CN116574656A - Composite lactobacillus fermentation method and application thereof - Google Patents

Composite lactobacillus fermentation method and application thereof Download PDF

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CN116574656A
CN116574656A CN202310609538.1A CN202310609538A CN116574656A CN 116574656 A CN116574656 A CN 116574656A CN 202310609538 A CN202310609538 A CN 202310609538A CN 116574656 A CN116574656 A CN 116574656A
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soy sauce
lactobacillus
fermentation
yeast
salty
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CN116574656B (en
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孔钰婷
杨勇
汪涛
童星
刘希
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Foshan Haitian Flavoring and Food Co Ltd
Guangdong Haitian Innovation Technology Co Ltd
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Foshan Haitian 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
    • C12N1/20—Bacteria; Culture media therefor
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • 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
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • 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
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • C12R2001/25—Lactobacillus plantarum
    • 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

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Abstract

The application relates to the technical field of microorganisms, in particular to a composite fermentation method of lactobacillus plantarum ZF605 and lactobacillus paracasei ZF616 and application thereof. The compound fermentation method combines the flavor characteristics of the two bacterial metabolites, and butanedione with butter flavor is produced in the fermentation process. The method is applied to the fermentation process of soy sauce, can not only improve the richness of the taste of the soy sauce on the premise of not obviously increasing the difficulty of fermentation operation and production cost, but also reduce salty impact and salty and fragrant feel of the soy sauce while improving the oleic acid feel of the soy sauce, so that salty and sour are not unbalanced, the flavor modification effect is achieved, and the salty and sour are mixed more naturally when the soy sauce is matched with seasonings such as table vinegar.

