Lactobacillus plantarum ZF603 and application thereof

The invention relates to a lactobacillus plantarum ZF603 and an application thereof. The lactobacillus plantarum ZF603 is preserved in Guangdong Microbial Culture Collection Center on June 22, 2021, the preservation number is GDMCC No: 61734, and the preservation address is building 59, No.100 Court...

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Bibliographische Detailangaben
Hauptverfasser:	HUANG SHENGPENG, ZHANG HUISHENG, TONG XING, LIU HUI, WAN JILIN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention relates to a lactobacillus plantarum ZF603 and an application thereof. The lactobacillus plantarum ZF603 is preserved in Guangdong Microbial Culture Collection Center on June 22, 2021, the preservation number is GDMCC No: 61734, and the preservation address is building 59, No.100 Courtyard, Xianlie Middle Road, Guangzhou. The lactobacillus plantarum ZF603 has the advantage that the content of succinic acid and ethyl lactate in a fermented soy sauce can be increased, has the characteristic that other components in the fermented soy sauce are not affected after the lactobacillus plantarum ZF603 is added, the rich sauce flavor of the fermented soy sauce is reserved, the sour and refreshing taste is increased, and the rich taste is improved; based on the advantage of the lactobacillus plantarum ZF603, a high-quality fermented soy sauce can be obtained without subsequent blending, a soy sauce production process is simplified, and the production cost is reduced; and the lactobacillus plantarum ZF603 b