CN117050891A - Candida elsedge strain and application thereof in thick broad-bean sauce - Google Patents
Candida elsedge strain and application thereof in thick broad-bean sauce Download PDFInfo
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- CN117050891A CN117050891A CN202311053139.8A CN202311053139A CN117050891A CN 117050891 A CN117050891 A CN 117050891A CN 202311053139 A CN202311053139 A CN 202311053139A CN 117050891 A CN117050891 A CN 117050891A
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- OWBTYPJTUOEWEK-UHFFFAOYSA-N butane-2,3-diol Chemical compound CC(O)C(C)O OWBTYPJTUOEWEK-UHFFFAOYSA-N 0.000 description 3
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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
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
-
- 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
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- 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
- C12N1/165—Yeast isolates
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- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
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- Biochemistry (AREA)
- Medicinal Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Tropical Medicine & Parasitology (AREA)
- Agronomy & Crop Science (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses candida utilis and application thereof in thick broad-bean sauce, and the candida utilis can effectively increase the flavor of thick broad-bean sauce and remarkably improve the quality of thick broad-bean sauce. The candida angustifolia Y18 is preserved in the China general microbiological culture Collection center with the preservation number of CGMCC No.27820 and the preservation address of North Chen Xili No. 1, 3 of the Korean area of Beijing city, and the China academy of sciences microbiological study. The strain can endure salinity of 4-16%, has good flavor synthesis capability, and can be applied to fermentation production of thick broad-bean sauce.
Description
Technical Field
The invention relates to the technical field of bioengineering fermentation, in particular to candida elbows and application thereof in thick broad-bean sauce.
Background
The broad bean paste is taken as the traditional fermented food in China, occupies important seats in the food culture in China due to the unique flavor and rich nutrition, and is widely applied to various table and seasoning. The traditional thick broad-bean sauce production mainly takes broad beans, flour and salt as raw materials, and mainly comprises the basic process steps of mould starter propagation, brine adding fermentation and the like. In the fermentation process, macromolecular substances such as fat, protein, starch and the like in raw materials such as broad beans, flour and the like are decomposed into micromolecular substances such as amino acid, polypeptide, fatty acid, oligosaccharide, monosaccharide and the like by microorganisms, so that the absorption of a human body is facilitated. In addition, the microorganism produces various secondary metabolites such as organic acid, alcohols, esters and the like in the growth metabolism process, so that the soybean paste has unique flavor.
Candida utilis (Starmerella etchellsii) belongs to the genus stanterella, saccharomyces, and taxonomy, in the kingdom eukaryote, the kingdom fungi, the phylum ascomycota, the phylum saccharomyces. The candida utilis colony is round, and the surface is moist and smooth and is milky white.
Yeast plays an important role in the fermentation process of the thick broad-bean sauce, and the yeast can directly or indirectly participate in alcohol fermentation, acid fermentation, esterification and the like in the fermented soy sauce, so that the reactions not only can reduce some bad flavors in the soy sauce, but also can promote the thick broad-bean sauce to be richer and softer in flavor. In addition, the fermentation of certain yeasts has an important effect on the accumulation of flavor substances characteristic of soybean pastes such as phenethyl alcohol, 4-ethylphenol, HEMF and the like. Aroma-producing yeasts directly related to the flavor of soybean paste mainly include Saccharomyces rouxii, torulopsis globosa, candida, etc. The Lu's combined yeast is used as main yeast for fermenting the thick broad-bean sauce, can form substances such as ethanol, higher alcohol, 4-hydroxyfuranone and the like, plays an important role in forming the flavor of the thick broad-bean sauce, has wide application and is mature in addition technology. In the later fermentation period of the fermented grains, the Russell yeast autolyzes along with the reduction of sugar concentration and pH, and the after-ripening ester-flavor yeasts such as candida and torulopsis are actively propagated and fermented. The fermentation effect of the yeast can effectively improve the flavor of the thick broad-bean sauce and the quality of the thick broad-bean sauce.
