Method for improving the quality of soy sauce using Bacillus amyloliquefaciens

Patent metadata

Field	Value
Publication number	US-10085470-B2
Application number	US-201615204991-A
Country	US
Kind code	B2
Filing date	Jul 7, 2016
Priority date	Jul 23, 2015
Publication date	Oct 2, 2018
Grant date	Oct 2, 2018

Abstract

The present invention provides a method for improving the quality of soy sauce using Bacillus amyloliquefaciens , which relates to the field of microbiology and food technology. The method comprises inoculating Bacillus amyloliquefaciens BBE JY06 during soy sauce fermentation. With Bacillus amyloliquefaciens addition during soy sauce fermentation, the aroma and tastes of soy sauce is improved and the ethyl carbamate content in soy sauce is decreased as well.

First claim

What is claimed is:

1. A method for producing soy sauce, comprising addition of appropriate amount of Bacillus amyloliquefaciens BBE JY06 (CCTCC NO. M2015423) during soy sauce fermentation, wherein the soy sauce made with said Bacillus amyloliquefaciens BBE JY06 contains less ethyl carbamate than that made without said Bacillus amyloliquefaciens BBE JY06.

2. The method of claim 1 , wherein said Bacillus amyloliquefaciens BBE JY06 is inoculated to a soy sauce fermentation mash at an amount of 1×10 7 ˜1×10 8 CFU·mL −1 .

3. The method of claim 2 , wherein said Bacillus amyloliquefaciens BBE JY06 is inoculated to said soy sauce fermentation mash at an amount of 1×10 7 CFU·mL −1 .

4. The method of claim 2 , wherein said Bacillus amyloliquefaciens BBE JY06 is inoculated to said soy sauce fermentation mash at an amount of 1×10 8 CFU·mL −1 .

5. The method of claim 1 , comprising inoculating said Bacillus amyloliquefaciens BBE JY06 on the 0˜3 rd day from the beginning of the fermentation of soy sauce.

6. The method of claim 1 , comprising the steps of:
1) koji preparation: defatted soybean and parched and crushed wheat are mixed, soaked, sterilized and then cooled; bran and wheat flour are added to the cooled mixture, and Aspergillus oryzae spore is inoculated in the mixture at the same time; when koji color turns greenish yellow, mature koji is obtained; and
2) soy sauce fermentation: mature koji and brine are mixed together and the fermentation begins; Bacillus amyloliquefaciens BBE JY06 is inoculated on the 0˜3 rd day from the beginning of the fermentation process and cultivated at 10˜20° C.; Torulopsis glabrata and Zygosaccharomyces rouxii are inoculated at an amount of 1×10 7 CFU·mL −1 on the seventh and fourteenth day of the fermentation, respectively; the whole fermentation process lasts 90 days.

7. The method of claim 6 , wherein said soy sauce fermentation is initially cultivated at 10-20° C. for 23 days and the temperature is gradually increased to 30° C. from the 23 rd to the 30 th day.

8. A method for reducing the content of ethyl carbamate in soy sauce, comprising inoculating Bacillus amyloliquefaciens BBE JY06 during soy sauce fermentation.

9. The method of claim 8 , wherein the Bacillus amyloliquefaciens BBE JY06 is inoculated to soy sauce fermentation mash on the 0 to 3 rd day from the beginning of the fermentation after mixing a koji and brine together, and wherein the amount of Bacillus amyloliquefaciens BBE JY06 is 1×10 7 ˜1×10 8 CFU·mL −1 .

10. The method of claim 8 , comprising the steps of:
1) koji preparation: defatted soybean and parched and crushed wheat are mixed, soaked, sterilized and cooled; bran and wheat flour are added to the cooled mixture, and Aspergillus oryzae spore is inoculated into the mixture at the same time; when koji color turns greenish yellow, mature koji is obtained; and
2) soy sauce fermentation: mature koji and brine are mixed together and the fermentation begins; Bacillus amyloliquefaciens BBE JY06 is inoculated into the fermentation mixture on the 0˜3 rd day from the beginning of the fermentation and cultivated at 10˜20° C.; Torulopsis glabrata and Zygosaccharomyces rouxii are inoculated at an amount of 1×10 7 CFU·mL −1 on the seventh and fourteenth day of the fermentation, respectively; the whole fermentation process lasts 90 days.

11. The method of claim 10 , wherein said soy sauce fermentation is initially cultivated at 10-20° C. for 23 days and the temperature is gradually increased to 30° C. from the 23 rd to the 30 th day.

Assignees

• Fang Fang
• Zhang Jiran
• Yang Xifei
• Hu Chuanwang
• Chen Jian
• Du Guocheng
• Univ Jiangnan

Inventors

• Fang Fang
• Zhang Jiran
• Yang Xifei
• Hu Chuanwang
• Chen Jian
• Du Guocheng

Classifications

• A23L5/28 Primary

  using microorganisms · CPC title

• C12N1/20

  Bacteria; Culture media therefor · CPC title

• C12R1/07

  Chemistry & Metallurgy · mapped topic

• A23L27/50

  Soya sauce · CPC title

• C12R2001/07

  Bacillus · CPC title