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Wu H.-L.,Pearl River Bridge Biotechnology Co. | Wei L.-N.,Pearl River Bridge Biotechnology Co. | Gao X.-Y.,South China Agricultural University | Pan H.-P.,South China Agricultural University | And 4 more authors.
Modern Food Science and Technology | Year: 2013

The protective effect of glycerol, one of the compatible solutes, on Zygosaccharomyces rouxii in high osmotic pressure condition was studied and the growth of Z. rouxii was observed in 3 mol/L NaCl YPD mediums with different concentrations of glycerol. Z. rouxii and glycerol were co-immobilized and applied to the fermentation of high salt diluted-state soy sauce mash. The results indicated that, 1.37 mmol/L glycerol can relieve the inhibitory effect caused by high salinity on the growth of Z. rouxii efficiently, the lag phase in growth curve of Z. rouxii was shorten by 4~6 hours. Compared with the control group, the protein conversion rate of pilot-scale fermentation of soy sauce was increased by 2.23~5.64%, and the fermentation period of soy sauce was shorten by 15 days on average. It was concluded that glycerol could protect Z. rouxii under the high-salt conditions, and improve the metabolism rate of Z. rouxii in the fermentation of high salt diluted-state soy sauce mash. Co-immobilized glycerol with yeast can improve the utilization rate of raw materials and shorten the fermentation period, showing practical application potencial in soy sauce brewing. Source


Wu H.-L.,Pearl River Bridge Biotechnology Co. | Wei L.-N.,Pearl River Bridge Biotechnology Co. | Zhou Z.-Q.,South China Agricultural University | Yuan G.-X.,Pearl River Bridge Biotechnology Co. | And 6 more authors.
Modern Food Science and Technology | Year: 2013

The aim of this research was to increase the protein conversion ratio and short the fermentation period of traditional Chinese soy sauce by using immobilization technics. The concentration of sodium alginate, calcium chloride, volume ratio of enzyme to carrier solution and immobilization time were selected as the factors to optimize the immobilization process of neutral protease powder, and the immobilized neutral protease powder was applied in the fermentation of high-salt liquid state soy sauce. The results indicated that the optimal immobilization process condition of immobilized gel particles with good stability and the highest relative enzyme activity were 0.007 M sodium alginate, 0.27 M calcium chloride, and the volume ratio of enzyme to carrier solution 12:30 after immobilizing for 2 hours. Contrast to the control group, the index contents of the dissociative and immobilized group added with 5.80 g neutral protease in 17.5 kg sauce mash were improved significantly during the fermentation process, and the fermentation period was shorten by about 20 days; and the protein conversion rate of the immobilized protease powder group was improved by about 6.08% and 1.88% respectively, compared to the control and dissociative enzyme group. It is concluded that the immobilized neutral protease powder could improve the protein conversion rate and shorten the fermentation period of the fermentation of high-salt liquid state soy sauce. Source

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