Description

Composite lactobacillus fermentation method and application thereof
Technical Field
The application relates to the technical field of microorganisms, in particular to a composite fermentation method of lactobacillus plantarum and lactobacillus paracasei and application thereof.
Background
In recent years, with the acceleration of the life rhythm of the young people in the current generation and the continuous improvement of the taste requirements of food, the development of the pre-made dish industry is accelerated, and simultaneously, new requirements are also provided for the dish flavor. The cold dishes play a role in allaying hunger and stimulating appetite on modern dining tables in summer, and the cooked vegetables or meats are mainly used as the main ingredients, and various seasonings such as soy sauce, aromatic vinegar or apple vinegar, sesame oil and the like are used as the auxiliary ingredients to endow cool and sour flavor. The traditional seasoning mode enables the taste of dishes to be prominent in salty and sour feeling according to the proportion of added soy sauce or the proportion of aromatic vinegar, the whole flavor structure is unbalanced, salty and sour separation is shown, and the taste is transitional and unnatural.
In the aspect of the technology for improving the flavor quality of brewed soy sauce at present, the characteristics of mellow fragrance and thick taste of the soy sauce are mainly presented by improving the content of flavor substances of the soy sauce such as substances of full glutamic acid, amino nitrogen, 4-vinyl guaiacol and the like, the technology mainly aims at using the 'sauce, fresh and fragrant' taste of the soy sauce, and the evaluation standard is mainly a single seasoning mode. According to the preparation method of the soy sauce, as 202211309055.1, cellulase is added in a starter making link, and amylase, glutaminase and other enzyme preparations are added in the process of fermenting soy sauce mash to improve the content of the total nitrogen glutamic acid in the soy sauce. 202211171572.7A soy sauce brewing technology for improving the whole flavor of soy sauce by directionally adding acid flora and aroma-enhancing bacteria, wherein the composite flavor fermentation flora comprises lactobacillus, acetobacter and trichoderma hedgehog, but the addition of the complex microbiota easily reduces the stability of the yeast microbiota, is difficult to predict abnormal aroma production, and is unfavorable for the control and later adjustment of the sensory properties of crude oil.
Along with the enhancement of health consciousness in recent years, the consumption of the food additive is reduced, and the requirements of people on healthy life are met. Therefore, how to improve the taste of soy sauce while meeting the health requirements of people and to make the taste transition of the flavoring juice more natural by matching with vinegar becomes the focus of research.
Disclosure of Invention
The application aims to provide a composite fermentation method of lactobacillus plantarum ZF605 and lactobacillus paracasei ZF616, which combines the flavor characteristics of two bacterial metabolites, and produces butanedione with butter flavor in the fermentation process, so that the taste richness of soy sauce is improved, the sour sensation and salty and savory sensation are mixed, the salty impact force of the soy sauce is reduced, the separation of salty and sour is reduced, the flavor modification effect is realized, and the rich taste is matched with vinegar to enable the salty and sour mixing of the seasoning juice to be more natural.
The inventors have conducted intensive studies to achieve the above object, and have completed obtaining the present application by repeating the study demonstration a plurality of times, specifically as follows:
in a first aspect, the application provides a method for fermenting a compound lactic acid bacterium, wherein the compound lactic acid bacterium inoculated by the method comprises lactobacillus plantarum ZF605 and lactobacillus paracasei ZF616.
The lactobacillus plantarum (Lactiplantibacillus plantarum) ZF605 is preserved in the Guangdong province microorganism strain collection center, and the preservation number is GDMCC No:62633, the preservation address is building 59 of Mitsui No. 100 of Guangzhou City of Guangdong province.
Specific strain deposit information is as follows:
preservation unit name: the collection of microorganism strains in Guangdong province;
preservation address: building 5 of No. 59 of Qinghui No. 100 college in Guangzhou City of Guangdong;
preservation date: 2022, 8, 21;
preservation number: GDMCC No:62633.
the lactobacillus paracasei (Lacticaseibacillus paracasei) ZF616 is preserved in the Guangdong province microorganism strain collection center, and the preservation number is GDMCC No:62634, the preservation address is building 59 of Mitsui No. 100 of Guangzhou City of Guangdong province.
Specific strain deposit information is as follows:
preservation unit name: the collection of microorganism strains in Guangdong province;
preservation address: building 5 of No. 59 of Qinghui No. 100 college in Guangzhou City of Guangdong;
preservation date: 2022, 8, 21;
preservation number: GDMCC No:62634.
in a second aspect, the application provides the use of the compound lactic acid bacteria fermentation process in food fermentation. The composite lactobacillus fermentation method can be used for food fermentation, in particular for improving the flavor of soy sauce and improving the quality.
In a third aspect, the present application provides a soy sauce preparation method comprising the steps of:
