High diastatic power and delayed sporulation Aspergillus oryzae used for starter making of yellow rice wine, and applications thereof

A technology of aspergillus oryzae and yellow rice wine, which is applied in the field of aspergillus oryzae and its application, and can solve problems such as damaging the health of operators

Active Publication Date: 2019-09-13
ZHEJIANG SHUREN COLLEGE ZHEJIANG SHUREN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems that cooked wheat koji has many spores and early spore production brings bitterness to rice wine and many spores are harmful to the health of operators, the present invention provides a koji-making strain SR-201 with high saccharification ability and late spore production, whic

Method used

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  • High diastatic power and delayed sporulation Aspergillus oryzae used for starter making of yellow rice wine, and applications thereof
  • High diastatic power and delayed sporulation Aspergillus oryzae used for starter making of yellow rice wine, and applications thereof
  • High diastatic power and delayed sporulation Aspergillus oryzae used for starter making of yellow rice wine, and applications thereof

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Embodiment 1

[0026] The SR-201 bacterial strain of the present invention obtains through mutation breeding with the Aspergillus oryzae screened out from the naturally cultivated wheat koji of Shaoxing rice wine, and the breeding method is as follows:

[0027] (1) Sampling

[0028] Select different workshops and different batches of high-quality naturally cultivated raw wheat koji for the isolation of Aspergillus oryzae;

[0029] (2) Isolation of Aspergillus oryzae

[0030] Put an appropriate amount of raw wheat koji into a test tube, add sterile water to dilute to an appropriate multiple, then use a sterile pipette to draw 1mL of the diluted solution into a sterile petri dish, and then pour 10-15mL of sterilized and cooled culture medium to about 45°C. Rotate the petri dish quickly to make the mixture even. After cooling and solidifying, invert it and cultivate it in a 30°C incubator for 3 to 4 days. Pick a single colony and transplant it into a wort inclined test tube. Observe the growt...

Embodiment 2

[0047] The bacterial strain SR-201 of screening carries out physiological characteristic identification according to " taxonomy of microorganisms ", as can be seen, Aspergillus oryzae SR-201 provided by the invention is in PDA culture medium (potato 200g, glucose 20g, agar 15~20g, distilled water 1000mL, natural pH ) was initially white and round, and then gradually turned yellow in the middle of the colony, and finally turned brown to light greenish brown. The back of the colony was colorless and loose in texture. The spores germinate on PDA medium at 30°C and grow quickly. The diameter of the colony reaches 32-35mm after 3 days of cultivation, and 60-70mm after 5 days. The amount of spores produced is equivalent to that of Su-16; , dense, 50-80 μm in diameter, the entire surface of the apical capsule is fertile, the surface of the conidiophores is rough with spikes, 4-6 conidia are clustered on the single-layered phialides, the conidia are spherical or nearly spherical, and t...

Embodiment 3

[0050] The ITS rDNA sequence of the SR-201 strain of the present invention is shown in SEQ ID NO.1, and Blast comparison is carried out in GenBank to determine its species. The strain with the highest sequence homology is Aspergillus oryzae. The similarity 99%.

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Abstract

The invention discloses high diastatic power and delayed sporulation Aspergillus oryzae used for the starter making of yellow rice wine and applications thereof, and belongs to the technical field ofbiological engineering. The Aspergillus oryzae strain SR-201 has been deposited in the China Center for Type Culture Collection on April 1st, 2019 and assigned the accession number CCTCC NO : M 2019225, and the deposited address is Wuhan university, Wuhan China. The sporulation time of the Aspergillus oryzae SR-201 delays one day, the strain starts to produce spores at the fourth day, and the spores can be plumpness in the fifth day; and in the production of pure wheat starter, and compared with Su-16, the spores in the wheat starter can be reduced more than 80%, and the diastatic power can beenhanced by more than 15% compared with the Su-16, and therefore, the bitter tastes brought to yellow rice wine caused by excessive spores in the wheat starter can be obviously reduced, and the problems of being prejudicial to the health of workers due to the excessive spores can be solved.

Description

technical field [0001] The invention relates to a strain of aspergillus oryzae with high saccharification ability and delayed spore production for rice wine koji making and its application, belonging to the technical field of bioengineering. Background technique [0002] Rice wine is a national specialty of our country, and its brewing process of "using koji to make wine and double fermentation" is the crystallization of the wisdom of the working people in ancient my country. "King is the bone of wine", wheat koji plays a very important role in the brewing of rice wine. The barley koji used in rice wine brewing can be divided into naturally cultivated raw barley koji and purebred cultured cooked barley koji. The cooked barley koji is made by inoculating high-quality saccharification bacteria in raw materials that have been cooked and sterilized, and is made by ventilating culture method. It has the advantage of high saccharifying power and is suitable for Mechanized rice wi...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12G3/02C12R1/69
CPCC12G3/02C12N1/14C12N1/145C12R2001/69
Inventor 谢广发吴殿辉孙剑秋曹钰鲁振东胡志明钱斌
Owner ZHEJIANG SHUREN COLLEGE ZHEJIANG SHUREN UNIV
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