Aspergillus oryzae ZA210 and application thereof

A technology of ZA210 and Aspergillus oryzae, which is applied in the direction of microorganisms, fungi, biochemical equipment and methods, etc., can solve the problems of heavy post-bitterness, acidity and saltiness of fermented crude oil, etc. silk thick effect

Inactive Publication Date: 2018-12-18
GUANGDONG HAITIAN INNOVATION TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The most prominent shortcomings of the existing Aspergillus oryzae strains for soy sauce production are that the fermented crude oil is too acidic and salty, and the bitterness after the end is relatively heavy. It is necessary to add a certain amount of umami additives to adjust the taste to achieve the freshness effect.

Method used

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  • Aspergillus oryzae ZA210 and application thereof
  • Aspergillus oryzae ZA210 and application thereof
  • Aspergillus oryzae ZA210 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The screening of embodiment 1-Aspergillus oryzae ZA210 obtains

[0046] 1. Strain mutagenesis

[0047] Mature slant spores of As3.951 strain of Zhongke were taken to make spore suspension, and the spore suspension was subjected to ARTP mutagenesis. Dilute the mutagenized spore suspension to 10 with 0.85% sterile saline -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 Concentration, made spore dilution.

[0048] Take 0.2 mL of the spore dilution and spread it on the casein plate medium, and incubate at 31° C. in the dark for 96 hours. During the cultivation process, observe and record the hyphal growth and sporulation of the colony, the speed of the formation of the transparent circle, and the size of the transparent circle. Compared with the starting strain As3.951, the colony with the characteristics of thick hyphae, large transparent circle and slightly less sporulation was selected.

[0049] The target colony selected on the above casein plate was further spread on the...

Embodiment 2

[0076] The effect verification of embodiment 2-Aspergillus oryzae ZA210 bacterial strain

[0077] The new strain ZA210 screened by mutagenesis and the starting strain As3.951 were used in the production of soy sauce simultaneously. After the koji making was finished, the enzyme activity was sampled and tested, and the crude oil index was tested after the fermentation was finished, and the sensory evaluation of the crude oil was carried out.

[0078] The test results of various indicators are shown in Table 6, Table 7, Table 8, and Table 9, and the sensory evaluation results are shown in image 3 .

[0079] Table 6 Koji quality analysis

[0080]

[0081] As shown in the results in Table 6, the number of spores of the Aspergillus oryzae ZA210 strain was slightly less than that of As3.951, the mycelium was thick and vigorous, and the activity of protease, leucine aminopeptidase E, acid carboxypeptidase A and glutamine The enzyme activity was higher than the corresponding ind...

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Abstract

The invention relates to aspergillus oryzae ZA210. The aspergillus oryzae has the advantages of thick and solid hypha, high germination rate, low raw material consumption rate, and high comprehensiveenzyme activity, so that the fermented raw oil has the advantages of high total nitrogen index, high glutamic acid and alanine content, low arginine content and the like. The aspergillus oryzae is applied to soy sauce production so as to ferment the raw oil with pure flavor, gentle and harmonized taste, outstanding freshness and sweetness, abundant taste, so that the zero-addition pure brewing soysauce can be industrially produced easily, and energy conservation and efficiency increment are realized.

Description

technical field [0001] The invention belongs to the technical field of industrial microorganisms, and in particular relates to an Aspergillus oryzae strain suitable for the production of seasonings such as soy sauce, and also relates to the application of the Aspergillus oryzae strain in the production of seasonings such as soy sauce. Background technique [0002] At present, the traditional Aspergillus oryzae is still the main strain used for soy sauce production in my country. Among them, Zhongke As3.951 has the advantages of strong spore-producing ability and high activity of neutral protease, so it is widely used. The position and function of Aspergillus oryzae in brewing soy sauce are very important. [0003] First of all, the most important function of Aspergillus oryzae is to generate proteolytic enzymes, which hydrolyze the macromolecules in the raw materials into small molecular substances to form soy sauce flavor substances, flavor substances or their precursors. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14A23L27/50C12R1/69
CPCA23L27/50C12N1/145C12R2001/69
Inventor 王静童星
Owner GUANGDONG HAITIAN INNOVATION TECH CO LTD
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