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A strain of Aspergillus oryzae za112 and its application

A ZA112, Aspergillus oryzae technology, applied in the direction of fungi, microorganisms, microorganisms, etc., can solve the undiscussed problems of Aspergillus oryzae hydrolysis and dissolution rate, increase production cost, high production cost, etc., achieve rich aspergillus spores, save production cost, The effect of high utilization rate of raw materials

Active Publication Date: 2019-07-26
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above-mentioned patents all involve puffing and cooking the raw materials to destroy the cell walls of the raw materials, and the raw material protein can be moderately denatured by cooking, which provides favorable conditions for the hydrolysis of proteins and polysaccharides to a certain extent, but there are problems with complex processes and high production costs. The problem is that additional enzyme preparations for various purposes are added during the fermentation process, which further increases the production cost, and the application of Aspergillus oryzae in improving the hydrolysis and dissolution rate of raw protein in soybeans has not been discussed in the prior art

Method used

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  • A strain of Aspergillus oryzae za112 and its application
  • A strain of Aspergillus oryzae za112 and its application
  • A strain of Aspergillus oryzae za112 and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1 Aspergillus oryzae strain mutagenesis

[0039] The spores of the mature strain of Huyao 3.042 were made into spore suspension, and the spore suspension was subjected to ultraviolet mutagenesis, and the spore suspension after ultraviolet mutagenesis was diluted with a 10-fold gradient method, and the spore suspension was suspended with sterile physiological saline. diluted to 10 -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 wheat bran plate medium, and incubate at 30°C in the dark for 4 days. During the cultivation process, observe and record the growth of the colony, the speed of the formation of the transparent circle, the size of the transparent circle, and measure and calculate the circle-diameter ratio. A total of 32 single colonies were observed and recorded during this process, among which 5 strains had a fast growth rate and a large circle-to-diameter ratio...

Embodiment 2

[0043] Example 2 Screening of mutagenized strains

[0044] (1) Primary screening of mutagenized strains

[0045] The 5 strains of target strains obtained by the above mutagenesis were activated and transferred to the test tube slant medium, and cultured for four days. Take the mature slant and inoculate them in the culture medium of Erlenmeyer flasks for expansion. Among them, the culture medium is prepared from bran, soybean flour, flour, and water; the culture medium and process control of the triangular flask adopt conventional methods.

[0046] Select bacterial strains LA001, LA002, LA003, LA004, and LA005 with normal hyphae growth and spores to detect the koji index (using conventional detection methods). The detection results are shown in Table 1.

[0047] Table 1 The quality analysis results of strain screening Erlenmeyer flasks

[0048] strain Spore count Neutral protease activity Arabinase activity As3.042 1.00 1.00 1.00 LA001 0.85 1....

Embodiment 3

[0061] Example 3 Aspergillus oryzae ZA112 strain genetic stability detection

[0062] The aspergillus oryzae bacterial strain ZA112 that embodiment 2 is screened out is continuously subcultured 10 generations through bean juice slant medium, observes the growth situation of each generation strain, and the 1st generation, the 5th generation and the 10th generation slant bacterial classification are according to embodiment 1. Said method is expanded step by step to prepare triangular flask koji and koji making, and its genetic stability is judged. If the error of spore count, neutral protease activity and arabinase activity error in ten generations is within 10% error range, it shows that the bacterial strain is genetically stable. sex is good. See Table 4 for specific data.

[0063] Table 4 Koji-making test results of subculture stability of Aspergillus oryzae strain ZA112

[0064] Test items ZA112 first generation ZA112 Generation 5 ZA112 10th generation As...

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Abstract

The invention discloses a strain of Aspergillus oryzae ZA112. The invention also discloses the application of Aspergillus oryzae ZA112 in koji making, and the koji obtained from koji making is used to prepare soy sauce and / or sauce. The invention also discloses the application of Aspergillus oryzae ZA112 in preparing soy sauce and / or sauce. The Aspergillus oryzae ZA112 provided by the present invention has the advantages of high soybean protein dissolution rate, high raw material utilization rate and high comprehensive enzyme activity, and can be used in soy sauce production to achieve low energy consumption for raw material pretreatment, and no need to add various additional uses in the fermentation process The fermented crude oil with fresh and sweet flavor, mellow taste, strong sauce aroma and long-lasting mouthfeel can be obtained by using high-quality enzyme preparations. It can easily realize industrial production of pure brewed soy sauce with zero additives, and there is no need to mix other additives to produce finished products. Process steps Simple and save production cost.

Description

technical field [0001] The invention belongs to the technical field of food fermentation and food processing, and relates to Aspergillus oryzae, in particular to an Aspergillus oryzae ZA112 suitable for soy sauce production, and also relates to the application of the Aspergillus oryzae in improving the utilization rate of raw materials. Background technique [0002] Brewed soy sauce is made by using soybeans as the main raw material, adding water and salt through koji making and fermentation, and then brewing under the action of various enzymes secreted by various microorganisms. During the brewing process, about 0.4Kg of soy sauce is produced per 1Kg of soy sauce scum. Soy sauce residue still contains rich raw material crude protein and a lot of nutrients such as carbohydrates, oils and minerals, which not only causes a lot of waste of raw material resources, but also easily leads to the shortage of total nitrogen and amino acid nitrogen content, which seriously affects the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14A23L27/50A23L27/60C12R1/69
CPCA23L27/50A23L27/60C12N1/14C12N1/145C12R2001/69
Inventor 陈敏孙爱华吴昌正
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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