CN114058551B - Staphylococcus succinogenes for fermenting soybean paste - Google Patents
Staphylococcus succinogenes for fermenting soybean paste Download PDFInfo
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- CN114058551B CN114058551B CN202111470322.9A CN202111470322A CN114058551B CN 114058551 B CN114058551 B CN 114058551B CN 202111470322 A CN202111470322 A CN 202111470322A CN 114058551 B CN114058551 B CN 114058551B
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a staphylococcus amber used for fermenting thick broad-bean sauce, which is obtained by culturing a production strain through a culture medium, wherein the production strain is staphylococcus amber (Staphylococcus succinus) YIM B01466 strain, and is preserved in China general microbiological culture Collection center (China center) for type culture Collection, with the preservation number of 09 and 29: CGMCC 23513; the fermented soybean paste is used for improving the flavor of the soybean paste, and inhibiting the mixed bacteria of the soybean paste in fermentation, so that the flavor and quality of the soybean paste are effectively improved; when the thick broad-bean sauce is fermented, the bacterial liquid can obviously improve the flavor of the thick broad-bean sauce, and is beneficial to reducing the content of heterologous bacteria; the invention can also be used in combination with other microbial agents for improving the flavor of the thick broad-bean sauce so as to further enhance the effect of the microbial agent.
Description
Technical Field
The invention relates to the technical field of edible microorganisms, in particular to staphylococcus succinogenes for fermenting thick broad-bean sauce.
Background
The thick broad-bean sauce is a traditional fermented condiment in China and has a long production history. During the fermentation process of the thick broad-bean sauce, a large number of microorganisms participate in the fermentation process and flavor formation of the thick broad-bean sauce. Under the synergistic effect of various microorganisms, the protein and the starch are further degraded, and new compounds such as aroma substances and flavor substances are formed, so that the unique sauce flavor and taste of the thick broad-bean sauce are formed, and the flavor of the sauce is improved. The flavor of the product determines the quality of the product. In the fermentation and maturation process of the thick broad-bean sauce, microorganisms mainly come from the surrounding environment. However, the composition of microorganisms in the environment is very random, that is, the microorganisms in the fermented grains have large variety variation, and some bacteria which are unhealthy to people or have bad influence on the thick broad-bean sauce can grow in the fermented grains, and even some bacteria which are bad to people, so that the flavor quality of the sauce is unstable, and the flavor of the sauce cannot be further improved. Some strains of the genus staphylococcus are one of the main ferments in thick broad-bean pastes, their presence affecting the quality of thick broad-bean pastes: where staphylococcus meat is capable of providing good flavor to many fermented foods, other strains of staphylococcus may produce undesirable flavor compounds.
Disclosure of Invention
The invention provides staphylococcus succinogenes for fermenting thick broad-bean sauce.
The scheme of the invention is as follows:
the staphylococcus succinogenes for fermenting the thick broad-bean sauce is obtained by culturing a production strain in a culture medium, wherein the production strain is staphylococcus succinogenes (Staphylococcus succinus) YIM B01466 strain, and is preserved in China general microbiological culture Collection center (China center for type culture Collection, with the preservation number of 2021, 09 and 29): CGMCC 23513; preservation address: no. 1 and No. 3 of the north cinquefoil of the morning sun area of beijing city. The fermented soybean paste has improved flavor and suppressed bacteria.
As a preferred technical scheme, the strain for producing the strain is staphylococcus amber (Staphylococcus succinus) YIM B01466 strain, and the morphological characteristics are as follows: the bacterial colony is round, the edge is tiny and petaloid, and the diameter is 0.25-0.45 cm; cream yellow, creamy, moist, smooth, flat, thin and opaque; the cells are arranged in spherical, single, paired or piled shapes.
The invention also discloses a method for preparing staphylococcus succinogenes for fermenting the thick broad-bean sauce, which comprises the following steps:
1) Preparing a culture medium, namely mixing 2-4 parts by weight of beef extract, 8-12 parts by weight of peptone, 4-6 parts by weight of NaCl and 900-1100 parts by weight of water, wherein the pH is 7.4-7.6, and obtaining the culture medium;
2) Sterilizing, namely sterilizing the prepared culture medium for 30 minutes at 120-125 ℃; the medium was then cooled to 25 ℃;
3) Inoculating and culturing, namely inoculating the strain into the culture medium, and culturing for 12-72 hours at 200rpm of a shaking table to obtain bacterial liquid.
