Aspergillus oryzae ZA138 and application thereof

A technology of aspergillus oryzae and koji, which is applied in the field of microorganisms, can solve the problems of lack of koji material agglomeration application technology, etc., and achieve the effects of increasing amino acid nitrogen content, improving protease activity, and being easy to cultivate

Active Publication Date: 2018-01-16
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned documents and patents / patent applications reported that new strains with high protease activity were obtained through mutagenesis screening to increase the yield, reported that the mixed fermentation of multiple strains improved the yield, and reported that the adjustment of the koji making process such as adding CaCO 3 Powder and enhanced ventilation promote the growth of Aspergillus oryzae, but there is a lack of Aspergillus oryzae strains that can effectively reduce the agglomeration of koji, and there is also a lack of application technology that uses short hyphae of Aspergillus oryzae to reduce the agglomeration of koji

Method used

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  • Aspergillus oryzae ZA138 and application thereof
  • Aspergillus oryzae ZA138 and application thereof
  • Aspergillus oryzae ZA138 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Mutation of Aspergillus oryzae

[0034] The spores of Huyao 3.042 were subjected to ultraviolet mutagenesis, and then the conidia were spread on a casein plate and screened according to the degree of mycelium exuberance and the size of the transparent circle. The bacterial strains showing that the hyaline circle is larger than the control strain and the hyphae grow vigorously but the hyphae are shorter than the control strain are selected and numbered ZA135, ZA136, ZA137, ZA138 respectively. The above-mentioned strains were transferred to the slant of soybean juice medium for cultivation, and after maturity, they were placed in a 4°C refrigerator for later use.

Embodiment 2

[0036] Seed koji preparation

[0037] The defatted soybean powder, wheat bran and water were prepared in a certain proportion to prepare the expansion culture medium of the triangular flask, and the initial moisture of the medium was controlled to be 65%. The culture medium was divided into 150mL Erlenmeyer flasks, 15g per bottle, and sterilized at 121°C for 30min. Pick 1 ring spore of the Aspergillus oryzae slant strains ZA135, ZA136, ZA137, and ZA138 in Example 1 and inoculate them in a 150 mL Erlenmeyer flask, and cultivate them at 30° C. for 96 hours to obtain koji in the Erlenmeyer flask.

[0038] Degreased soybean flour, wheat bran, and water are prepared in a certain proportion to make a koji culture medium, and the initial water content of the koji culture medium is controlled to 65%, which is distributed into the koji plate of a koji plant and sterilized at 121°C for 30 minutes. Weigh 0.4% koji from the Erlenmeyer flask and inoculate it on the seed koji medium, and i...

Embodiment 3

[0046] Passage Stability Test of Aspergillus oryzae ZA138

[0047] The aspergillus oryzae ZA138 in embodiment 1 is continuously subcultured on soybean juice medium for 10 generations, and the 1st generation, the 5th generation, and the 10th generation soybean juice slant strain are made into a song and a kind of song in a triangular flask according to embodiment 2, and measured The number of spores, germination rate and enzyme activity of the obtained koji were compared to judge its genetic stability. The specific data are shown in Table 2.

[0048] Table 2 The test results of seed koji in the passage stability test

[0049]

[0050]

[0051] From the number of spores, germination rate and enzyme activity detection results of the koji produced by the various generations of bacteria shown in the above table 2, the koji produced by the 1st generation, the 5th generation, and the 10th generation of bean juice slant strains All the indicators of the strain were still better...

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Abstract

The invention relates to aspergillus oryzae ZA138. When the aspergillus oryzae ZA138 is applied at a koji-making stage, the caking phenomenon can be obviously reduced, the oxygen supply and growth ofaspergillus oryzae are prompted, and the activity of protease of finished koji can be obviously enhanced; the amino acid nitrogen content of soy sauce and sauce fermented by making koji using the aspergillus oryzae ZA138 is obviously enhanced, so that the product flavor is obviously improved. The invention also relates to application of aspergillus oryzae ZA138 in koji making. The invention also relates to application of aspergillus oryzae ZA138 in koji making, wherein the finished koji obtained by aspergillus oryzae ZA138 in koji making is used for preparing soy sauce and/or sauce. The invention also relates to application of the aspergillus oryzae ZA138 in preparation of soy sauce and/or sauce.

Description

technical field [0001] The invention belongs to the technical field of microbes, relates to Aspergillus, in particular to an Aspergillus oryzae strain capable of reducing koji-making agglomeration and improving yield, and also relates to the effect of said Aspergillus oryzae on reducing soy sauce or soybean paste koji-making agglomeration and applications to improve yields. Background technique [0002] During the koji making process, controlling the proper temperature, humidity and ventilation conditions is very important for the growth of Aspergillus oryzae and the formation of protease. Excellent koji making can make the koji bacteria fully reproduce, which not only directly affects the quality of the koji material, but also affects the maturation speed of the moromi and the quality of the finished product. When the koji material is covered with hyphae and shrinks and forms lumps, the air is not easy to penetrate, causing uneven temperature of the koji material, and the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14A23L11/00A23L27/50C12R1/66A23L11/50
Inventor 周其洋童星林伟民黄小青
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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