CN115590176A - Application of saccharomyces cerevisiae and lactobacillus plantarum in seasoning - Google Patents
Application of saccharomyces cerevisiae and lactobacillus plantarum in seasoning Download PDFInfo
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- CN115590176A CN115590176A CN202211309025.0A CN202211309025A CN115590176A CN 115590176 A CN115590176 A CN 115590176A CN 202211309025 A CN202211309025 A CN 202211309025A CN 115590176 A CN115590176 A CN 115590176A
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- seaweed
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- lactobacillus plantarum
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Images
Classifications
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
-
- 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
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Abstract
The invention belongs to the field of fermented foods, and particularly relates to application of saccharomyces cerevisiae and lactobacillus plantarum in a seasoning. The invention firstly carries out the stepwise enzymolysis of the acidic pectinase and the acidic cellulase in turn on seaweed, and then adopts the saccharomyces cerevisiae and the lactobacillus plantarum to ferment step by step to prepare the fermented seaweed product, and the specific steps are as follows: (1) preparing kelp into kelp powder; (2) Adding water into the kelp powder, and then adding acidic pectinase and a buffer solution to obtain a primary enzymatic hydrolysate; (3) Adding acidic cellulase into the primary enzymatic hydrolysate for enzymolysis to obtain secondary enzymatic hydrolysate; (4) Sterilizing the secondary enzymolysis liquid, inoculating saccharomyces cerevisiae for fermentation; (5) Supplementing glucose, adding whey protein powder and peptone, inoculating lactobacillus plantarum, and performing anaerobic fermentation to obtain fermentation liquor; (6) And (5) centrifuging the fermentation liquor, collecting the supernatant, and freeze-drying to obtain the fermented seaweed meal. In the fermented seaweed product, macromolecular polysaccharide and protein are degraded more thoroughly, and the utilization rate of the seaweed product can be greatly improved.
Description
Technical Field
The invention belongs to the field of fermented foods, and particularly relates to application of saccharomyces cerevisiae and lactobacillus plantarum in a seasoning, and a preparation method of the seasoning.
Background
The lactobacillus plantarum is one of lactobacillus, is widely applied and distributed in the food industry, is usually present in fermented vegetables and fruit juice, and has good tolerance to salt and nitrite; in the application of lactobacillus plantarum and the application thereof in the food industry, the application of lactobacillus plantarum in fermenting meat products, fermenting sausages, fermenting fruit and vegetable juice and fermenting pickles is disclosed;
yeasts are considered to be excellent leaveners and food leaveners in food processing. It also has high nutrition, and can be made into nutritional food or various active substances with different functions. Yeasts have also been widely used in fermented foods such as alcoholic beverages, vinegar, soy sauce, steamed bread and the like (the "use of yeasts in flavoring foods" in Li national base), and carbon dioxide and ethanol are produced after yeast fermentation. It provides special organization and flavor for fermentation products, and dough components; the fermentation and gas production capability of the fermentation tank can be influenced by factors such as temperature, osmotic pressure, acidity, moisture, sugar type and the like; wherein, the saccharomyces cerevisiae belongs to facultative anaerobe, can effectively promote the propagation of beneficial flora and improve the micro-ecological balance of animal digestive tract; compared with other microorganisms, the microbial composite material has good food safety and low pH tolerance, is beneficial to efficiently accumulating organic acid and reducing the downstream extraction and purification cost; has high glucose tolerance and lays the foundation for high density fermentation. Saccharomyces cerevisiae is considered a potentially efficient cell factory for dicarboxylic acid production.
However, there are few reports on the application of lactobacillus plantarum and saccharomyces cerevisiae to step-by-step fermentation of seaweed in seasonings.
Disclosure of Invention
In order to solve the technical problems, the invention provides the application of the saccharomyces cerevisiae and the lactobacillus plantarum in the seasoning, the fermented seaweed product is prepared by the process of sequentially carrying out enzymolysis on the seaweed by acid pectinase and acid cellulase step by step, and then carrying out fermentation by the saccharomyces cerevisiae and the lactobacillus plantarum step by step, and the fermented seaweed product with delicate flavor, seaweed flavor and other compound flavors is prepared by fermentation, so that the method can be widely applied to food seasonings.
