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Method for high-throughput screening of aspergillus oryzae strain with relatively high protease activity for soy sauce brewing

A protease and high-throughput technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, measuring devices, etc., can solve the problems of long fermentation cycle, affecting the economic benefits of enterprises and product quality, and low utilization rate of raw materials

Inactive Publication Date: 2018-07-06
HUZHOU LAOHENGHE BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention aims at problems such as low protease activity of strains and unsuitable fermentation conditions, which will cause poor quality of koji, long fermentation cycle, low raw material utilization rate, etc., seriously affecting the economic benefits of enterprises and the improvement of product quality

Method used

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  • Method for high-throughput screening of aspergillus oryzae strain with relatively high protease activity for soy sauce brewing
  • Method for high-throughput screening of aspergillus oryzae strain with relatively high protease activity for soy sauce brewing
  • Method for high-throughput screening of aspergillus oryzae strain with relatively high protease activity for soy sauce brewing

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0046] 1.1 Materials

[0047] 1.1.1 Strains

[0048] Aspergillus oryzae.

[0049] 1.1.2 Medium

[0050] Strain preservation medium: potato medium.

[0051] Specific selection medium: agar content 24.01g, soybean protein isolate 0.76g, disodium hydrogen phosphate 0.31g, potassium dihydrogen phosphate 0.31g, distilled water 1000ml, sterilized at 121°C for 30min.

[0052] 0.1% casein medium: 1g of casein, 0.36g of potassium dihydrogen phosphate, 1.07g of disodium hydrogen phosphate dodecahydrate, 0.5g of magnesium sulfate, 0.002g of ferrous sulfate, 1000ml of distilled water, sterilized at 121°C for 30min.

[0053] Bran koji medium: 250ml triangular flask, filled with bran 15g, water 15ml, natural pH, sterilized at 121°C for 30min.

[0054] Amino Nitrogen Measurement Kit Solution

[0055] Chromogen: Weigh disodium hydrogen phosphate (Na 2 HPO 4 .12H 2 O) 20g, potassium dihydrogen phosphate (KH 2 PO 4 ) 12g, ultrasonically dissolved, add ninhydrin 1.0g and fructose 0.6g ...

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Abstract

The invention relates to a screening method of an aspergillus oryzae strain for soy sauce brewing. A method for high-throughput screening of an aspergillus oryzae strain with relatively high proteaseactivity for soy sauce brewing is provided. The method takes improvement of enzyme activity of the strain and increase of the utilization ratio of protein in soy sauce raw materials as research emphasis, highlights the features of high protease activity, good reproductive capacity and the like of the strain by comprehensively utilizing the advanced technologies of molecular biology, bioinformatics, physical chemistry and the like aiming to improvement of the aspergillus oryzae strain and screens excellent aspergillus oryzae strains to efficiently prepare high-quality leaching first oil as a semi-product of dark soy sauce.

Description

technical field [0001] The invention relates to a screening method for aspergillus oryzae strains for soy sauce brewing. Background technique [0002] The brewing of soy sauce is to use the protease secreted by Aspergillus oryzae to decompose the protein in the raw material, degrade it into peptone, polypeptide and amino acid, and produce a product with color, aroma and taste. In my country's soy sauce production industry, some production strains have low proteolytic ability. When a single production strain is used in production, the protease activity is 800-1 000 U, the utilization rate of total nitrogen is 72.4%, and the production rate of amino nitrogen is only 42%- 44%, and the amino nitrogen generation rate of the compound strain was about 50%. And the protein utilization rate of Japanese soy sauce industry has reached 92%. Because amino nitrogen is the main index in the quality standard of soy sauce, the content of amino nitrogen in the product is low, and the nutriti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12Q1/04C12R1/69
CPCC12Q1/04G01N2333/38
Inventor 周华林彭书雷邢利民刘兰晓
Owner HUZHOU LAOHENGHE BREWING