CN110140855A - A method of addition Lu Shi Zygosaccharomyces reduce aflatoxin B1 during soy sauce brewing - Google Patents
A method of addition Lu Shi Zygosaccharomyces reduce aflatoxin B1 during soy sauce brewing Download PDFInfo
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- CN110140855A CN110140855A CN201910277199.5A CN201910277199A CN110140855A CN 110140855 A CN110140855 A CN 110140855A CN 201910277199 A CN201910277199 A CN 201910277199A CN 110140855 A CN110140855 A CN 110140855A
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- aflatoxin
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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- Chemical & Material Sciences (AREA)
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
A kind of method that addition Lu Shi Zygosaccharomyces reduce aflatoxin B1 during soy sauce brewing of disclosure of the invention, comprising the following steps: the activation of step 1 Lu Shi Zygosaccharomyces；The preparation of step 2 Lu Shi Zygosaccharomyces bacterium solution；The inoculation of step 3 Lu Shi Zygosaccharomyces: the Lu Shi Zygosaccharomyces bacterium solution that step 2 is prepared being seeded in the moromi that fermentation time is 40~60 days, continue to ferment, and after being squeezed or directly being drained the oil, obtains soy sauce crude oil.The content of aflatoxin B1 in soy sauce can be effectively reduced in this method, and will not pollute to soy sauce.
Description
Technical field
The present invention relates to microbe application fields more particularly to a kind of addition Lu Shi Zygosaccharomyces to reduce soy sauce brewing process
The method of middle aflatoxin B1.
Background technique
Aflatoxin is a kind of secondary metabolite mainly generated by aspergillus flavus and aspergillus parasiticus, in 18 had found
In kind aflatoxin, most strong with the teratogenesis of aflatoxin B1, mutagenicity and carcinogenicity, toxicity is the 10 of potassium cyanide
Again, 68 times of arsenic.Research shows that aflatoxin B1 can cause toxic hepatitis, necrosis of liver cells, immunosupress and liver
Cancer.
Aflatoxin has characteristic resistant to high temperature, item of the strongest aflatoxin B1 of Poisoning at 268~269 DEG C
It can just be decomposed under part, therefore only be difficult to remove aflatoxin by conventional cooking processing, can remained in food, to people
Or animal causes great harm.
It all inevitably will receive during making soy sauce from the plantation, storage, koji-making of raw material to the fermentation of moromi etc.
The pollution of aflatoxin B1, this, which allows for the end product to make soy sauce also, a possibility that pollution aflatoxin B1, meeting
Human health and economic development are caused to seriously endanger.Therefore, aflatoxin B1 contains during effective control makes soy sauce
Amount is to ensuring that quality of sauce and food safety are particularly important.National standard " GB2761-2017 national food safety standard food
Middle mycotoxin limitation " in regulation, soy sauce, vinegar, equipment for making sauce aflatoxin limit index be 5.0 μ g/kg, in soy sauce
The limitation of aflatoxin B1 proposes relatively stringent standard.
The detoxicating method of traditional aflatoxin is mainly including alkali adding method, high temperature method, absorption method, ammoniation process etc.
Physics and chemical method, such methods, which exist, to be introduced by-product, loses beneficiating ingredient, is difficult to the problems such as scale detoxification.Cause
And by the above method remove soy sauce in aflatoxin after or soy sauce can be caused other substances pollution or
It causes nutrient composition content to decline and cause soy sauce quality that standard is not achieved, and reality can not be will cause the problem of scale detoxification
It needs for soy sauce to be performed in multiple times detoxification processing in the production process of border, causes production efficiency low, be unable to satisfy actual soy sauce
Industrialization production requirements.
Summary of the invention
The purpose of the present invention is to provide aflatoxin during a kind of addition Lu Shi Zygosaccharomyces reduction soy sauce brewing
The method of B1, the content of aflatoxin B1 in soy sauce can be effectively reduced in this method, and will not pollute to soy sauce.