1) Mixing soybean, bran and flour, adding aspergillus spore powder, mixing and culturing to obtain a mixed material, performing primary yeast turning on the mixed material within 0-16h, performing secondary yeast turning within 16-36h, and discharging yeast to obtain finished yeast;
2) Adding salt water and the composite lactobacillus in the first aspect into the yeast for fermentation culture to obtain fermented soy sauce mash;
3) And (3) performing ultrafiltration sterilization on the fermented soy sauce mash in the step (2) to obtain soy sauce crude oil.
Further, in the step 2), the ratio of the lactobacillus plantarum ZF605 to the lactobacillus paracasei ZF616 in the compound lactobacillus is 1:3-3:1.
Further, in the step 2), the inoculation mode of the compound lactobacillus is that lactobacillus plantarum ZF605 is inoculated firstly to ferment for 28-32d at 28-32 ℃, and then lactobacillus paracasei ZF616 is inoculated to ferment for 28-32d continuously.
Further, in the step 2), the inoculation amount of the compound lactic acid bacteria is 5×10 4 CFU/mL。
In a fourth aspect, the present application provides a soy sauce, obtainable by the preparation method of the present application.
Further, the soy sauce contains butanedione.
In a fifth aspect, the present application provides the use of soy sauce prepared by the method in the preparation of a prepared dish.
Further, the application is for making instant cold dishes.
One or more technical solutions provided in the embodiments of the present application at least have the following technical effects or advantages:
the compound lactobacillus fermentation method can generate butanedione with butter flavor in the fermentation process, is applied to the soy sauce brewing process, can improve the taste richness of soy sauce on the premise of not obviously increasing the fermentation operation difficulty and the production cost, can reduce the salty impact force of soy sauce while improving the oleic acid feel of the soy sauce, and can mix the sour feel and salty and fragrant feel, so that salty and sour are not unbalanced, the flavor modification effect is achieved, and the salty and sour are mixed more naturally when the compound lactobacillus fermentation method is matched with seasonings such as table vinegar and the like for use.
Detailed Description
The present application will be described more fully hereinafter in order to facilitate an understanding of the present application. This application 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 application belongs.
Unless otherwise indicated, the reagents, methods and apparatus employed in the present application are conventional food-grade reagents, methods and apparatus in the art.
The terminology used herein in the description of the application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The term "and/or" as used herein includes any and all combinations of one or more of the associated listed items.
Example 1 preparation of Soy sauce by Complex lactic acid bacteria fermentation method
(1) Preparation of ZF605 and ZF616 seed solutions:
respectively streaking and activating strain ZF605 and ZF616 with 10 μl strain solution on MRS solid plate (culturing at 37deg.C for 48 hr), selecting single colony, and performing expansion culture with MRS culture medium (standing at 37deg.C)Culturing for 48 h) to obtain ZF605 and ZF616 seed liquid bacteria with concentration of 10 7 ～10 8 CFU/mL。
(2) Starter propagation:
cleaning and soaking soybean, sterilizing at 121deg.C for 20min, cooling, adding bran and flour, wherein the mass ratio of soybean, bran and flour is 1:4:1, adding 0.6% Aspergillus spore powder, mixing spore powder and material uniformly, and culturing in a constant temperature incubator. The temperature is 32 ℃ for 0h to 16h, the humidity is 95%, the first turning is carried out for 16h, the temperature is 28 ℃ for 16h to 36h, the humidity is 95%, and the second turning is carried out for 22 h; and (3) reducing the humidity by 5% every 2 hours from 36 hours to 44 hours, reducing the humidity to 75% when 44 hours are out of the yeast, and culturing for 44 hours to obtain the yeast.
(3) Fermentation:
respectively adding yeast materials into different fermentation tanks, then adding 2.2 times of saline water (with mass concentration of 12% -16%), respectively inoculating seed solutions of two strains according to the following different groups, and the total inoculum size is 5×10 4 CFU/mL, carrying out fermentation culture to obtain fermented soy sauce mash:
control 1: inoculating ZF605 seed liquid, and fermenting at 30deg.C for 60d;
control 2: inoculating ZF616 seed liquid, and fermenting at 30deg.C for 60d;
experiment 1: simultaneously inoculating seed solutions of two strains according to ZF 605:ZF616=1:1, and fermenting at 30 ℃ for 60d;
experiment 2: simultaneously inoculating seed solutions of two strains according to ZF 605:ZF616=2:1, and fermenting at 30 ℃ for 60d;
experiment 3: simultaneously inoculating seed solutions of two strains according to ZF 605:ZF616=1:3, and fermenting at 30 ℃ for 60d;
experiment 4: simultaneously inoculating seed solutions of two strains according to ZF 605:ZF616=3:1, and fermenting at 30 ℃ for 60d;
experiment 5: simultaneously inoculating seed solutions of two strains according to ZF 605:ZF616=2:1, and fermenting at 30 ℃ for 60d;
experiment 6: seed solutions of the two strains were inoculated at ZF 605:zf616=2:1. Wherein ZF605 is firstly inoculated for fermentation at 30 ℃ for 30d, then ZF616 is inoculated for continuous fermentation for 30d, and the total time is 60d;
