LU502419B1 - Method for improving flavor of rapidly fermented fish sauce by tetracoccus muriaticus - Google Patents

Method for improving flavor of rapidly fermented fish sauce by tetracoccus muriaticus Download PDF

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LU502419B1
LU502419B1 LU502419A LU502419A LU502419B1 LU 502419 B1 LU502419 B1 LU 502419B1 LU 502419 A LU502419 A LU 502419A LU 502419 A LU502419 A LU 502419A LU 502419 B1 LU502419 B1 LU 502419B1
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fish sauce
muriaticus
fermentation
fish
tetracoccus
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Laihao Li
Chunsheng Li
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South China Sea Fisheries Res Inst Chinese Acad Fishery Sciences
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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
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    • 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
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    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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    • A—HUMAN NECESSITIES
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    • 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
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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
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    • C12N1/205—Bacterial isolates
    • 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

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Abstract

The invention provides a method for improving flavor of rapidly fermented fish sauce by Tetracoccus muriaticus, belonging to the technical field of microbial fermentation. The Tetracoccus muriaticus YL9-5 is deposited in the China General Microbiological Culture Collection Center, in No.1 Beichen West Road, Chaoyang District, Beijing, on November 11th, 2021, with the preservation number of CGMCC No.23785. According to the invention, the fish sauce produced by Tetracoccus muriaticus has the unique aroma of the traditional fermented fish sauce. Compared with the rapidly fermented fish sauce without starter addition, the proportion of spoilage microorganisms is significantly reduced, and the types and contents of characteristic volatile flavor substances are significantly improved. The rapidly fermented fish sauce by Tetracoccus muriaticus YL9-5 has a broad market application prospect.

Description

DESCRIPTION LU502419
METHOD FOR IMPROVING FLAVOR OF RAPIDLY FERMENTED FISH SAUCE BY TETRACOCCUS MURIATICUS
TECHNICAL FIELD The invention relates to the technical field of microbial fermentation, in particular to a method for improving flavor of rapidly fermented fish sauce by 7etracoceus muriaticus.
BACKGROUND Fish sauce, as a fermented aquatic product, is usually made from low-value fish or processing by-products after natural fermentation for a long time. Fish sauce is a popular condiment with delicious taste and rich nutrition. In order to suppress the adverse effects of spoilage microorganisms, high salt (about 30%) is usually used in the traditional fish sauce fermentation. Salt-tolerant microorganisms, under the action of their complex biochemical metabolic pathways, produce various primary and secondary metabolites, leading to the unique flavor of fish sauce. These salt-tolerant microorganisms are not dominant microorganisms in the raw fish and fermentation environment, and gradually become dominant microbial flora under the high salt stress. However, due to the inhibition of high salt on microbial metabolism, it takes a long time, usually one to three years, to promote the unique flavor of fish sauce by natural fermentation, which greatly limits the development of fish sauce industry.
Low-salt fermentation technology is a common way to rapidly ferment fish sauce. However, due to the low salt content, fish sauce is prone to spoilage, so it is necessary to add appropriate microbial starter. At present, due to the blindness and randomness of microbial starter screening, most of the selected strains are not the strains that play a key role in the flavor formation of traditional fermented fish sauce. Therefore, although the fermentation speed of fish sauce is improved, the characteristic flavor of traditional fish sauce is lost. Tetragenococeus has been identified as the core microbial flora in traditional fermented fish sauce, playing a key role in the flavor formation of traditional fish sauce. However, up to now, there have been no reports about the screening of 7efragenococcus in fish sauce and its application in improving the flavor of rapidly fermented fish sauce.
SUMMARY
The purpose of the present invention is to provide a method for improving flavor of rapidlyJ502419 fermented fish sauce by 7etracoceus muriaticus, so as to solve the problems existing in the prior art. The method is beneficial to inhibit the growth of spoilage microorganisms in rapidly fermented fish sauce, increase the content of characteristic volatile flavor substances, and improve the flavor of rapidly fermented fish sauce.
To achieve the above purpose, the present invention provides the following solutions: The Tetracoccus muriaticus YL9-5, deposited in the China General Microbiological Culture Collection Center, in No.1 Beichen West Road, Chaoyang District, Beijing, on November 11th, 2021, with the preservation number of CGMCC No.23785.
