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WO2023022662A3 - Culture for improvement of the quality of soy sauce moromi - Google Patents

Culture for improvement of the quality of soy sauce moromi Download PDF

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Publication number
WO2023022662A3
WO2023022662A3 PCT/SG2022/050591 SG2022050591W WO2023022662A3 WO 2023022662 A3 WO2023022662 A3 WO 2023022662A3 SG 2022050591 W SG2022050591 W SG 2022050591W WO 2023022662 A3 WO2023022662 A3 WO 2023022662A3
Authority
WO
WIPO (PCT)
Prior art keywords
soy sauce
culture
improvement
quality
sauce moromi
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/SG2022/050591
Other languages
French (fr)
Other versions
WO2023022662A9 (en
WO2023022662A2 (en
Inventor
Maxim SHELUDCHENKO
Xianning LAI
Huay Ee CHENG
Wei-Chung Chuang
Wei-Min CHUANG
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Wilmar International Ltd
Original Assignee
Wilmar International Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Wilmar International Ltd filed Critical Wilmar International Ltd
Publication of WO2023022662A2 publication Critical patent/WO2023022662A2/en
Publication of WO2023022662A3 publication Critical patent/WO2023022662A3/en
Publication of WO2023022662A9 publication Critical patent/WO2023022662A9/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Microbiology (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

Disclosed herein are cultures comprising Lactobacillus pobuzihii strains and uses thereof. Also disclosed herein are processes of fermentation, as well as soy sauce products, methods using the bacterial strains disclosed herein.
PCT/SG2022/050591 2021-08-20 2022-08-19 Culture for improvement of the quality of soy sauce moromi Ceased WO2023022662A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SG10202109142R 2021-08-20
SG10202109142R 2021-08-20

Publications (3)

Publication Number Publication Date
WO2023022662A2 WO2023022662A2 (en) 2023-02-23
WO2023022662A3 true WO2023022662A3 (en) 2023-05-11
WO2023022662A9 WO2023022662A9 (en) 2024-02-01

Family

ID=85241163

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/SG2022/050591 Ceased WO2023022662A2 (en) 2021-08-20 2022-08-19 Culture for improvement of the quality of soy sauce moromi

Country Status (2)

Country Link
TW (1) TW202323516A (en)
WO (1) WO2023022662A2 (en)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116284220B (en) * 2023-02-24 2024-08-20 浙江兴业集团有限公司 Cholesterol esterase inhibition polypeptide combination and preparation method and application thereof
CN116836824B (en) * 2023-06-27 2024-06-21 西南大学 A strain of Candida etschie Y19 and its application
CN117137086B (en) * 2023-09-01 2024-06-04 佛山市海天(高明)调味食品有限公司 Bean-flavor peptide base material, bean paste product and preparation methods thereof
CN117229980B (en) * 2023-11-08 2024-01-30 北京市农林科学院 Weissella sinica fermented feed and application and deodorization effect thereof
CN117721054B (en) * 2023-12-12 2025-01-28 四川大学 A method for increasing biofilm production of lactic acid bacteria under salt stress
CN118048282B (en) * 2024-04-16 2024-06-14 云南农业大学 Bacillus amyloliquefaciens and application thereof
CN119040231B (en) * 2024-08-13 2025-03-21 江苏省农业科学院 A genetically engineered bacterium with high self-aggregation ability and its construction method and application
CN119020217A (en) * 2024-08-23 2024-11-26 华南理工大学 Halophilic tetragenococcus with bacillus cereus inhibitory effect and application thereof
CN119931891B (en) * 2025-01-26 2025-08-19 北京工商大学 Pediococcus acidilactici capable of producing various pyrazines and application thereof

Non-Patent Citations (6)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "【755】Department of Biological Sciences Discovered New Lactic Acid Bacteria in Rags", 8 March 2010 (2010-03-08), XP093065435, Retrieved from the Internet <URL:https://www.week.mcu.edu.tw/5108/> [retrieved on 20230719] *
CHEN YI-SHENG, MIYASHITA MIKA, SUZUKI KEN-ICHIRO, SATO HAJIME, HSU JAR-SHENG, YANAGIDA FUJITOSHI: "Lactobacillus pobuzihii sp. nov., isolated from pobuzihi (fermented cummingcordia)", INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, SOCIETY FOR GENERAL MICROBIOLOGY, GB, vol. 60, no. 8, 1 August 2010 (2010-08-01), GB , pages 1914 - 1917, XP093065429, ISSN: 1466-5026, DOI: 10.1099/ijs.0.016873-0 *
CHENG L ET AL.: "Comparison of microbial communities between normal and swollen canned soy sauces using nested PCR-denaturing gradient gel electrophoresis, HPLC and plate techniques", INT J FOOD SCI TECHNOL, vol. 49, no. 11, 16 May 2014 (2014-05-16), pages 2499 - 2505, XP071857022, [retrieved on 20230403], DOI: 10.1111/IJFS.12575 *
DEVANTHI P. V. P. ET AL.: "Soy sauce fermentation: Microorganisms, aroma formation, and process modification", FOOD RESEARCH INTERNATIONAL, vol. 120, 8 March 2019 (2019-03-08), pages 364 - 374, XP085661563, [retrieved on 20230403], DOI: 10.1016/j.foodres. 2019.03.01 0 *
MAO PING, HU YUANLIANG, LIAO TINGTING, WANG ZHAOTING, ZHAO SHUMIAO, LIANG YUNXIANG, HU YONGMEI: "Microbial Diversity during Fermentation of Sweet Paste, a Chinese Traditional Seasoning, Using PCR-Denaturing Gradient Gel Electrophoresis", JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, HAN'GUG MI'SAENGMUL SAENGMYEONG GONG HAGHOE,KOREAN SOCIETY FOR MICROBIOLOGY AND BIOTECHNOLOGY, KOREA, vol. 27, no. 4, 28 April 2017 (2017-04-28), Korea, pages 678 - 684, XP093065427, ISSN: 1017-7825, DOI: 10.4014/jmb.1605.05011 *
RAPSANG GEORGE F, KUMAR RAKSHAK, JOSHI S R: "Identification of Lactobacillus pobuzihii from tungtap: A traditionally fermented fish food, and analysis of its bacteriocinogenic potential", AFRICAN JOURNAL OF BIOTECHNOLOGY, ACADEMIC JOURNALS, NAIROBI, KENYA, vol. 10, no. 57, 28 September 2011 (2011-09-28), Nairobi, Kenya , pages 12237 - 12243, XP093065434, ISSN: 1684-5315, DOI: 10.5897/AJB10.2618 *

Also Published As

Publication number Publication date
WO2023022662A9 (en) 2024-02-01
WO2023022662A2 (en) 2023-02-23
TW202323516A (en) 2023-06-16

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