The invention is realized by the following technical scheme:
A method of addition Lu Shi Zygosaccharomyces reduce aflatoxin B1 during soy sauce brewing comprising the steps of:
The activation of step 1 Lu Shi Zygosaccharomyces: being melted the Lu Shi Zygosaccharomyces of freezing using malt juice liquid medium, and
It is placed in constant incubator and cultivates, then access and continue to cultivate in PDA liquid medium, the Lu Shi Zygosaccharomyces activated；
The preparation of step 2 Lu Shi Zygosaccharomyces bacterium solution: by the Lu Shi Zygosaccharomyces access liquid PDA culture after step 1 activation
It in base, is cultivated in constant incubator, and carries out counting method of blood cell to the bacterial content in culture medium after the determining culture of counting, obtained
Bacterial content is 1.5 × 107~5 × 107The Lu Shi Zygosaccharomyces bacterium solution of CFU/mL；
The inoculation of step 3 Lu Shi Zygosaccharomyces: the Lu Shi Zygosaccharomyces bacterium solution that step 2 is prepared is seeded to fermentation time
To continue to ferment in 40~60 days moromis, after being squeezed or directly being drained the oil, soy sauce crude oil is obtained.
In traditional Technology of Brewing Soy Sauce, Lu Shi Zygosaccharomyces bacterium is a kind of flavouring bacterium.In the initial rank of sauce fermentation
Duan Tianjia Lu Shi Zygosaccharomyces bacterium can play the role of increasing soy sauce fragrance, thus be widely used in traditional soy sauce brewing
In technique.It tests and finds through inventor, after being activated Lu Shi Zygosaccharomyces using conventional technique method, select specific
Condition, during fermentation by Lu Shi Zygosaccharomyces be added moromi in, the aflatoxin B1 of the soy sauce obtained after fermentation
Content be far below the soy sauce that brews of traditional handicraft.Aflatoxin B1, finished product are removed by this biodegradable mode
Aflatoxin B1 content in soy sauce is few, and will not generate other by-products, avoids generating pollution to soy sauce；In addition, Shandong
Family name's Zygosaccharomyces will not destroy the other compositions in soy sauce, so that the nutritional ingredient in soy sauce is retained.
As a kind of preferred embodiment of the invention, the inoculum concentration of Lu Shi Zygosaccharomyces described in step 3 is 10~14 ‰,
The inoculum concentration is the volume ratio of Lu Shi Zygosaccharomyces bacterium solution and moromi.It is highly preferred that inoculum concentration described in step 3 is
12‰。
Preferably, in the seeded process of Lu Shi Zygosaccharomyces described in step 3, fermentation pH value is 4.8~5.2, temperature 27
~30 DEG C.
Compared with prior art, the present invention has the following advantages that and technical effect:
1. the content of the aflatoxin B1 after soy sauce brewing can be effectively reduced in method of the present invention, eater is avoided to take in
Excessive aflatoxin B1 and cause damages to body, effectively improve the edible safety of soy sauce；
2. the present invention decomposes the aflatoxin B1 generated during sauce fermentation using biodegradable mode, effectively solve
Traditional alkali adding method etc. using the method for chemical reagent and bring introduces impurity, the problem of being polluted to soy sauce, the later period
It no longer needs to clean；
3. the present invention use biodegradable mode, solve in the prior art alkali adding method, high temperature method etc. to the nutrition in soy sauce
The problem of substance damages remains the nutritive value of soy sauce；
4. the present invention sets about from the process of sauce fermentation, the content of aflatoxin B1, nothing are reduced during the sauce fermentation
It need to be separated into after the completion of soy sauce brewing and repeatedly be handled, reduce production cost, improve the efficiency of soy sauce production.
Detailed description of the invention
Fig. 1 is that embodiment 2 is added during Lu Shi Zygosaccharomyces reduction soy sauce brewing into the moromi of different fermentations time
The experimental result curve graph of aflatoxin B1 effect.
Fig. 2 is that aflatoxin B1 is imitated during 3 different vaccination amount of embodiment reduces soy sauce brewing to Lu Shi Zygosaccharomyces
The experimental result curve graph of fruit.
Fig. 3 is 4 different fermentations pH of embodiment to aflatoxin B1 energy during Lu Shi Zygosaccharomyces reduction soy sauce brewing
The influence of power.
Specific embodiment
Below by way of specific embodiment, the invention will be further elaborated:
The detection of aflatoxin B1:
Referring in GB 5009.22-2016 " measurement of aflatoxin B race and G race in national food safety standard food "
Third method carries out.
Aflatoxin B1 degradation rate (%)=(control group remains AFB1 content-processing group and remains AFB1 content)/control group
Remain AFB1 content × 100%.