A method for improving flavor of rapidly fermented fish sauce by 7etracoceus muriaticus YL9-5 comprises a step of Tetracoccus muriaticus YL9-5 addition in the raw materials for fish sauce fermentation.
Further, the rapidly fermented fish sauce is low-salt fish sauce with a salt content of 10-18%(w/w) in the raw materials for fish sauce fermentation.
Further, the fermentation temperature of rapidly fermented fish sauce is 25-35°C and the fermentation time is 10-45 days.
Further, the method comprises a step of preparing a starter, before the fish sauce is fermented with the starter, the preparation of the starter comprises: anaerobically culture Tetracoccus muriaticus YL9-5 for 1-3 days, centrifuge at 4 °C and 12,000 g for 10 min, and resuspend.
Further, the anaerobic culture comprises: inoculate Tefracoccus muriaticus YL9-5 into the modified LB medium and anaerobically culture at a constant temperature of 15-37°C for 1-3 days.
Further, the modified LB medium comprises the following components in percentage by mass: peptone 0.1-3%, yeast extract 0.1-3%, and sodium chloride 5-30% dissolved by 0-20% fish sauce fermentation diluent.
Further, the starter is added into the raw materials for fish sauce fermentation according to the final concentration of 10°-10” CFU/g.
Further, the raw materials comprise minced fresh small low-value fish; the small-sizédJ502419 low-value fish includes one or more of anchovy, Decapterus maruadsi, sardine, goby fish, Larimichthys, herring and mackerel.
Specifically, the above method comprises the following steps: (1) Treatment of raw materials: mince fresh small low-value fish with a meat grinder, add edible salt according to the ratio of 10-18% (w/w), and mix well for later use; (2) Preparation and addition of starter: cultivate 7efracoccus muriaticus anaerobically for 1-3 days, centrifuge at 4°C and 12,000 g for 10 min, resuspend in sterile normal saline, add the starter into the fish sauce at the final concentration of 10°-10” CFU/g, and stir evenly; (3) Fermenting fish sauce: ferment the raw materials with the starter at 25-35°C for 10-45 days to obtain fish sauce fermentation liquid; (4) Filtering and sterilizing: filter the fish sauce fermentation broth with gauze to remove solid residues such as undecomposed fish meat and fish bones, and fill and sterilize the obtained fish sauce fermentation broth to obtain fish sauce products.
An application of Tetracoccus muriaticus YL9-5 in improving the flavor of rapidly fermented fish sauce.
Effect of Invention According to the invention, the 7etracoccus muriaticus YL9-S is directionally isolated from the fish sauce fermentation broth by the screening culture medium. The fermentation rate of the traditional fish sauce is improved by adding 7efracoccus muriaticus YL9-5 for fermentation. The growth of spoilage microorganisms in the rapidly fermented fish sauce is inhibited. The content of characteristic volatile flavor substances is enhanced. The fish sauce produced by 7etracoceus muriaticus YL9-5 has the unique aroma of the traditional fermented fish sauce. Compared with the rapidly fermented fish sauce without starter addition, the proportion of spoilage microorganisms is significantly reduced, and the types and contents of characteristic volatile flavor substances are significantly enhanced.
BRIEF DESCRIPTION OF THE FIGURES In order to clearly explain the embodiments of the present invention or the technical solutions in the prior art, the following will briefly introduce the drawings needed in the embodiments. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtainéd/502419 according to these drawings without any creative effort.
Fig. 1 is the phylogenetic tree constructed by the 16S rRNA gene sequence of Tetracoceus muriaticus YL9-5; Fig. 2 shows the results of Gram staining of Zefracoccus muriaticus YL9-5; Fig. 3 shows the growth of Tetracoceus muriaticus YL9-5 in the medium containing different concentrations of salt.
DESCRIPTION OF THE INVENTION Now, various exemplary embodiments of the present invention will be described in detail. This detailed description should not be taken as a limitation of the present invention, but should be understood as a more detailed description of some aspects, characteristics and embodiments of the present invention.
