CN115197859B - Yeast ZB438 and application thereof - Google Patents

Yeast ZB438 and application thereof Download PDF

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CN115197859B
CN115197859B CN202210586869.3A CN202210586869A CN115197859B CN 115197859 B CN115197859 B CN 115197859B CN 202210586869 A CN202210586869 A CN 202210586869A CN 115197859 B CN115197859 B CN 115197859B
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fermented
sauce
strain
yeast
thick broad
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CN115197859A (en
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刘辉
张会生
吴昌正
万吉林
姚文俊
童星
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Foshan Haitian Flavoring and Food Co Ltd
Foshan Haitian Gaoming Flavoring and Food Co Ltd
Guangdong Haitian Innovation Technology Co Ltd
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Foshan Haitian Flavoring and Food Co Ltd
Foshan Haitian Gaoming Flavoring and Food Co Ltd
Guangdong Haitian Innovation Technology Co Ltd
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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
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C12N1/185—Saccharomyces isolates
    • 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
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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    • 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
    • C12N1/18—Baker's yeast; Brewer's yeast
    • 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
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    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention relates to a yeast strain ZB438 and application thereof. Yeast strains of the inventionSaccharomyces cerevisiaeZB438 can be used for the fermentation process of thick broad-bean sauce, has the function of improving the contents of 4-ethyl guaiacol, 2-acetyl pyrrole and 3-methylthiopropanol in the fermented sauce, does not influence the characteristics of other components of the fermented sauce after being added, does not need to be prepared in a later period, not only retains the rich and flavor of the thick broad-bean sauce, but also can provide semi-finished products with rich fragrance, fresh and sweet flavor and mellow taste for the brewing of the fermented sauce, has certain salt tolerance, and can be used for preparing fermented sauce foods with higher salt content.

Description

Yeast ZB438 and application thereof
Technical Field
The invention belongs to the technical field of brewing microorganisms, and particularly relates to a yeast strain ZB438 and application thereof.
Background
The thick broad-bean sauce is a traditional fermented food, has the characteristics of reddish brown and rich sauce ester flavor, is used as an adult vegetable, has the characteristics of color and aroma enhancement, hot and not dry, and mellow and long aftertaste, and is beneficial to promoting appetite. In recent years, with the improvement of the living standard and the improvement of health care consciousness of people, consumers have also put higher demands on the flavor and quality of thick broad-bean sauce products.
The red oil thick broad-bean sauce is an important category of thick broad-bean sauce and is popular among the public. In the baking of many dishes, the flavor of the red oil thick broad-bean sauce can be obviously improved if a small amount of the red oil thick broad-bean sauce can be added. Compared with the traditional thick broad-bean sauce, the thick broad-bean sauce has shorter fermentation period, generally only one to several months. In a short fermentation time, microorganisms cannot effectively participate in the flavor fermentation of the thick broad-bean sauce. Therefore, compared with the traditional thick broad-bean sauce, the thick broad-bean sauce with the red oil has more single taste and thin flavor, and cannot meet the higher and higher requirements of the masses on the flavor of the thick broad-bean sauce.
The red oil thick broad-bean sauce has a large number of fragrant flavor components, a complex fragrance forming mechanism and a wide variety of fragrant substances, and can be roughly classified into alcohols, aldehydes, esters, ketones, phenols, organic acids, furans, pyridines and the like. The preparation of the red oil thick broad-bean sauce involves the synergistic effect of aspergillus, yeast and bacteria, and the performance of microorganisms determines the quality and the raw material utilization rate of the sauce to a great extent. Yeast can metabolize and utilize small molecular saccharides and amino acids to perform alcoholic fermentation and participate in the synthesis of various aroma substances. Therefore, in order to obtain the high-quality red oil thick broad-bean sauce, the problem of insufficient flavor of the red oil thick broad-bean sauce is solved, and the selection of yeast strains with the fermentation potential of the thick broad-bean sauce is one of the necessary choices of the preparation process of the modern red oil thick broad-bean sauce.
