A kind of aspergillus oryzae za109 and application thereof

A ZA109, Aspergillus oryzae technology, applied in the field of industrial microorganisms, can solve the problems of reducing the consumption rate of raw materials in the koji-making stage, lack of Aspergillus oryzae strains, and high consumption rate of raw materials, and achieve the removal of soy sauce bitterness, amylase activity and proline aminopeptide. The effect of high enzyme activity and strong growth and reproduction

Active Publication Date: 2020-09-04
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In the prior art, there is not only a lack of Aspergillus oryzae strains with high proline aminopeptidase activity, but also lack of using the Aspergillus oryzae strains to make koji for soy sauce brewing, which can remove bitterness and improve freshness, and can effectively reduce the consumption rate of raw materials in the koji making stage. application process
The existing Aspergillus oryzae strains are not enough to meet the production requirements of removing bitterness and improving freshness, and it is necessary to add flavor substances through subsequent processes to cover up the bitterness, and the consumption rate of raw materials in the koji making stage is relatively high

Method used

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  • A kind of aspergillus oryzae za109 and application thereof
  • A kind of aspergillus oryzae za109 and application thereof
  • A kind of aspergillus oryzae za109 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1 strain mutagenesis screening

[0036] 1. Separation and purification of starting strains: Separation and purification of Aspergillus oryzae As3.951, specifically, the seed liquid of Aspergillus oryzae As3.951 was evenly spread on the selective plate medium containing the substrate proline-p-nitroaniline, according to The generated yellow hydrolysis circle and the colony diameter ratio (HE value) are used to select a strain with better growth and higher vigor as the starting strain. The larger the HE value, the better the growth and vigor of the strain.

[0037] 2. Preparation of spore suspension: first inoculate the starting strain on the casein plate medium and cultivate for 72 hours, take 20 mL of sterile saline to elute the spores on the surface of the plate and transfer it to a sterile Erlenmeyer flask filled with glass beads Shake and disperse on a shaker for 20 minutes, then filter with 4 layers of sterile filter cloth, and perform gradient dilution w...

Embodiment 2

[0057] Embodiment 2 Aspergillus oryzae ZA109 genetic stability detection

[0058] Aspergillus oryzae ZA109 was continuously passaged for 8 generations on a casein slant medium, and the growth of the strains of each generation was observed, and the 1st, 4th and 8th generation slant species were used to make koji according to the method described in Example 1, and the koji spores were detected. Number, raw material consumption rate, activity of neutral protease, amylase and proline aminopeptidase. To judge its genetic stability, the results are shown in Table 4.

[0059] Table 4 Aspergillus oryzae ZA109 subculture quality analysis of koji making

[0060] strain name Spore count Raw material consumption rate Neutral protease activity Amylase activity proline aminopeptidase activity As3.951 1.00 1.00 1.00 1.00 1.00 1st generation 0.91 0.84 1.26 1.23 1.24 4th generation 0.93 0.89 1.25 1.21 1.22 8th generation 0.92 0.88 1.29...

Embodiment 3

[0063] The soy sauce fermentation verification of embodiment 3 Aspergillus oryzae ZA109

[0064] The new strain ZA109 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 relevant enzyme activities were sampled and tested, and the crude oil indicators were tested after the fermentation. The results are shown in Table 5 and Table 6. Heat the crude oil and call 10 professional appraisers for sensory evaluation. Evaluation indicators for sensory evaluation include body shape, aroma, umami, bitterness, sweetness, saltiness, color, sourness and comprehensive taste. The evaluation results are shown in Table 7 and figure 1 shown.

[0065] Table 5 Comparison of koji-making quality between Aspergillus oryzae As3.951 and Aspergillus oryzae ZA109

[0066]

[0067]

[0068] Table 6 Comparison of the quality of crude oil fermented by Aspergillus oryzae As3.951 and Aspergillus oryzae...

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Abstract

The invention provides an Aspergillus oryzae ZA109 which has been deposited in the Guangdong Microbiological Culture Collection Center on November 15, 2018, wherein the preservation number is GDMCC NO: 60478 and the preservation address is Building 59, No.100 courtyard, Xianlie Middle Road, Guangzhou. The Aspergillus oryzae ZA109 strain of the present invention takes Aspergillus oryzae As3.951 asa starting strain and is obtained by mutation breeding. The Aspergillus oryzae ZA109 of the invention has high proline aminopeptidase activity, and the proline aminopeptidase produced by fermentationdestroys the N-terminal proline residue of a bitter peptide, thereby achieving the purpose of removing bitterness of a soy sauce. At the same time, on the basis of maintaining the integrity of an original enzyme system of Aspergillus oryzae, the high-activity proline aminopeptidase can also promote the deep hydrolysis of protein, and is beneficial to reducing the raw material consumption rate in the koji-making stage. When applied in the preparation of a soy sauce or a sauce, the strain can further improve the utilization rate of the raw materials, and produce a seasoning which is fresher, sweeter and more palatable in taste.

Description

technical field [0001] The invention belongs to the technical field of industrial microorganisms, and in particular relates to aspergillus oryzae ZA109 and its application. Background technique [0002] Soy sauce uses soybeans, wheat, bran, etc. as the main raw materials, and is fermented by microorganisms to form a condiment with obvious flavor characteristics. During proteolysis, the hydrophobic amino acids contained in the peptide chains are exposed, giving soy sauce a bitter taste. These bitter peptides have three characteristics: (1) the hydrophobic amino acids located at the end of the peptide chain bring higher bitterness than those located in the middle of the peptide; (2) the taste threshold of bitter peptides is lower than that of bitter peptides with the same composition. A mixture of free amino acids; (3) A certain amount of hydrophobic amino acids, such as proline, remain in the peptide chain, and its bitterness is obviously enhanced. Therefore, the presence o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14A23L27/50A23L27/60A23L27/24C12R1/69
Inventor 周其洋何文静童星周斌肖桂龙
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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