WO2023022662A3 - Culture pour l'amélioration de la qualité de sauce soja moromi - Google Patents

Culture pour l'amélioration de la qualité de sauce soja moromi Download PDF

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Publication number
WO2023022662A3
WO2023022662A3 PCT/SG2022/050591 SG2022050591W WO2023022662A3 WO 2023022662 A3 WO2023022662 A3 WO 2023022662A3 SG 2022050591 W SG2022050591 W SG 2022050591W WO 2023022662 A3 WO2023022662 A3 WO 2023022662A3
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WO
WIPO (PCT)
Prior art keywords
soy sauce
culture
improvement
quality
sauce moromi
Prior art date
Application number
PCT/SG2022/050591
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English (en)
Other versions
WO2023022662A2 (fr
WO2023022662A9 (fr
Inventor
Maxim SHELUDCHENKO
Xianning LAI
Huay Ee CHENG
Wei-Chung Chuang
Wei-Min CHUANG
Original Assignee
Wilmar International Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Wilmar International Limited filed Critical Wilmar International Limited
Publication of WO2023022662A2 publication Critical patent/WO2023022662A2/fr
Publication of WO2023022662A3 publication Critical patent/WO2023022662A3/fr
Publication of WO2023022662A9 publication Critical patent/WO2023022662A9/fr

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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
    • C12N1/205—Bacterial isolates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Microbiology (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

L'invention concerne des cultures comprenant des souches bactériennes et leurs utilisations. L'invention concerne également des procédés de fermentation, ainsi que des produits de sauce soja, des procédés utilisant les souches bactériennes décrites ici.
PCT/SG2022/050591 2021-08-20 2022-08-19 Culture pour l'amélioration de la qualité de sauce soja moromi WO2023022662A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SG10202109142R 2021-08-20
SG10202109142R 2021-08-20

Publications (3)

Publication Number Publication Date
WO2023022662A2 WO2023022662A2 (fr) 2023-02-23
WO2023022662A3 true WO2023022662A3 (fr) 2023-05-11
WO2023022662A9 WO2023022662A9 (fr) 2024-02-01

Family

ID=85241163

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/SG2022/050591 WO2023022662A2 (fr) 2021-08-20 2022-08-19 Culture pour l'amélioration de la qualité de sauce soja moromi

Country Status (2)

Country Link
TW (1) TW202323516A (fr)
WO (1) WO2023022662A2 (fr)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116284220A (zh) * 2023-02-24 2023-06-23 浙江兴业集团有限公司 一种胆固醇酯酶抑制多肽组合及其制备方法、应用
CN117137086B (zh) * 2023-09-01 2024-06-04 佛山市海天(高明)调味食品有限公司 豆类风味肽基料、豆酱产品以及它们的制备方法
CN117229980B (zh) * 2023-11-08 2024-01-30 北京市农林科学院 一种食窦魏斯氏菌发酵饲料及其应用与除臭效果
CN118048282B (zh) * 2024-04-16 2024-06-14 云南农业大学 一株解淀粉芽孢杆菌及其应用

Non-Patent Citations (6)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "【755】Department of Biological Sciences Discovered New Lactic Acid Bacteria in Rags", 8 March 2010 (2010-03-08), XP093065435, Retrieved from the Internet <URL:https://www.week.mcu.edu.tw/5108/> [retrieved on 20230719] *
CHEN YI-SHENG, MIYASHITA MIKA, SUZUKI KEN-ICHIRO, SATO HAJIME, HSU JAR-SHENG, YANAGIDA FUJITOSHI: "Lactobacillus pobuzihii sp. nov., isolated from pobuzihi (fermented cummingcordia)", INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, SOCIETY FOR GENERAL MICROBIOLOGY, GB, vol. 60, no. 8, 1 August 2010 (2010-08-01), GB , pages 1914 - 1917, XP093065429, ISSN: 1466-5026, DOI: 10.1099/ijs.0.016873-0 *
CHENG L ET AL.: "Comparison of microbial communities between normal and swollen canned soy sauces using nested PCR-denaturing gradient gel electrophoresis, HPLC and plate techniques", INT J FOOD SCI TECHNOL, vol. 49, no. 11, 16 May 2014 (2014-05-16), pages 2499 - 2505, XP071857022, [retrieved on 20230403], DOI: 10.1111/IJFS.12575 *
DEVANTHI P. V. P. ET AL.: "Soy sauce fermentation: Microorganisms, aroma formation, and process modification", FOOD RESEARCH INTERNATIONAL, vol. 120, 8 March 2019 (2019-03-08), pages 364 - 374, XP085661563, [retrieved on 20230403], DOI: 10.1016/j.foodres. 2019.03.01 0 *
MAO PING, HU YUANLIANG, LIAO TINGTING, WANG ZHAOTING, ZHAO SHUMIAO, LIANG YUNXIANG, HU YONGMEI: "Microbial Diversity during Fermentation of Sweet Paste, a Chinese Traditional Seasoning, Using PCR-Denaturing Gradient Gel Electrophoresis", JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, HAN'GUG MI'SAENGMUL SAENGMYEONG GONG HAGHOE,KOREAN SOCIETY FOR MICROBIOLOGY AND BIOTECHNOLOGY, KOREA, vol. 27, no. 4, 28 April 2017 (2017-04-28), Korea, pages 678 - 684, XP093065427, ISSN: 1017-7825, DOI: 10.4014/jmb.1605.05011 *
RAPSANG GEORGE F, KUMAR RAKSHAK, JOSHI S R: "Identification of Lactobacillus pobuzihii from tungtap: A traditionally fermented fish food, and analysis of its bacteriocinogenic potential", AFRICAN JOURNAL OF BIOTECHNOLOGY, ACADEMIC JOURNALS, NAIROBI, KENYA, vol. 10, no. 57, 28 September 2011 (2011-09-28), Nairobi, Kenya , pages 12237 - 12243, XP093065434, ISSN: 1684-5315, DOI: 10.5897/AJB10.2618 *

Also Published As

Publication number Publication date
WO2023022662A2 (fr) 2023-02-23
TW202323516A (zh) 2023-06-16
WO2023022662A9 (fr) 2024-02-01

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