The preferable technical scheme also comprises the step 4) of adding the bacterial liquid into the sterilized wheat bran, and drying at low temperature to prepare the bacterial powder.
The preferable technical scheme also comprises the step 4) of preparing the bacterial liquid into bacterial powder after freeze drying.
The staphylococcus succinogenes (Staphylococcus succinus) YIM B01466 strain is applied to improving the flavor of bean preparation sauce and inhibiting the propagation of mixed bacteria.
As a preferable technical scheme, the bean paste is thick broad-bean paste.
As a preferable technical scheme, the beans are soybeans.
The staphylococcus succinogenes (Staphylococcus succinus) YIM B01466 strain is applied to the production process of fermented sauce. By adopting the technical scheme, the staphylococcus succinogenes for fermenting the thick broad-bean sauce is obtained by culturing a production strain in a culture medium, wherein the production strain is staphylococcus succinogenes (Staphylococcus succinus) YIM B01466 strain, and is preserved in China general microbiological culture Collection center (China center for type culture collection) for type culture collection, and the preservation number is 2021, 09 and 29: CGMCC 23513; the fermented soybean paste has improved flavor and suppressed bacteria.
The invention has the advantages that:
1. the flavor and quality of the thick broad-bean sauce are effectively improved; when the thick broad-bean sauce is fermented, the bacterial liquid can obviously improve the flavor of the thick broad-bean sauce; 2. is beneficial to reducing the content of the heterologous bacteria. The invention can also be used in combination with other microbial agents for improving the flavor of the thick broad-bean sauce so as to further enhance the effect of the microbial agent.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 shows the colony morphology of Staphylococcus succinogenes (Staphylococcus succinus) YIM B01466 strain of the present invention on a culture medium;
FIG. 2 is a molecular evolution tree of the Staphylococcus succinogenes (Staphylococcus succinus) YIM B01466 strain of the invention.
Detailed Description
In order to overcome the above disadvantages, the present invention provides a staphylococcus amber for fermentation of thick broad-bean sauce to solve the problems in the prior art.
The staphylococcus succinogenes for fermenting the thick broad-bean sauce is obtained by culturing a production strain in a culture medium, wherein the production strain is staphylococcus succinogenes (Staphylococcus succinus) YIM B01466 strain, and is preserved in China general microbiological culture Collection center (China center for type culture Collection, with the preservation number of 2021, 09 and 29): CGMCC 23513; the fermented soybean paste has improved flavor and suppressed bacteria.
The strain is staphylococcus succinogenes (Staphylococcus succinus) YIM B01466 strain and has the morphological characteristics that: the bacterial colony is round, the edge is tiny and petaloid, and the diameter is 0.25-0.45 cm; cream yellow, creamy, moist, smooth, flat, thin and opaque; the cells are arranged in spherical, single, paired or piled shapes.
The invention also discloses a method for preparing staphylococcus succinogenes for fermenting the thick broad-bean sauce, which comprises the following steps:
1) Preparing a culture medium, namely mixing 2-4 parts by weight of beef extract, 8-12 parts by weight of peptone, 4-6 parts by weight of NaCl and 900-1100 parts by weight of water, wherein the pH is 7.4-7.6, and obtaining the culture medium;
2) Sterilizing, namely sterilizing the prepared culture medium for 30 minutes at 120-125 ℃; the medium was then cooled to 25 ℃;
3) Inoculating and culturing, namely inoculating the strain into the culture medium, and culturing for 12-72 hours at 200rpm of a shaking table to obtain bacterial liquid.
And 4) adding the bacterial liquid into the sterilized wheat bran, and drying at a low temperature to prepare bacterial powder.
And 4) freeze-drying the bacterial liquid to prepare bacterial powder.
The staphylococcus succinogenes (Staphylococcus succinus) YIM B01466 strain is applied to improving the flavor of bean preparation sauce and inhibiting the propagation of mixed bacteria.
The sauce for preparing the sauce by the beans is thick broad-bean sauce.
The beans are soybeans.
The staphylococcus succinogenes (Staphylococcus succinus) YIM B01466 strain is applied to the production process of fermented sauce.
The invention is further described in connection with the following embodiments in order to make the technical means, the creation features, the achievement of the purpose and the effect of the invention easy to understand.
