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A kind of aspergillus oryzae za151 and application thereof

A technology of Aspergillus oryzae and microbial strains, applied in the direction of fungi, microorganisms, microorganisms, etc., can solve the problems of temperature sensitivity and easy inactivation, and achieve the effects of enhancing viscosity, removing fishy smell, and improving flavor and taste

Active Publication Date: 2020-01-10
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although yeast powder can remove oyster smell to a certain extent, yeast powder itself has a taste and is very sensitive to temperature, so it is easy to inactivate

Method used

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  • A kind of aspergillus oryzae za151 and application thereof
  • A kind of aspergillus oryzae za151 and application thereof
  • A kind of aspergillus oryzae za151 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The mutagenesis of Aspergillus oryzae ZA151, the specific process is as follows figure 1 shown.

[0033] 1. Strain mutagenesis

[0034] Mature slant spores of As3.951 strain 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.

[0035] Take 0.2mL of spore dilution and spread it on the selection medium plate, and incubate at 31°C in the dark for 96h. During the cultivation process, observe and record the mycelial growth of the colony, the speed of the formation of the transparent circle, the size of the transparent circle, and the diameter of the colony. Compared with the starting strain As3.951, the colony with normal hyphae growth, large transparent circle and large colony diameter was selected. Select the mutant strains that meet the screening conditions of the selection ...

Embodiment 2

[0060] Detection of Genetic Stability of Aspergillus oryzae ZA151 Strain

[0061] Aspergillus oryzae strain ZA151 is continuously subcultured for 10 generations through PDA slant medium, observes the growth situation of each generation strain, and the 1st generation, the 5th generation and the 10th generation slant species are fermented in a fermenter according to the method described in Example 1 After the fermentation, the raw oyster juice was deodorized with the fermentation broth, and the mycelium biomass and the sensory value of the fishy smell were measured. To judge its genetic stability, see Table 3 for specific data.

[0062] Table 3 Aspergillus oryzae strain ZA151 passage stability detection result

[0063]

[0064] As shown in the results in Table 3, the genetic stability of Aspergillus oryzae strain ZA151 is good from the detection results of mycelium biomass and fishy smell sensory value.

[0065] Above-mentioned mycelia biomass determination method: with emb...

Embodiment 3

[0068] Application Effect of Aspergillus oryzae ZA151 Strain in Oyster Juice Production

[0069] The Aspergillus oryzae strain ZA151 obtained by mutagenesis screening was fermented in a fermenter according to the method described in Example 1, and a fermented liquid was obtained after the fermentation was completed.

[0070] Clean the fresh oysters, remove the shells and take the meat, add water according to the mass ratio of water and oyster meat at 0.3:1, heat, then concentrate the original oyster juice, and finally control the solid content of the original oyster juice to 20%, and use a 120-mesh filter Filter to remove impurities. Divide the obtained raw oyster juice evenly into two parts.

[0071] 1. Import a part of the original oyster juice into the blending tank, and then add the Aspergillus oryzae ZA151 fermented liquid into the blending tank according to the volume ratio (V rice: V oyster = 1:10), and fully stir to let the original oyster juice and Aspergillus oryzae...

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Abstract

The invention provides an Aspergillus oryzae ZA151 and an application thereof. The Aspergillus oryzae ZA151 is preserved in the Guangdong Microbial Culture Collection Center with a preservation number of GDMCC No: 60472. The Aspergillus oryzae ZA151 strain of the present invention can effectively remove the fishy smell of the original oyster juice, comprehensively improve the sensory requirements such as color, smell, taste, and body shape of the finished oyster juice, and increase the polysaccharide content in the finished oyster juice. It is suitable for large-scale industrial production of oyster juice and has broad application prospects.

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 oyster juice, and also relates to the application of the Aspergillus oryzae in the production of oyster juice. Background technique [0002] Oyster (oyster) is the world's largest cultured shellfish. Its meat is delicious and rich in nutrients such as glycogen, protein, amino acids, vitamins and trace elements. The composition of amino acids in oysters is complete. According to the evaluation of the World Food and Agriculture Organization, the completeness and quality of essential amino acids in oyster meat are better than cow's milk and human milk. The Ministry of Health of the People's Republic of China issued the first batch of 68 kinds of food with both medicine and food and there is oyster. Oyster juice is a product made of oysters as raw materials, concentrated and salted after steami...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14A23L27/10C12R1/69
CPCA23L27/10C12N1/14C12N1/145C12R2001/69
Inventor 万吉林童星
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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