The invention provides application of saccharomyces cerevisiae and lactobacillus plantarum in a seasoning, wherein the preservation number of the saccharomyces cerevisiae is CCTCC NO: m20211499, deposited in the China center for type culture Collection at 29 months 11 in 2021, with the deposition address of Wuhan, china; the preservation number of the lactobacillus plantarum is CCTCC NO: m20211500, deposited in the center of type culture Collection in China at 29.11.2021, with the deposition address of Wuhan, china.
The saccharomyces cerevisiae and the lactobacillus plantarum are used for fermenting seaweed, and then the fermented seaweed product is applied to a seasoning; wherein the seaweed is kelp, and the fermented seaweed is any one of fermented seaweed powder or seaweed fermentation liquid.
The preparation method of the seasoning containing the fermented seaweed comprises the following steps:
s1: preparation of fermented seaweed powder
(1) Drying, oven drying and micronizing herba Zosterae Marinae to obtain herba Zosterae Marinae powder;
(2) Adding water into the kelp powder in the step (1), adding acidic pectinase and a buffer solution, adjusting the pH value to 4.8-5, and carrying out enzymolysis to obtain a primary enzymolysis solution;
(3) Adding acidic cellulase into the primary enzymatic hydrolysate in the step (2) for enzymolysis to obtain secondary enzymatic hydrolysate;
(4) Sterilizing the secondary enzymolysis liquid in the step (3), and inoculating saccharomyces cerevisiae for fermentation;
(5) After the fermentation in the step (4) is finished, supplementing glucose, adding 2-3 per mill of whey protein powder and 4-6 per mill of peptone, inoculating lactobacillus plantarum, and performing anaerobic fermentation to obtain fermentation liquor;
(6) Centrifuging the fermentation liquor obtained in the step (5), collecting supernatant, and freeze-drying to obtain fermented seaweed powder;
s2: pulverizing or micronizing fermented Sargassum powder;
s3: uniformly mixing 1-3 parts of fermented seaweed powder, 1-3 parts of flavour nucleotide disodium and 38-42 parts of monosodium glutamate, and performing electron beam irradiation sterilization, wherein the irradiation dose is 23-26KGy.
Preferably, in S1 (1), the mixture is subjected to superfine grinding to 80-100 meshes.
Preferably, in the S1 (2), the ratio of the material to the liquid is 1:48 to 50 portions of water is added, and the dosage of the acid pectinase is 1.8 to 3 percent of the weight of the substrate.
Preferably, in S1 (2), the ratio of material to liquid is 1:48-50, adding water, wherein the dosage of the acid pectinase is 2.5 percent of the weight of the substrate.
Preferably, in S1 (2), the buffer solution is 8-10% of monopotassium phosphate, and the pH is adjusted by 45-60% of hydrochloric acid; primary enzymolysis conditions are as follows: enzymolysis is carried out for 2 to 3 hours at the temperature of between 45 and 55 ℃.
Preferably, in S1 (3), the dosage of the acid cellulase is 2-3% of the weight of the substrate; secondary enzymolysis conditions are as follows: enzymolysis is carried out for 1.5-2 h at the temperature of 55-65 ℃.
Preferably, in S1 (3), the dosage of the acid cellulase is 2.5 percent of the weight of the substrate; secondary enzymolysis conditions are as follows: enzymolysis is carried out for 1.5-2 h at the temperature of 55-65 ℃.
Preferably, in S1 (4), the sterilization conditions are: sterilizing at 115-125 deg.c for 20-25 min; fermentation conditions are as follows: fermenting at 27-32 deg.C and 170-190 r/min.
Preferably, in S1 (4), the fermentation end time: fermenting until the reducing sugar content is not reduced.
Preferably, in S1 (4), the inoculation amount of the saccharomyces cerevisiae is 2.7-3.2% when the seaweed is fermented.
Preferably, in S1 (5), glucose is supplemented to 2-4%; anaerobic fermentation conditions: fermenting at 36-40 deg.c and 170-190 r/min.