It should be understood that the terms mentioned in the present invention are only used to describe specific embodiments, and are not used to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper limit and the lower limit of the range is also specifically disclosed. Every smaller range between any stated value or the intermediate value within the stated range and any other stated value or the intermediate value within the stated range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded from the range.
Unless otherwise stated, all technical and scientific terms used herein have the same meanings commonly understood by those of ordinary skill in the field to which this invention relates. Although the present invention only describes preferred methods and materials, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and/or materials related to the documents. In case of conflict with any incorporated documents, the contents of this specification shall prevail.
Without departing from the scope or spirit of the present invention, it is obvious to those skilled in the art that many modifications and changes can be made to the specific embodiments of the present specification. Other embodiments obtained from the description of the preseht/502419 invention will be obvious to the skilled person. The description and embodiment of that invention are only exemplary.
As used in this paper, the terms "comprising", "including", "having" and "containing" are all open terms, meaning including but not limited to.
Embodiment 1 The 7etracoccus muriaticus are isolated from the traditional fish sauce fermentation samples of Shantou Fish Sauce Factory Co., Ltd, Shantou City, Guangdong Province. The screening method was as follows: coat fish sauce fermentation broth with different gradient dilution ratios (10-10%) on the modified LB plate (peptone 1%, yeast extract 0.5%, sodium chloride 10%, and agar 2%, dissolved with 10% fish sauce fermentation diluent), anaerobicly culture at 35°C for 3 days, select a well-growing single colony, continuously scribe, purify it on the modified LB plate for three times to obtain a suspected strain, and then inoculate them into the modified LB liquid medium (peptone 1%, yeast extract 0.5%, and sodium chloride 10%, dissolved with 10% fish sauce fermentation diluent) for subsequent morphological observation and identification.
The morphology and growth characteristics of the purified strains are analyzed, and Tetracoccus with obvious characteristics (quadrupled or paired) are screened out. This strain is a new strain that can improve the flavor of fish sauce. Through systematic classification and morphological identification, the phylogenetic tree is shown in Fig. 1, and the microscopic morphology after Gram staining is shown in Fig. 2. It is identified as 7etragenococeus muriaticus. As shown in Fig. 3, the growth of Tetragenococeus muriaticus in the medium containing different salt concentrations shows that this strain has strong salt tolerance with the optimum salt concentration of 15%, and can still grow well at 30% salt concentration.
The strain is named as 7étracoccus muriaticus YL9-5, deposited in the China General Microbiological Culture Collection Center, in No.1 Beichen West Road, Chaoyang District, Beijing, on November 11th, 2021, with the preservation number of CGMCC No.23785.
The 16S rRNA gene sequence identification, sequencing and splicing results are as follows (SEQ ID No.1):
TGGCTCAGGACGAACGCTGGCGGCGTGCCTAATACATGCAAGTCGAACGCTGCEU502419