4-ethyl guaiacol (4-Ethylguaiacol, 4-EG for short) also known as ethyl guaiacol, 4-ethyl-2-methoxyphenol, 2-methoxy-4-ethylphenol, having a smoke aroma and a sauce aroma; the 3-methylthiopropanol has the characteristic aroma of onion, soy sauce and broth. The two substances are important aroma substances with obvious sauce aroma in the thick broad-bean sauce, and are particularly important for the quality of the sauce. 2-acetylpyrrole is sweet and nut-flavored, which has been found in Japanese miso to give the soybean paste its typical characteristic sweet and spicy flavor. The sweet aroma can be well baked to form the sauce aroma, so that the sauce aroma is full. The ethanol is used as a common aroma component, the special aroma of the ethanol has an important influence on the flavor of the thick broad-bean sauce, and can be combined with acid substances to generate various flavor substances and precursors of the flavor substances, so that the ethanol plays an important role in forming the color and flavor of the thick broad-bean sauce, improving the quality of the thick broad-bean sauce and prolonging the shelf life of products.
Therefore, screening out flavored yeasts suitable for fermentation of thick broad-bean sauce which can simultaneously produce 4-ethyl guaiacol, 2-acetyl pyrrole, 3-methylthiopropanol and the like will help to further improve the quality of thick broad-bean sauce.
Disclosure of Invention
The inventor of the application obtains a strain of saccharomycete through a large number of screening, the saccharomycete has good aroma enhancement effect, can greatly generate characteristic aroma substances such as 4-ethyl guaiacol, 2-acetyl pyrrole, 3-methylthiopropanol and the like in fermentation, has strong aroma, and can remarkably improve the flavor of fermented seasonings such as red oil thick broad-bean sauce and the like. In addition, the ethanol content in the red oil thick broad-bean sauce can be improved in the fermentation process of the strain, so that the fragrance and the antiseptic power of the sauce are improved, and the strain has good application effect on improving the whole fragrance and the flavor of the red oil thick broad-bean sauce.
The inventors have deposited this strain at 2021, 12/14 with the cantonese microbiological strain collection center, address: building 5, building 59, no. 100, mitsui, guangzhou City, guangdong, post code 510075, accession number GDMCC No. 62076, classification name: saccharomyces cerevisiae, it is named: yeast strain Saccharomyces cerevisiaeZB438.
The present inventors have conducted intensive studies to achieve the above object, and have completed obtaining the present invention by repeating the study demonstration a plurality of times, specifically as follows:
in a first aspect, the invention provides a strain of yeast ZB438, deposited at the collection of microbiological strains in the cantonese province, at 12 months 14 of 2021, address: building 5, no. 59, mitsui 100, guangzhou City, guangdong, post code 510075, accession number GDMCC No. 62076.
The bacterial colony of the strain on the wort agar culture medium is in a shape of circular protuberance, the surface is smooth and moist, and the edge is neat; the cell morphology observed under the microscope was spherical or oval.
The yeast strain Saccharomyces cerevisiaeZB438 is obtained by separating and screening from fermented vegetables, and the specific screening method is as follows:
(1) Separating strains: the fermented vegetable sample is subjected to gradient dilution and then is coated on a wort solid culture medium; then placing the mixture into a constant temperature incubator at 30 ℃ for culturing for 48 hours; candidate colonies were picked and streaked out on plates, and repeated 2 to 3 times in this manner until pure single colonies were obtained.
(2) And (3) primary screening: the obtained single strain of yeast is activated and cultured to logarithmic phase, inoculated into pepper embryo according to 5% of inoculum size, and stood at 30deg.C for fermentation for 14d (days). And (5) performing physical and chemical index detection and sensory evaluation on the fermented chilli embryo.
(3) And (3) re-screening: and (3) inoculating several strains of bacteria obtained through primary screening into the pepper embryo and/or the sweet flap and/or the thick broad-bean sauce embryo at the initial fermentation stage, fermenting for 14 days at the temperature of 30 ℃, and detecting the flavor substances of each group of pepper embryo and/or sweet flap and/or thick broad-bean sauce embryo after the fermentation is finished.