Preferably, in S1 (5), the fermentation end time: fermenting until the reducing sugar content is not reduced.
Preferably, in S1 (5), the lactobacillus plantarum is inoculated in an amount of 2.7 to 3.1% when the seaweed is fermented.
Preferably, in S3, the irradiation dose is 25-26KGy.
The invention has the beneficial effects that:
1. according to the invention, the insoluble seaweed polysaccharide is degraded/converted into the soluble seaweed polysaccharide through probiotic fermentation, so that the solubility of the seaweed powder can be greatly improved;
2. according to the invention, the saccharomyces cerevisiae is fermented, so that the content of fishy substances such as hexanal, pentanal and the like in the kelp can be reduced, and the fishy smell of the kelp can be effectively reduced;
3. according to the invention, through lactobacillus plantarum fermentation, macromolecular proteins can be degraded into oligopeptides, amino acids and the like, the content of umami substances such as free amino acids and organic acids is increased, and the flavor is increased.
Drawings
FIG. 1 shows the final product of the fermented seaweed seasoning of the present invention;
FIG. 2 is a graph comparing the product changes before and after fermentation: TIC MS1 is an unfermented seaweed sample; TIC MS2 is a sample of fermented seaweed.
Detailed Description
The present invention will now be further described with reference to specific embodiments in order to enable those skilled in the art to better understand the present invention.
Example 1
A method for preparing flavoring agent containing fermented Sargassum
S1: preparation of fermented seaweed powder
(1) Drying herba Zosterae Marinae in the sun, oven drying, and micronizing to 100 mesh to obtain herba Zosterae Marinae powder;
(2) Adding the kelp powder into the kelp powder in the ratio of 1:48 adding water, adding acidic pectinase, wherein the addition amount is 2.5 percent of the weight of the substrate, adding 10 percent of monopotassium phosphate, adjusting the pH to 4.8 by using 50 percent of hydrochloric acid, and performing enzymolysis for 2 hours at 55 ℃ to obtain primary enzymolysis liquid;
(3) Adding acidic cellulase into the enzymolysis liquid of the step (2), wherein the addition amount of the acidic cellulase is 2.5 percent of the weight of the substrate, and carrying out enzymolysis for 1.5h at 65 ℃ to obtain a secondary enzymolysis liquid;
(4) Sterilizing the secondary enzymolysis liquid in the step (3) at 125 ℃ for 20min, inoculating 3% of saccharomyces cerevisiae, and fermenting at 30 ℃ and 170r/min until the content of reducing sugar is not reduced;
(5) After the fermentation in the step (4) is finished, supplementing glucose to 2%, adding 3 per mill of whey protein powder and 4 per mill of peptone, inoculating 3% of lactobacillus plantarum, and performing anaerobic fermentation at 36 ℃ and 170r/min until the content of reducing sugar is not reduced to obtain fermentation liquor;
(6) Centrifuging the fermentation liquor, collecting the supernatant, and freeze-drying to obtain fermented seaweed powder;
s2: pulverizing fermented seaweed powder;
s3: uniformly mixing 3 parts of fermented seaweed powder, 1 part of flavor nucleotide disodium and 38 parts of monosodium glutamate, and performing electron beam irradiation sterilization with the irradiation dose of 25KGy. .