Example 1
1) Preparing a culture medium, namely mixing 2 parts by weight of beef extract, 8 parts by weight of peptone, 4 parts by weight of NaCl and 900 parts by weight of water, wherein the pH is 7.4-7.6, so as to obtain the culture medium;
2) Sterilizing, namely sterilizing the prepared culture medium for 30 minutes at 120-125 ℃; the medium was then cooled to 25 ℃;
3) Inoculating and culturing, namely inoculating the strain into the culture medium, and culturing for 12-72 hours at 200rpm of a shaking table to obtain bacterial liquid.
And 4) adding the bacterial liquid into the sterilized wheat bran, and drying at a low temperature to prepare bacterial powder.
Example 2
1) Preparing a culture medium, namely mixing 4 parts by weight of beef extract, 12 parts by weight of peptone, 6 parts by weight of NaCl and 1100 parts by weight of water, wherein the pH is 7.4-7.6, so as to obtain the culture medium;
2) Sterilizing, namely sterilizing the prepared culture medium for 30 minutes at 120-125 ℃; the medium was then cooled to 25 ℃;
3) Inoculating and culturing, namely inoculating the strain into the culture medium, and culturing for 12-72 hours at 200rpm of a shaking table to obtain bacterial liquid.
And 4) freeze-drying the bacterial liquid to prepare bacterial powder.
Example 3
1) Preparing a culture medium, namely mixing 3g of beef extract, 10g of peptone, 5g of NaCl with 1000ml of water, wherein the pH is 7.4-7.6, and obtaining the culture medium;
2) Sterilizing, namely sterilizing the prepared culture medium for 30 minutes at 121 ℃; the medium was then cooled to 25 ℃;
3) Inoculating and culturing, namely inoculating the strain into the culture medium, and culturing for 12-72 hours at 200rpm of a shaking table to obtain bacterial liquid.
The bacterial liquid of example 3 was tested in the following manner:
when the soy beans of the thick broad-bean sauce are put into a pool, the fermented bacterial liquid is added into the brine which is cooled to room temperature, and then the soy beans are added for fermentation. The dosage of the bacterial liquid is 0.01% -5% of the total amount of the fermented grains, and the bacterial liquid and the fermented beans can be mixed and stirred uniformly and then put into a pool for fermentation.
The following management method comprises the following steps: the fermentation process is the same as that of the conventional thick broad-bean sauce. The invention is technically characterized in that staphylococcus succinogenes (Staphylococcus succinus) YIM B01466 strain is cultivated, and bacterial liquid containing the strain is added into fermented grains for fermentation.
Example 4
And (5) preparing the soy sauce according to a normal thick broad-bean sauce fermentation process. The bacterial solution obtained by culturing the strain YIM B01466 of Staphylococcus succinogenes (Staphylococcus succinus) of example 3 was added to the brine which had been cooled to room temperature in a ratio of 1% by weight of the total of brine and soy bean, and stirred uniformly. Adding the soy sauce beans into the brine, and uniformly stirring. The rest process is to ferment according to the normal process of thick broad-bean sauce.
Example 5
The fermented grains were normally prepared, and the fermented grains were stirred uniformly by pouring a bacterial solution of staphylococcus succinogenes (Staphylococcus succinus) YIM B01466 strain on the surface of the fermented grains in an amount of 5% of the total amount of the fermented grains in example 3. The rest process is carried out according to the normal fermentation process flow of the thick broad-bean sauce.
Example 6
The fermented grains were normally prepared, the lyophilized powder obtained in example 2 was activated with 1% sugar water at room temperature for 3 hours in a proportion of 0.01% of the total amount of the fermented grains, and then uniformly mixed with brine, added with soy sauce, and fermented according to a normal procedure.
Table 1 shows the sensory evaluation of the soybean paste of example 4 compared with the soybean paste obtained by fungus fermentation in the prior market;
。
the same batch of soybeans is divided into two parts of soybeans with the same weight, and the two parts of soybeans are respectively used for preparing the thick broad-bean sauce 1 prepared in the example 4 and the thick broad-bean sauce 2 prepared by fermenting with conventional fermentation bacteria, and the thick broad-bean sauce 1 and the thick broad-bean sauce 2 are taken out for detection and comparison, so that the amount of mixed bacteria in the thick broad-bean sauce 1 is far smaller than that in the thick broad-bean sauce 2.
The foregoing has shown and described the basic principles, main features and advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that the above embodiments and descriptions are merely illustrative of the principles of the present invention, and various changes and modifications may be made without departing from the spirit and scope of the invention, which is defined in the appended claims. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. A staphylococcus succinogenes for fermentation of soybean paste, which is obtained by culturing a production strain in a culture medium, and is characterized in that: the production strain is staphylococcus succinogenes (Staphylococcus succinus) YIM B01466 strain, and is preserved in China general microbiological culture Collection center (China center for type culture Collection, with the preservation number: CGMCC No.23513; the fermented soybean paste has improved flavor and suppressed bacteria.