The traditional thick broad-bean sauce adopts an open natural fermentation process structure, and in order to inhibit the influence of harmful and spoilage microorganisms in the environment on the fermentation of thick broad-bean sauce, a factory adopts a high-salinity fermentation process in actual production. However, excessive intake of salt has an adverse effect on human health. The high-salt fermentation of the thick broad-bean sauce can also obviously prolong the fermentation period and increase the production cost. However, the decrease in salinity can lead to spoilage and massive proliferation of pathogenic microorganisms, competitively inhibit the activity of core microorganisms, affect the flora structure and the metabolic activity of microorganisms, and lead to a decrease in flavor and quality of the soybean paste. Research shows that the flavor and quality of the low-salt fermented soybean paste can be effectively improved by strengthening functional microorganisms. The Lu's combined yeast is used as main fermentation yeast, and the adding process is mature and the application is wide in bean fermentation foods such as soy sauce, thick broad-bean sauce and the like. However, the flavor of the product added with only the combined yeast of roux is relatively single.
In view of the above, there is a strong need for a mother that has good salt tolerance and flavor and can be used in fermentation of thick broad-bean sauce.
Disclosure of Invention
The invention provides candida utilis and application thereof in thick broad-bean sauce.
The scheme of the invention is as follows:
a strain of candida utilis is candida utilis (Starmerella etchellsii) Y18, wherein the candida utilis (Starmerella etchellsii) Y18 is preserved in China general microbiological culture Collection center (China Committee) with a preservation number of CMCC No.27820 and a preservation date of 2023, 7 and 6. The preservation address is North Chen West Lu No. 1 and 3 of the Korean area of Beijing, and the institute of microorganisms of the national academy of sciences.
The candida angustifolia is separated from fermented grains of thick broad-bean sauce brewed by a traditional method of an enterprise in Chuxiong, yunnan province, is identified to be candida angustifolia, and is numbered as Y18.
As a preferable technical scheme, the candida elvan Y18 is inoculated into YPD liquid culture medium and cultured for 24-36 hours.
As a preferred technical scheme, the candida utilis Y18 is inoculated in an inoculum size of 1 percent and is oscillated at 28 ℃ and 180rpm until the middle and later stages of logarithmic growth. The Candida elseis Y18 was 1% (v/v).
The invention also discloses a thick broad-bean sauce brewing method, which comprises the step of inoculating candida elvan Y18 in the thick broad-bean sauce production process.
As a preferable technical scheme, the candida elbows Y18 activated to the middle and later stages of the logarithm are inoculated into fermented grains produced by thick broad-bean sauce.
As a preferable technical scheme, the inoculation amount of the candida utilis Y18 is 0.5-2.5% mass concentration.
As a preferable technical scheme, the inoculation amount of the candida elvan Y18 is 1%.
As a preferable technical scheme, the method is used for culturing 25-35 d after inoculating the candida utilis Y18.
As a preferable technical scheme, the candida utilis Y18 is inoculated into the fermented grains in 21d of fermentation.
As a preferable technical scheme, the candida utilis Y18 is inoculated on the fermented grains and then is continuously cultured at 30 ℃ for 36 days.
As a preferable technical scheme, the fermented soy sauce prepared by fermenting the candida utilis Y18 is applied to seasonings.
The invention also discloses an application of the candida utilis, and a condiment prepared by using the candida utilis Y18.
The invention also discloses an application of the thick broad-bean sauce brewing method in preparing the seasoning.
The invention also discloses a condiment, which comprises the thick broad-bean sauce and other bean fermented foods.
Due to the adoption of the technical scheme, the candida angustifolia is candida angustifolia (Starmerella etchellsii) Y18, and the candida angustifolia (Starmerella etchellsii) Y18 is preserved in the China general microbiological culture Collection center with the preservation number of CMCC No.27820 and the preservation date of 2023, 7, month and 6. The flavor and quality of the thick broad-bean sauce are improved when the thick broad-bean sauce is used in the fermented grains of the sauce.
The invention has the advantages that:
the candida utilis Y18 strain can tolerate 4-20% of salinity, and the variety and the content of volatile flavor substances can be obviously improved in the fermentation process of thick broad-bean sauce by inoculating the candida utilis Y18 strain, wherein the variety of the volatile flavor substances is increased by 12, and the content is improved by 4.41 times; in addition, the contents of the important flavor substances of phenethyl alcohol, 3-methylthiopropanol, (2S, 3S) - (+) -2, 3-butanediol and phenylacetaldehyde in the inoculated Y18 strain soy sauce mash are 22.44 times, 4.72 times, 152.63 times and 1.25 times of the corresponding values of the unvaccinated sample, and meanwhile, 2 important volatile flavor substances of ethyl phenylacetate and diethyl succinate are newly added. Through the flavor evaluation, the fermented soybean paste with soy sauce inoculated with the candida utilis Y18 strain has stronger fruit fragrance and sauce fragrance. Therefore, the strain plays an important role in the industrial production process of the thick broad-bean sauce, and is beneficial to improving the quality of the sauce mash.