In a second aspect, the invention provides a fermentation inoculant comprising the yeast ZB438 of the invention.
In a third aspect, the invention provides the use of said strain ZB438 in food fermentation. The yeast ZB438 can be used for food fermentation, is used for improving the flavor of fermented sauce, especially red oil thick broad-bean sauce, and improves the quality.
Further, the application in food fermentation is the preparation of fermented sauce.
Further, the fermented sauce is chilli sauce or thick broad-bean sauce.
In a fourth aspect, the present invention provides a yeast seed culture solution, the culture solution being prepared by the following method: the saccharomycete ZB438 is inoculated into a wort culture medium for culture, wherein the culture temperature is 30-32 ℃ and the culture time is 40-48 hours, and the microbial inoculum is obtained.
In a fifth aspect, the invention provides a fermented sauce prepared from the fermentation inoculant. The embodiment of the invention effectively proves that the red oil thick broad-bean sauce prepared by fermenting the strain ZB438 has obvious sauce fragrance, broth fragrance, ester fragrance, mellow fragrance and the like, the comprehensive fragrance of the fermented sauce is obviously improved, and the contents of 4-ethyl guaiacol, 2-acetyl pyrrole and 3-methylthiopropanol in the fermented sauce are increased.
In a sixth aspect, the present invention also provides a method for preparing fermented paste, comprising the steps of: inoculating the yeast strain seed culture solution into a pepper embryo, fermenting for 10-14 days at 30-32 ℃ to obtain a fermented pepper embryo, mixing the fermented pepper embryo with a sweet petal, and fermenting for 30-35 days at normal temperature to obtain the fermented pepper embryo.
Further, the inoculation amount of the yeast strain seed culture solution is 5%, and the final concentration is 10 6 CFU/mL。
Further, the chilli embryo is prepared by the following method: adding 0.3 to 2.0 weight percent of salt and 0.1 to 1.0 weight percent of soy sauce crude oil into each weight part of chilli.
Compared with the prior art, the invention has the following beneficial effects: the saccharomyces cerevisiae ZB438 strain can be used for the fermentation process of the red oil thick broad-bean sauce, has the effect of improving the content of 4-ethyl guaiacol, 2-acetyl pyrrole and 3-methylthiopropanol in the fermented sauce, has the characteristics of not influencing the thick broad-bean sauce and/or other components in the sauce after being added, does not need to be prepared in a later period, not only keeps the thick and special flavor of the thick broad-bean sauce, but also can provide semi-finished products with rich fragrance, fresh and sweet flavor and mellow taste for the brewing of the thick broad-bean sauce.
Drawings
FIG. 1 is a flowchart of strain ZB438 selection;
FIG. 2 is a GC-MS analysis map of the fermented soybean paste sample (A) with strain ZB438 added and the fermented soybean paste sample (B) without strain ZB438 added (wherein 2-octanol is an internal standard);
FIG. 3 is a colony morphology of strain ZB438 on wort plates;
FIG. 4 is a cell morphology under a strain ZB438 microscope.
Detailed Description
The present invention will be described more fully hereinafter in order to facilitate an understanding of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "and/or" as used herein includes any and all combinations of one or more of the associated listed items.
EXAMPLE 1 screening of strains of interest
1. Treatment of raw materials
Sampling naturally fermented soaked plums by using a sterile sampling bag, and carrying back at low temperature. Immediately dilute to 10 using sterile water -1 、10 -2 、10 -3 、10 -4 、10 -5 Coating on wort solid medium, and culturing in a constant temperature incubator at 30deg.C for 48 hr. Candidate colonies were picked and streaked out on plates, and repeated 2 to 3 times in this manner until pure single colonies were obtained. And (3) preparing the purified single plant into glycerol pipe, and storing the glycerol pipe in a refrigerator at the temperature of-80 ℃.
The yeast screening plate is a wort culture medium plate, and comprises: 13.0% malt extract; 0.01% chloramphenicol; 10% sodium chloride; 2% of agar powder.