experiment 7: seed solutions of the two strains were inoculated at ZF 605:zf616=2:1. Wherein ZF616 is inoculated first to ferment for 30d at 30 ℃, then ZF605 is inoculated to ferment for 30d, and 60d is the total.
(4) Physical and chemical index detection:
after fermentation, the soy sauce mash is subjected to ultrafiltration sterilization to obtain crude oil, and amino acid nitrogen, succinic acid, malic acid, lactic acid, acetic acid, butanedione and 4-vinyl guaiacol are detected, wherein the results are shown in Table 1.
(5) Sensory evaluation:
10 persons which pass the sensory analysis and test to be qualified and have rich flavor evaluation experience are selected, the flavor evaluation is carried out on the soy sauce of the control group 1, the control group 2 and the experiment group 6, the evaluation indexes comprise the aroma, the delicate flavor, the sweet taste, the bitter and astringent taste, the sour taste, the delicate flavor and the comprehensive taste of the soy sauce, and the higher the score is, the better the sensory characterization is. The results are shown in Table 2.
The physical and chemical index detection method comprises the following steps:
amino acid nitrogen determination method: the detection method is determined by adopting a potentiometric titration method, and the detection method is referred to 'determination of amino acid nitrogen in food safety national standard food' GB 5009.25-2016
Organic acid detection method refers to GB 5009.157-2016 for determination of organic acids in food safety national Standard food
Fragrance material detection by using a headspace solid-phase microextraction method to determine a soy sauce sample, wherein the method comprises the following specific procedures: li Yang, li Mingda, liu Jun, etc. formation and identification of flavor substances in soy brewing [ J ]. Food industry science and technology, 2019 (4): 6.
TABLE 1 physical and chemical detection results of soy sauce
Table 2 soy sauce evaluation results
As can be seen from Table 1, compared with the control group, the experimental group can detect butanedione with different contents, especially the experimental group 6 has the highest butanedione content, and compared with the control group, the experimental group 6 has no obvious decrease or even increase in the content of the amino acid nitrogen, lactic acid, acetic acid and other flavor substances.
The results in Table 2 show that the composite lactobacillus fermentation method combines the flavor characteristics of the soy sauce fermented by a single strain, is obviously superior to the single strain in aroma, sour taste and bitter taste, and can improve the overall flavor of the soy sauce.
Example 2 application of composite lactic acid bacteria fermented soy sauce
Referring to a published patent CN101965993A, the instant cold dish is prepared by mixing, by weight, 10 parts of shredded kelp, 20 parts of dehydrated sweet potato vermicelli, 10 parts of shredded radish, 15 parts of shredded bean skin, 10 parts of edible oil, 1 part of soy sauce, 1 part of table vinegar, 1 part of salt, 1 part of pepper oil, 1 part of garlic juice, 1 part of chopped onion, 1 part of monosodium glutamate, 1 part of ginger powder and 1 part of chilli powder. The shredded kelp and shredded radish are cleaned, cooked, dehydrated and dried. The edible oil, soy sauce, edible vinegar, salt, garlic juice, chopped onion, monosodium glutamate, ginger powder, pepper oil and chilli powder are pre-packaged into a small-bag fragrant seasoning bag. Meanwhile, the kelp threads, the carrot threads and the dehydrated soybean hull threads are weighed and divided, and then packaged together with the flavoring bag. When in use, the packaged cold dishes are unpacked and soaked in boiling water for 3-5 minutes or boiled for 2-3 minutes, the water is drained, the seasonings in the seasoning bag are poured into the cold dishes, and the cold dishes are mixed for eating.
The experiment was set up to 3 groups and the soy sauce in the above control 1, control 2 and experiment 6 were used to prepare a convenient cold dish according to the above method, respectively.
10 qualified evaluation staff through sensory analysis are selected to evaluate the three convenient cold dishes according to the scoring standard of the table 3, and the result is shown in the table 4.
Table 3 sensory evaluation score criteria for instant cold dishes
Table 4 sensory scoring results for instant cold dishes
Group of Color Fragrance of fragrance Taste and flavor
Control 1 96.0 92.3 84.7
Control 2 95.7 87.1 91.2
Experiment 6 96.2 95.8 96.5
Note that: the data in the table are the average value of the evaluation results of 10 evaluators.
The results in Table 4 show that the three soy sauce groups have smaller influence differences on the color of the cold dishes, but have obvious differences in fragrance and taste, the comparative 1 group soy sauce obviously has the defect of uncoordinated salty and sour feeling, the comparative 2 group soy sauce has thin fragrance and relatively weak strength, and the soy sauce prepared in the experimental 6 group obviously can integrate the characteristics of soft salty and sour and mellow and rich fragrance and improve the overall flavor of dishes.
The above examples illustrate only a few embodiments of the application, which are described in detail and are not to be construed as limiting the scope of the application. 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 application, which are all within the scope of the application. Accordingly, the scope of protection of the present application is to be determined by the appended claims.

