Aspergillus oryzae PRB-1 strain

A technology of PRB-1 and Aspergillus oryzae, which is applied in the direction of fungi, microorganisms, food preparation, etc., can solve the problems of low protein utilization rate and amino acid conversion rate of brewing soy sauce, and weak product flavor, and achieve high production value and spores Rich, bright green effect

Active Publication Date: 2014-04-23
GUANGDONG PRB BIO TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as the fermentation time prolongs, its protease activity decreases rapidly, resulting in low protein utilization rate and amino acid conversion rate of brewed soy sauce, and weak flavor of the product

Method used

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  • Aspergillus oryzae PRB-1 strain
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  • Aspergillus oryzae PRB-1 strain

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Example 1 Isolation and identification of Aspergillus oryzae strains

[0043] 1. Experimental materials and conditions

[0044] (1) Guangdong Zhujiangqiao Biotechnology Co., Ltd. brews soy sauce seed koji.

[0045] (2) Medium: casein soybean juice medium, improved soybean juice solid medium.

[0046] The preparation method of casein soy juice culture medium is: weigh 4g casein, KH 2 P0 4 0.36g, anhydrous MgSO 4 0.50g, Na 2 HPO 4 1.07g, soybean extract 2.0g, agar powder 20.0g, dissolve in 1000mL distilled water, adjust the pH to 6.5~7.0, subpackage, and sterilize at 0.1MPa and 121℃ for 20min.

[0047] The preparation method of the improved soybean juice solid medium is as follows: weigh the soybeans at a ratio of 1~2kg / L, boil them, take the filtrate after filtration, and distilled water to obtain the soybean juice; respectively add 0.50g / L of anhydrous to the soybean juice MgSO 4 , 1.50g / L of K 2 HPO 4 , 1.00g / L Na 2 HPO 4 , 10.0g / L soluble starch, 20.0g / L agar powder, adjus...

Embodiment 2

[0058] Example 2 Obtaining of Aspergillus oryzae PRB-1 strain

[0059] 1. Screening of Aspergillus oryzae PRB-1 strain

[0060] The 12 single colonies obtained in Example 1 were subjected to expansion culture and production trial production, and high-yielding Aspergillus oryzae strains were screened.

[0061] (1) Expanded cultivation of Erlenmeyer flask strains

[0062] The 12 selected strains were inoculated into Erlenmeyer flasks equipped with improved bran solid medium, and then expanded in Erlenmeyer flasks. The mature strains were cultured at 32°C for 72h to mature. The mature strains had vigorous spores, bright green color and uniform looseness. After culturing and maturation, the number of spores, germination rate and neutral protease activity were tested. The results are shown in Table 1.

[0063] The method for preparing the improved bran solid medium is as follows: Weigh the bran and flour according to the bran: flour=1~4.5:1 (w / w), mix them, and use 40~60% (w / w) Ma...

Embodiment 3

[0082] Example 3 Passaging stability of Aspergillus oryzae PRB-1 strain

[0083] The Aspergillus oryzae PRB-1 strain was inoculated into a conical flask of a modified bran solid medium, cultured at 32°C, and subcultured for 10 generations, and the germination rate, spore number and neutral protease activity were detected.

[0084] The preparation method of the improved bran solid medium is the same as described above.

[0085] The methods for detecting germination rate, spore number and neutral protease activity are all conventional methods in the art.

[0086] The results are shown in Table 3 to Table 5, respectively.

[0087] Table 3 Germination rate detection of Aspergillus oryzae PRB-1 passage

[0088]

[0089] It can be seen from Table 3 that for 10 generations, the germination rate of Aspergillus oryzae PRB-1 strains in each triangular flask was all above 96.0%, and the germination rate was stable.

[0090] Table 4 Aspergillus oryzae PRB-1 passage spore count detection

[0091...

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Abstract

The invention discloses an aspergillus oryzae PRB-1 strain. The aspergillus oryzae PRB-1 strain is obtained by rejuvenation, separation and purification on soybean sauce seed yeast of Guangdong Zhujiangqiao Biotechnology Incorporated Company and is preserved in the China Center for Type Culture Collection on Dec. 4th, 2013 at the preservation number of CCTCCNO:M2013628. The strain is high in growth fecundity; mycelia has strong growth; the genetic stability is high; finished koji prepared by the strain is bright green and has rich spores; the spore sprouting rate is high, the protease is high in activity, and fermented soybean sauce is high in yield and high in quality. The strain disclosed by the invention plays an important role in making the soybean sauce and has a good application prospect.

Description

technical field [0001] The invention relates to the technical field of industrial microorganisms. More specifically, it relates to an Aspergillus oryzae PRB-1 strain. Background technique [0002] Soy sauce belongs to the traditional fermented seasoning food. The strain is the basis of fermentation, and its performance has a great influence on the yield and quality of soy sauce. Aspergillus oryzae ( Aspergillus oryzae ) is an essential microorganism in brewing soy sauce, and it is also the core technology in the production process of brewing soy sauce. The brewing of soy sauce mainly depends on the rich enzyme system produced by Aspergillus oryzae to decompose various components in the raw materials, thus forming the unique color, aroma, taste and body of soy sauce. The production performance of Aspergillus oryzae strains for soy sauce production determines the quality of soy sauce and the utilization rate of raw materials. The selection of excellent Aspergillus oryzae st...

Claims

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Application Information

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IPC IPC(8): C12N1/14A23L1/238C12R1/69A23L27/50
Inventor 吴惠玲胡文锋袁国新颜喆孔德华林康艺李萌
Owner GUANGDONG PRB BIO TECH CO LTD
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