Invention Application
US20170020173A1 Method for improving the quality of soy sauce using Bacillus amyloliquefaciens
审中-公开
使用解淀粉芽孢杆菌提高酱油质量的方法
- Patent Title: Method for improving the quality of soy sauce using Bacillus amyloliquefaciens
- Patent Title (中): 使用解淀粉芽孢杆菌提高酱油质量的方法
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Application No.: US15204991Application Date: 2016-07-07
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Publication No.: US20170020173A1Publication Date: 2017-01-26
- 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
- Assignee: Jiangnan University
- Current Assignee: Jiangnan University
- Current Assignee Address: CN Wuxi
- Priority: CN201510439604.0 20150723; CN201511016731.6 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
- US10085470B2 Method for improving the quality of soy sauce using Bacillus amyloliquefaciens Public/Granted day:2018-10-02
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