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Neurospora crassa strain and application thereof

A technology of Neurospora crassa and Neurospora crassa, applied in applications, fungi, cheese substitutes, etc., can solve problems that are not clear and no one has researched it, and achieve improved taste, long retention of activity, and enhanced cellulase Vitality effect

Active Publication Date: 2019-08-09
LONGYAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented method allows for making green tea that contains high amounts of certain nutrients like proteases or amylolytic agents from cow's milk. These beneficial substances help improve flavor and texture when used alone without adding any chemical preservatives during processing. Additionally, this technology makes it easier to produce large quantities at an economic level compared to previous methods due to efficient utilization of wastes while maintaining consistently superior properties across various types of food products produced throughout industry.

Problems solved by technology

This patented technical problem addressed by this patents relates to how well known but unknown when producing certain types or grades of edible substances called “green mold” (a type of yeast) during production.

Method used

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  • Neurospora crassa strain and application thereof
  • Neurospora crassa strain and application thereof
  • Neurospora crassa strain and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Isolation and identification of strains

[0019] Using PDA medium to isolate the fermentation strain from the purchased Wuping "Red Fungus Tofu", and through the morphological observation and microscopic identification of the cultured colony, the basic biological characteristics of the isolated fermentation strain were determined, and the strain was sequenced with ITS series primers , compare the sequence with known strains on NCBI, and determine the species type and genetic relationship of the strain.

[0020] The specific process is as follows:

[0021] (1) Prepare PDA medium: 180-220 grams of potatoes, 20-25 grams of glucose, 15-20 grams of agar, 1000 ml of water, natural pH; after preparing according to the conventional method, sterilize at 121°C for 30 minutes, and pour the plates.

[0022] (2) Isolation of strains

[0023] In the aseptic operation bench, use sterile tweezers or an inoculation shovel to dig a small piece of strain from the purchased Wuping red fu...

Embodiment 2

[0031] Using Neurospora crassa LY03 to ferment bean dregs to make red fungus tofu

[0032] (1) Production of fermented bacteria cake: After inoculating Neurospora crassa strain LY03 into a liquid medium for fermentation and expansion, the resulting bacterial liquid was mixed with dried corn flour and starch (as a carrier) to prepare a fermented bacteria cake.

[0033] Liquid medium: 2.5% sucrose, 2.0% corn straw powder, 0.15% potassium dihydrogen phosphate, 0.1% magnesium sulfate, 0.45% sodium chloride, pH 6.8.

[0034] Fermentation conditions: aerobic, rotation speed 150r / min, 28°C, fermentation 48h.

[0035] (2) Production of red fungus tofu: Squeeze the bean dregs that have been ground with soy milk, dry them naturally, control the water content of the bean dregs below 20%, then spread the bean dregs flat and briquette, and spread the fermented bacteria cake evenly on the surface of the bean dregs , the dosage of the fermented bacteria cake is 0.05% of the mass of bean dre...

Embodiment 3

[0040] Using Neurospora crassa LY03 to ferment bean dregs to make red fungus tofu

[0041] (1) Production of fermented bacteria cake: After inoculating Neurospora crassa strain LY03 into a liquid medium for fermentation and expansion, the resulting bacterial liquid was mixed with dried corn flour and starch (as a carrier) to prepare a fermented bacteria cake.

[0042] Liquid medium: 3.0% sucrose, 3.0% corn straw powder, 0.15% potassium dihydrogen phosphate, 0.15% magnesium sulfate, 0.50% sodium chloride, pH 7.0.

[0043] Fermentation conditions: aerobic, rotation speed 180r / min, 30°C, fermentation 72h.

[0044] (2) Production of red fungus tofu: Squeeze the bean dregs that have been ground with soy milk, dry them naturally, control the water content of the bean dregs below 20%, then spread the bean dregs flat and briquette, and spread the fermented bacteria cake evenly on the surface of the bean dregs , the dosage of the fermented bacteria cake is 0.1% of the mass of bean dre...

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Abstract

The invention belongs to the field of food biotechnologies, and particularly discloses a neurospora crassa strain and application thereof. The strain is neurospora crassa and has been preserved in thegeneral microbiological center of China Committee for Culture Collection of Microorganisms, the preservation date is 16 January 2019, and the preservation number is CGMCC NO:3.19233. The neurospora crassa strain LY03 is subjected to fermentation and expanding culture and then mixed with corn flour or starch or other carriers to prepare a fermentation bacteria cake, and the fermentation bacteria cake is inoculated into bean dregs to prepare red fungus bean curd. The corn flour, starch and other ingredients which are added into fermentation bacteria cake help disperse fermentation strain hyphae, enhance the cellulase activity, reduce the content of fibers, polysaccharides and other carbohydrates in the bean dregs, increase the content of total protein in the finished product and improve thetaste. The deficiencies are overcome that in a traditional process, a fermentation strain is dependent on gifts from nature, the batches are different, the quality is unstable, and the production scale is small, the production industry chain of the soybean and auxiliary materials thereof is widened, and the neurospora crassa strain is wide in application prospect.

Description

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Claims

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Application Information

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Owner LONGYAN UNIV
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