Succinic acid-rich strain for brewing soy sauce as well as mutation breeding method and application of succinic acid-rich strain

Abstract

The invention relates to a succinic acid-rich strain for brewing soy sauce as well as a mutation breeding method and application of the succinic acid-rich strain. The strain is preserved in China General Microbiological Culture Collection Center on June, 2016, with a preservation number of CGMCC No.12629. The mutation breeding method comprise the steps of firstly preparing Aspergillus oryzae Huniang 3.042 spore suspension, preparing a spore protoplast, carrying out ultraviolet mutation, coating culturing, preliminary screening, secondary screening and genetic stability research, and applying the obtained product to the preparation of soy sauce finished koji in a soy sauce brewing process. Compared with the prior art, the strain for brewing the soy sauce has the advantages that the genetic property is stable, and a large number of succinic acid can be produced during the fermentation of the soy sauce, so that the concentration of succinic acid in the finished soy sauce is substantially increased, the delicate flavor of the finished soy sauce is obviously improved, and the quality of the finished soy sauce is improved; the mutation breeding method is simple, the operation is simple, the input cost is low, the soy sauce finished koji prepared from the strain has high succinic acid content and good enzymatic activity, and the sense and the quality of the finished soy sauce prepared from the strain can be obviously improved.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, and in particular relates to a bacterial strain for brewing soy sauce, a mutation breeding method and application thereof. Background technique [0002] Sodium succinate has obvious seafood and shellfish taste, and is widely used in instant noodle seafood soup, meat products, soy sauce, seafood products and other food and processing fields. The main characteristics of sodium succinate as a condiment: it has a shellfish flavor and is a new flavor substance that improves the taste of food; it can be mixed with other condiments in a certain proportion to achieve synergistic effect; sodium succinate While seasoning, it can also alleviate the stimulation of other seasonings (such as salt); because sodium succinate has good thermal stability, it can be widely used in food processing that requires heat treatment; sodium succinate has strong permeability, While enhancing its flavoring effect, ...

AI Technical Summary

Problems solved by technology

At the same time, the use of microbial fermentation to produce food-grade succinic acid has not achieved large-scale production and promotion due to production costs and existing technology problems, and consumers are difficult to accept adding succinic acid to soy sauce to increase its seafood flavor.

Images