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Aspergillus oryzae strain PCSM002 and application thereof

A technology of Aspergillus oryzae and Aspergillus oryzae, applied in the direction of fungi, microorganisms, microorganisms, etc., can solve the problem of not obtaining bean paste strains, etc., and achieve the effect of improving quality and flavor, improving quality and flavor, and excellent flavor

Active Publication Date: 2018-05-29
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The production of soy sauce mostly uses Aspergillus oryzae strains for brewing soy sauce. Although there are some studies on the production of bean paste by artificial inoculation of multi-strain mixed fermentation, the most suitable strain for the production of bean paste has not yet been obtained.

Method used

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  • Aspergillus oryzae strain PCSM002 and application thereof
  • Aspergillus oryzae strain PCSM002 and application thereof
  • Aspergillus oryzae strain PCSM002 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Screening of High Protease Producing Mold

[0026] 1.1 Separation and purification

[0027] Screening of molds with high protease production using traditional (natural) fermented sweet petals as raw material. Get 25g of traditional (natural) fermented sweet petals, place in a conical flask filled with 225mL sterile saline, and prepare 10 -2 g / mL diluent, draw 1mL into 9mL sterile normal saline successively with a pipette gun, and dilute to 10 -3 、10 -4 、10 -5 g / mL sample, take 200 μL of the diluted solution and spread it on the Bengal red plate, incubate at 28°C for 48 hours, and then inoculate and streak for pure culture until the colonies on the plate have the same shape. 1.2 Primary screening of strains

[0028] Using the casein plate hydrolysis transparent circle method, the isolated and purified strains were planted on the casein medium plate, cultivated in an incubator for 48 hours, and the colony with a large transparent circle was picked and streaked on the...

specific Embodiment approach

[0060] The strains PCSM002, 14, 16, 19, DM1 with strong protease activity and the koji powder obtained by inoculating the commercially available Qujing Huniang 3.042 on the bran medium were selected for the production of Douban koji and Tianbanzi, and the fermentation of the strains was compared. The difference in sweet petal flavor. The specific implementation is as follows:

[0061] 1 Comparison of the quality of sweet petals produced by high-yield protein molds

[0062] 1.1 Preparation of sweet petals

[0063] 1.2 Broad bean split processing

[0064] (1) Bean soaking: Hulled dried broad bean, remove impurities, add appropriate amount of boiling water to blanch for about 5 minutes, filter, and cool.

[0065] (2) Koji making by mixed inoculation

[0066] Add 17% of broad bean flour, and then add an appropriate amount of koji powder to make the amount of mold in the broad bean mixture reach 10% 6 CFU / g, humidity 80%, incubate at 30°C for 4 days, turn the koji once every 1...

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Abstract

The invention belongs to the field of food, in particular to the technical field of condiment preparation in the food industry, specifically to an aspergillus oryzae strain PCSM002 and application thereof. The aspergillus oryzae strain PCSM002 is named as Aspergillus oryzae with a preservation number of GDMCC No:60198. The aspergillus oryzae further produces protease highly, and further can be used for producing thick broad-bean sauce. The strain is strong in growth ability, is high in starter propagation speed and is strong in protease production ability. The strain can be adopted to quicklyprepare thick broad-beans at a high fermentation speed, is high in amino nitrogen content, is relatively superior in flavor, can improve the quality and the flavor of thick broad-bean sauces, and provides a scientific basis for improving industrial production of thick broad-bean sauces.

Description

technical field [0001] The invention belongs to the field of food, especially the technical field of condiment preparation in the food industry, and specifically relates to an Aspergillus oryzae strain PCSM002 and an application thereof. Background technique [0002] Fermented bean food is delicious, nutritious, good for digestion, and has certain medicinal value. It has a history of thousands of years in our country and has become an indispensable condiment in people's daily diet. As an essential condiment of Sichuan cuisine, bean paste is known as the soul of Sichuan cuisine. High-quality bean paste is becoming more and more popular among consumers. Aspergillus protease plays a pivotal role in the production process of fermented soybean products. It has been used for a thousand years. It mainly degrades macromolecular proteins into peptone, polypeptide and various amino acids (containing 8 kinds of essential amino acids needed by the human body) through the action of prote...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14A23L11/00C12R1/69A23L11/50
CPCC12N1/14A23L11/50C12R2001/69C12N1/145
Inventor 邓维琴李峰陈功李恒张其圣游敬刚张帅李洁芝陈相杰
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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