Candida mycoderma bacteria FW922-1 and application thereof

[0051] Screening of Candida strain FW922-1, as figure 1 As shown, including the following screening process:

[0052] 1. Sample collection.

[0053] Soy sauce fermented mash from different fermentation stages of Lee Kum Kee (Xinhui) Food Co., Ltd.

[0054] 2. Isolation of salt-tolerant yeast.

[0055] Take the soy sauce fermentation mash of the above-mentioned different fermentation stages, and dilute it with normal saline gradient for 10 -2 , 10 -3 , 10 -4 , 10 -5 After doubling, the yeast screening plate was spread, cultured at 30°C for 72 hours, and a single colony was picked for further isolation and purification by streaking. The purified strain was inoculated into the wort medium, and cultured at 30°C with shaking at 150r / min for 96h.

[0056] The above-mentioned yeast screening plate is a yeast separation plate, which contains: 5% malt extract powder; 1% yeast extract, 18% sodium chloride, and 2% agar powder.

[0057] The above wort medium contains: 5% malt extr...

[0087] Application of Candida oceani FW922-1 (Candida oceani FW922-1) in soy sauce fermentation.

[0088] 1. Analytical methods and materials.

[0089] (1) Medium.

[0090] 15% sodium chloride wort medium: 5% malt extract powder; 1% yeast extract, 15% sodium chloride.

[0091] (2) Detection methods for conventional physical and chemical indicators of soy sauce or fermented sauce.

[0092] Determination method reference of total acid: GB T 12456-2008 Determination of total acid in food;

[0093] Determination method of amino acid nitrogen refers to: GB 5009.235-2016 National Food Safety Standard Determination of Amino Acid Nitrogen in Food;

[0094] Total nitrogen determination method reference: GB 5009.5-2016 National Food Safety Standard Determination of protein in food;

[0095] Sodium chloride determination method reference: GB T 12457-2008 Determination of sodium chloride in food.

[0096] (3) Sensory evaluation method.

[0097] By 10 technicians who have rich experi...

[0115] Application of Candida oceani FW922-1 in soybean paste brewing

[0116] 1. Analytical methods and materials.

[0117] With embodiment 2.

[0118] 2. Operation method.

[0119] (1) Prepare seed culture solution.

[0120] The Candida oceani FW922-1 described in the present invention is cultivated by wort medium containing 15% sodium chloride, the cultivation time is 48 hours, and the cultivation temperature is 30° C. to obtain a seed culture solution with high cell activity and high cell density.

[0121] (2) Fermentation of soybean paste.

[0122] The koji is made with koji-making equipment or disc koji-making equipment, and the raw materials are soybeans and flour / wheat flour.

[0123] After 7-15 days of fermentation with salt water, 2-5% Candida oceani FW922-1 seed culture solution was added online during the refeeding process of the fermentation broth; from the day of inoculation of Candida oceani FW922-1 to 10-30 days of fermentation, refeed 2 days a day Each ti...