CN101003786A - A kind of high osmotic pressure resistant yeast culture medium in soy sauce and its application - Google Patents
A kind of high osmotic pressure resistant yeast culture medium in soy sauce and its application Download PDFInfo
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- CN101003786A CN101003786A CN 200710026232 CN200710026232A CN101003786A CN 101003786 A CN101003786 A CN 101003786A CN 200710026232 CN200710026232 CN 200710026232 CN 200710026232 A CN200710026232 A CN 200710026232A CN 101003786 A CN101003786 A CN 101003786A
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- Prior art keywords
- soy sauce
- yeast
- culture medium
- osmotic pressure
- high osmotic
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 42
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 36
- 239000001963 growth medium Substances 0.000 title claims abstract description 18
- 230000003204 osmotic effect Effects 0.000 title abstract description 8
- 235000020712 soy bean extract Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000012153 distilled water Substances 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- DPDMMXDBJGCCQC-UHFFFAOYSA-N [Na].[Cl] Chemical compound [Na].[Cl] DPDMMXDBJGCCQC-UHFFFAOYSA-N 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 3
- 230000006866 deterioration Effects 0.000 abstract description 3
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 238000012258 culturing Methods 0.000 abstract 1
- 230000033629 detection of yeast Effects 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 6
- 239000002609 medium Substances 0.000 description 6
- 239000003085 diluting agent Substances 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 108090000723 Insulin-Like Growth Factor I Proteins 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 102000013275 Somatomedins Human genes 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 239000010425 asbestos Substances 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000002939 deleterious effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000003760 magnetic stirring Methods 0.000 description 1
- 238000011177 media preparation Methods 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000010223 real-time analysis Methods 0.000 description 1
- 229910052895 riebeckite Inorganic materials 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention provides a culture medium for yeast with high osmotic pressure resistance in soy sauce and application of the culture medium in detection of yeast with high osmotic pressure resistance in soy sauce. The culture medium comprises the following components in percentage by weight: 50 to 60 percent of glucose, 2.5 to 5.0 percent of yeast powder, 2.5 to 5.0 percent of sodium chloride, 2.0 to 5.0 percent of soybean extract and the balance of distilled water. The culture medium of the present invention can be used for culturing and separating yeast with high osmotic pressure resistance from aerogenic soy sauce, and aerogenic phenomenon can be observed. Therefore, the culture medium can quickly analyze the cause of deterioration of the gas-generating soy sauce in the expansion tank, and provides scientific basis for preventing the deterioration and treatment of the soy sauce.
Description
Technical field
The present invention relates to osmophilic strain microzyme culture medium and the application in the osmophilic strain yeast in detecting soy sauce thereof in a kind of microbiological culture media of artificial preparation, particularly soy sauce.
Background technology
Substratum is the suitable microorganism growth breeding of artificial preparation or the nutritive substance of accumulation meta-bolites, in order to separate, to cultivate, to identify, preserve various microorganisms or to accumulate its meta-bolites.At occurring in nature, microbe species is various, and nutrient type is various, and research purpose difference in addition is so culture medium preparation method and principle also just have nothing in common with each other.Generally speaking, in different types of substratum, all can contain moisture, carbon source, nitrogenous source, the energy, inorganic salt, somatomedin etc., just relative content can be variant.Different microorganisms is also different with osmotic pressure to the requirement of pH.
Soy sauce is a kind of traditional soybean fermented seasonings of China, is subjected to liking of China and world people deeply.When quality of sauce is rotten, aerogenesis swell phenomenon can appear in storage or the shelf-lives of soy sauce after can, this phenomenon is owing to some osmophilic strain saccharomycetes to make fermentation aerogenesis causes, adopt conventional common microzyme culture medium, as MacConkey medium, malt extract medium, glucose-yeast water-protein culture medium and PDA substratum etc. carry out saccharomycetic separation and Culture, all separate the osmophilic strain yeast less than these harm, " microbiological test of food hygiene mould and yeast counting GB4789.15-2003 " also detects less than this yeast-like fungi according to national standard.Sanitary inspection and the microbial contamination investigation and the improvement thereof of soy sauce have been had a strong impact on.
Summary of the invention
The objective of the invention is at distinctive high osmotic pressure condition of soy sauce and nutritional requirement, develop the substratum of osmophilic yeast growth in a kind of suitable soy sauce, and a kind of saccharomycetic application of osmophilic strain in this substratum detection soy sauce that utilizes is proposed, to adapt to the needs that soy sauce cleaner production and health are analyzed.
