Aspergillus oryzae and application thereof
A technology of Aspergillus oryzae and zw102, applied in the application, microorganism, fungi and other directions, can solve the problems of difficulty in obtaining spores, flying spores, difficult management of koji making, etc., to improve the utilization rate of raw materials, avoid flying spores, and have broad application prospects. Effect
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 The spores of Huyao 3.042 were subjected to ultraviolet mutagenesis, and then the conidia were spread on a casein plate, and screened according to the degree of mycelium exuberance and the size of the transparent circle. The strains whose hyaline circle was larger than the control strain and whose hyphae grew vigorously were selected and numbered zw101, zw102, zw103, zw102, zw105 respectively. The above-mentioned strains were transferred to the slant of soybean juice medium for cultivation, and after maturity, they were stored in a refrigerator at 4°C for later use.
 The defatted soybean flour, wheat bran, and water were prepared in a certain proportion to prepare the medium; the initial water content of the medium was controlled to 65%, and the medium was divided into 150mL triangular flasks, and sterilized at 121°C for 30min. Pick 1 cyclospore of the Aspergillus oryzae slant strain in Example 1 and inoculate it in a Erlenmeyer flask, and culture it at 30° C. for 96 hours.
 Defatted soybean flour, wheat bran, and water were prepared in a certain proportion to form a culture medium, and the initial water content of the culture medium was controlled to 65%, which were distributed into the bent plate of the seed koji machine, and sterilized at 121°C for 30 minutes. Weigh 0.4% of the koji from the triangular flask and inoculate it on the seed koji medium, and incubate at 30°C for 72 hours to obtain the koji seed with a large number of koji spores and a high germination rate. See Table 1 for the test results of koji spore number...
 The Zw102 Aspergillus oryzae strain in Example 1 (that is, the Aspergillus oryzae strain (Aspergillus oryzae) zw102 of the present invention) was continuously passaged on the soybean milk medium for 10 generations, and the 1st generation, 5th generation, and 10th generation soybean juice slant According to Example 2, the bacterial strains were made into koji and seed koji in a triangular flask, and their genetic stability was judged. The specific data are shown in Table 2. Aspergillus oryzae zw102 has good genetic stability from the test results of aspergillus number, germination rate and enzyme activity.
 Seed koji detection result of table 2 subculture stability test
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