CCTGTTCCCCTTCGGGGGAAGAGGTGGCAGAGTGGCGGACGGGTGAGTAACACGTG GGGAACCTACCCAGCAGCGGGGGATAACACTTGGAAACAGGTGCTAATACCGCATAA GCCTTTTTTTCACCTGGAAGAAAGGGAAAAGGCGCTTTAAGCGTCACTGCTGGAGGG GCCCGCGGTGCATTAGCCAGTTGGTGAGGTAACGGCTCACCAAAGCAACGATGCATA GCCGACCTGAGAGGGTGATCGGCCACACTGGGACTGAGACACGGCCCAGACTCCTA CGGGAGGCAGCAGTAGGGAATCTTCGGCAATGGACGCAAGTCTGACCGAGCAACGC CGCGTGAGTGAAGAAGGTTTTCGGATCGTAAAGCTCTGTTGTCAGCCAAGAACAGGA AGAAGAGGGAATGCTTTTTCTATGACGGTAGCTGACCAGAAAGCCACGGCTAACTAC GTGCCAGCAGCCGCGGTAATACGTAGGTGGCAAGCGTTGTCCGGATTTATTGGGCGTA AAGGGAGCGCAGGCGGTTCGTTAAGTCTGATGTGAAAGCCCTCGGCTCAACCGAGG AGGGGCATTGGAAACTGGCGAACTTGAGTACAGAAGAGGAGAGTGGAATTCCATGT GTAGCGGTGAAATGCGTAGATATATGGAGGAACACCGGTGGCGAAGGCGACTCTCTG GTCTGTGACTGACGCTGAGGCTCGAAAGCGTGGGTAGCAAACAGGATTAGATACCCT GGTAGTCCACGCCGTAAACGCTGAGTGCTAAGTGTTGGAGGGTTTCCGCCCTTCAGT GCTGCAGTTAACGCATTAAGCACTCCGCCTGGGGAGTACGACCGCAAGGTTGAAACT CAAAGGAATTGACGGGGGCCCGCACAAGCGGTGGAGCATGTGGTTTAATTCGAAGC AACGCGAAGAACCTTACCAGGTCTTGACATCCTTTGACCGCCCTAGAGATAGGGTTT CCCCTTCGGGGGCAAAGAGACAGGTGGTGCATGGTTGTCGTCAGCTCGTGTCGTGAG ATGTTGGGTTAAGTCCCGTAACGAGCGCAACCCTTATGGCTAGTTGCCAGCATTCAGT TGGGCACTCTAGTCAGACTGCCGGTGACAAACCGGAGGAAGGTGGGGATGACGTCA AATCATCATGCCCCTTATGACCTGGGCTACACACGTGCTACAATGGGGAGTACAACGA GCGCGCGAAGCCGCAAGGCCCAGCGAATCTCTGAAAGCTTCTCTCAGTTCGGATTGC AGGCTGCAACTCGCCTGCATGAAGCCGGAATCGCTAGTAATCGCGGATCAGCATGCC GCGGTGAATCCGTTCCCGGGCCTTGTACACACCGCCCGTCACACCACGAGAGTTCGT AACACCCGAAGTCGGTGAGGTAACCGCAAGGAGCCTACCGCCGAAGTGGGACGAAC GATTGGGGT.
Embodiment 2 (1) Treatment of raw materials: mince fresh anchovy with a meat grinder, add edible salt according to the ratio of 10% (w/w), and mix well for later use;
(2) Preparation and addition of the starter: anaerobically culture 7etracoceus muriaticus 11502419 the modified LB medium (peptone 2%, yeast extract 0.5%, and sodium chloride 20%, dissolved with 15% fish sauce fermentation diluent) for 3 days, centrifuge at 4°C and 12,000 g for 10 minutes, resuspend with sterile saline, add the starter into the pretreated raw materials at the final concentration of 10’ CFU/g, and stir well.
Add physiological saline with the same volume to the raw materials as the control group for natural fermentation of fish sauce.
(3) Fermenting fish sauce: keep the temperature of the raw materials of the fermentation group and the control group at 25 °C for 20 days to obtain fish sauce fermentation broth.
(4) Filtering and sterilizing: filter the fish sauce fermentation broth with gauze to remove solid residues such as undecomposed fish meat and fish bones, and fill and sterilize the obtained fish sauce fermentation broth to obtain fish sauce product.
The 16S rRNA gene high-throughput sequencing was used to analyze the microbial diversity of fish sauce, and the results are shown in Table 1. Compared with the natural fermented fish sauce, the Sobs index, Chao index, ACE index and Shannon index of microbial flora in fish sauce fermented by Zefracoccus muriaticus decreased significantly, while Simpson index increased significantly, which indicated that Zefracoccus muriaticus could significantly reduce the diversity of microbial flora in rapidly fermented fish sauce and reduce the proportion of spoilage microorganisms. The content of volatile flavor substances in fish sauce fermentation broth was analyzed by HS-SPME-GC-MS. The results are shown in Table 2. Compared with the naturally fermented fish sauce, the types and quantities of characteristic volatile aldehydes, esters, alcohols, furans, ketones, acids and other compounds in the fermented fish sauce after the addition of Tefracoccus muriaticus significantly increased, indicating that 7etracoceus muriaticus can significantly improve the flavor of rapidly fermented fish sauce.
Embodiment 3 (1) Treatment of raw materials: mince fresh blue round scad with a meat grinder, add edible salt according to the ratio of 18% (w/w), and mix well for later use; (2) Preparation and addition of the starter: anaerobically culture Zetracoccus muriaticus in LB modified medium (peptone 2%, yeast extract 0.5%, and sodium chloride 10%, dissolved with 10% fish sauce fermentation diluent) for 2 days, centrifuge at 4°C and 12,000 g for 10 minutes,
resuspend with sterile saline, add the starter into the pretreated raw materials at the finkl502419 concentration of 10° CFU/g, and stir well.