In conclusion, on the basis of analyzing the growth and physiological characteristics of the soybean paste, the soybean paste is subjected to bio-enhanced inoculation in the fermentation process of the soybean paste, so that the flavor and quality of the low-salt soybean paste can be effectively improved.
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 diagram of a phylogenetic tree analysis of Candida elvata Y18 according to the present invention;
FIG. 2 is a colony morphology and microscopic observation pattern of Candida utilis Y18 of the present invention;
FIG. 3 is a graph showing the growth of Candida utilis Y18 according to the invention under different salinity conditions;
FIG. 4 is a diagram showing the analysis of volatile flavor species (A), wen chart (B) and volatile flavor content (C) of Candida utilis Y18 of the present invention cultured in a soybean paste simulated medium;
FIG. 5 is a graph showing the type (a) and content (b) of volatile flavor substances of fermented soybean paste after bio-fortification of Candida utilis Y18 in soybean paste fermentation according to the present invention;
FIG. 6 shows the flavor evaluation results of soybean pastes (S group) inoculated with Candida utilis Y18 and of soy pastes (B group) inoculated with the unvaccinated strain control group according to the present invention.
Detailed Description
The invention provides candida utilis and application thereof in thick broad-bean sauce.
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: screening of candida elvan
Preparing YPD medium: glucose 20 g.L -1 Peptone 20 g.L -1 Yeast powder 10 g.L -1 60 g.L of sodium chloride -1 Adding 20 g.L of agar powder into a solid culture medium -1 。
10g of traditional fermented soybean paste fermented grains are added into 90mL of sterile physiological saline, shake is carried out for 30min in a 30 ℃ incubator, then gradient dilution coating and YPD plates with nystatin are carried out, culturing is carried out for 3d at 28 ℃, colonies with obvious morphological differences are selected, and plate streaking separation is repeatedly carried out, so that purified single colonies are obtained. The single colony was inoculated into YPD liquid medium, cultured at 28℃and 180rpm for 36 hours, and after a proper amount of the culture solution was centrifuged at 12000rpm for 2 minutes, the supernatant was discarded to collect the cells. Genomic DNA was extracted using the yeast genomic DNA extraction kit, and ITS internal transcribed spacer was amplified using primers ITS1 and ITS 4. The primer sequences are ITS1: TCCGTAGGTGAACCTGCGG, ITS4: TCCTCCGCTTATTGATATGC. The PCR product was sequenced and the result is shown as SEQ ID NO. l. This strain was identified as candida utilis by BLAST sequence alignment on the NCBI website and by construction of a evolutionary tree, shown in figure 1, and numbered Y18.
Example 2: colony morphology analysis of candida elvan Y18
Candida utilis Y18 was plated on YPD medium to form single colonies. As shown in FIG. 2, the colony is round, the surface is moist and smooth, and the colony is opaque and milky white; further observing the shape of the plant through a microscope, the plant is mainly ellipsoidal and has obvious sprouting and reproduction characteristics.
Example 3: salt tolerance analysis of candida elvan Y18
YPD media were prepared at different salt concentrations: glucose 20 g.L -1 Peptone 20 g.L -1 Yeast powder 10 g.L -1 60 g.L of sodium chloride -1 Sodium chloride was added at a final concentration of 4%, 8%, 10%, 12%, 16%, 20%, 24% (w/v), respectively. Culturing Candida utilis Y18 in YPD medium for 24 hr to logarithmic phase, inoculating the bacterial liquid into YPD medium containing different salt contents at 1% inoculum size (v/v), culturing at 28deg.C, and measuring fermentation broth OD every 6 hr 600 Values. The salt tolerance of candida utilis Y18 was assessed by recording and plotting its growth curves under different salinity conditions. As shown in FIG. 3, candida utilis Y18 has good salt tolerance. The strain has no significant difference in growth curve under 4-10% salinity, and has bacterial liquid OD when reaching equilibrium period 600 A value of about 6; when the salinity is increased to 12-16%, the growth is affected to a certain extent, but the OD is reached in the equilibrium period 600 The value still reached about 5.5. The strain still has better growth capacity under the condition of 20% salinity. Although the hysteresis period is prolonged, the bacterial liquid OD after 60h of culture 600 The value reached about 4.5. Candida elsekii Y18 at 24% saltGrowth at this level was poor. Thus, the strain has the ability to tolerate 4-20% salinity.
