A Aspergillus oryzae za116 strain and its application

Abstract

The present invention discloses a strain of Aspergillus oryzae ZA116, which has been preserved in the Guangdong Microbial Culture Collection Center on November 15, 2018, with the preservation number GDMCC 60479, and the preservation address is the compound at No. 100 Xianlie Middle Road, Guangzhou Building No. 59; the present invention also provides the use of Aspergillus oryzae ZA116 in food fermentation, koji making or soy sauce preparation. The bacterial strain ZA116 obtained by mutagenesis screening in the present invention has a high autolysis rate in the fermentation stage, the obtained soy sauce has a high glutamic acid content, and the crude oil is more clear; Release, to improve the quality of soy sauce, does not involve the change of the existing production process and the replacement of production equipment, low production cost, easy to promote industrialization.

Description

technical field [0001] The invention belongs to the technical field of industrial microorganisms, and relates to Aspergillus oryzae, in particular to an Aspergillus oryzae ZA116 with high autolysis rate obtained through mutagenesis technology, and also relates to the application of the Aspergillus oryzae strain in soy sauce fermentation. Background technique [0002] Aspergillus oryzae (Aspergillus oryzae) belongs to the subphylum Deuteromycetes and is a common species in the genus Aspergillus. It grows fast, produces a large amount of spores, has rich enzyme systems, and does not produce toxins. It is widely used in traditional food fermentation. Aspergillus oryzae Shanghai Niang 3.042 is the most commonly used strain in the production of soy sauce and soybean paste. During the koji making stage, a large number of mycelia are formed, and a large amount of enzymes such as protease, cellulase, and amylase are secreted. Performs primary degradation to provide enzymes and nutri...

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Problems solved by technology

[0007] However, the method of adding mycelium does not increase the autolysis rate of Aspergillus oryzae itself, but only improves the quality of soy sauce by increasing the number of mycelium. This method is not suitable for large-scale production. There are three reasons: First, Mycelium culture requires raw materials and equipment expenditures, which increases production costs; second, the amount of mycelium added is difficult to control in large-scale production; High, increasing the difficulty of crude oil filtration

[0008] On the other hand, the autolysis rate can be improved by improving the process. In the method of stuffing Daqu, the high temperature process may lead to the inactivation of other microorganisms in the koji material, affecting the fermentation process. In addition, the change of the process will also affect other fermentation indicators. , the existing technology adopts Daqu high-temperature suffocation treatment to improve the autolysis rate of Aspergillus oryzae, and controls the temperature of crude oil in stages after fermentation to further promote the autolysis of bacteria and improve the clarity of crude oil. However, the ways of process improvement have increased The consumption of electric energy also prolongs the production cycle of soy sauce, and at the same time increases the output of equipment, etc., which greatly increases the production cost, which is not conducive to industrialization

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