Aspergillus oryzae ZA156 and application thereof

A technology of Aspergillus oryzae and uses, which is applied in the directions of fungi, microorganisms, microorganisms, etc., to achieve the effect of improving sensory umami and reducing the amount of sedimentation

Active Publication Date: 2018-03-02
FOSHAN HAITIAN FLAVOURING & FOOD CO LTD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] From existing patents/patent applications and non-patent literature research, it is known that increasing glutamic acid through glutaminase mostly adopts exogenous enzyme addition or genetic improvement technology, or i

Method used

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  • Aspergillus oryzae ZA156 and application thereof
  • Aspergillus oryzae ZA156 and application thereof
  • Aspergillus oryzae ZA156 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Obtaining Aspergillus oryzae ZA156 Strain

[0041] 10 Aspergillus oryzae strains with excellent properties were obtained by secondary mutagenesis of the original mutagenized strains, and 10 Aspergillus oryzae strains were obtained after primary screening. The starting strain was used as a control strain for small-scale koji production and fermentation screening. The comprehensive analysis results such as colony diameter, spore number, protease activity, amylase activity, and glutaminase activity are summarized in Table 1 below, and the analysis results of various fermentation indicators are summarized in Table 2 below.

[0042] Table 1 The results of strain screening and quality analysis of koji making

[0043]

[0044]

[0045] Remarks: ①The value of the control strain is 1, and other strains are converted into corresponding ratios.

[0046] ②The bacterial strain YA1505 in the table is the Aspergillus oryzae ZA156 that the inventor carried out patent preservation....

Embodiment 2

[0056] Detection of Genetic Stability of Aspergillus oryzae ZA156 Strain

[0057] The subculture stability of enzyme-producing strains obtained by mutagenesis is an important indicator related to the quality of strains. The mutagenized strain Aspergillus oryzae ZA156 obtained through the breeding was continuously subcultured, and the correlation experiment between the culture temperature and the hydrolysis zone was carried out at three temperatures: low, medium and high. The results are shown in Table 3 below.

[0058] Table 3 The stability analysis of the selected strains on the casein medium at different temperatures

[0059]

[0060] As shown in Table 3, the stability, colony diameter and K value of the Aspergillus oryzae ZA156 strain were analyzed at three temperatures of 28°C, 32°C and 36°C through 5 generations of passage experiments. It has shown good stability in terms of secretion and protease secretion, which meets the requirements of production and use.

Embodiment 3

[0062] Application of Aspergillus oryzae ZA156 strain in soy sauce brewing

[0063] Soybeans are washed and soaked at room temperature (25°C) for 12 hours, steamed in a steam pot for 60 minutes, and then cooled to about 40°C. The cooled soybeans and wheat flour were mixed at a ratio of 5:2 (w / w), and then inoculated with Aspergillus oryzae koji (0.1%, w / w) to make koji. After the koji was made, a large tank fermentation experiment was carried out.

[0064] The koji making results of Aspergillus oryzae ZA156 are shown in Table 4, and the fermentation results are shown in Table 5.

[0065] Table 4 Quality analysis of the first batch of koji making of Aspergillus oryzae ZA156 strain

[0066]

[0067] Remarks: The value of the control strain is 1, and other strains are converted into corresponding ratios.

[0068] As shown in the results of Table 4, the protease, amylase and glutaminase of the Aspergillus oryzae ZA156 strain obtained by selection and breeding were significant...

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Abstract

The invention provides Aspergillus oryzae ZA156 suitable for producing soy sauce, and relates to an application of Aspergillus oryzae for increasing original glutamic acid of the soy sauce. The Aspergillus oryzae ZA156 neutral protease activity and amylase activity are high, glutaminase vitality is high, the Aspergillus oryzae ZA156 is suitable for producing original high-freshness soy sauce, theglutamic acid in raw oil is increased by about 10%, the amino nitrogen yield is increased by 8%, the deposition amount is reduced by 3%, and the appearance and delicious taste of the soy sauce throughbrewing and fermentation are obviously increased.

Description

technical field [0001] The invention belongs to the technical field of food fermentation and food processing, and relates to Aspergillus oryzae, in particular to an Aspergillus oryzae ZA156 suitable for soy sauce production, and also relates to the application of the Aspergillus oryzae in improving glutamic acid in soy sauce. Background technique [0002] Soy sauce products mainly refer to a liquid seasoning made from wheat and beans through microbial fermentation. At present, the traditional Aspergillus oryzae is the main strain used for soy sauce production in China, and the production strain used by most condiment enterprises is As3.951 (Shanghai Niang 3.042). The strain has the characteristics of rich types of enzymes, vigorous growth, strong spore-producing ability, and good genetic stability of passage. [0003] The production strain is the basis of soy sauce fermentation, and its performance has a great influence on the yield and quality of soy sauce. Strain selecti...

Claims

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Application Information

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IPC IPC(8): C12N1/14A23L27/50C12R1/69
CPCA23L27/50C12N1/145C12R2001/69
Inventor 黄艳王静肖桂龙童星
Owner FOSHAN HAITIAN FLAVOURING & FOOD CO LTD
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