The substratum of osmophilic yeast growth in the soy sauce that the present invention developed, the weight percent proportioning of its component is:
Glucose 50%～60%, yeast powder 2.5%～5.0%, sodium-chlor 2.5%～5.0%, soybean extract 2.0%～5.0%, all the other are distilled water.The pH nature.
The preparation method of described soybean extract is as follows: dried soybean is fully soaked (being generally 18h) with distilled water, take by weighing the soybean that 1 weight part soaks, boil, make soya-bean milk with soybean milk maker again with microwave oven, use filtered through gauze, the filtrate adding distil water is made the soybean extract of 4～8 times of weight parts.
The preparation method of substratum of the present invention is: take by weighing glucose, yeast powder, sodium-chlor, soybean extract successively exactly by the prescription of substratum and put into beaker, and adding distilled water, stir evenly with glass rod, then on asbestos gauge the heating make its dissolving, or on magnetic stirring apparatus heating for dissolving, the dissolving back adds agar (peptizer) in 2.5% ratio, reheat dissolves, and replenishes the moisture that is lost at last, is sub-packed in triangular flask, wrapping back is in 0.103Mpa, 121 ℃ of high pressure steam sterilizations 30 minutes.
As follows with osmophilic saccharomycetic method in the substratum separation and Culture soy sauce of the present invention:
Draw the 25mL soy sauce with the sterilization suction pipe and put into the glass plug triangular flask that contains the 225mL sterile saline, jolting 30min is 1: 10 diluent.Draw 1mL1 with the sterilization suction pipe: 10 diluents inject the test tube that contains the 9mL aqua sterilisa, and this liquid is to wash diluent at 1: 100.Make 1: 1000 diluent successively.Respectively when doing 10 times of dilutions, draw the 1mL diluent in the sterilization plate, each extent of dilution is made 2 plates, then heating is dissolved also cool substratum and inject plate to about 45 ℃, after treating that agar solidifies, be inverted in 25～28 ℃ of incubators and cultivate, begin behind the 2d to observe, cultivate altogether and observe 5d.When the examination soy sauce contains osmophilic yeast, promptly can be observed yeast colony and counting since 2d, and can be observed the aerogenesis phenomenon and promptly can be observed bubble at the bottom of substratum.Can detect whether produced the osmophilic strain yeast in the soy sauce with present method.
The present invention is directed to distinctive high osmotic pressure condition of soy sauce and nutritional requirement, by adding the abundant soybean extraction of nutritive ingredient and the osmotic pressure environment close with soy sauce being provided, developed osmophilic yeast growth medium in the suitable soy sauce, make yeast can carry out a large amount of amplifications at short notice, thereby detect deleterious osmophilic strain yeast in the soy sauce at short notice, therefore, the present invention is to provide the saccharomycetic substratum of a kind of energy sharp separation osmophilic strain, can be used for the microbial contamination analysis of soy sauce, the aerogenesis swell iso-metamorphism reason of investigation soy sauce, it provides a kind of novel substratum and rapid analysis method for soy sauce cleaner production and health analysis, thereby provides scientific basis for preventing and treating saccharomycetic pollution.
Embodiment
Embodiment one:
Substratum of the present invention (weight %) is: 50 glucose, and 2.5 yeast powders, 5.0 sodium-chlor, 5.0 soybean extracts, all the other are formed for distilled water, separate the osmophilic strain yeast from aerogenesis swell soy sauce, the results are shown in Table 1.
Embodiment two:
Substratum of the present invention (weight %) is: 60 glucose, and 4.0 yeast powders, 2.5 sodium-chlor, 2.0 soybean extracts, all the other are distilled water, separate the osmophilic strain yeast from aerogenesis swell soy sauce, the results are shown in Table 1.
Embodiment three:
Substratum of the present invention (weight %) is: 55 glucose, and 5.0 yeast powders, 3.5 sodium-chlor, 2.5 soybean extracts, all the other are distilled water, separate the osmophilic strain yeast from aerogenesis swell soy sauce, the results are shown in Table 1.
Embodiment four:
Substratum of the present invention (weight %) is: 52 glucose, and 3.8 yeast powders, 4.5 sodium-chlor, 4.0 soybean extracts, all the other are distilled water, separate the osmophilic strain yeast from aerogenesis swell soy sauce, the results are shown in Table 1.
Embodiment five:
Substratum of the present invention (weight %) is: 58 glucose, and 3.0 yeast powders, 4.0 sodium-chlor, 5.0 soybean extracts, all the other are distilled water, separate the osmophilic strain yeast from aerogenesis swell soy sauce, the results are shown in Table 1.
