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CN-121991807-A - Preparation method and application of flavoring enzyme preparation

CN121991807ACN 121991807 ACN121991807 ACN 121991807ACN-121991807-A

Abstract

The application relates to a preparation method and application of a flavoring enzyme preparation, comprising the steps of S1, culturing Amsterdam, collecting spores produced by culture, diluting, inoculating on a sterilized substrate, carrying out solid-state fermentation culture, diluting a spore-rich culture medium into an Amsterdam inoculation liquid after spore production, S2, culturing bacillus amyloliquefaciens, collecting thalli, diluting into a bacillus amyloliquefaciens inoculation liquid, S3, mixing the Amsterdam inoculation liquid with the bacillus amyloliquefaciens inoculation liquid, inoculating on the sterilized substrate, S4, fermenting according to a preset temperature and time, S5, collecting a fermentation substrate, and drying to obtain a solid fermentation product.

Inventors

  • ZHANG CHUANBO
  • LU SHIPING
  • DENG MIN
  • YUAN JINHUA

Assignees

  • 贵州师范大学
  • 黄平野洞河袁氏生态循环种养殖有限责任公司

Dates

Publication Date
20260508
Application Date
20251231

Claims (10)

  1. 1. A method for preparing a flavoring enzyme preparation, comprising the steps of: S1, culturing Amsterdam sporangium, collecting spores generated by culture, diluting, inoculating on a sterilized substrate, performing solid state fermentation culture, and diluting a spore-enriched culture medium into Amsterdam sporangium inoculation liquid after spore production; s2, culturing bacillus amyloliquefaciens, collecting thalli, and diluting to obtain bacillus amyloliquefaciens inoculation liquid; S3, mixing the Amsterdam capsulous inoculation liquid and the bacillus amyloliquefaciens inoculation liquid, and inoculating the mixture on a sterilized substrate; s4, fermenting according to preset temperature and time; S5, collecting the fermentation substrate, and drying to obtain the solid fermentation product.
  2. 2. The method for preparing a flavoring enzyme preparation according to claim 1, wherein in step S1, the amsterdam strain LB102 is selected and cultured on a PDA plate at room temperature for 8-15 days.
  3. 3. The method for preparing a flavored enzyme preparation according to claim 2, wherein in step S1, the spore-enriched medium is diluted to 1 x 10 7 ames dans cyst fluid.
  4. 4. A method for preparing a flavoring enzyme preparation according to claim 3, characterized in that in step S2, the bacillus amyloliquefaciens TM21 strain is selected for cultivation in submerged liquid in a fermenter.
  5. 5. The method for producing a flavored enzyme preparation according to claim 4, wherein in step S2, the collected cells are diluted to 1X 10 7 Bacillus amyloliquefaciens inoculum.
  6. 6. The method for preparing a flavoring enzyme preparation according to claim 5, wherein in the step S3, the inoculum of Amsterdam and the inoculum of Bacillus amyloliquefaciens are mixed according to a ratio of 1:1.
  7. 7. The method for producing a flavored enzyme preparation according to claim 5, wherein in step S4, the fermentation initiation temperature is controlled to 18-22 ℃, the maximum temperature is controlled to 50 ℃ or less, and the fermentation time is 36 hours or more.
  8. 8. The method of claim 5, wherein in steps S1-S4, the sterilized substrate is a bran substrate.
  9. 9. Use of a method for the preparation of a flavourzyme formulation according to any one of claims 1 to 8, for the preparation of a feed enzyme formulation.
  10. 10. Use of a method for the preparation of a flavoured enzyme preparation according to any of claims 1-8 for the preparation of a brewing enzyme preparation.

Description

Preparation method and application of flavoring enzyme preparation Technical Field The application relates to the field of foods and feeds, in particular to a preparation method and application of a flavoring enzyme preparation. Background The food enzyme plays an increasingly important role in improving the texture characteristics of food, improving the flavor and the nutritional value of food, stabilizing active ingredients and a food system, reducing the safety risk of food, simplifying the processing technology and the like. Disclosure of Invention The application provides a preparation method and application of a flavoring enzyme preparation, which are used for improving the fragrance of food or feed. In a first aspect, the present application provides a method of preparing a flavoring enzyme preparation comprising the steps of: S1, culturing Amsterdam sporangium, collecting spores generated by culture, diluting, inoculating on a sterilized substrate, performing solid state fermentation culture, and diluting a spore-enriched culture medium into Amsterdam sporangium inoculation liquid after spore production; s2, culturing bacillus amyloliquefaciens, collecting thalli, and diluting to obtain bacillus amyloliquefaciens inoculation liquid; S3, mixing the Amsterdam capsulous inoculation liquid and the bacillus amyloliquefaciens inoculation liquid, and inoculating the mixture on a sterilized substrate; s4, fermenting according to preset temperature and time; S5, collecting the fermentation substrate, and drying to obtain the solid fermentation product. Preferably, in the step S1, the amatsu sporangium is cultured on a PDA plate at room temperature for 8-15 days. Preferably, in the step S1, the spore-rich medium is diluted to 1×10 7 amantadine bursa inoculation liquid. Preferably, in the step S2, the culturing of bacillus amyloliquefaciens is performed in a submerged liquid state in the fermenter. Preferably, in the step S2, the collected bacterial cells are diluted into a bacillus amyloliquefaciens inoculum solution of 1×10 7. Preferably, in the step S3, the inoculation liquid of the amoebonite bag fungus and the inoculation liquid of the bacillus amyloliquefaciens are mixed according to the ratio of 1:1. Preferably, in the step S4, the initial temperature of the fermentation is controlled to 18-22 ℃, the highest temperature is controlled to be below 50 ℃, and the fermentation time is more than 36 hours. Preferably, in the steps S1 to S4, the sterilized substrate is a bran substrate. In a second aspect, the present application provides the use of a method of preparing a flavourzyme formulation as described above for the preparation of a feed enzyme formulation. In a third aspect, the present application provides the use of a method of preparing a flavoured enzyme formulation as described above for the preparation of a brewing enzyme formulation. Compared with the prior art, the technical scheme provided by the embodiment of the application has the following advantages: The method provided by the embodiment of the application has antagonistic competition phenomenon of Amsterdam sporangium LB102 strain and bacillus amyloliquefaciens TM21 strain, the aroma of the liquid co-culture ferment is obviously increased, the phagostimulation property is good, and the solid ferment and the fermentation method have great significance in the production of feed enzyme preparations and brewing enzyme preparations. Drawings The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and together with the description, serve to explain the principles of the invention. In order to more clearly illustrate the embodiments of the invention or the technical solutions of the prior art, the drawings which are used in the description of the embodiments or the prior art will be briefly described, and it will be obvious to a person skilled in the art that other drawings can be obtained from these drawings without inventive effort. One or more embodiments are illustrated by way of example and not limitation in the figures of the accompanying drawings, in which like references indicate similar elements, and in which the figures of the drawings are not to be taken in a limiting sense, unless otherwise indicated. FIG. 1 is a chromatogram of a single culture fermentation of Amsterdam in an embodiment of the application; FIG. 2 is a chromatogram of a co-culture ferment of Eurotium amstereicum and Bacillus amyloliquefaciens in an embodiment of the application; FIG. 3 is a chromatogram of a Bacillus amyloliquefaciens single culture fermentation in an embodiment of the application; FIG. 4 is a graph of Venn analysis (positive ion pattern) for each sample in an embodiment of the present application; FIG. 5 is a Venn diagram (negative ion pattern) of samples according to an embodiment of the present application; FIG. 6 is a KEGG enrichment profile of differen