Aspergillus oryzae ZA132 and application thereof

A technology of Aspergillus oryzae and uses, applied in the field of microorganisms, can solve the problems of high cost input, large demand for yeast cells, complicated operation, etc., and achieve the effects of good quality, large production application value, and broad application prospects.

Active Publication Date: 2019-02-19
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these methods can increase the content of guanylic acid in soy sauce, they are mainly derived from yeast, which requires a large amount of yeast cells, and requires cracking, extraction and other processes. The operation is complicated, the cost is high, and it has certain limitations.

Method used

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  • Aspergillus oryzae ZA132 and application thereof
  • Aspergillus oryzae ZA132 and application thereof
  • Aspergillus oryzae ZA132 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The mutagenesis of embodiment 1 Aspergillus oryzae strain

[0039] The spores of the mature strain Huyao 3.042 were prepared into a spore suspension, and the spore suspension was subjected to ultraviolet mutagenesis. The spore suspension after ultraviolet mutagenesis was diluted to 10 with sterile physiological saline according to the 10-fold gradient dilution method. -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 Concentration, made spore dilution.

[0040] Take 0.2 mL of spore dilution and spread it on the soybean protein plate medium, and incubate at 30°C in the dark for 4 days. During the cultivation process, observe and record the growth rate of bacterial colonies and the condition of spore attachment. The strains with fast growth and good spore colonization were selected, transplanted into the bean juice slant medium, cultivated in a 30°C incubator until mature, and then stored in a 4°C refrigerator for later use.

Embodiment 2

[0041] Embodiment 2 Aspergillus oryzae strain Erlenmeyer flask culture and fermentation

[0042] Mix the defatted soybeans and water according to a certain ratio, sterilize at 121°C for 20 minutes, mix the wheat into the defatted soybeans, divide them into Erlenmeyer flasks to make a solid Erlenmeyer flask culture medium. The Aspergillus oryzae slant strain in Example 1 was transplanted into the culture medium of the Erlenmeyer flask, and cultured at 32° C. for 96 hours until the koji material matured to obtain the koji material of the Erlenmeyer flask.

[0043] Add 2 times of brine to the koji material of the triangular flask for high-salt dilute fermentation, and decompose and ferment in a 45°C incubator for 30 days. Shake well after fermentation and filter, and the filtrate is determined for guanylic acid content by HPLC. Three strains with high content of guanylic acid were obtained, named ZA132, AT121, UY155. The test results of the filtrate are shown in Table 1.

[00...

Embodiment 3

[0048] Application of embodiment 3 Aspergillus oryzae ZA132 strain in soy sauce production

[0049] The seed koji produced by using the Aspergillus oryzae ZA132 obtained in Example 2 is added to the koji material prepared in a certain proportion from soybeans and wheat, and the koji is made by using a disc koji making process. The koji making process is a conventional method No special treatment is needed for koji making, that is, on the basis of the koji production process of Huniang 3.042, the production is completely normal, and the disc-shaped koji of Aspergillus oryzae ZA132 strain is obtained.

[0050] Add 2 times of brine to the above-mentioned disc koji for high-salt dilute fermentation. The fermentation temperature and fermentation cycle management are carried out according to conventional methods, and a total of 3 batches of high-salt dilute fermentation are carried out. After the fermentation, the pressed soy sauce was tested for the content of amino nitrogen, gluta...

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Abstract

The invention discloses aspergillus oryzae ZA132, application of the aspergillus oryzae ZA132 in koji preparation, finished koji, obtained after koji preparation, for preparing soy sauce and / or sauce,and application of the aspergillus oryzae ZA132 in preparation of the soy sauce and / or sauce. The aspergillus oryzae ZA132 has the advantages that the aspergillus oryzae ZA132 strain is used for fermentation, and the obtained soy sauce contains highest guanylic acid content; the strain grows rapidly, has rich spores and is easy to cultivate, and fermented products have outstanding tastes and goodquality; the aspergillus oryzae ZA132 strain has great production and application value in brewing of the sauce and the soy sauce, and has a broad application prospect.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, and relates to Aspergillus oryzae, in particular to a strain of Aspergillus oryzae ZA132 which can increase the content of guanylic acid in fermented condiments obtained through mutagenesis technology, and also relates to the effect of the aspergillus oryzae on improving fermented condiments Applications in product flavor and quality. Background technique [0002] Aspergillus oryzae is the key strain of soy sauce brewing. The types and contents of various enzymes secreted by Aspergillus oryzae during the koji making process largely determine the color, aroma, taste and other aspects of the fermented soy sauce. quality. [0003] At present, most of the soy sauce production enterprises in my country use Aspergillus oryzae Huniang 3.042 as the soy sauce production strain. Huyao 3.042 is an excellent production strain, which secretes various enzymes during the koji making process, such as pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14A23L27/50C12R1/69
CPCA23L27/50C12N1/14C12N1/145C12R2001/69
Inventor 肖桂龙周斌王静童星陈敏
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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