Add physiological saline with the same volume to the raw materials as the control group for natural fermentation of fish sauce.
(3) Fermenting fish sauce: keep the temperature of the raw materials of the fermentation group and the control group at 35°C for 10 days to obtain fish sauce fermentation broth.
(4) Filtering and sterilizing: filter the fish sauce fermentation broth with gauze to remove solid residues such as undecomposed fish meat and fish bones, and fill and sterilize the obtained fish sauce fermentation broth to obtain fish sauce product.
The 16S rRNA gene high-throughput sequencing was used to analyze the microbial diversity of fish sauce, and the results are shown in Table 1. Compared with the natural fermented fish sauce, the Sobs index, Chao index, ACE index and Shannon index of microbial flora in fish sauce fermented by Zefracoccus muriaticus decreased significantly, while Simpson index increased significantly, which indicated that Zefracoccus muriaticus could significantly reduce the diversity of microbial flora in rapidly fermented fish sauce and reduce the proportion of spoilage microorganisms. The content of volatile flavor substances in fish sauce fermentation broth was analyzed by HS-SPME-GC-MS. The results are shown in Table 2. Compared with the naturally fermented fish sauce, the types and quantities of characteristic volatile aldehydes, esters, alcohols, furans, ketones, acids and other compounds in the fermented fish sauce after the addition of Tefracoccus muriaticus significantly increased, indicating that 7etracoceus muriaticus can significantly improve the flavor of rapidly fermented fish sauce.
Embodiment 4 (1) Treatment of raw materials: mince fresh blue round scad with a meat grinder, add edible salt according to the ratio of 18% (w/w), and mix well for later use; (2) Preparation and addition of the starter: anaerobically culture Zetracoccus muriaticus in LB modified medium (peptone 2%, yeast extract 0.5%, and sodium chloride 10%, dissolved with 10% fish sauce fermentation diluent) for 1 days, centrifuge at 4 °C and 12,000 g for 10 minutes, resuspend with sterile saline, add the starter into the pretreated raw materials at the final concentration of 10° CFU/g, and stir well.
Add physiological saline with the same volume to the raw materials as the control group fbH502419 natural fermentation of fish sauce.
(3) Fermenting fish sauce: keep the temperature of the raw materials of the fermentation group and the control group at 35°C for 45 days to obtain fish sauce fermentation broth.
(4) Filtering and sterilizing: filter the fish sauce fermentation broth with gauze to remove solid residues such as undecomposed fish meat and fish bones, and fill and sterilize the obtained fish sauce fermentation broth to obtain fish sauce product.
The 16S rRNA gene high-throughput sequencing was used to analyze the microbial diversity of fish sauce, and the results are shown in Table 1. Compared with the natural fermented fish sauce, the Sobs index, Chao index, ACE index and Shannon index of microbial flora in fish sauce fermented by Zefracoccus muriaticus decreased significantly, while Simpson index increased significantly, which indicated that Zefracoccus muriaticus could significantly reduce the diversity of microbial flora in rapidly fermented fish sauce and reduce the proportion of spoilage microorganisms. The content of volatile flavor substances in fish sauce fermentation broth was analyzed by HS-SPME-GC-MS. The results are shown in Table 2. Compared with the naturally fermented fish sauce, the types and quantities of characteristic volatile aldehydes, esters, alcohols, furans, ketones, acids and other compounds in the fermented fish sauce after the addition of Tefracoccus muriaticus significantly increased, indicating that 7etracoceus muriaticus can significantly improve the flavor of rapidly fermented fish sauce.
