| 发明名称 |
Method for improving the quality of soy sauce using Bacillus amyloliquefaciens |
| 摘要 |
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. |
| 申请公布号 |
US2017020173(A1) |
申请公布日期 |
2017.01.26 |
| 申请号 |
US201615204991 |
申请日期 |
2016.07.07 |
| 申请人 |
Fang Fang;Zhang Jiran;Yang Xifei;Hu Chuanwang;Chen Jian;Du Guocheng |
发明人 |
Fang Fang;Zhang Jiran;Yang Xifei;Hu Chuanwang;Chen Jian;Du Guocheng |
| 分类号 |
A23L5/20;A23L27/50;A23L23/00;C12N1/20;C12R1/07 |
主分类号 |
A23L5/20 |
| 代理机构 |
|
代理人 |
|
| 主权项 |
1. A method for improving the quality of soy sauce, comprising addition of appropriate amount of Bacillus amyloliquefaciens BBE JY06 during soy sauce fermentation, wherein said Bacillus amyloliquefaciens BBE JY06 is conserved in China Center for Type Culture Collection in Wuhan University, Wuhan, Hubei, China on Jul. 2, 2015 with the code CCTCC NO: M 2015423. |
| 地址 |
Wuxi CN |