Embodiment six:
Substratum of the present invention (weight %) is: 60 glucose, and 2.5 yeast powders, 3.0 sodium-chlor, 2.5 soybean extracts, all the other are distilled water, separate the osmophilic strain yeast from aerogenesis swell soy sauce, the results are shown in Table 1.
Table 1 substratum of the present invention separates yeast result in the swell soy sauce
| Project | Cultivate 2d yeast count (cfu/mL) | Cultivate 3d yeast count (cfu/mL) | Cultivate 5d yeast quantity (cfu/mL) | Remarks |
| MacConkey medium | 0 | 0 | 0 | |
| Malt extract medium | 0 | 0 | 0 | |
| Glucose-yeast water-protein culture medium | 0 | 0 | 0 | |
| The PDA substratum | 0 | 0 | 0 | |
| Embodiment one | 1.5×10 5 | 1.6×10 5 | 1.7×10 5 | Observe aerogenesis |
| Embodiment two | 1.4×10 5 | 1.6×10 5 | 1.6×10 5 | Observe aerogenesis |
| Embodiment three | 1.4×10 5 | 1.6×10 5 | 1.7×10 5 | Observe aerogenesis |
| Embodiment four | 1.5×10 5 | 1.6×10 5 | 1.6×10 5 | Observe aerogenesis |
| Embodiment five | 1.3×10 5 | 1.5×10 5 | 1.6×10 5 | Observe aerogenesis |
| Embodiment six | 1.5×10 5 | 1.6×10 5 | 1.7×10 5 | Observe aerogenesis |
As can be known from Table 1, microzyme culture medium MacConkey medium, malt extract medium, glucose-yeast water-protein culture medium, PDA substratum with routine separate less than the yeast in the rotten soy sauce, the yeast that substratum of the present invention just can be isolated in the rotten soy sauce at second day, and can observe the aerogenesis phenomenon.Therefore, substratum of the present invention can real-time analysis swell aerogenesis soy sauce deterioration reason, for the rotten and improvement that prevents soy sauce provides scientific basis.
Claims (2)
1. osmophilic strain microzyme culture medium in the soy sauce is characterized in that the weight percent proportioning of its component is:
Glucose 50%～60%, yeast powder 2.5%～5.0%, sodium-chlor 2.5%～5.0%, soybean extract 2.0%～5.0%, all the other are distilled water.
2. osmophilic strain microzyme culture medium saccharomycetic application of osmophilic strain in detecting soy sauce in the described soy sauce of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200710026232 CN101003786A (en) | 2007-01-08 | 2007-01-08 | A kind of high osmotic pressure resistant yeast culture medium in soy sauce and its application |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200710026232 CN101003786A (en) | 2007-01-08 | 2007-01-08 | A kind of high osmotic pressure resistant yeast culture medium in soy sauce and its application |
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| Publication Number | Publication Date |
|---|---|
| CN101003786A true CN101003786A (en) | 2007-07-25 |
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| CN 200710026232 Pending CN101003786A (en) | 2007-01-08 | 2007-01-08 | A kind of high osmotic pressure resistant yeast culture medium in soy sauce and its application |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101348826B (en) * | 2008-08-25 | 2011-08-24 | 佛山市海天调味食品股份有限公司 | Detecting method for aerogenic bacterium in soy sauce |
| CN102181373A (en) * | 2011-04-27 | 2011-09-14 | 天津工业大学 | Application of microzyme with osmotolerance |
| CN117649897A (en) * | 2023-12-07 | 2024-03-05 | 广东海天创新技术有限公司 | Method for predicting gas production of soy sauce in shelf life |
-
2007
- 2007-01-08 CN CN 200710026232 patent/CN101003786A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101348826B (en) * | 2008-08-25 | 2011-08-24 | 佛山市海天调味食品股份有限公司 | Detecting method for aerogenic bacterium in soy sauce |
| CN102181373A (en) * | 2011-04-27 | 2011-09-14 | 天津工业大学 | Application of microzyme with osmotolerance |
| CN102181373B (en) * | 2011-04-27 | 2013-01-16 | 天津工业大学 | Application of microzyme with osmotolerance |
| CN117649897A (en) * | 2023-12-07 | 2024-03-05 | 广东海天创新技术有限公司 | Method for predicting gas production of soy sauce in shelf life |
| CN117649897B (en) * | 2023-12-07 | 2024-04-26 | 广东海天创新技术有限公司 | Method for predicting gas production of soy sauce in shelf life |
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