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1.发明申请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公开(公告)号：US20170020173A1
公开(公告)日：2017-01-26
申请号：US15204991
申请日：2016-07-07
Applicant: Fang Fang , Jiran Zhang , Xifei Yang , Chuanwang Hu , Jian Chen , Guocheng Du
Inventor： Fang Fang , Jiran Zhang , Xifei Yang , Chuanwang Hu , Jian Chen , Guocheng Du
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.
Abstract translation: 本发明提供了一种使用解淀粉芽孢杆菌（Bacillus amyloliquefaciens）提高酱油质量的方法，其涉及微生物学和食品技术领域。 该方法包括在酱油发酵过程中接种解淀粉芽孢杆菌BBE JY06。 在酱油发酵过程中加入解淀粉芽孢杆菌后，酱油的香气和口感得到改善，酱油中的氨基甲酸乙酯含量也降低。
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公开(公告)号：US10085470B2
公开(公告)日：2018-10-02
申请号：US15204991
申请日：2016-07-07
Applicant: Fang Fang , Jiran Zhang , Xifei Yang , Chuanwang Hu , Jian Chen , Guocheng Du
Inventor： Fang Fang , Jiran Zhang , Xifei Yang , Chuanwang Hu , Jian Chen , Guocheng Du
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.
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