Embodiment 1
(1) activation of Lu Shi Zygosaccharomyces
The Lu Shi Zygosaccharomyces of freezing are melted using 1mL malt juice liquid medium, and all suck malt extract liquid culture
In base, in 30 DEG C constant incubator culture 2 days, take culture after Lu Shi Zygosaccharomyces access PDA liquid medium in, in 30 DEG C
Constant incubator continues culture 2 days, obtains activating optimal Lu Shi Zygosaccharomyces, and carry out plate streaking culture.
(2) preparation of Lu Shi Zygosaccharomyces bacterium solution
By in the Lu Shi Zygosaccharomyces access liquid PDA culture medium after step 1 activation, cultivated in 30 DEG C of constant incubators
For 24 hours, and counting method of blood cell is carried out to the bacterial content in culture medium after the determining culture of counting, so that obtaining bacterial content is 1.5 × 107
~5 × 107The Lu Shi Zygosaccharomyces bacterium solution of CFU/mL.
Embodiment 2
Lu Shi Zygosaccharomyces are added into the moromi of different fermentations time to imitate aflatoxin B1 during reducing soy sauce brewing
The influence of fruit.
(1) test method
Experimental group: bacterial content prepared by Example 1 is 5 × 107The Lu Shi Zygosaccharomyces bacterium solution of CFU/mL connects according to 12 ‰
Kind of amount, under conditions of 27 DEG C, to be added separately to be respectively 1 to fermentation time, 10,20,30,40,50,60,70,80,90,
In 100 days moromis, continue to ferment, be squeezed or directly drain the oil, obtains soy sauce crude oil；
Control group: soy sauce crude oil obtained by traditional sauce fermentation technique is taken as a control group.
(2) effect of aflatoxin B1 in soy sauce crude oil is reduced
Aflatoxin B1 is detected, is calculated aflatoxin B1 degradation rate (%).
(3) test result
As shown in Figure 1, the results showed that from the 1st, 10,20,30,40,50,60,70,80,90, the 100 day progress Shandong that moromi is fermented
The addition of family name's Zygosaccharomyces bacterium solution, aflatoxin B1 have different degrees of removal, and the different addition stages engage ferment to Lu Shi
Aflatoxin B1 ability is affected during mother reduces soy sauce brewing, engages Lu Shi when fermentation was to the 40-60 days
Yeast liquid is added in moromi, and the removal rate of aflatoxin B1 is apparently higher than at it in the obtained soy sauce crude oil that finally ferments
He adds Lu Shi Zygosaccharomyces bacterium solution obtained soy sauce crude oil the period:
In the 40th day addition Lu Shi Zygosaccharomyces bacterium solution of moromi fermentation, the removal rate of aflatoxin B1 reaches 65.2%；In sauce
50th day addition Lu Shi Zygosaccharomyces bacterium solution of wine with dregs fermentation, the removal rate of aflatoxin B1 reach 73.9%；In moromi fermentation
60th day addition Lu Shi Zygosaccharomyces bacterium solution, the removal rate of aflatoxin B1 reach 69.6%.
Embodiment 3
Influence of the different vaccination amount to Lu Shi Zygosaccharomyces to aflatoxin B1 effect during reduction soy sauce brewing.
(1) test method
Experimental group: bacterial content prepared by Example 1 is 1.5 × 107The Lu Shi Zygosaccharomyces bacterium solution of CFU/mL is fermented in moromi
At 50 days, under conditions of 30 DEG C, Lu Shi Zygosaccharomyces liquid is carried out according to 1 ‰, 4 ‰, 8 ‰, 12 ‰, 16 ‰ inoculum concentration respectively
Addition, continue to ferment, drain the oil through squeezing or directly, obtain soy sauce crude oil；
Control group: the soy sauce crude oil without any processing is taken during sauce fermentation as a control group.
(2) effect of aflatoxin B1 in soy sauce crude oil is reduced
Aflatoxin B1 is detected, is calculated aflatoxin B1 degradation rate (%).
(3) test result
As shown in Figure 2, the results showed that different vaccination amount is to aflatoxin B1 during Lu Shi Zygosaccharomyces reduction soy sauce brewing
Ability is affected, and when the inoculum concentration of Lu Shi Zygosaccharomyces bacterium solution is 12 ‰, aflatoxin B1 is gone in soy sauce crude oil
Except rate maximum, reach 69.6%.