Example 4: analysis of flavor production ability of candida utilis Y18 in soy sauce mash simulation medium
Preparing a fermented grain simulated culture medium with 10% salinity: thick broad-bean sauce 50g.L -1 10 g.L broad bean powder -1 Flour 2.5 g.L -1 Filtering with gauze, adding water to constant volume of 1L, and adding sodium chloride to 60 g.L -1 Sterilizing at 121deg.C for 20min.
Candida utilis Y18 was cultivated in YPD medium for 24h to log phase, inoculated to the above-mentioned fermented mass simulated medium at 1% inoculum size (v/v), and cultivated at 30 ℃ with shaking at 100rpm for 5 days, and the volatile flavour species and content in the fermentation broth was analysed by gas chromatography mass spectrometry.
And analyzing the type and the content of the volatile flavor substances in the fermented grains. As can be seen from FIG. 4A, the inoculation of Candida utilis Y18 strain paste, except for acids, aldehydes and phenols, has more types of alcohols, esters, ketones and other flavours than the control sample (group B). The S samples have 6, 9, 3 and 12 types of flavor substances, and the control samples have 4, 2 and 9 types of corresponding substances. The composition similarity of the volatile flavours in the group S and group B soy sauce mash was analyzed by wien plot, and found that 37 and 43 volatile flavours, respectively, were found in the non-inoculated and the inoculated mock medium of candida elvata, both of which had 18 identical volatile flavours (fig. 4B). The content of different classes of volatile flavour substances was further analysed. As can be seen from FIG. 4C, the content of 7 volatile flavor substances in the fermented grains of Y18 paste inoculated with Candida utilis (group S) is significantly higher than that of the control group (group B). The contents of alcohols, esters, acids, aldehydes, ketones, phenols and other volatile flavours in group S were 105.64. Mu.g/L, 4.30. Mu.g/L, 17.68. Mu.g/L, 8.87. Mu.g/L, 31.41. Mu.g/L, 14.35. Mu.g/L and 24.11. Mu.g/L, respectively, and were increased by 8144.61%, 339.10%, 213.59%, 130.67%, 7510.97%, 2349.93% and 671.44% compared to the corresponding values in group B (1.30. Mu.g/L, 1.27. Mu.g/L, 8.28. Mu.g/L, 6.79. Mu.g/L, 0.42. Mu.g/L, 0.61. Mu.g/L and 3.59. Mu.g/L, respectively).
Example 5: the application of candida utilis in thick broad-bean sauce.
Cleaning broad bean, steaming at 121deg.C under high pressure for denaturation, cooling to room temperature (20deg.C), and mixing with wheat flour (4:1, w/w); and at 10 6 Inoculating Aspergillus oryzae 3.042 bacterial suspension, and culturing at 30deg.C for 3d to obtain koji. Mixing yeast and 20% (w/v) saline water at a ratio of 1:1 (w/w) to start fermentation; the fermentation temperature was 30 ℃. Inoculating the candida utilis Y18 strain activated to the middle and late logarithmic phase into fermented grains after 20d fermentation, wherein the inoculation amount is 10 5 And/g, culturing in an incubator at 30 ℃ for 30 days by taking the fermented soybean paste without inoculating the yeast strain as a control.
Physicochemical indexes of soybean paste fermented grains inoculated with candida utilis Y18 strain and fermented grains of a control group are measured. As shown in Table 1, inoculation of Candida utilis had no significant effect on the moisture, salinity and amino acid nitrogen of the fermented soybean paste mass, while its total acid was slightly reduced.
TABLE 1 physicochemical index of soy sauce mash inoculated with Candida utilis and not inoculated with Candida utilis
After fermentation, the fermented grains inoculated with the candida utilis Y18 are found to be more full in flavor and mellow in fragrance than the fermented grains not inoculated with candida utilis. The volatile flavor substances of the fermented grains are analyzed, and the content and the type of the volatile compounds in the fermented grains inoculated with the candida utilis Y18 are obviously different from those of the fermented grains not inoculated with the candida utilis. As shown in FIG. 5A, 96 and 108 volatile substances are found in the fermented grains without inoculating the candida utilis and the candida utilis Y18, wherein the types of esters are greatly improved, and the types of acids, aldehydes, ketones and phenols are reduced; on the basis, the ester and alcohol substances in the inoculated candida utilis Y18 fermented grains are found to be obviously improved (p < 0.01) compared with the unvaccinated strain fermented grains. The content of esters and alcohols in the fermented grains of Candida utilis Y18 reached 1536.54. Mu.g/kg and 4014.54. Mu.g/kg, respectively, which were 8.28 times and 6.71 times the corresponding values of the unvaccinated fermented grains (FIG. 5B). Since esters and alcohols have a remarkable contribution to the development of the soybean paste flavor, inoculating candida utilis Y18 can effectively improve the soybean paste flavor.