2. Primary screen for aroma-producing performance of yeast
10 individual colonies were picked for cultivation and designated 155, 171, 168, 234, 235, 191, 237, 238, 239, 240. Activating the 10 strains in wort culture medium, shake culturing at 30deg.C and 220rpm to logarithmic phase, inoculating into pepper embryo at 5% inoculum size, fermenting, and final concentration of 10 6 CFU/mL, cultured at 30℃for 14d (days). And after fermentation, sampling from each tank, detecting conventional physicochemical indexes, and evaluating aroma. The aroma evaluation method comprises the following steps: the different pepper embryo samples were blindly evaluated by 10 technicians with a lot of experience in the evaluation of the flavor of the pepper paste.Fragrance acceptability and fragrance type were mainly evaluated.
The wort medium comprises: 13.0% malt extract; chloramphenicol 0.01%.
The preparation method of the chilli embryo comprises the following steps: adding 0.3 to 2.0 weight percent of salt and 0.1 to 1.0 weight percent of soy sauce crude oil into each weight part of chilli.
Total acid determination reference: GB 12456-2021, amino acid nitrogen content determination reference: GB 5009.235-2016, reference for determination of reducing sugar content: GB 5009.7-2016.
TABLE 1 physical and chemical index measurement results of fermented Capsicum frutescens embryo
Figure BDA0003666317150000061
TABLE 2 sensory analysis of fermented Capsici fructus embryo
Figure BDA0003666317150000062
Figure BDA0003666317150000071
According to the results in Table 2, the quality of the pepper embryos prepared by fermentation of the strains 168, 234, 191 and 237 is better. Thus, strains 168, 234, 191, 237 were selected for rescreening.
3. Yeast flavor ingredient re-screening
(1) Preparing a seed culture solution. And respectively picking single colonies of the total of 4 strains 168, 234, 191 and 237, inoculating the single colonies to a wort culture medium, and carrying out shake culture at 30 ℃ and 220r/min for 24 hours to obtain seed culture solution of the strains.
The wort medium comprises: 13.0% malt extract; chloramphenicol 0.01%.
(2) And (5) fermenting. Seed culture broth was inoculated into pepper embryos at 5%, and cultured at 30℃for 14 days.
(3) The content of 3-methylthiopropanol, 4-ethylguaiacol, 2-acetylpyrrole and ethanol was detected by headspace extraction-gas chromatography-mass spectrometry (GC-MS).
a method a. Chromatographic conditions: taking 5g of fermented sample, extracting in a 25mL sample bottle at a constant temperature of 55 ℃ for 30min, and then immediately feeding sample for GC-MS analysis. hp-innowax capillary column (60 m 0.25mm 0.25 um); the carrier gas is helium with the flow rate of 1mL/min; the temperature of the sample inlet is 270 ℃; sample introduction without diversion; heating program: the initial temperature was 40 ℃ (hold 5 min), raised to 85 ℃ (hold 1.5 min) at 6 ℃/min, raised to 148 ℃ (hold 1 min) at 2.5 ℃/min, and finally raised to 280 ℃ (hold 1 min) at 20 ℃/min. Mass spectrometry conditions: an EI ionization source, electron bombardment energy of 70eV; the ion source temperature is 230 ℃; the temperature of the four-stage rod is 150 ℃; the mass scanning range is 25-450 amu; auxiliary temperature 280 ℃; tuning file stune. U; scan pattern Scan.
b results. As shown in Table 3, the samples obtained by fermentation of strain 191 had the highest contents of 4-ethylguaiacol, 2-acetylpyrrole, 3-methylthiopropanol and ethanol.
TABLE 3 determination of physicochemical index of fermented Capsici fructus embryo
Figure BDA0003666317150000081
According to the measurement result, the strain 191 is the strain with the highest content of 4-ethyl guaiacol, 2-acetyl pyrrole, 3-methylthiopropanol and ethanol obtained by screening in the invention.
Example 2 identification of strains
1. Colony morphology
The bacterial strain 191 was subjected to pure culture, and the colony morphology on the wort agar medium was as shown in FIG. 2, and it was observed from FIG. 2 that the colony had a round shape with smooth and moist surface and clean edges.
