Lactic acid bacteria fermentation process for producing flavor components

• Main Authors: WANG KAIYAN, HUANG DESHENG, LUO XINFANG
• Format: Patent
• Language: Chinese; English
• Published: 12.08.2022
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; ENZYMOLOGY; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MILK OR CHEESE SUBSTITUTES; MUTATION OR GENETIC ENGINEERING; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The present invention discloses a lactic acid bacteria fermentation process for producing flavor components, and belongs to the technical field of lactic acid bacteria fermentation, and the lactic acid bacteria fermentation process comprises the following steps: S1, milk or milk powder reconstituted milk is inoculated with lactic acid bacteria, fermentation is started at a suitable temperature, and the content of acetaldehyde and pyruvic acid produced in the fermentation process is continuously measured at a certain time interval until the fermentation is terminated; s2, making a time-varying curve of the pyruvic acid according to the measured content of the pyruvic acid, and recording a starting time point when the content of the pyruvic acid in the batch of fermentation broth is gradually accumulated; and S3, carrying out another batch of lactic acid bacteria fermentation, keeping the same fermentation conditions, and adding pyruvate decarboxylase into the fermentation liquor from the starting time point wh