Aspergillus tubingensis for high-yield production of glucoamylase, alpha-amylase and acidic protease and application thereof

A technology of acid protease and Aspergillus tubingensis, applied in biochemical equipment and methods, preparation of alcoholic beverages, methods based on microorganisms, etc., can solve the problems of single strain enzyme system and poor wine quality

Active Publication Date: 2014-09-17
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional screening of Aspergillus gluten only uses glucoamylase as an indicator, and the obtained strains have a relatively single enzyme system. The wine quality of the produced gluten koji liquor is worse than that of Daqu liquor, and usually can only be used to produce low-end liquor

Method used

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  • Aspergillus tubingensis for high-yield production of glucoamylase, alpha-amylase and acidic protease and application thereof
  • Aspergillus tubingensis for high-yield production of glucoamylase, alpha-amylase and acidic protease and application thereof
  • Aspergillus tubingensis for high-yield production of glucoamylase, alpha-amylase and acidic protease and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: Comparative study on production of glucoamylase, α-amylase and acid protease by solid-state fermentation of Aspergillus tubingensis and certain commercial saccharification molds SC1 and ZKY1

[0027] The Aspergillus tubingensis was inoculated in the bran solid-state fermentation medium, fermented at a constant temperature of 30°C for 72h, and the enzyme activity of the solid-state fermentation bacteria preparation was determined. The specific method is as follows:

[0028] 1. Sample preparation: Weigh 5.0g of solid fermentation medium (dry weight), put it into a 250ml beaker, add 90ml of water and 10ml of pH4.6 acetic acid-sodium acetate buffer, shake well, and keep it in a water bath at 40°C for 1h. Stir every 15 minutes. Filter with absorbent cotton, and the filtrate is 5% solid koji extract.

[0029] 2. Determination of glucoamylase, α-amylase and acid protease: refer to Shen Yifang's "Compendium of Liquor Production Technology" and QBT4257-2011 General A...

example 2

[0033] Example 2: Improving the utilization rate of raw material starch and liquor yield of liquor, and maintaining the flavor of liquor

[0034] Aspergillus tabin (CGMCC No.8899) was cultured on a PDA slope, and the spores were collected and then subjected to three-stage expansion culture (triangular flask, shallow plate koji making and koji making koji). The amount used is added to the fermented grains that have been mixed with Daqu, and then continue to ferment according to the traditional process.

[0035] The results of the analysis are shown in Table 2. Compared with the control group using only Daqu, the starch utilization rate and liquor production rate in the experimental group added with Aspergillus tabinensis (CGMCC No.8899) were significantly improved: the starch residues were respectively reduced by 3% in liquor The alcohol yield was 3.5%. The aroma and taste of the liquor produced by the two groups were evaluated and scored. The experimental group retained bette...

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Abstract

The invention discloses Aspergillus tubingensis for high-yield production of glucoamylase, alpha-amylase and acidic protease and application thereof in liquor making, the Aspergillus tubingensis is preserved in China General Microbiological Culture Collection Center (CGMCC), and the accession number is CGMCC No.8899. The Aspergillus tubingensis strain can be used for simultaneous high-yield production of the glucoamylase, alpha-amylase and acidic protease, and belongs to the microbiology and fermentation engineering field. By solid starter propagation of two strains of the aspergillus, high-yield production of the glucoamylase, alpha-amylase and acidic protease can be achieved, starch and protein use ratio in the liquor making process can be increased, and by use of the Aspergillus tubingensis, the liquor yield rate can be improved, and a good flavor can be kept.

Description

technical field [0001] The invention relates to a kind of Aspergillus tubingensis and its application, in particular to an application of using Aspergillus tubinginus in the process of improving the alcohol yield in the brewing process. Background technique [0002] Bacteria, yeast and mold are the three major types of microorganisms in the brewing process of Chinese liquor. Among them, mold can secrete a variety of enzymes and degrade macromolecules such as starch and protein, providing a material basis for the growth and fermentation of bacteria and yeast. Mold can also secrete some esterification enzymes and metabolites, which also have a certain impact on the flavor of Chinese liquor. The traditional brewing process of Chinese liquor is an open production process, which involves a complex mold community; the complex mold community can not only produce a rich enzyme system, which has a positive contribution to liquor brewing, but some harmful molds in the environment may ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12G3/02C12R1/66
Inventor 徐岩吴群
Owner JIANGNAN UNIV
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