacillus, and no spore appears in the bacterial growth and propagation process.
The invention also discloses a method for preparing the sphingobacterium for fermentation of the thick broad-bean sauce, which comprises the following steps:
1) Preparing a culture medium, namely mixing 2-4 parts by weight of beef extract, 8-12 parts by weight of peptone, 4-6 parts by weight of NaCl and 900-1100 parts by weight of water, wherein the pH is 7.4-7.6, and obtaining the culture medium;
2) Sterilizing, namely sterilizing the prepared culture medium for 30 minutes at 120-125 ℃; the medium was then cooled to 25 ℃;
3) Inoculating and culturing, namely inoculating a bacterial strain YIM B01430 with the preservation number of CGMCC 23512 into the culture medium, and culturing at 200rpm for 12-72 hours to obtain bacterial liquid.
The preferable technical scheme also comprises the step 4) of adding the bacterial liquid into the sterilized wheat bran, and drying at low temperature to prepare the bacterial powder.
The preferable technical scheme also comprises the step 4) of preparing the bacterial liquid into bacterial powder after freeze drying.
The application of the Sphingobacterium (Sphingobacterium sp.) YIM B01430 strain with the preservation number of CGMCC 23512 in improving the flavor and quality of bean sauce and inhibiting the propagation of mixed bacteria is provided.
As a preferable technical scheme, the bean sauce is thick broad-bean sauce.
As a preferable technical scheme, the beans are soybeans.
Due to the adoption of the technical scheme, the Sphingobacterium for thick broad-bean sauce fermentation is obtained by culturing a production strain in a culture medium, wherein the production strain is Sphingobacterium (Sphingobacterium sp.) YIM B01430 with a preservation number of CGMCC 23512, and is preserved in China general microbiological culture Collection center (China general microbiological culture Collection center) for type culture Collection of microorganisms, and the preservation number is 2021, 09 and 29: CGMCC 23512; the fermented soybean paste is used for improving the flavor and quality of the soybean paste and inhibiting the miscellaneous bacteria of the soybean paste in fermentation.
The invention has the advantages that:
the flavor and quality of the thick broad-bean sauce are effectively improved; when the thick broad-bean sauce is fermented, the bacterial liquid can obviously improve the flavor of the thick broad-bean sauce; 2. is beneficial to reducing the content of the heterologous bacteria. The invention can also be used in combination with other microbial agents for improving the flavor of the thick broad-bean sauce so as to further enhance the effect of the microbial agent.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a graph showing the ability of the strain YIM B01430 of the present invention to degrade starch in a starch-iodine containing medium;
FIG. 2 is a molecular evolution tree diagram of the strain YIM B01430 of Sphingobacterium sp.
Detailed Description
In order to overcome the defects, the invention provides a sphingobacterium for fermenting thick broad-bean sauce, which solves the problems in the prior art.
The Sphingobacterium for fermented soybean paste is obtained by culturing a production strain in a culture medium, wherein the production strain is Sphingobacterium (Sphingobacterium sp.) YIM B01430 with a preservation number of CGMCC 23512, and the production strain is preserved in China general microbiological culture Collection center (China general microbiological culture Collection center) with a preservation number of 2021, 09 and 29 days: CGMCC 23512; the fermented soybean paste is used for improving the flavor and quality of the soybean paste and inhibiting the miscellaneous bacteria of the soybean paste in fermentation.
The production strain is Sphingobacterium (Sphingobacterium sp.) YIM B01430 with the preservation number of CGMCC 23512, and has the morphological characteristics that: the bacteria are bacillus, and no spore appears in the bacterial growth and propagation process.