Example 2
A method for preparing flavoring agent containing fermented Sargassum
S1: preparation of fermented seaweed powder
(1) Drying and baking the kelp, and carrying out superfine grinding to 80 meshes to obtain kelp powder;
(2) Adding the kelp powder into the kelp powder in the ratio of 1:50, adding water, adding acidic pectinase, wherein the addition amount of the acidic pectinase is 3% of the weight of a substrate, adding 8% of monopotassium phosphate, adjusting the pH value to 5 by using 45% of hydrochloric acid, and performing enzymolysis for 3 hours at 45 ℃ to obtain a first enzymolysis liquid;
(3) Adding acid cellulase into the enzymatic hydrolysate in the step (2), wherein the addition amount of the acid cellulase is 2 percent of the weight of the substrate, and carrying out enzymolysis for 2 hours at 55 ℃ to obtain secondary enzymatic hydrolysate;
(4) Sterilizing the secondary enzymolysis liquid in the step (3) at 119 ℃ for 25min, inoculating 2.7% of saccharomyces cerevisiae, and fermenting at 27 ℃ and 190r/min until the content of reducing sugar is not reduced;
(5) After the fermentation in the step (4) is finished, supplementing glucose to 4%, adding 2 per mill of whey protein powder and 6 per mill of peptone, inoculating 3.1% of lactobacillus plantarum, and performing anaerobic fermentation at 36 ℃ and 170r/min until the content of reducing sugar is not reduced any more to obtain fermentation liquor;
(6) Centrifuging the fermentation liquor, collecting the supernatant and freeze-drying to obtain fermented seaweed powder;
s2: pulverizing fermented seaweed powder;
s3: uniformly mixing 2 parts of fermented seaweed powder, 1 part of disodium ribonucleotide and 40 parts of monosodium glutamate, and performing electron beam irradiation sterilization with the irradiation dose of 26KGy. .
Example 3
A method for preparing flavoring agent containing fermented Sargassum
S1: preparation of fermented seaweed powder
(1) Drying and baking the kelp, and carrying out superfine grinding to 80 meshes to obtain kelp powder;
(2) Adding the kelp powder into the kelp powder in the ratio of 1: adding water into 50, adding acid pectinase with the addition amount of 2% of the weight of the substrate, adding 9% of monopotassium phosphate, adjusting the pH to 4.9 by using 50% of hydrochloric acid, and performing enzymolysis at 58 ℃ for 2.5 hours to obtain primary enzymolysis liquid;
(3) Adding acidic cellulase into the enzymatic hydrolysate in the step (2), wherein the addition amount of the acidic cellulase is 3 percent of the weight of the substrate, and carrying out enzymolysis for 2 hours at the temperature of 55 ℃ to obtain secondary enzymatic hydrolysate;
(4) Sterilizing the secondary enzymolysis liquid in the step (3) at 119 ℃ for 25min, inoculating 3.2% of saccharomyces cerevisiae, and fermenting at 27 ℃ and 190r/min until the content of reducing sugar is not reduced;
(5) After the fermentation in the step (4) is finished, supplementing glucose to 4%, adding 2 per mill whey protein powder and 5 per mill peptone, inoculating 2.7% of lactobacillus plantarum, and performing anaerobic fermentation at 36 ℃ and 170r/min until the content of reducing sugar is not reduced any more to obtain fermentation liquor;
(6) Centrifuging the fermentation liquor, collecting the supernatant, and freeze-drying to obtain fermented seaweed powder;
s2: pulverizing fermented seaweed powder;
s3: uniformly mixing 1 part of fermented seaweed powder, 1 part of flavor nucleotide disodium and 38 parts of monosodium glutamate, and performing electron beam irradiation sterilization with the irradiation dose of 23KGy. .
Comparative example 1
The biggest difference between the invention and the embodiment is that:
in the S1, the step (2) adopts acidic cellulase for enzymolysis, and the enzymolysis step is the same as the step (2) in the embodiment 1;
carrying out enzymolysis by using acid pectinase; the enzymolysis step is the same as the step (3) in the embodiment 1;
steps (1), (4) to (6) and S2 and S3 are the same as those in example 1.
Comparative example 2
The biggest difference between the invention and the embodiment is that:
in the step (2) of the S1, acid pectinase is still selected for enzymolysis, and the enzymolysis step is the same as the step (2) of the embodiment 1;
but the step (3) adopts acid protease enzyme for enzymolysis, and the enzymolysis step is the same as the step (3) in the embodiment 1;
steps (1), (4) to (6) and S2 and S3 are the same as those in example 1.
Comparative example 3
The biggest difference between the invention and the embodiment is that:
in the S1, the step (5) still selects acid cellulase for enzymolysis, and the enzymolysis step is the same as the step (5) in the embodiment 1;
however, catalase is selected for enzymolysis in the step (4), and the enzymolysis step is the same as the step (5) in the example 1;
steps (1) to (3) and (6) and S2 and S3 are the same as those in example 1.
