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Application of Aspergillus oryzae prb-1 strain in soy sauce production

A technology of PRB-1 and Aspergillus oryzae, applied in the direction of application, microbe-based methods, biochemical equipment and methods, etc., can solve the problems of weak product flavor, low protein utilization rate and amino acid conversion rate of brewing soy sauce, and achieve large The effect of production value, high germination rate and broad application prospect

Active Publication Date: 2016-02-03
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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  • Application of Aspergillus oryzae prb-1 strain in soy sauce production
  • Application of Aspergillus oryzae prb-1 strain in soy sauce production
  • Application of Aspergillus oryzae prb-1 strain in soy sauce production

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The isolation and identification of embodiment 1 Aspergillus oryzae strain

[0048] 1. Experimental materials and conditions

[0049] (1) Guangdong Pearl River Bridge Biotechnology Co., Ltd. brews soy sauce seed koji.

[0050] (2) Culture medium: casein soybean juice medium, improved soybean juice solid medium.

[0051] 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.

[0052] 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 use distilled 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, ...

Embodiment 2

[0063] The acquisition of embodiment 2 Aspergillus oryzae PRB-1 strain

[0064] 1. Screening of Aspergillus oryzae PRB-1 strain

[0065] The 12 single bacterium colonies that embodiment 1 obtains are carried out expanded culture and production trial production, screen high-yield Aspergillus oryzae strains.

[0066] (1) Expansion culture of strains in Erlenmeyer flask

[0067] 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.

[0068] The preparation method of the improved bran solid-state medium is as follows: according to bran:flour = 1-4.5:1 (w / w), weigh bran and flour, mix...

Embodiment 3

[0086] The passage stability of embodiment 3 Aspergillus oryzae PRB-1 strain

[0087] 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.

[0088] The preparation method of the improved bran solid medium is the same as that described above.

[0089] The detection methods of the germination rate, the number of spores and the activity of neutral protease are all conventional methods in the art.

[0090] The results are shown in Table 3 to Table 5, respectively.

[0091] Table 3 Aspergillus oryzae PRB-1 subculture germination rate detection

[0092]

[0093] 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.

[0094] Table 4 Aspergillus oryzae...

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Abstract

The invention discloses Aspergillus oryzae ( Aspergillus ? oryzae ) Application of PRB-1 strain in soy sauce production. The Aspergillus oryzae PRB-1 strain is obtained by rejuvenation, separation and purification from soy sauce koji produced by Guangdong Pearl River Bridge Biotechnology Co., Ltd. The strain was deposited in the China Center for Type Culture Collection on December 4, 2013, with the preservation number CCTCC? NO: M? 2013628. The results of a large number of trial production tests have confirmed that the strain has strong growth and reproduction ability, vigorous mycelium growth, and good genetic stability. High and good quality. The bacterial strain of the invention will play an important role in brewing soy sauce and has broad application prospects.

Description

technical field [0001] The invention relates to the technical field of industrial microorganisms. More specifically, it relates to the application of Aspergillus oryzae PRB-1 strain in soy sauce production. 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 sele...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14A23L1/238C12R1/69A23L27/50
Inventor 吴惠玲胡文锋袁国新颜喆林康艺孔德华李萌
Owner GUANGDONG PRB BIO TECH CO LTD
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