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A strain of Aspergillus oryzae prb-1

A PRB-1, Aspergillus oryzae technology, applied in fungi, food science, microorganisms, etc., can solve the problems of low protein utilization rate and amino acid conversion rate of brewing soy sauce raw materials, weak product flavor, etc., and achieve high production value, spores, etc. Abundant, strong growth and reproduction effect

Active Publication Date: 2015-10-28
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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  • A strain of Aspergillus oryzae prb-1
  • A strain of Aspergillus oryzae prb-1
  • A strain of Aspergillus oryzae prb-1

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 Pearl River Bridge Biotechnology Co., Ltd. brews soy sauce seed koji.

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

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

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

Embodiment 2

[0058] The acquisition of embodiment 2 Aspergillus oryzae PRB-1 bacterial strain

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

[0060] The 12 single bacterium colonies that embodiment 1 obtains are carried out expanded culture and production trial production, screen high-yield Aspergillus oryzae strains.

[0061] (1) Expansion culture of strains in Erlenmeyer flask

[0062] The 12 screened strains were inoculated into the Erlenmeyer flasks equipped with improved bran solid medium, and then expanded in the Erlenmeyer flasks. They were cultured at 32°C for 72 hours until they matured. The spores of the mature strains were vigorous, bright green in color, loose and uniform. After the culture was mature, the number of spores, germination rate and neutral protease activity were detected, and the results are shown in Table 1.

[0063] The preparation method of the improved bran solid-state medium is as follows: according to bran:flour = 1-4.5:1 (w / w), weigh b...

Embodiment 3

[0082] The passage stability of embodiment 3 Aspergillus oryzae PRB-1 bacterial strain

[0083] The Aspergillus oryzae PRB-1 strain was inoculated in an Erlenmeyer flask with improved bran solid medium, cultured at 32°C, passed down 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 that described above.

[0085] The detection methods of the germination rate, the number of spores and the activity of neutral protease are all conventional methods in the art.

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

[0087] Table 3 Detection of germination rate of Aspergillus oryzae PRB-1

[0088]

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

[0090] Table 4 Detecti...

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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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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14C12R1/69A23L27/50
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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