Comparative example 4
S1: preparation of fermented seaweed powder
(1) Drying and drying the kelp, and carrying out superfine grinding to 100 meshes to obtain kelp powder;
(2) Adding the kelp powder into the kelp powder in the ratio of 1:48 adding water, adding mixed enzyme consisting of acid cellulase and acid pectinase, adding 10% potassium dihydrogen phosphate, adjusting pH to 4.8 with 50% hydrochloric acid, and performing enzymolysis at 55 deg.C for 3h to obtain an enzymolysis solution;
(3) Sterilizing the enzymolysis liquid in the step (2) at 125 ℃ for 20min, inoculating 3% of saccharomyces cerevisiae, wherein the inoculation amount is 3% of a substrate, and fermenting at 30 ℃ at 170r/min until the content of reducing sugar is not reduced;
steps (4) - (5) are the same as in example 1 and examples 1 (5) - (6);
s2 and S3 are the same as those in example 1 and example 1.
Comparative example 5
The most different from the embodiment is that:
in the step (4) of S1, saccharomyces cerevisiae is still adopted for fermentation;
however, in (5), bacillus subtilis was inoculated and fermentation was conducted under the same conditions as in (5) of example 1.
Comparative example 6
The biggest difference from the embodiment is that:
s1 (4) is inoculated with 3 percent of lactobacillus plantarum, and the rest conditions are the same as the step (4) of the example 1;
(5) Inoculating 3% of saccharomyces cerevisiae; the rest of the conditions were the same as in step (5) of example 1.
TABLE 1 Effect of the test groups on fermented seaweed
As can be seen from the table above, the content of soluble total sugar (soluble dietary fiber and the like) in the fermentation liquor of the embodiment is higher, and the content of free amino acid and total acid is higher, which indicates that the microbial fermentation can degrade macromolecular saccharides, proteins and other substances, and can greatly improve the utilization rate of the macromolecular saccharides, proteins and other substances; and flavor development substances such as organic acid, free amino acid and the like are generated through microbial metabolism, so that the flavor of the seaweed is greatly improved.
The inventors analyzed the changes of the products before and after fermentation by LC-MS/MS, and the specific results are shown in FIG. 2, which is a comparison graph of the changes of the products before and after fermentation, and the changes of the contents of metabolites (organic acids and amino acids) before and after fermentation are shown in Table 2. Specifically, ACQUITYUPLC BEHC18 column (100 mm × 2.1mm, 1.7 μm, waters, USA) is used for chromatographic separation, and the column temperature of the column is 40 deg.C, and the flow rate is 0.3ml/min, wherein the mobile phase A is water and 0.1% formic acid, and the mobile phase B is acetonitrile. The metabolites were eluted using the following gradient: 0 to 0.5min,5% by weight of B;0.5-1.0min,5 percent; 1.0-9.0min, and 5-100% by weight of B;9.0-12.0 min,100% by weight B;12.0-15.0min,5% by weight of B. Detection was performed using electrospray ionization (ESI) positive and negative ion modes, respectively. After being separated by UHPLC, the sample is subjected to mass spectrometry by using a Q-exact quadrupole-electrostatic field orbital trap high-resolution mass spectrometer (Thermo Fisher Scientific). ESI source conditions after HILIC chromatographic separation were as follows: ion Source Gas Gas1 (Gas 1): 60,ion Source Gas2 (Gas2): 60, curtain gas (CUR): 30, source temperature:320 ℃, ion medicine Voltage flowing (ISVF) + -3500V (positive and negative modes); MS scan m/zrange:80-1200Da, production scan resolution:17500, MS scan accumulation time 0.2 s/spectra, product ion scan accumulation time 0.05s/spectra; secondary mass spectra were acquired using Information Dependent Acquisition (IDA) and high sensitivity mode, statistical potential (DP): ± 60V (positive and negative modes), fusion Energy: 35. + -.15eV, IDA the following extract isotopes with 4Da, candidate ionsto monitor per cycle:6.