2. Cell morphology
The cell morphology of strain 191 observed under a microscopic examination is shown in FIG. 3, and the cell morphology is spherical or oval.
3. Gene identification
The ITS region of strain 191 (ITS sequence is shown in SEQ ID NO: 1) was subjected to genetic identification. According to the result comparison analysis of the ITS sequence of 191 in GenBank, the similarity between the sequence measured by the strain and the ITS sequence of Saccharomyces cerevisiae is highest, the matching degree reaches 100%, and the strain 191 can be determined to be Saccharomyces cerevisiae.
ITS zone:
TTTATAATTTTGAAATGGATTTTTTTGTTTTGGCAAGAGCATGAGAGCTTTTACTGGGCAAGAAGACAAGAGATGGAGAGTCCAGCCGGGCCTGCGCTTAAGTGCGCGGTCTTGCTAGGCTTGTAAGTTTCTTTCTTGCTATTCCAAACGGTGAGAGATTTCTGTGCTTTTGTTATAGGACAATTAAAACCGTTTCAATACAACACACTGTGGAGTTTTCATATCTTTGCAACTTTTTCTTTGGGCATTCGAGCAATCGGGGCCCAGAGGTAACAAACACAAACAATTTTATCTATTCATTAAATTTTTGTCAAAAACAAGAATTTTCGTAACTGGAAATTTTAAAATATTAAAAACTTTCAACAACGGATCTCTTGGTTCTCGCATCGATGAAGAACGCAGCGAAATGCGATACGTAATGTGAATTGCAGAATTCCGTGAATCATCGAATCTTTGAACGCACATTGCGCCCCTTGGTATTCCAGGGGGCATGCCTGTTTGAGCGTCATTTCCTTCTCAAACATTCTGTTTGGTAGTGAGTGATACTCTTTGGAGTTAACTTGAAATTGCTGGCCTTTTCATTGGATGTTTTTTTTCCAAAGAGAGGT。
after the above identification, the present inventors named strain 191 as: yeast strain Saccharomyces cerevisiaeZB, deposited at the Cantonese microorganism strain collection, address: building 5, building 59, no. 100, mitsui, guangzhou City, guangdong, post code 510075, obtained with a preservation number of GDMCC No. 62076, and classified as: saccharomyces cerevisiae.
EXAMPLE 3 salt tolerance investigation of Saccharomyces cerevisiae Strain
ZB438 single colony is selected and inoculated on a wort culture medium for shake culture for 24 hours at 30 ℃ and 220r/min, and seed culture solution is obtained. Seed culture solutions are respectively inoculated into wort culture media containing 0%,3%,6%,9% and 12% NaCl according to 5%, shake culture is carried out at 30 ℃ and 220r/min, and the absorbance of the culture solution is measured at 600nm according to a certain time interval.
As shown in fig. 4, it is clear from fig. 4 that the salt concentration has a remarkable effect on the growth curve of the strain ZB438, and that the cell concentration of the strain ZB438 gradually decreases at the same time with increasing salt concentration, and the delay period of the strain ZB438 increases. However, in an environment with 9% of salt concentration, the strain ZB438 can still obtain higher cell concentration, which indicates that the strain ZB438 has certain salt tolerance and can grow in fermented sauce foods with higher salt content.
Example 4 fermentation Effect verification of Strain ZB438
Activating strain ZB438 in wort culture medium, shake culturing at 30deg.C and 220rpm to logarithmic phase, inoculating into pepper embryo at 5% inoculum size, fermenting, and final concentration of 10 6 CFU/mL, cultured at 30 ℃ for 14 days to obtain the fermented pepper embryo. Referring to the GB/T20560-2006 method, the sweet valve is prepared, the fermentation period of the sweet valve is 2 months, the fermented chilli embryo and the sweet valve are uniformly mixed according to the proportion of 7:3, and then the mixture is placed at normal temperature for further fermentation for 30d (days). After the fermentation, the contents of 4-ethyl guaiacol, 2-acetyl pyrrole, 3-methylthiopropanol and ethanol in the fermented red oil thick broad-bean paste and two common red oil thick broad-bean pastes on the market are detected, and a professional evaluator is asked to perform sensory scoring on four groups of thick broad-bean pastes at the same time, and the results are shown in tables 4 and 5.
