A kind of aspergillus oryzae za109 and application thereof

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...

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

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