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A protease-producing strain of Candida aeruginosa

A technology of Candida truncatum and microbial inoculum, which is applied in the field of food microorganisms and can solve the problems of poor flavor, low amino acid nitrogen content, low protease activity and the like

Active Publication Date: 2022-04-29
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the current research, many strains cannot grow well in a hypertonic acidic environment, and some strains that can grow in a hypertonic acidic environment have relatively simple functions, and the protease activity produced is also low, resulting in amino acid nitrogen Problems such as low content and poor flavor substances

Method used

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  • A protease-producing strain of Candida aeruginosa
  • A protease-producing strain of Candida aeruginosa
  • A protease-producing strain of Candida aeruginosa

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Example 1: Screening of Candida spp.

[0040] (1) Prepare sample dilution gradient and culture

[0041]Weigh 5g of Pixian Douban broad bean fermented grain raw material, add 50mL sterile saline and shake until a suspension is formed. Aspirate the bacterial suspension, dilute it 10 times with sterile normal saline, take 100-200 μL of the diluted bacterial suspension and spread it on a YPD medium plate containing 15% (w / v) NaCl, and incubate at 37°C Cultivate for 48 hours, when white colonies appear, immediately pick a single colony at random, isolate and purify, inoculate into test tubes filled with LB liquid medium, and cultivate overnight.

[0042] (2) Line separation and purification

[0043] After taking out the plate with colonies, select a plate with obvious single colonies, pick colonies with different colony shapes, perform secondary streaking and strain culture, and repeat this several times until all single colonies are purified.

[0044] (3) ITS sequence am...

Embodiment 2

[0063] Embodiment 2: Candida saccharomyces KB4 produces protease under high-salt hyperosmotic conditions

[0064] (1) Koji making

[0065] First use Shanghai Niang 3042 Aspergillus oryzae (purchased from China General Microorganism Culture Collection Management Center, No. Zhongke 3.951) to make koji. Inoculate Aspergillus oryzae in the PDA solid medium and cultivate for 3-5 days until there is a layer of fine spores on the surface. Scrape the spores with a sterile disposable applicator and collect them for later use.

[0066] Accurately weigh 100g of broad beans, scald them in boiling water at 100°C for 10s, and then immediately put them in a water bath at 45°C for 3 minutes to fill the broad beans with water. Then take 30g of wheat flour, fully mix 0.003g of Aspergillus oryzae spores with wheat flour, beat evenly, then fully mix the wheat flour containing Aspergillus spores with broad beans, and carry out koji-making culture at 28°C; co-cultivate for 3-5 days, during which...

Embodiment 3

[0082] Example 3: Detection of bean paste and flavor substances prepared by Candida chrysalis

[0083] The specific embodiment is referring to embodiment 2, carries out koji making, bacterial strain is cultivated in high-concentration salt water, bacterial strain ferments soybean paste, after fermenting 7 days, gets the flavor substance in the soybean paste sample determination soybean paste (table 3). It can be seen from the table that the prepared bean paste is rich in flavor substances, up to 50 kinds, among which, the content of phenylethyl alcohol with a sweet rose-like floral fragrance can reach 187.6mg / L, which can improve the flavor of the bean paste.

[0084] Table 3 Flavor substances in fermented soybean paste by strains

[0085]

[0086]

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Abstract

The invention discloses a protease-producing Candida spp., which belongs to the technical field of food microorganisms. The Candida natalis strain of the present invention is isolated from the traditional Pixian Douban brewing system, and has been preserved in the China General Microorganism Collection and Management Center on March 17, 2020, with the preservation number CGMCC NO.19481. The Candida oxysporum of the present invention is selected from the Pixian Douban brewing system, can tolerate high-salt environment and produce higher level of acid protease. Using this strain, batch fermentation was simulated in the environment of Pixian Douban. Under high-salt conditions, the protease activity measured at pH 3 was 6.73U / mg, and the total protease activity was 21.91U / mg. The Candida spp. strain in the present invention has the ability to decompose broad bean protein under hyperosmotic conditions and the source attribute of a pure natural strain, and can be used for processing Pixian watercress, high-nitrogen substrate food processing, and the like.

Description

technical field [0001] The invention relates to a strain of protease-producing Candida aeruginosa, which belongs to the technical field of food microorganisms. Background technique [0002] Amino acid nitrogen concentration is an important index to evaluate the quality of fermented sauce and soy sauce condiment. The amino acids in fermented sauce and soy sauce come from the degradation of raw protein, and a higher protein degradation rate will help improve product quality and output. Taking the fermentation of broad bean grains in Pixian Douban as an example, broad beans, flour and salt are used as raw materials, broad bean grains are blanched for a short time, wrapped in flour, and added with Aspergillus oryzae to make koji for 48-60 hours. During the koji-making stage, Aspergillus oryzae fully grows and secretes protease, which degrades macromolecular proteins into polypeptides, a small amount of oligopeptides and a small amount of amino acids. After the koji making is f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16C12N1/18C12N1/20C12N9/60A23L27/50A23L11/50A23L29/00A23K10/18C12R1/72
CPCC12N1/16C12N1/18C12N1/20C12N9/60A23L27/50A23L29/065A23K10/18C12R2001/72C12N1/165
Inventor 张丽杰徐岩
Owner JIANGNAN UNIV