Invention Grant
- Patent Title: Method for improving the quality of soy sauce using Bacillus amyloliquefaciens
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Application No.: US15204991Application Date: 2016-07-07
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Publication No.: US10085470B2Publication Date: 2018-10-02
- Inventor: Fang Fang , Jiran Zhang , Xifei Yang , Chuanwang Hu , Jian Chen , Guocheng Du
- Applicant: Fang Fang , Jiran Zhang , Xifei Yang , Chuanwang Hu , Jian Chen , Guocheng Du
- Applicant Address: CN Wuxi, Jiangsu
- Assignee: Jiangnan University
- Current Assignee: Jiangnan University
- Current Assignee Address: CN Wuxi, Jiangsu
- Agent Lili Chen
- Priority: CN201510439604 20150723; CN201511016731 20151229
- Main IPC: A23L5/20
- IPC: A23L5/20 ; A23L27/50 ; A23L23/00 ; C12N1/20 ; C12R1/07
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.
Public/Granted literature
- US20170020173A1 Method for improving the quality of soy sauce using Bacillus amyloliquefaciens Public/Granted day:2017-01-26
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