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CN-116536185-B - Pediococcus acidilactici for improving color and flavor of low-salt solid soy sauce

CN116536185BCN 116536185 BCN116536185 BCN 116536185BCN-116536185-B

Abstract

The invention discloses pediococcus acidilactici for improving the color and the flavor of low-salt solid soy sauce, and belongs to the technical field of bioengineering. The invention separates and screens the fermented grains to obtain the Pediococcus ACIDILACTICI WT1 which can grow well at a higher temperature and a certain salinity. The reinforced P.aciliacti WT1 is used for low-salt solid soy sauce fermentation, so that the amino acid nitrogen of the soy sauce can be improved by 9.43 percent, the contents of succinic acid and tartaric acid in the soy sauce are respectively increased by 71.87 percent and 5.43 times, the contents of fresh flavor and sweet flavor amino acid are respectively increased by 35.16 percent and 13.44 percent, the total amount of volatile flavor substances is increased by 19.95 percent, and the color ratio is increased by 21.36 percent. By strengthening P.acidolici WT1, the contents of guaiacol and phenol which are main flavor substances in soy sauce are respectively increased by 35.49% and 50.64%, and the contents of phenethyl alcohol and isoamyl alcohol are respectively increased by 16.83% and 21.86%. Therefore, strengthening the P.acidolici WT1 in the fermentation process of the low-salt solid soy is of great significance to improving the quality and flavor of the low-salt solid soy.

Inventors

  • FANG FANG
  • LI JIALIAN
  • WANG TAO
  • CHEN JIAN
  • DU GUOCHENG

Assignees

  • 江南大学

Dates

Publication Date
20260508
Application Date
20230313

Claims (9)

  1. 1. Pediococcus acidilactici (Pediococcus acidilactici) WT1 is preserved in China general microbiological culture Collection center (CGMCC) at 12/26 of 2022, and the preservation number is CGMCC No. 262663.
  2. 2. A microbial agent is characterized in that, the microbial agent comprises the Pediococcus acidilactici WT1 according to claim 1.
  3. 3. The microbial agent according to claim 2, wherein the amount of the pediococcus acidilactici WT1 added is at least 1X 10 8 CFU/g.
  4. 4. A starter culture comprising the Pediococcus acidilactici WT1 according to claim 1 or the microbial agent according to claim 2 or 3.
  5. 5. A starter according to claim 4, wherein the amount of the Pediococcus acidilactici WT1 added is at least 1X 10 8 CFU/g.
  6. 6. Use of the pediococcus acidilactici WT1 of claim 1 or the microbial agent of claim 2 or 3 for the preparation of chemicals for improving the color and flavor of low-salt solid soy sauce.
  7. 7. The use according to claim 6, wherein the amount of the lactic acid tablet WT1 added to the chemical is at least 1X 10 8 CFU/g.
  8. 8. A method for improving the color and flavor of low-salt solid soy sauce is characterized by comprising the steps of raw material treatment, starter propagation, fermentation and soy sauce extraction, wherein the microbial agent of the Pediococcus acidilactici WT1 of claim 1 or the microbial agent of claim 2 or the starter of claim 4 is added before fermentation starts.
  9. 9. Use of pediococcus acidilactici WT1 according to claim 1 or the microbial agent according to claim 2 or 3 or the starter culture according to claim 4 or 5 or the method according to claim 8 for low-salt solid soy fermentation.

Description

Pediococcus acidilactici for improving color and flavor of low-salt solid soy sauce Technical Field The invention relates to pediococcus acidilactici for improving the color and flavor of low-salt solid soy sauce, belonging to the technical field of bioengineering. Background Soy sauce is a seasoning with unique flavor and delicious taste, which is prepared by fermenting soybean, wheat and other raw materials through aspergillus oryzae, yeast, bacteria and other microorganisms. The existing soy sauce production methods mainly comprise a high-salt dilute state fermentation method and a low-salt solid state fermentation method. The soy sauce fermented by the low-salt solid state method has the advantages of good coloring effect and prominent soy sauce fragrance, but has a certain difference with the soy sauce brewed by the high-salt dilute state method in the aspects of delicate flavor and flavor. The fermentation temperature for producing the low-salt solid soy sauce is higher (45-55 ℃) and the fermentation period (20-30 days) is shorter. Therefore, the low-salt solid soy sauce has the problems of easy blackening of color, relatively low amino acid nitrogen content, low content of flavor substances and the like in terms of color, quality and flavor. The prior research has a certain effect on improving the flavor of the low-salt solid soy sauce by optimizing the raw material composition and the fermentation process. For example, wheat bran is selected for enzymolysis and fermentation, the amino acid nitrogen content of the soy sauce is increased by 33.68%, and the 4-ethyl guaiacol is increased by 66.18%. The adverse effects of high temperature on enzyme activity and microorganism growth metabolism are reduced by optimizing fermentation process by reducing fermentation temperature, etc., the amino acid nitrogen content of soy sauce is increased by 20%, and alcohols are increased by 10%. The formation of flavor substances in soy sauce has a certain relationship with the interaction between different kinds of microorganisms such as aspergillus oryzae, yeast and lactobacillus. Aspergillus oryzae with high enzyme production capacity, high stress resistance and suitability for different soy brewing processes is screened out by biotechnology means such as separation, breeding, mutagenesis and the like of fermentation strains, so that the utilization rate of raw materials is improved to a certain extent, and the flavor of soy is improved. Fungi are important microorganisms for synthesizing volatile flavor substances in the soy sauce fermentation process, and bacteria with good stress resistance are potential functional microorganisms for improving the quality of low-salt solid soy sauce because of the fact that the fungi are not resistant to high temperature. For example, bacillus and staphylococcus can promote soy sauce fermentation by secreting protease and amylase, and can metabolize and produce pyrazines and acids so as to make the soy sauce have a stronger flavor. Lactic acid bacteria are common microorganisms involved in fermented foods, and they are widely used for improving the taste and aroma of fermented foods. Pediococcus (Pediococcus) is a type of lactic acid bacteria present in fermented foods such as yogurt, kimchi, soy sauce, and the like. Early researches show that when the composition is used for sausage production, nitrate content can be reduced, and the flavor substances such as isoamyl acetate, isoamyl caproate, hexyl acetate and the like can be improved, and Pediococcus (Pediococcus) is added during donkey milk fermentation, so that the color index and sensory quality of the yoghourt can be improved, and the acetaldehyde content can be increased and the fragrance can be improved. Functional bacteria which can endure low-salt solid state fermentation conditions (higher temperature and salt stress) are separated and screened from soy sauce grains, and the functional bacteria are strengthened to perform low-salt solid state soy sauce fermentation, so that the feasibility of using the functional microorganisms for low-salt solid state soy sauce fermentation is revealed, and the method has important significance for improving the quality and flavor of the low-salt solid state soy sauce. Disclosure of Invention The invention provides a pediococcus acidilactici (Pediococcus acidilactici) WT1 which is preserved in China general microbiological culture Collection center (CGMCC) with the preservation number of CGMCC No.26263 and the preservation address of China academy of sciences microbiological culture Collection center (China) at the 12 th month 26 of 2022. The invention also provides an application of the pediococcus acidilactici WT1 in improving soy sauce flavor. The invention also provides a microbial agent, which contains the pediococcus acidilactici WT1 or fermentation liquid thereof or the pediococcus acidilactici WT1 lysate. In one embodiment of the present invention, the microbial agent may be