On this basis, the effect of the inoculation of candida utilis Y18 on the content of 6 important volatile flavour substances in the fermented soy sauce is further examined. As shown in Table 2, inoculating the Candida utilis Y18 strain significantly increased the content of important volatile flavour substances in the fermented mass. Wherein, inoculation of the candida utilis Y18 strain can obviously improve the contents of phenethyl alcohol, 3-methylthiopropanol, (2S, 3S) - (+) -2, 3-butanediol and phenylacetaldehyde in the fermented grains. The content of the above 4 substances in the fermented grains inoculated with Y18 strain was 1059.58. Mu.g/kg, 28.06. Mu.g/kg, 12.21. Mu.g/kg and 36.19. Mu.g/kg, respectively, which were 22.44 times, 4.72 times, 152.63 times and 1.25 times the corresponding values (47.21. Mu.g/kg, 5.95. Mu.g/kg, 0.08. Mu.g/kg and 28.90. Mu.g/kg) of the control sample not inoculated with the strain. In addition, inoculation of the Y18 strain of Candida utilis can add 2 important volatile flavours, including ethyl phenylacetate and diethyl succinate, in amounts up to 106.45 μg/kg and 3.25 μg/kg respectively. The important volatile flavor substances such as phenethyl alcohol, ethyl phenylacetate and (2S, 3S) - (+) -2, 3-butanediol can bring flower and fruit fragrance and sauce fragrance to the thick broad-bean sauce, and are important components of the thick broad-bean sauce flavor. Thus, inoculation of the candida utilis Y18 strain imparts a more pleasant flavour to the fermented soy paste.
TABLE 3 Effect of inoculating Candida utilis on important volatile flavor content during fermentation of a thick broad-bean sauce (in μg/kg)
The flavor of the fermented soybean paste (S) inoculated with candida utilis Y18 strain and the flavor of the fermented soybean paste (B) of the control group were evaluated by the flavor evaluation group, and the results are shown in fig. 6. As shown in FIG. 6, inoculation of the Candida utilis Y18 strain significantly improved the floral and soysauce flavor of the soy, slightly reduced the alcoholic taste of the soy, and had no significant effect on the baking and pungent odors, as compared to the control soy.
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 (10)
1. A strain of candida elvan, characterized in that: the candida angustifolia is candida angustifolia (Starmerella etchellsii) Y18, the candida angustifolia (Starmerella etchellsii) Y18 is preserved in China general microbiological culture collection center with the preservation number of CMCC No.27820 and the preservation date of 2023, 7 months and 6 days.
2. A method of culturing candida utilis as claimed in claim 1, wherein: inoculating the candida utilis Y18 into YPD liquid culture medium, and culturing for 24-36 h.
3. The method for culturing candida utilis as claimed in claim 2, wherein: candida utilis Y18 was inoculated at 1% inoculum size and shaken at 28℃and 180rpm to mid-to late-logarithmic growth.
4. A thick broad-bean sauce brewing method is characterized in that: inoculating candida elsedge Y18 according to claim 1 in the production process of the thick broad-bean sauce.
5. A method of brewing a thick broad-bean sauce as claimed in claim 4, wherein: the candida elbows Y18 activated to the middle and late logarithmic phase are inoculated into fermented grains produced by thick broad-bean sauce.
6. A method of brewing a thick broad-bean sauce as claimed in claim 4 or 5, wherein: the inoculation amount of the candida utilis Y18 is 0.5-2.5% by mass concentration.
7. A method of brewing a thick broad-bean sauce as claimed in claim 4 or 5, wherein: inoculating candida elsedge Y18 and culturing for 25-35 d.
8. Use of candida utilis as claimed in claim 1, wherein: a seasoning prepared by the candida elvan Y18.
9. Use of the thick broad-bean sauce brewing process of claim 4 for preparing a flavoring.
10. A dressing according to claim 8 or 9, wherein: the flavoring comprises fermented soybean paste and other beans.
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