Screening and identification of a 4-ethyl guaiacol producing strain in soy sauce fermentation

  • GUO Mingwei ,
  • GENG Yuhuan
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  • (College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China)

Received date: 2021-01-21

  Revised date: 2021-04-19

  Online published: 2021-11-30

Abstract

A strain G08 with capable of producing 4-ethyl guaiacol (4-EG) was screened from the traditional soy sauce koji. The strains G08 were identified by morphological characteristics, physiological and biochemical tests, and 16S rDNA sequence homology analysis, and the biological characteristics were evaluated and was identified as Bacillus subtilis. Its optimal temperature was 35℃, and the tolerance to 9% NaCl. The strain was inoculated in the medium containing ferulic acid (FA) for 12 days. FA could be transformed into 4-EG with a molar conversion rate of 7.92%. The result lays the foundation for the production of 4-EG by biocatalytic transformation in fermented food industry.

Cite this article

GUO Mingwei , GENG Yuhuan . Screening and identification of a 4-ethyl guaiacol producing strain in soy sauce fermentation[J]. Food and Fermentation Industries, 2021 , 47(21) : 18 -23 . DOI: 10.13995/j.cnki.11-1802/ts.026836

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