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A strain of Aspergillus oryzae za122 and its application

A technology of ZA122 and Aspergillus oryzae, applied in the field of microorganisms, can solve the problems of large demand for yeast cells, complicated operation and high cost input, and achieve the effect of large production application value, broad application prospect and improvement of crude oil quality.

Active Publication Date: 2021-11-16
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method can increase the content of inosinic acid in soy sauce, it mainly comes from yeast, which requires a large amount of yeast cells, and needs to go through processes such as cracking and extraction. The operation is complicated, the cost is high, and it has certain limitations.

Method used

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  • A strain of Aspergillus oryzae za122 and its application
  • A strain of Aspergillus oryzae za122 and its application
  • A strain of Aspergillus oryzae za122 and its application

Examples

Experimental program
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Effect test

Embodiment 1

[0040] The mutagenesis of embodiment 1 Aspergillus oryzae strain

[0041] The spores of the mature strain Huyao 3.042 were made into spore suspension, and the spore suspension was subjected to ARTP mutagenesis. The spore suspension after ARTP mutagenesis was diluted to 10 with sterile saline according to the 10-fold gradient dilution method. -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 Concentration, made spore dilution.

[0042] Take 0.2ml of the spore dilution and spread it on the sulfaguanidine soybean protein plate medium, and incubate at 30° C. in the dark for 7 days. During the cultivation process, observe and record the growth of the colony, the speed of the formation of the transparent circle, the size of the transparent circle, measure and calculate the ratio of the circle diameter. A total of 146 single colonies were observed and recorded during this process, among which 39 strains had a fast growth rate and a large circle-to-diameter ratio.

[0043] The above 39 ba...

Embodiment 2

[0045] Embodiment 2 Aspergillus oryzae koji material production and fermentation

[0046] Mix wheat, defatted soybeans, and water in a certain proportion and mix them evenly. After packing into Erlenmeyer flasks, sterilize at 121°C for 30 minutes to make solid Erlenmeyer flask culture medium. Pick 1 cyclospore of the slanted strain of Aspergillus oryzae in Example 1 and inoculate it in the culture medium of the Erlenmeyer flask, and cultivate it at 32° C. for 96 hours until the koji material matures to obtain the koji material of the Erlenmeyer flask.

[0047] Add 2 times of brine to the koji material of the triangular flask for high-salt dilute fermentation, and decompose and ferment in a 45°C incubator for 30 days. Shake well after fermentation and filter, and the filtrate is determined for inosinic acid content by HPLC. Three strains with high content of inosinic acid were obtained, named CB122, CB123, CB124. The detection results of inosinic acid are shown in Table 1.

...

Embodiment 3

[0052] The genetic stability of embodiment 3 Aspergillus oryzae ZA122 strain

[0053] The aspergillus oryzae ZA122 bacterial strain gained in embodiment 2 is continuously subcultured on the bean juice slant medium for 10 generations, observes and records the growth situation of each generation of bacterial strains, and the 1st generation, the 5th generation and the 10th generation slant species (see figure 2 ) Carry out Erlenmeyer flask cultivation and fermentation according to the method described in Example 2. Detect the content of amino nitrogen and inosinic acid in fermented soy sauce to judge the genetic stability of Aspergillus oryzae ZA122 strain. If the error between the content of amino nitrogen and inosinic acid in ten generations is within 10%, it means that the genetic stability of the strain is good . The test results are shown in Table 2, showing that the Aspergillus oryzae ZA122 strain of the present invention has good genetic stability.

[0054] Table 2 Aspe...

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Abstract

The invention discloses a strain of Aspergillus oryzae ZA122. The invention also discloses the application of Aspergillus oryzae ZA122 in koji making, and the koji obtained from koji making is used to prepare soy sauce and / or sauce. The invention also discloses the application of Aspergillus oryzae ZA122 in preparing soy sauce and / or sauce. Utilizing the fermentation of the Aspergillus oryzae strain of the present invention, the content of inosinic acid in the obtained soy sauce is high. In addition, the Aspergillus oryzae strain has a fast growth rate, abundant spores, is easy to cultivate, and the fermented product is outstanding in freshness and good in quality; The invented Aspergillus oryzae ZA122 strain can maintain excellent overall taste when fermenting crude oil without additional umami agent, and the quality of crude oil is greatly improved. Therefore, Aspergillus oryzae ZA122 strain has great potential in brewing sauce and soy sauce The production and application value has a broad application prospect.

Description

technical field [0001] The invention belongs to the technical field of microbes, and relates to Aspergillus oryzae, in particular to a strain of Aspergillus oryzae ZA122 which can increase the content of inosinic acid in fermented condiments obtained through mutagenesis technology, and also relates to the effect of the aspergillus oryzae on improving fermented condiments Applications in product flavor and quality. Background technique [0002] Aspergillus oryzae (Aspergillus oryzae) is a key strain of soy sauce and soybean paste brewing condiments. During the koji making process, Aspergillus oryzae can secrete a large number of various carbohydrate hydrolytic enzymes, proteolytic enzymes, synthetases, lyases, and invertases. And other enzyme systems can convert raw materials such as soybeans and wheat into short peptides, amino acids, monosaccharides, oligosaccharides, organic acids, and flavor nucleotides. These substances are the source of various flavors for fermented pro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14A23L27/50A23L27/60A23L29/00C12R1/69
Inventor 周斌肖桂龙王静童星陈敏
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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