Aspergillus oryzae and application thereof

Abstract

The invention discloses aspergillus oryzae zw102 with the CCTCC No. M2013386 and application of the aspergillus oryzae zw102 in preparation of soybean sauce or sauce. The embodiment proves that the bacterial strain has stable inheritance property and is easy to enlarge and culture; meanwhile the aspergillus oryzae zw102 has high activity of generating neutral protease, produces a small quantity of spores in a starter propagation stage, is beneficial to the maintenance of sanitation of workshop sites and avoids the flying of the spores; the aspergillus oryzae zw102 can be easily and uniformly mixed with saline water in a fermentation stage, so that the aspergillus oryzae zw102 is fully fermented, the utilization rate of the raw material can be increased, and the infectious microbe pollution is reduced, so that high-quality fermentative seasonings are stably obtained. The aspergillus oryzae zw102 is suitable for the large-scale industrial production of seasonings and has wide application prospect.

Description

technical field [0001] The invention relates to an aspergillus oryzae, in particular to an aspergillus oryzae suitable for condiments such as soy sauce and sauce. Background technique [0002] At present, the traditional Aspergillus oryzae is still the main strain used in the production of soy sauce, sauce and other condiments in China. Most condiment manufacturers use the As3.951 (Shanghai Niang 3.042) strain. Its characteristics are mainly manifested in: [0003] 1. The -enzyme system is relatively complete. It has proteolytic enzymes, peptidases, amylases and glucoamylases, etc., which can decompose protein and starch raw materials to produce relatively large amounts of amino acids and reducing sugars, which are required for soy sauce and sauce. [0004] 2. Vigorous growth and strong sporulation ability. [0005] 3. The genetic stability of the passage is good. [0006] Huyao 3.042 strain has a complete enzyme system, good flavor of soy sauce and sauce after fermentati...

AI Technical Summary

Problems solved by technology

Obtaining Aspergillus oryzae strains with less spore production but a lot of enzyme production through mutagenesis screening can solve the problem caused by the large number of spores in the koji making stage, but the Aspergillus oryzae strains with less spore production are in the koji planting stage The amount of spore production is also small, and it is not convenient to obtain enough spores to make koji, which brings difficulties to actual production

The spore production of existing Aspergillus oryzae strains in the koji planting and koji making stages is relatively consistent: the strains that produce more spores in koji production are also abundant in koji production. Most of them cause spores to fly when producing koji, which has a great impact on the workshop environment; on the contrary, strains with few koji spores have almost no spores flying when producing koji, but such strains also have few koji spores, and it is difficult to obtain enough spores for use. The growth rate of spore germination is slow during koji making, which makes the management of koji making difficult, and it is difficult to obtain high-quality condiments in large-scale industrial production and application

Images