Claims (10)

1. A composite lactobacillus fermentation method, which is characterized in that the composite lactobacillus inoculated by the fermentation method comprises lactobacillus plantarum ZF605 with the preservation number of GDMCC No. 62633 and lactobacillus paracasei ZF616 with the preservation number of GDMCC No. 62634.
2. Use of the method for fermenting a complex lactic acid bacterium according to claim 1 in the fermentation of food.
3. The use according to claim 2 for fermentation of soy sauce.
4. A soy sauce preparation method, characterized by comprising the steps of:
1) Mixing soybean, bran and flour, adding aspergillus spore powder, mixing and culturing to obtain a mixed material, performing primary yeast turning on the mixed material within 0-16h, performing secondary yeast turning within 16-36h, and discharging yeast to obtain finished yeast;
2) Adding salt water and the compound lactobacillus according to claim 1 into the yeast to perform fermentation culture to obtain fermented soy sauce mash;
3) And (3) performing ultrafiltration sterilization on the fermented soy sauce mash in the step (2) to obtain soy sauce crude oil.
5. The method according to claim 4, wherein in the step 2), the inoculation ratio of the lactobacillus plantarum ZF605 and the lactobacillus paracasei ZF616 in the compound lactobacillus is 1:3-3:1.
6. The method of claim 4, wherein in the step 2), the composite lactobacillus is inoculated by inoculating lactobacillus plantarum ZF605, fermenting at 28-32 ℃ for 28-32d, and then inoculating lactobacillus paracasei ZF616, and continuing fermenting for 28-32d.
7. The method according to claim 4, wherein the amount of the compound lactic acid bacteria inoculated in the step 2) is 5X 10 4 CFU/mL。
8. A soy sauce, characterized in that it is prepared by the preparation method according to any one of claims 4 to 7.
9. Use of the soy sauce of claim 8 for preparing a prepared dish.
10. The use according to claim 9 for the preparation of instant cold dishes.
CN202310609538.1A 2023-05-29 2023-05-29 Composite lactobacillus fermentation method and application thereof Active CN116574656B (en)

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109679885A (en) * 2018-12-12 2019-04-26 佛山市海天(高明)调味食品有限公司 One plant increases the lactobacillus plantarum of 3- hydroxy-2-butanone content and its application in soy sauce
JP2020025506A (en) * 2018-08-13 2020-02-20 宮崎県 Novel lactic acid bacterium and method for producing soy sauce using the same
JP2022041759A (en) * 2020-09-01 2022-03-11 茨城県 Novel lactic acid bacterium strains, food compositions using the strains, and fermentation compositions comprising bacterial bodies thereof
WO2022151578A1 (en) * 2021-01-15 2022-07-21 江苏大学 Method for simultaneously improving flavor of soy sauce and increasing selenium content of soy sauce
CN115572701A (en) * 2022-11-21 2023-01-06 广东海天创新技术有限公司 Lactobacillus paracasei and application thereof
WO2023283937A1 (en) * 2021-07-16 2023-01-19 佛山市海天(高明)调味食品有限公司 Strain of aspergillus oryzae and application thereof
CN116179401A (en) * 2022-09-07 2023-05-30 广东海天创新技术有限公司 Lactobacillus plantarum ZF605 and application thereof
CN116376737A (en) * 2022-09-09 2023-07-04 广东海天创新技术有限公司 Lactobacillus paracasei ZF616 and application thereof

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020025506A (en) * 2018-08-13 2020-02-20 宮崎県 Novel lactic acid bacterium and method for producing soy sauce using the same
CN109679885A (en) * 2018-12-12 2019-04-26 佛山市海天(高明)调味食品有限公司 One plant increases the lactobacillus plantarum of 3- hydroxy-2-butanone content and its application in soy sauce
JP2022041759A (en) * 2020-09-01 2022-03-11 茨城県 Novel lactic acid bacterium strains, food compositions using the strains, and fermentation compositions comprising bacterial bodies thereof
WO2022151578A1 (en) * 2021-01-15 2022-07-21 江苏大学 Method for simultaneously improving flavor of soy sauce and increasing selenium content of soy sauce
WO2023283937A1 (en) * 2021-07-16 2023-01-19 佛山市海天(高明)调味食品有限公司 Strain of aspergillus oryzae and application thereof
CN116179401A (en) * 2022-09-07 2023-05-30 广东海天创新技术有限公司 Lactobacillus plantarum ZF605 and application thereof
CN116376737A (en) * 2022-09-09 2023-07-04 广东海天创新技术有限公司 Lactobacillus paracasei ZF616 and application thereof
CN115572701A (en) * 2022-11-21 2023-01-06 广东海天创新技术有限公司 Lactobacillus paracasei and application thereof

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