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CN-121991842-A - Salt-tolerant staphylococcus gallinarum LPFS-1 and application thereof in fish sauce flavor enhancement

CN121991842ACN 121991842 ACN121991842 ACN 121991842ACN-121991842-A

Abstract

The invention discloses a salt-tolerant staphylococcus gallinarum LPFS-1 and application thereof in fish sauce flavor enhancement, and belongs to the technical field of microbial fermentation. The staphylococcus gallinarum LPFS-1 (Staphylococcus gallinarum LPFS-1) provided by the invention has a preservation number GDMCC No:67159 and a salt-tolerant growth range of 0-25% (w/v) NaCl, and is verified to be a safe strain through a hemolysis experiment, a heat-resistant nuclease experiment and a plasma coagulase experiment. When the staphylococcus gallinarum is applied to fish sauce fermentation, the contents of nitrogen-containing compounds, acids, alcohols and other flavor substances which are mainly pyrazine in the fish sauce can be obviously improved, so that the baking flavor and caramel flavor of the obtained fish sauce are enhanced, and the fishy smell and ammonia flavor are reduced. Therefore, the staphylococcus gallinarum LPFS-1 is suitable for flavor improvement, standardization and industrial production of salted fermented foods such as fish gravy.

Inventors

  • DU MING
  • XU JINXIU
  • CHENG SHUZHEN
  • YE SHUHONG
  • WANG ZHENYU
  • XU XIANBING
  • HUANG QILIN
  • FU BAIFENG
  • ZHANG XIN

Assignees

  • 大连工业大学

Dates

Publication Date
20260508
Application Date
20260130

Claims (10)

  1. 1. A strain of Staphylococcus gallinarum (Staphylococcus gallinarum) LPFS-1, deposited with the Guangdong province microorganism strain collection under the accession number GDMCC No: 67159, with the date of deposition 2025, 10 and 24.
  2. 2. A microbial preparation comprising staphylococcus gallinarum LPFS-1 of claim 1.
  3. 3. The microbial preparation according to claim 2, wherein the number of cells of staphylococcus gallinarum LPFS-1 in the microbial preparation is 1 x 10 8 ～1×10 9 CFU/mL.
  4. 4. A product comprising the staphylococcus gallinarum LPFS-1 of claim 1 or the microbial preparation of claim 2 or 3.
  5. 5. The product of claim 4, wherein the product comprises a food, pharmaceutical, or condiment.
  6. 6. The use of staphylococcus gallinarum LPFS-1 as claimed in claim 1 in the preparation of salted aquatic products.
  7. 7. The use of claim 6 wherein the salted aquatic products include fish gravy.
  8. 8. The preparation method of the fish sauce is characterized by comprising the following steps of: (1) Mixing semen glycines, wheat flour, and yeast extract to obtain yeast; (2) Immersing fish in brine, draining, adding the soybean koji and salt in the step (1) and the staphylococcus gallinarum LPFS-1 in the step (1), and fermenting to obtain fish gravy.
  9. 9. Use of staphylococcus gallinarum LPFS-1 in improving the flavor of fish gravy as claimed in claim 1, wherein the improvement of the flavor of fish gravy is an increase in the content of fish gravy flavor substances.
  10. 10. The use according to claim 9, wherein the flavour substances comprise 2, 5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, trimethylpyrazine, 3-ethyl-2, 5-methylpyrazine, tetramethylpyrazine, 2-vinyl-6-methylpyrazine, 2, 5-dimethyl-3- (3-methylbutyl) pyrazine, 5-isobutyl-2-isopropyl-3-methoxypyrazine, isovaleric acid, linolenic acid, isoamyl alcohol, phenethyl alcohol, benzaldehyde and/or dimethyl trithio.

Description

Salt-tolerant staphylococcus gallinarum LPFS-1 and application thereof in fish sauce flavor enhancement Technical Field The invention relates to the technical field of microbial fermentation, in particular to a staphylococcus albus LPFS-1 strain of salt-tolerant chickens and application thereof in fish sauce flavor enhancement. Background Fish sauce is widely popular in east Asia, southeast Asia and other areas by virtue of the unique flavor and rich nutrient components of the fish sauce as a long-history aquatic fermentation seasoning, and is deeply favored by consumers. In China, as a country of fish sauce production and consumption, the industrial scale of the fish sauce is continuously enlarged in recent years, and the fish sauce occupies an important position in the seasoning market. At present, the production of fish gravy in China is still mainly carried out by a traditional natural fermentation process, and the process is characterized in that raw material fish and a large amount of salt are mixed, endogenous microorganisms carried by the raw material fish and exogenous microorganisms in the environment act together, and a fermentation process is carried out for months to years to generate special flavor compounds of the fish gravy. However, the traditional natural fermentation process has obvious limitations that on one hand, the high-salt environment can obviously inhibit the growth and metabolic activity of most microorganisms, so that the fermentation period is long, the production efficiency is low, and the production cost is high, and on the other hand, the microbial community composition in the natural fermentation process is easily influenced by factors such as climate seasons (such as temperature change), raw material quality, production environment and the like, so that the flavor and quality differences of fish gravy of different batches are obvious, standardized production is difficult to realize, and the large-scale upgrading of the fish gravy industry is restricted. Therefore, the functional strain which has salt tolerance and can stably regulate and control the fermentation process and the product flavor is mined, and becomes the key for solving the problem of traditional fish sauce fermentation pain point, meeting the requirement of consumers on stable quality and promoting the modernization transformation of the traditional fermentation industry. Staphylococci are one of the main microorganisms currently used in food fermentation, and they are ubiquitous in a variety of fermented foods, and promote accumulation of small molecule metabolites by producing a variety of enzymes, which are critical to food flavor formation. Staphylococci are classified into two main groups, i.e., coagulase-positive staphylococci which are generally pathogenic and produce enterotoxins, and coagulase-negative staphylococci which are generally non-pathogenic and do not produce enterotoxins. The staphylococcus xylosus and staphylococcus sarcocinus which can be used for the bacterial species of food belong to coagulase-negative staphylococcus. With the development of food flavor science and microbiological technology, more and more staphylococci are reported as potential food fermenters. For example, patent CN120718794A discloses an enzyme-producing, aroma-producing staphylococcus NHY25, Can be used for preparing Maotai-flavor high-temperature Daqu. Patent CN114149953A discloses a staphylococcus gallinarum strain which can efficiently remove volatile amine compounds in aquatic products and remarkably increase the contents of flavor substances such as ketones, alcohols, esters and the like in the aquatic products. Further, to ensure the survival, growth and metabolic capacity of staphylococci in a high salt fermentation environment, patent CN115232759B discloses a strain of salt-tolerant staphylococci QXF-G used in the soy brewing process. Among staphylococci, staphylococcus gallinarum is commonly present in high-salt environments. Staphylococcus gallis is a major microorganism in the pre-fermentation (sweet valve fermentation) process of bean cotyledon in county as a national geographic marking product, accounting for 39.13%, and has the largest contribution in glycolysis/gluconeogenesis pathways. And the staphylococcus gallinarum FCW1 separated from the naturally fermented coconut water has proved the safety through a series of experiments such as hemolysis, in vivo biosafety detection and the like. At present, staphylococcus gallinarum is showing great value and potential in food fermentation, especially high-salt food fermentation. Disclosure of Invention The invention aims to provide a staphylococcus gallinarum LPFS-1, and another aim is to provide application of the staphylococcus gallinarum to make up for the defects of the prior art. The invention provides a salt-tolerant strain which is used for fermenting salted aquatic products, namely fish gravy, and the content of flavor substances of the fish gra