US 12,089,619 B2
Saccharopolyspora composition and its application in foods
Jian Mao, Wuxi (CN); Shuangping Liu, Wuxi (CN); Zhilei Zhou, Wuxi (CN); Zhongwei Ji, Wuxi (CN); and Xiao Han, Wuxi (CN)
Assigned to JIANGNAN UNIVERSITY, Wuxi (CN); and JIANGNAN UNIVERSITY (SHAOXING) INDUSTRIAL TECHNOLOGY RESEARCH INSTITUTE, Shaoxing (CN)
Filed by Jiangnan University, Wuxi (CN); and Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing (CN)
Filed on Apr. 14, 2022, as Appl. No. 17/720,375.
Application 17/720,375 is a continuation of application No. PCT/CN2021/077377, filed on Feb. 23, 2021.
Claims priority of application No. 202010812161.6 (CN), filed on Aug. 13, 2020; and application No. 202010812299.6 (CN), filed on Aug. 13, 2020.
Prior Publication US 2022/0322714 A1, Oct. 13, 2022
Int. Cl. A23L 27/24 (2016.01); A23L 17/10 (2016.01); A23L 27/50 (2016.01); C12G 3/022 (2019.01); C12J 1/04 (2006.01); C12N 1/20 (2006.01)
CPC A23L 27/24 (2016.08) [A23L 17/10 (2016.08); A23L 27/50 (2016.08); C12G 3/022 (2019.02); C12J 1/04 (2013.01); C12N 1/20 (2013.01)] 9 Claims
OG exemplary drawing
 
1. A method for reducing the content of biogenic amines during fermentation of foods, beverages, or condiments, which comprises:
culturing Saccharopolyspora hirsuta J2 with wheat koji, bran koji, Chinese yeast, or other types of koji, wherein the S. hirsuta J2 was deposited at the China Center for Type Culture Collection on Apr. 30, 2020, with a preservation number of CCTCC NO: M 2020103, and wherein S. hirsuta J2 is cultured in a medium to form an active microbial preparation with at least a 1×105 to 1×107 CFU per milliliter,
adding the active microbial preparation to raw materials of foods, beverages, or condiments before fermenting the foods, beverages, or condiments, at an inoculum size of at least 10% (m/m), and
fermenting the foods, beverages, or condiments with the active microbial preparation, thereby reducing the biogenic amines present in the fermented foods, beverages, or condiments,
wherein the S. hirsuta J2 is cultured with wheat koji, bran koji, Chinese yeast, or other types of koji by:
(i) crushing raw materials for koji preparation,
(ii) stirring the crushed raw materials with water,
(iii) sterilizing the stirred raw materials,
(iv) adding, in a sterile environment, the S. hirsuta J2 to the wheat koji, bran koji, Chinese yeast, or other types of koji, and
(v) culturing the added S. hirsuta J2 at 25° C. to 55° C. for 72 hours to 96 hours,
wherein the fermented beverage comprises fermented huangjiu or baijiu; and the fermented condiment comprises fermented vinegar, or soy sauce, and
wherein the biological amine comprises one or more of tyramine, histamine, putrescine, and cadaverine.