The invention also discloses a method for preparing the sphingobacterium for fermentation of the thick broad-bean sauce, which comprises the following steps:
1) Preparing a culture medium, namely mixing 2-4 parts by weight of beef extract, 8-12 parts by weight of peptone, 4-6 parts by weight of NaCl and 900-1100 parts by weight of water, wherein the pH is 7.4-7.6, and obtaining the culture medium;
2) Sterilizing, namely sterilizing the prepared culture medium for 30 minutes at 120-125 ℃; the medium was then cooled to 25 ℃;
3) Inoculating and culturing, namely inoculating a bacterial strain YIM B01430 with the preservation number of CGMCC 23512 into the culture medium, and culturing at 200rpm for 12-72 hours to obtain bacterial liquid.
And 4) adding the bacterial liquid into the sterilized wheat bran, and drying at a low temperature to prepare bacterial powder.
And 4) freeze-drying the bacterial liquid to prepare bacterial powder.
The application of the Sphingobacterium (Sphingobacterium sp.) YIM B01430 strain with the preservation number of CGMCC 23512 in improving the flavor and quality of bean sauce and inhibiting the propagation of mixed bacteria is provided.
The bean sauce is thick broad-bean sauce.
The beans are soybeans.
The invention is further described in connection with the following embodiments in order to make the technical means, the creation features, the achievement of the purpose and the effect of the invention easy to understand.
Example 1
1) Preparing a culture medium, namely mixing 2 parts by weight of beef extract, 8 parts by weight of peptone, 4 parts by weight of NaCl and 900 parts by weight of water, wherein the pH is 7.4-7.6, so as to obtain the culture medium;
2) Sterilizing, namely sterilizing the prepared culture medium for 30 minutes at 120-125 ℃; the medium was then cooled to 25 ℃;
3) Inoculating and culturing, namely inoculating a bacterial strain YIM B01430 with the preservation number of CGMCC 23512 into the culture medium, and culturing at 200rpm for 12-72 hours to obtain bacterial liquid.
And 4) adding the bacterial liquid into the sterilized wheat bran, and drying at a low temperature to prepare bacterial powder.
Example 2
1) Preparing a culture medium, namely mixing 4 parts by weight of beef extract, 12 parts by weight of peptone, 6 parts by weight of NaCl and 1100 parts by weight of water, wherein the pH is 7.4-7.6, so as to obtain the culture medium;
2) Sterilizing, namely sterilizing the prepared culture medium for 30 minutes at 120-125 ℃; the medium was then cooled to 25 ℃;
3) Inoculating and culturing, namely inoculating a bacterial strain YIM B01430 with the preservation number of CGMCC 23512 into the culture medium, and culturing at 200rpm for 12-72 hours to obtain bacterial liquid.
And 4) freeze-drying the bacterial liquid to prepare bacterial powder.
Example 3
1) Preparing a culture medium, namely mixing 3g of beef extract, 10g of peptone, 5g of NaCl with 1000ml of water, wherein the pH is 7.4-7.6, and obtaining the culture medium;
2) Sterilizing, namely sterilizing the prepared culture medium for 30 minutes at 121 ℃; the medium was then cooled to 25 ℃;
3) Inoculating and culturing, namely inoculating a bacterial strain YIM B01430 with the preservation number of CGMCC 23512 into the culture medium, and culturing at 200rpm for 12-72 hours to obtain bacterial liquid.
The bacterial liquid of example 3 was tested in the following manner:
when the soy beans of the thick broad-bean sauce are put into a pool, the fermented bacterial liquid is added into the brine which is cooled to room temperature, and then the soy beans are added for fermentation. The dosage of the bacterial liquid is 0.01% -5% of the total amount of the fermented grains, and the bacterial liquid and the fermented beans can be mixed and stirred uniformly and then put into a pool for fermentation.
The following management method comprises the following steps: the fermentation process is the same as that of the conventional thick broad-bean sauce. The invention is characterized in that a Sphingobacterium (Sphingobacterium sp.) YIM B01430 strain is cultivated, and a bacterial solution containing the strain is added into fermented grains for fermentation.