TABLE 4 analysis of aroma component content in Red oil broad bean paste
Figure BDA0003666317150000101
Table 5 sensory analysis of red oil thick broad-bean sauce
Figure BDA0003666317150000102
Figure BDA0003666317150000111
From tables 4 and 5, it can be seen that the strain ZB438 can be used in fermentation of the red oil thick broad-bean sauce, can obviously improve the contents of 4-ethyl guaiacol, 2-acetyl pyrrole, 3-methylthiopropanol and ethanol, effectively improve the sensory level of the sauce, increase the fragrance of the sauce and improve the flavor and taste of the sauce.
The above examples illustrate only a few embodiments of the invention, which are described in detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
Sequence listing
<110> Guangdong Innovative technology Co., ltd
Foshan Hai Tian (Gaoming) Seasoning Food Co., Ltd.
FOSHAN HAITIAN FLAVORING & FOOD Co.,Ltd.
<120> a strain of yeast ZB438 and application thereof
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<170> SIPOSequenceListing 1.0
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<211> 608
<212> DNA
<213> Yeast strain ZB438 (2 Ambystoma laterale x Ambystoma jeffersonianum)
<400> 1
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agaagacaag agatggagag tccagccggg cctgcgctta agtgcgcggt cttgctaggc 120
ttgtaagttt ctttcttgct attccaaacg gtgagagatt tctgtgcttt tgttatagga 180
caattaaaac cgtttcaata caacacactg tggagttttc atatctttgc aactttttct 240
ttgggcattc gagcaatcgg ggcccagagg taacaaacac aaacaatttt atctattcat 300
taaatttttg tcaaaaacaa gaattttcgt aactggaaat tttaaaatat taaaaacttt 360
caacaacgga tctcttggtt ctcgcatcga tgaagaacgc agcgaaatgc gatacgtaat 420
gtgaattgca gaattccgtg aatcatcgaa tctttgaacg cacattgcgc cccttggtat 480
tccagggggc atgcctgttt gagcgtcatt tccttctcaa acattctgtt tggtagtgag 540
tgatactctt tggagttaac ttgaaattgc tggccttttc attggatgtt ttttttccaa 600
agagaggt 608

Claims (10)

1. A yeast (Saccharomyces cerevisiae) ZB438, wherein the strain is deposited at the cantonese collection of microbial strains, at the address: building 5, no. 59, guangzhou City, guangdong, first, china, no. 100, post code 510075, accession number GDMCC No:62076.
2. a fermentation broth comprising the yeast ZB438 of claim 1.
3. Use of strain ZB438 according to claim 1 in food fermentation.
4. A use according to claim 3, wherein the use is the preparation of fermented paste.
5. The use according to claim 4, wherein the fermented paste is a chilli paste or a thick broad-bean paste.
6. The yeast strain seed culture solution is characterized by being prepared by the following steps: inoculating the microzyme ZB438 of claim 1 into a wort culture medium for culture, wherein the culture temperature is 30-32 ℃ and the culture time is 40-48 hours, and obtaining the microbial inoculum.
7. A fermented paste prepared by using the fermentation inoculant of claim 2.
8. A preparation method of fermented sauce is characterized in that the yeast strain seed culture solution of claim 6 is inoculated into pepper embryos, fermented for 10-14 days at 30-32 ℃ to prepare fermented pepper embryos, the fermented pepper embryos are mixed with sweet petals, and the mixture is fermented for 30-35 days at normal temperature to obtain the fermented pepper sauce.
9. The method of claim 8, wherein the yeast seed culture is inoculated at a concentration of 5% and a final concentration of 10 6 CFU/mL。
10. The method of claim 8, wherein the pepper embryo is prepared by the following method: adding 0.3 to 2.0 weight percent of salt and 0.1 to 1.0 weight percent of soy sauce crude oil into each weight part of chilli.
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