Mucor racemosus strain and its application

A technology of Mucor racemosa and strains, applied in the application, fungi, cheese substitutes and other directions, can solve the problems of protease activity, low peptidase activity, poor growth of Mucor, and production limitation of fermented bean curd, etc., to improve the nutritional content. , the effect of reducing product risk and shortening fermentation time

Inactive Publication Date: 2014-10-08
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The growth of natural mucormycetes requires a lower temperature, and its optimum growth temperature is about 16°C. Traditional fermented bean curd production can only be carried out under low temperature conditions in winter and spring. When the temperature is higher than 25°C, the growth of mucormycetes is poor or does not g

Method used

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  • Mucor racemosus strain and its application
  • Mucor racemosus strain and its application
  • Mucor racemosus strain and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: Screening of mucormycetes

[0030] Collect naturally fermented fermented bean curd and fermented bean curd samples from various places, use different culture media to screen, screen out multiple strains, conduct protease secretion ability experiments and high survival temperature (between 25-35°C) one by one, and obtain mucormycetes strains, Perform bacterial identification.

[0031] Isolation and screening of excellent strains:

[0032] (1) Isolation of single spores: The samples came from naturally moldy fermented bean curd, Laba bean koji or Liuyang bean tempeh koji samples, and were cultured on potato agar plates by dilution plate method and single spore isolation method. Select colonies with fast growth, dense and well-developed hyphae, and a large amount of spores, and continue to perform multiple spot cultures until purification. Then inoculate the slant by inoculating it on a PDA plate until a single colony grows.

[0033] (2) Preliminary screen...

Embodiment 2

[0037] Example 2: Physiological and biochemical characteristics of Mucor racemosa and its preservation

[0038] The screened bacterial strains were deposited in the General Microbiology Center of China Committee for the Collection of Microbial Cultures on January 10, 2014, with a preservation number of CGMCC No.8700.

[0039] According to the data analysis of the culture characteristics, microscopic characteristics, rRNA gene sequence and other data analysis of the selected strains, the identification conclusion is Mucor racemosus (Mucor racemosus), the plate growth can be covered with the culture medium, the mycelium is thin cotton flocculent, light yellow brown ( figure 1 ); cysts have short, sparse pseudoaxiform branches, the diameter of the sporangia is 20-100 μm, the axis of the cyst is nearly ovate, 17-60*10-45 μm, the cyst spores are nearly spherical and broadly elliptical, single without Color, aggregated in cysts, grayish brown, 5-8.5*4-7μm. Combined spores were not ...

Embodiment 3

[0040] Embodiment 3: the preparation of Mucor starter

[0041] (1) Cultivation of strains

[0042] Prepare PDA slant medium, inoculate it, put it into a 28°C incubator and cultivate it for 48 hours, and store it for future use.

[0043] (2) Expansion of training

[0044] Pack the bran medium into triangular flasks (500mL bottles, 50g in 500g bottles) before sterilization, routinely sterilize, and after cooling, inoculate and expand the cultured mucormyces spores on the ultra-clean workbench at 28°C for 24 hours to buckle the bottles . Continue to cultivate for 48h.

[0045] (3) See Table 1 for the growth of mucormycetes on the surface of fermented bean curd.

[0046] Table 1 The growth of mucormycetes on the surface of tofu

[0047]

[0048] (4) Detection of bacterial fatty acid of the strain.

[0049] The fatty acid composition of the submitted strains was analyzed using the Sherolock automatic bacterial identification system from MIDI (Microbial Identification) of t...

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Abstract

A routine separation method is adopted for characteristic fermented bean products (fermented soya bean, soybean paste and fermented bean curd) having different sources in Hunan Province to obtain Mucor racemosus. The above strain is preserved in China General Microbiological Culture Collection Center on Jan. 10, 2014, and has a preservation number of CGMCC No.8700. The strain is suitable for producing fermented bean products in the specific environment of the Human province, shortens the fermentation time, improves the nutrition components and the production efficiency of products, ensures the controllability of the production process of the products, and reduces the risks of the products.

Description

Technical field [0001] The invention belongs to the field of food fermentation, and relates to the screening and application of mucormycetes suitable for the production of fermented bean curd and tempeh, and more specifically relates to a fermentation processing method using the screened new mucormycetes. Background technique [0002] Mucor sp. (Mucor sp.), also known as black mold and long Mucor sp., is a large genus of Zygomycetes, Zygomycetes Mucorales Mucoraceae fungi. Grows well under conditions. The hyphae are non-septal, multinucleate, and branched, and can spread widely in the culture medium. The aerial hyphae are very developed, without rhizoids or creeping hyphae, and do not produce stereotyped colonies. Saprophytic, widely distributed in distiller's yeast, plant residues, decaying organic matter, animal manure and soil. Solitary, raceme-branched or pseudo-axial-branched cysts grow directly on the mycelium. Mucor mycelium is initially white, then off-white to bl...

Claims

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Application Information

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IPC IPC(8): C12N1/14A23C20/02A23L1/20A23L1/23C12R1/785A23L11/45A23L11/50A23L27/24
Inventor 蒋立文
Owner HUNAN AGRICULTURAL UNIV
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