TABLE 2 metabolite (organic acid and amino acid) content changes before and after fermentation
Claims (10)
1. The application of the saccharomyces cerevisiae and the lactobacillus plantarum in the seasoning is characterized in that the preservation number of the saccharomyces cerevisiae is CCTCC NO: m20211499, deposited at the China center for type culture Collection at 29 months 11 of 2021; the preservation number of the lactobacillus plantarum is CCTCC NO: m20211500, deposited at the China center for type culture Collection on 29.11.2021.
2. The use according to claim 1, wherein saccharomyces cerevisiae and lactobacillus plantarum are used for fermenting seaweed, and the fermented seaweed product is then applied in a seasoning.
3. The use of claim 1, wherein the saccharomyces cerevisiae and the lactobacillus plantarum are inoculated in the following sequence when fermenting the seaweed: 2.7 to 3.2 percent and 2.7 to 3.1 percent.
4. The use of claim 1, wherein the saccharomyces cerevisiae and lactobacillus plantarum, when fermenting the seaweed, have the following inoculum sizes in sequence: 3% and 3%.
5. The application of the fermented seaweed in the seasoning is characterized in that the fermented seaweed is obtained by sequentially carrying out enzymolysis step by using acidic pectinase and acidic cellulase and then carrying out fermentation step by using saccharomyces cerevisiae and lactobacillus plantarum.
6. The use according to claim 5, wherein the fermented seaweed is any one of fermented seaweed meal or seaweed fermentation broth; the seaweed is kelp.
7. The use of claim 5, wherein the fermentation of the seaweed is carried out by firstly carrying out enzymolysis on the seaweed by using acidic pectinase, and the dosage of the acidic pectinase is 1.8 to 3 percent of the weight of a substrate; then, the alga is enzymolyzed by acidic cellulase, and the dosage of the alga is 2 to 3 percent of the weight of the substrate.
8. The use of claim 5, wherein the fermentation of the seaweed is carried out by first subjecting the seaweed to enzymatic hydrolysis using acid pectinase in an amount of 2.5% by weight based on the weight of the substrate; then the seaweed is enzymolyzed by adopting acid cellulase, and the dosage of the acid cellulase is 2.5 percent of the weight of the substrate.
9. A seasoning contains fermented Sargassum.
10. A method for preparing a seasoning containing fermented seaweed, comprising the steps of:
s1: preparing fermented seaweed powder;
s2: pulverizing fermented seaweed powder;
s3: uniformly mixing 1-3 parts of fermented seaweed powder, 1-3 parts of flavour nucleotide disodium and 38-42 parts of monosodium glutamate, and performing electron beam irradiation sterilization, wherein the irradiation dose is 23-26KGy.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823847A (en) * | 2012-09-26 | 2012-12-19 | 淮海工学院 | Production method of kelp sauce |
| CN103960631A (en) * | 2014-05-21 | 2014-08-06 | 福建农林大学 | Fermented type solid seaweed condiment and preparation method thereof |
| CN111329033A (en) * | 2020-03-03 | 2020-06-26 | 江南大学 | Method for preparing seafood soy sauce by multi-strain composite fermentation |
| CN114903154A (en) * | 2022-04-13 | 2022-08-16 | 山东筱萤生物科技有限公司 | Method for obtaining blood sugar-reducing type fermented seaweed product based on yeast-lactic acid bacteria step-by-step fermentation |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823847A (en) * | 2012-09-26 | 2012-12-19 | 淮海工学院 | Production method of kelp sauce |
| CN103960631A (en) * | 2014-05-21 | 2014-08-06 | 福建农林大学 | Fermented type solid seaweed condiment and preparation method thereof |
| CN111329033A (en) * | 2020-03-03 | 2020-06-26 | 江南大学 | Method for preparing seafood soy sauce by multi-strain composite fermentation |
| CN114903154A (en) * | 2022-04-13 | 2022-08-16 | 山东筱萤生物科技有限公司 | Method for obtaining blood sugar-reducing type fermented seaweed product based on yeast-lactic acid bacteria step-by-step fermentation |
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