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Aspergillus oryzae ZA184 and use thereof

A technology of ZA184 and Aspergillus oryzae, which is applied in the field of food processing and microbial fermentation, can solve the problems of increasing production costs of enterprises, low quality of soy sauce, and low pH value of soy fermented grains, and achieves fast hydrolysis speed, shortened fermentation period, and initial pH value. high value effect

Active Publication Date: 2019-05-17
GUANGDONG HAITIAN INNOVATION TECH CO LTD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The low-salt solid-state fermentation process used in my country's soy sauce brewing, the fermentation temperature is relatively high (generally controlled at 40-50°C), and the pH value of the soy fermented grains is low, so the quality of the fermented soy sauce is not high
The quality of soy sauce is often improved by adding enzyme preparations or prolonging the fermentation cycle, thereby increasing the production cost of the enterprise, and adding exogenous enzyme preparations also has objectively uncontrollable risks

Method used

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  • Aspergillus oryzae ZA184 and use thereof
  • Aspergillus oryzae ZA184 and use thereof
  • Aspergillus oryzae ZA184 and use thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0064] The acquisition of embodiment 1. Aspergillus oryzae ZA184

[0065] figure 1 A flow diagram for obtaining Aspergillus oryzae ZA184 of the present invention is shown.

[0066] 1. Strain mutagenesis

[0067] Mature slant spores of As3.951 strain of Aspergillus oryzae in the family As3.951 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.

[0068] Take 0.2mL spore dilution and spread it on the pH indicator plate medium (1000ml rice koji juice (9~10°Be'), 150mM citric acid, 2.5ml Triton X-100, 1g phenol red, adjust the pH to 7.0 , 20g agar powder, 0.1Mpa, 121°C sterilization for 20min), and culture at 31°C in the dark for 96h. During the cultivation process, observe and record whether there is any change in the color of the medium around the colony, the growth of mycelium and...

Embodiment 2

[0097] Example 2. Application of Aspergillus oryzae ZA184 in soy sauce brewing

[0098] Aspergillus oryzae ZA184 and the starting strain As3.951 were used to produce soy sauce simultaneously. Specifically, the soybeans are washed, soaked at room temperature, and steamed in a steam pot. The cooked soybeans are cooled and mixed with wheat flour, and then inoculated with the corresponding Aspergillus oryzae to make koji. After the koji is made, low-salt solid-state fermentation is carried out.

[0099] After the koji making, samples were taken to detect the pH value and enzyme activity, and the results are shown in Table 6. The results show that compared with the control strain, the pH value of the koji obtained by ZA184 of the present invention is increased by more than 15%, the activity of neutral protease is increased by more than 23%, the activity of alkaline protease is increased by more than 22%, and the activity of leucine aminopeptidase The activity is increased by more ...

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Abstract

The invention relates to the technical field of food processing and microbial fermentation, in particular to aspergillus oryzae ZA184 and use thereof in soy sauce brewing. The aspergillus oryzae ZA184can increase the pH of koji, enhance the activity of the koji enzymes (such as neutral protease, alkaline protease, leucine aminopeptidase and glutaminase), and improve the contents of amino nitrogen, total nitrogen and glutamic acid in soy sauce, so that the flavor and quality of the soy sauce is improved, the fermentation cycle can be significantly shortened, and the production efficiency is improved.

Description

technical field [0001] The invention relates to the technical fields of food processing and microbial fermentation. Specifically, the present invention relates to a strain of Aspergillus oryzae and its application in soy sauce brewing. Background technique [0002] Soy sauce is a traditional fermented seasoning food, and the strain is the basis of soy sauce fermentation, and its performance is very important to the yield and quality of soy sauce. Studies have shown that a variety of enzymes secreted by Aspergillus oryzae during the koji making stage of soy sauce have a direct relationship with the speed of fermentation and maturation of soy mash, the utilization rate of raw materials, the color of finished products, and the degree of delicious taste. Obtaining excellent Aspergillus sojae strains is one of the key factors that determine the raw material cost and market competitiveness of soy sauce enterprises, and it is also the long-term goal of soy sauce enterprises. [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14A23L27/50C12R1/69
Inventor 王静童星
Owner GUANGDONG HAITIAN INNOVATION TECH CO LTD
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