2. A staphylococcus amber for fermentation of thick broad-bean sauce as claimed in claim 1 wherein said staphylococcus amber is morphologically characterized by: the bacterial colony is round, the edge is tiny and petaloid, and the diameter is 0.25-0.45 cm; cream yellow, creamy, moist, smooth, flat, thin and opaque; the cells are arranged in spherical, single, paired or piled shapes.
3. A process for preparing staphylococcus succinogenes for fermentation of soybean paste as claimed in claim 1 or 2, comprising the steps of:
1) Preparing a culture medium, namely mixing 2-4 parts by weight of beef extract, 8-12 parts by weight of peptone, 4-6 parts by weight of NaCl and 900-1100 parts by weight of water, wherein the pH is 7.4-7.6, and obtaining the culture medium;
2) Sterilizing, namely sterilizing the prepared culture medium for 30 minutes at 120-125 ℃; the medium was then cooled to 25 ℃;
3) Inoculating and culturing, namely inoculating the staphylococcus succinogenes strain in claim 1 or claim 2 into the culture medium, and culturing for 12-72 hours at 200rpm of a shaking table to obtain bacterial liquid.
4. A method of preparing staphylococcus succinogenes for fermentation of soybean paste as claimed in claim 3, wherein: and 4) adding the bacterial liquid into the sterilized wheat bran, and drying at a low temperature to prepare bacterial powder.
5. A method of preparing staphylococcus succinogenes for fermentation of soybean paste as claimed in claim 3, wherein: and 4) freeze-drying the bacterial liquid to prepare bacterial powder.
6. The use of staphylococcus succinogenes according to claim 1 for improving the flavor of bean-made sauce and inhibiting the proliferation of mixed bacteria.
7. The use according to claim 6, wherein: the sauce for preparing the sauce by the beans is thick broad-bean sauce.
8. The use according to claim 6, wherein: the beans are soybeans.
9. The staphylococcus succinogenes according to claim 1 for use in a process for producing fermented sauce.
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| CN115322939B (en) * | 2022-10-12 | 2023-01-31 | 佛山科学技术学院 | Salt-tolerant Debarococcus strain for producing lipase and application thereof |
| CN117645964B (en) * | 2024-01-26 | 2024-04-23 | 烟台欣和企业食品有限公司 | Staphylococcus succinogenes and application thereof |
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| CN105238773A (en) * | 2015-11-27 | 2016-01-13 | 江苏省农业科学院 | Wide spectrum bacteriophage chimeric lytic enzyme capable of resisting staphylococcus, preparation method and appliance thereof |
| KR101919756B1 (en) * | 2017-05-22 | 2018-11-19 | 경기대학교 산학협력단 | Novel microorganism, starter composition including the same and fermented product by the same |
| WO2019211428A1 (en) * | 2018-05-04 | 2019-11-07 | Chr. Hansen A/S | Improved recovery of nitrate reductase activity |
| CN110760452A (en) * | 2019-11-20 | 2020-02-07 | 江南大学 | Lu's combined yeast and application thereof in soybean paste fermentation |
| CN111718871A (en) * | 2020-06-17 | 2020-09-29 | 江南大学 | Bacillus licheniformis for producing acid protease |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014176634A1 (en) * | 2013-05-01 | 2014-11-06 | Neoculi Pty Ltd | Methods for treating bacterial infections |
| CN105238773A (en) * | 2015-11-27 | 2016-01-13 | 江苏省农业科学院 | Wide spectrum bacteriophage chimeric lytic enzyme capable of resisting staphylococcus, preparation method and appliance thereof |
| KR101919756B1 (en) * | 2017-05-22 | 2018-11-19 | 경기대학교 산학협력단 | Novel microorganism, starter composition including the same and fermented product by the same |
| WO2019211428A1 (en) * | 2018-05-04 | 2019-11-07 | Chr. Hansen A/S | Improved recovery of nitrate reductase activity |
| CN110760452A (en) * | 2019-11-20 | 2020-02-07 | 江南大学 | Lu's combined yeast and application thereof in soybean paste fermentation |
| CN111718871A (en) * | 2020-06-17 | 2020-09-29 | 江南大学 | Bacillus licheniformis for producing acid protease |
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