Embodiment 4
Experimental group: bacterial content prepared by Example 1 is 3 × 107The Lu Shi Zygosaccharomyces bacterium solution of CFU/mL, in moromi fermentation 50
It when, respectively adjust pH to 4.0,4.4,4.8,5.2,5.6,6.0, under conditions of 30 DEG C, according to 12 ‰ inoculum concentration carry out
The addition of Lu Shi Zygosaccharomyces bacterium solution, continues to ferment, and is squeezed or is directly drained the oil, obtains soy sauce crude oil；
Control group: the soy sauce crude oil without any processing is taken during sauce fermentation as a control group.
(2) effect of aflatoxin B1 in soy sauce crude oil is reduced
Aflatoxin B1 is detected, is calculated aflatoxin B1 degradation rate (%).
(3) test result
As shown in Figure 3, the results showed that different pH are to aflatoxin B1 ability during Lu Shi Zygosaccharomyces reduction soy sauce brewing
Be affected, when the pH that ferments be in 4.8~5.2 ranges, the removal rate maximum of aflatoxin B1 in soy sauce crude oil, most
It is high by reachable 76.3%.
As can be seen that Lu Shi engagement is added into moromi at different conditions from the comparison of test results of embodiment 2~4
The degradation rate difference of yeast liquid, aflatoxin B1 is very big, is the sauce to ferment 40~60 days when the control condition addition time
Wine with dregs, inoculum concentration are 12 ‰, under conditions of pH value 4.8~5.2, and content of the aflatoxin B1 in soy sauce can be effectively reduced, and are protected
Hinder the health of consumer.
Other than activation method described in embodiment 1, the Shandong that other activation methods are activated in the prior art is used
Family name Zygosaccharomyces bacterium is also able to achieve the purpose of the present invention, in the present embodiment by taking a kind of most typical activation method as an example.
The above is only a specific embodiment of the invention, it is noted that above-mentioned specific embodiment is only pair
Further explanation of the invention rather than limit.For those skilled in the art, the present invention is not being departed from
Under the premise of principle, several improvements and modifications can also be made, these modifications and embellishments should also be considered as the scope of protection of the present invention.
Claims (5)
1. a kind of method that addition Lu Shi Zygosaccharomyces reduce aflatoxin B1 during soy sauce brewing, which is characterized in that packet
Containing following steps:
The activation of step 1 Lu Shi Zygosaccharomyces: being melted the Lu Shi Zygosaccharomyces of freezing using malt juice liquid medium, and
It is placed in constant incubator and cultivates, then access and continue to cultivate in PDA liquid medium, the Lu Shi Zygosaccharomyces activated；
The preparation of step 2 Lu Shi Zygosaccharomyces bacterium solution: by the Lu Shi Zygosaccharomyces access liquid PDA culture after step 1 activation
It in base, is cultivated in constant incubator, and carries out counting method of blood cell to the bacterial content in culture medium after the determining culture of counting, obtained
Bacterial content is 1.5 × 107~5 × 107The Lu Shi Zygosaccharomyces bacterium solution of CFU/mL；
The inoculation of step 3 Lu Shi Zygosaccharomyces: the Lu Shi Zygosaccharomyces bacterium solution that step 2 is prepared is seeded to fermentation time
To continue to ferment in 40~60 days moromis, after being squeezed or directly being drained the oil, soy sauce crude oil is obtained.
2. the side that addition Lu Shi Zygosaccharomyces according to claim 1 reduce aflatoxin B1 during soy sauce brewing
Method, which is characterized in that the inoculum concentration of Lu Shi Zygosaccharomyces described in step 3 is 10~14 ‰.
3. the side that addition Lu Shi Zygosaccharomyces according to claim 2 reduce aflatoxin B1 during soy sauce brewing
Method, which is characterized in that the inoculum concentration of Lu Shi Zygosaccharomyces described in step 3 is 12 ‰.
4. described in any item addition Lu Shi Zygosaccharomyces reduce aspergillus flavus poison during soy sauce brewing according to claim 1~3
The method of plain B1, in the seeded process of Lu Shi Zygosaccharomyces described in step 3, fermentation pH value is 4.8~5.2.
5. the side that addition Lu Shi Zygosaccharomyces according to claim 4 reduce aflatoxin B1 during soy sauce brewing
Method, in the seeded process of Lu Shi Zygosaccharomyces described in step 3, temperature is 27~30 DEG C.
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