Disclosed are Rhodotorula capable of efficiently degrading ethyl carbamate and application thereof, belonging to the technical field of food biotechnology. The present disclosure provides Rhodotorula DL-XSY01 capable of efficiently degrading ethyl carbamate (EC), with a preservation number being CGMCC No. 23534. The Rhodotorula DL-XSY01 is screened, identified, activated, fermented, and embedded to obtain an EC degradation preparation. The strain DL-XSY01 obtained by the present disclosure is prepared into a degradation agent after embedding, which can be used for removing EC in fermented foods. Furthermore, the present disclosure utilizes the degradation agent derived from strain DL-XSY01 to eliminate EC from various food systems. It demonstrates significant EC removal efficacy, low production costs, ease of use, and easy removal from food systems. Thus, it finds wide applicability in fermented foods such as alcoholic beverages, fermented dairy products, soy sauce, and vinegar.

Compounds represented by the formula ##STR00001## and their edible salts, and edible compositions containing same wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, such that R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and the amino acid residue connected to the carbonyl carbon atom is a residue of a 1-amino cycloalkane carboxylic acid (ACCA), and n is 1, 2, 3 or 4.

Compounds represented by the formula ##STR00001## and their edible salts, and edible compositions containing same wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, such that R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and the amino acid residue connected to the carbonyl carbon atom is a residue of a 1-amino cycloalkane carboxylic acid (ACCA), and n is 1, 2, 3 or 4.

Provided herein is a salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality with no contamination by microorganisms. A method for producing such a sauce-like liquid seasoning is also provided. The salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality is obtained by inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding salt-free or low-salt water for brewing to the solid koji to prepare a moromi, pasteurizing the moromi, and fermenting the moromi with yeast in a container adapted to reduce entry of harmful microorganisms.

Provided herein is a salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality with no contamination by microorganisms. A method for producing such a sauce-like liquid seasoning is also provided. The salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality is obtained by inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding salt-free or low-salt water for brewing to the solid koji to prepare a moromi, pasteurizing the moromi, and fermenting the moromi with yeast in a container adapted to reduce entry of harmful microorganisms.

Provided herein is a soy sauce-like seasoning containing at least 0.3 mM -ketoglutaric acid.

Provided herein is a soy sauce-like seasoning containing at least 0.3 mM -ketoglutaric acid.

The present disclosure provides a method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, the method comprising: a mixing step for mixing a Traditional Korean fermented soybean paste and a modified Korean fermented soybean paste to prepare a mixed fermented soybean paste; a first aging step for primarily aging the mixed fermented soybean paste at room temperature; and a second aging step for secondarily aging mixed fermented soybean paste, which has gone through the primary aging at low temperature. According to the method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, of the present disclosure, a distinctive deep and pleasant flavor of the Traditional Korean fermented soybean paste due to the combinative fermentation is maintained by mixing the traditional Korean fermented soybean paste and the modified Korean fermented soybean paste, and the protein degradation rate is increased using the high protease activity of the modified fermented soybean paste, thereby shortening the aging time and increasing the savory taste. In addition, according to the method for preparing a fermented soybean paste of the present disclosure, the mixed fermented soybean paste having gone through primary aging is secondarily aged at a low temperature, thereby preventing browning during the process, so that a fermented soybean paste with high preference can be produced, and the preparation time is relatively short while a pleasant flavor of the Traditional Korean fermented soybean paste is maintained, so that a fermented soybean paste with excellent quality can be mass-produced.

The present disclosure provides a method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, the method comprising: a mixing step for mixing a Traditional Korean fermented soybean paste and a modified Korean fermented soybean paste to prepare a mixed fermented soybean paste; a first aging step for primarily aging the mixed fermented soybean paste at room temperature; and a second aging step for secondarily aging mixed fermented soybean paste, which has gone through the primary aging at low temperature. According to the method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, of the present disclosure, a distinctive deep and pleasant flavor of the Traditional Korean fermented soybean paste due to the combinative fermentation is maintained by mixing the traditional Korean fermented soybean paste and the modified Korean fermented soybean paste, and the protein degradation rate is increased using the high protease activity of the modified fermented soybean paste, thereby shortening the aging time and increasing the savory taste. In addition, according to the method for preparing a fermented soybean paste of the present disclosure, the mixed fermented soybean paste having gone through primary aging is secondarily aged at a low temperature, thereby preventing browning during the process, so that a fermented soybean paste with high preference can be produced, and the preparation time is relatively short while a pleasant flavor of the Traditional Korean fermented soybean paste is maintained, so that a fermented soybean paste with excellent quality can be mass-produced.

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.