Table 1 Embodiment 2 Embodiment 3 Embodiment 4 with starter fermentation with starter fermentation n with starter fermentation Sos 57 346 74 418 116 291 Chao 86.17 365.56 198.71 433.41 142.11 367.26 ACE 128.48 363.48 223.88 435.64 147.84 371.01 Shannon 0.90 2.84 1.09 3.18 1.08 2.38 Simpson 0.50 0.22 0.44 0.15 0.61 0.16
Content of ___ Fmbodiment2 ~~ EmbodimentS — Embodiment4 Characteristic . Natural Fermentati Natural = Fermentati Natural Volatile Flavor Fermentation fermentati on with = fermentati on with fermentati Substances (ng/kg) with starter on starter on starter on Hexanal 131.91 79.68 114.19 32.14 238.32 61.94 Nonanal 181.33 0.00 42.38 0.00 253.33 0.00 Lilac aldehyde D 174.57 343.65 0.00 300.54 2170.60 189.94 (Z)-13-Octadecena 0.00 0.00 43.08 0.00 424.20 0.00 1 (E)-2-Nonenal 166.28 91.31 143.87 0.00 497.21 14.18 (E)-2-Octenal 114.12 50.84 77.81 10.33 267.44 53.80 (E)-2-Decenal 0.00 0.00 31.18 0.00 244.18 0.00 Benzaldehyde 1255.16 1132.13 762.12 658.81 1917.33 756.45 3- 359.63 278.80 272.35 57.09 890.50 327.54 Ethylbenzaldehyde 3-Methylbutanal 413.98 149.12 274.95 102.58 542.07 377.53 Methyl 880.47 814.36 857.75 337.04 1187.31 376.52 tetradecanoate Ethyl acetate 878.20 386.07 554.21 492.62 656.49 429.07 Methyl 282.52 224.14 509.94 350.90 562.90 302.29 hexadecanoate Methyl caproate 64.58 46.77 104.08 27.85 79.74 39.07 Methyl 154.18 295.17 281.03 196.46 206.33 132.74 palmitoleate 1-Octen-3-ol 634.13 394.38 562.81 44.35 569.85 189.27 1-Penten-3-ol 154.52 110.87 109.16 70.23 170.05 113.70 1-Nonanol 254.37 112.73 132.24 0.00 517.63 0.00 1-Octanol 160.75 138.16 184.71 36.75 382.91 71.40 1-Heptanol 190.38 182.79 180.98 18.51 311.40 148.26 2-Pentylfuran 317.44 299.27 188.17 94.32 403.16 181.46 2-Ethylfuran 448.67 374.95 216.40 147.45 288.22 179.40 2-Undecanone 333.84 242.75 344.32 21.11 2063.28 106.51 Acetophenone 30.42 26.98 32.12 29.99 61.93 31.85 Hexanoic acid 394.17 237.49 219.91 147.06 378.44 236.98 Octanoic acid 141.81 113.90 115.76 75.29 315.18 93.17 Acetic acid 574.29 113.44 193.43 134.22 304.53 156.90 Table 2 The above-mentioned embodiments only describe the preferred mode of the invention, but do not limit the scope of the invention.
On the premise of not departing from the design spirit of the invention, all kinds of modifications and improvements made by ordinary technicians in the field to the technical scheme of the invention shall fall within the scope of protection determined by the claims of the invention.