Example 4
And (5) preparing the soy sauce according to a normal thick broad-bean sauce fermentation process. After the strain YIM B01430 was cultured, the bacterial solution was added to the brine which had been cooled to room temperature at a ratio of 1% by weight of the total of brine and soy sauce, and stirred well. Adding the soy sauce beans into the brine, and uniformly stirring. The rest process is to ferment according to the normal process of thick broad-bean sauce.
Example 5
Normally preparing fermented grains, pouring bacterial liquid of a Sphingobacterium (Sphingobacterium sp.) YIM B01430 strain on the surface of the fermented grains according to 5% of the total amount of the fermented grains, and stirring the fermented grains uniformly. The rest process is carried out according to the normal fermentation process flow of the thick broad-bean sauce.
Example 6
Normally preparing fermented grains, activating the freeze-dried bacterial powder according to the proportion of 0.01% of the total amount of the fermented grains with 1% of syrup at room temperature for 3 hours, uniformly mixing with brine, adding the fermented beans, and fermenting according to a normal process.
Table 1 shows the sensory evaluation of the soybean paste of example 4 compared with the soybean paste obtained by fungus fermentation in the existing market.
The same batch of soybeans is divided into two parts of soybeans with the same weight, and the two parts of soybeans are respectively used for preparing the thick broad-bean sauce 1 prepared in the example 4 and the thick broad-bean sauce 2 prepared by fermenting with conventional fermentation bacteria, and the thick broad-bean sauce 1 and the thick broad-bean sauce 2 are taken out for detection and comparison, so that the amount of mixed bacteria in the thick broad-bean sauce 1 is far smaller than that in the thick broad-bean sauce 2.
The foregoing has shown and described the basic principles, main features and advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that the above embodiments and descriptions are merely illustrative of the principles of the present invention, and various changes and modifications may be made without departing from the spirit and scope of the invention, which is defined in the appended claims. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. The sphingobacterium for fermentation of thick broad-bean sauce is obtained by culturing a production strain through a culture medium, and is characterized in that: the production strain is Sphingobacterium (Sphingobacterium sp.) YIM B01430, deposited on China general microbiological culture Collection center, deposit No. of China general microbiological culture Collection center, with a year of 2021, 09, and 29: CGMCC No.23512; the fermented soybean paste is used for improving the flavor and quality of the soybean paste and inhibiting the miscellaneous bacteria of the soybean paste in fermentation.
2. A strain of sphingobacterium for use in the fermentation of soybean paste according to claim 1, wherein said sphingobacterium is characterized in that: the bacteria are bacillus, and no spore appears in the bacterial growth and propagation process.
3. A method of culturing the sphingobacterium for soybean paste fermentation according to claim 1 or 2, comprising the steps of:
1) Preparing a culture medium, namely mixing 2-4 parts by weight of beef extract, 8-12 parts by weight of peptone, 4-6 parts by weight of NaCl and 900-1100 parts by weight of water, wherein the pH is 7.4-7.6, and obtaining the culture medium;
2) Sterilizing, namely sterilizing the prepared culture medium for 30 minutes at 120-125 ℃; the medium was then cooled to 25 ℃;
3) Inoculating and culturing, inoculating the sphingobacteria strain in claim 1 or claim 2 into the culture medium, and culturing for 12-72 hours at 200rpm of a shaking table to obtain bacterial liquid.
4. A method of culturing sphingobacteria for thick broad-bean sauce fermentation as claimed in claim 3, wherein: and 4) adding the bacterial liquid into the sterilized wheat bran, and drying at a low temperature to prepare bacterial powder.
5. A method of culturing sphingobacteria for thick broad-bean sauce fermentation as claimed in claim 3, wherein: and 4) freeze-drying the bacterial liquid to prepare bacterial powder.
6. The use of sphingobacterium as claimed in claim 1 for improving flavor, quality and inhibiting the proliferation of infectious microbe in legume sauce.
7. The use according to claim 6, wherein: the bean sauce is thick broad-bean sauce.
8. The use according to claim 6, wherein: the beans are soybeans.
9. The sphingobacterium of claim 1 for use in a process for producing fermented sauce.
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