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A kind of aspergillus oryzae strain pcsm002 and application thereof
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A technology of Aspergillus oryzae and mold, applied in the directions of fungi, microorganisms, microorganisms, etc., can solve the problem of not obtaining bean paste strains and other problems
Active Publication Date: 2021-09-10
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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[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.
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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 materials. 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.
[0028] 1.2 Primary screening of strains
[0029] 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 strea...
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 Processing of Broad Bean Watercress
[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...
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Abstract
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 its application. The Aspergillus oryzae strain PCSM002, its Latin literary name Aspergillus oryzae , the deposit number is GDMCC No: 60198. The aspergillus oryzae can further produce high protease and can also be used to produce bean paste. The strain has strong growth ability, fast koji making speed and strong protease production ability. The use of this strain to make sweet bean paste has fast fermentation speed, high amino nitrogen content, and good flavor, which can improve and enhance the quality and flavor of bean paste, and provide a scientific basis for improving the industrial production of bean paste.
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...
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