Sequence Listing LU502419 <110> South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences <120> METHOD FOR IMPROVING FLAVOR OF RAPIDLY FERMENTED FISH SAUCE BY TETRACOCCUS
MURIATICUS <130> PT2239 <160> 1 <170> SIPOSequencelisting 1.0 <210> 1 <211> 1483 <212> DNA <213> Artificial Sequence <400> 1 tggctcagga cgaacgetgg cggegtgect aatacatgca agtcgaacgce tgecectgtt 60 ccectteggg ggaagagetg gcagagtggc ggacgggtga gtaacacgtg gggaacctac 120 ccagcagcgg gggataacac ttggaaacag gtectaatac cgeataagec tttttttcac 180 ctggaagaaa gggaaaaggc gctttaagcg tcactecteg agggececec getgcattag 240 ccagttggtg aggtaacgge tcaccaaagc aacgatgcat agccgacctg agagggtgat 300 LU502419 cggccacact gggactgaga cacggeccag actcctacgg gaggcagcag tagggaatct 360 tcggcaatgg acgcaagtct gaccgagcaa cgecgegtga gtgaagaagg ttttcggatc 420 gtaaagctct gttgtcagcc aagaacagga agaagaggga atgctttttc tatgacggta 480 gctgaccaga aagccacgec taactacgtg ccagcagccg cggtaatacg taggtggcaa 540 gcgttgtccg gatttattgg gegtaaaggg agcgcagece gttcgttaag tctgatgtga 600 aagccctcgg ctcaaccgag gaggggceatt ggaaactgge gaacttgagt acagaagagg 660 agagtggaat tccatgtgta geggtgaaat gegtagatat atggaggaac accggtggcg 720 aaggcgactc tctgetctet gactgacget gaggctcgaa agegtgggta gcaaacagga 780 ttagataccc tggtagtcca cgecgtaaac gctgagtect aagtgttgga ggetttocgc 840 ccttcagtgce tgcagttaac gcattaagca ctccgcctgg ggagtacgac cgeaaggttg 900 aaactcaaag gaattgacgg gggcccgcac aageggtgga geatgtggtt taattcgaag 960 caacgcgaag aaccttacca ggtcttgaca tectttgacc geectagaga tagggtttec 1020 ccttceggeg caaagagaca ggtggtgceat ggttgtegte agctegtetc gtgagatgtt 1080 gggttaagtc ccgtaacgag cecaaccctt atggctagtt gccagcattc agttgggcac 1140 tctagtcaga ctgeeggtga caaaccggag gaaggtgggg atgacgtcaa atcatcatge 1200 cccttatgac ctgggctaca cacgtectac aatggggagt acaacgageg cgegaagecg 1260 caaggcccag cgaatctetg aaagcttctc tcagttcega ttgcagectg caactegect 1320 gcatgaagcc ggaatcgcta gtaatcgegg atcagcatec cgeggtgaat cegtteeegg 1380 gccttgtaca caccgececegt cacaccacga gagttcgtaa cacccgaagt cggtgaggta 1440 accgcaagga gcctaccece gaagtgggac gaacgatteg get 1483

Claims (10)

CLAIMS LU502419
1. À Tetracoccus muriaticus YL9-5, deposited in the China General Microbiological Culture Collection Center, in No.1 Beichen West Road, Chaoyang District, Beijing, on November 11th, 2021, with the preservation number of CGMCC No.23785.
2. A method for improving flavor of rapidly fermented fish sauce by Zefracoccus muriaticus YL9-5 according to claim 1, characterized by comprising a step of Tetracoceus muriaticus YL9-5 addition in the raw materials for fish sauce fermentation.
3. The method according to claim 2, characterized in that the rapidly fermented fish sauce is low-salt fish sauce with a salt content of 10-18%(w/w) in the raw materials for fish sauce fermentation.
4. The method according to claim 2, characterized in that the fermentation temperature of rapidly fermented fish sauce is 25-35°C and the fermentation time is 10-45 days.
5. The method according to claim 2, characterized by further comprising a step of preparing a starter, before the fish sauce is fermented with the starter; the preparing the starter comprises: anaerobically culture Tetracoccus muriaticus YL9-5 for 1-3 days, centrifuge at 4°C and 12,000 g for 10 min, and resuspend.
6. The method according to claim 5, characterized in that the anaerobic culture comprises: inoculate 7etracoceus muriaticus YL9-5 into the modified LB medium and anaerobically culture at a constant temperature of 15-37°C for 1-3 days.
7. The method according to claim 6, characterized in that the modified LB medium comprises the following components in percentage by mass: peptone 0.1-3%, yeast extract
0.1-3%, and sodium chloride 5-30% dissolved by 0-20% fish sauce fermentation diluent.
8. The method according to claim 5, characterized in that the starter is added into the raw materials for fish sauce fermentation according to the final concentration of 10°-10” CFU/g.
9. The method according to claim 2, characterized in that the raw materials for fish sauce fermentation comprise minced fresh small low-value fish; the small-sized low-value fish includes one or more of anchovy, Decapterus maruadsi, sardine, goby fish, Larimichthys, herring and mackerel.
10. An application of 7etracoceus muriaticus YL9-5 according to claim 1, characterized in that it is used to improve the flavor of rapidly fermented fish sauce.
LU502419A 2022-06-30 2022-06-30 Method for improving flavor of rapidly fermented fish sauce by tetracoccus muriaticus LU502419B1 (en)

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