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Rhizopus oryzae, microbial agent, mouldy bran, preparation methods and application thereof, wine and preparation method of wine

A technology of Rhizopus oryzae and bran koji, applied in the field of wine and its preparation, can solve the problems of increased saccharification power, complex strain composition, bad aroma and the like, and achieves the effects of high saccharification power and high saccharification power

Active Publication Date: 2020-12-01
COFCO NUTRITION & HEALTH RES INST +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a strain of Rhizopus oryzae, a bacterial agent, a bran koji and its preparation method in order to overcome the problems of complex strain composition, bad aroma, and saccharification power to be improved in the bran koji used in the liquor brewing industry. , application of rhizopus oryzae, bacterial agent and bran koji in the production of fermented food, a kind of wine and its preparation method

Method used

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  • Rhizopus oryzae, microbial agent, mouldy bran, preparation methods and application thereof, wine and preparation method of wine
  • Rhizopus oryzae, microbial agent, mouldy bran, preparation methods and application thereof, wine and preparation method of wine
  • Rhizopus oryzae, microbial agent, mouldy bran, preparation methods and application thereof, wine and preparation method of wine

Examples

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preparation example Construction

[0034] The preparation method of the bran culture medium can be a conventional method in the art. For example, the preparation of the gluten culture medium includes: weighing 30-50g bran, and packing it into a 500 mL Erlenmeyer flask with a thickness of about 2-50g. 4 cm, add water so that the content of bran in the bran culture medium is 50-70% by weight (preferably 55-65% by weight). High temperature and high pressure sterilization treatment. After the sterilization is completed, shake it gently while it is hot to break up the agglomerates, and the condensed water and bran on the bottle wall will fall into the medium, and wait until it is cooled to 30-35°C for later use.

[0035] The inoculation method of the Rhizopus oryzae can be a conventional inoculation method in the art, for example, it can be inoculated in the form of a spore suspension, or a ring of strains can be picked from the Rhizopus oryzae slant for inoculation.

[0036] Preferably, described Rhizopus oryzae i...

Embodiment 1

[0100] This example is used to illustrate the isolation, purification, screening and identification of the Rhizopus oryzae strains provided by the present invention.

[0101] (1) Separation, purification and primary screening

[0102] Collect wine-making materials in the fermentation stage of different wine-making raw materials, take an appropriate amount under aseptic conditions and crush them, accurately weigh 5 g of wine-making process samples, place them in a sterile container with 45 mL of normal saline, shake at room temperature for 10 min, and make 10 -1 The homogeneous solution of the sample was slowly poured along the tube wall into a test tube filled with 9 mL of sterile saline, and gradually diluted to 10 -2 , 10 -3 , 10 -4 , 10 -5 . Under aseptic operation, apply gradient dilution in Bengal red medium, and culture in a 28°C incubator for 2 days, randomly select a single colony with typical mold colony characteristics, separate and purify it by streaking for 3 ...

Embodiment 2

[0117] This example is used to illustrate the determination of the saccharifying power of the Rhizopus oryzae strain provided by the present invention.

[0118] Using the Rhizopus oryzae AC01 obtained by the separation and sieve in Example 1 to carry out bran culture, and evaluate the saccharification power and saccharification ability of the bran koji obtained at different culture times.

[0119] (1) Preparation of bran medium: Weigh 45g of bran, put it into a 500mL Erlenmeyer flask, add 30g of distilled water, autoclave at 121°C for 30 minutes, cool to 30±2°C, break up for later use.

[0120] (2) Use an inoculation loop to pick a loop from the Rhizopus oryzae slant, inoculate it on the bran medium, and mix well. They were cultured at 30°C for 3 days, 5 days, and 7 days respectively. They were put into sterile kraft paper bags under aseptic conditions, and dried in a drying oven at 40°C for 24 hours, and the moisture content was controlled at about 10%.

[0121] The sacchari...

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Abstract

The invention relates to the field of microorganisms and brewing processes, in particular to rhizopus oryzae, a microbial agent, mouldy bran, preparation methods and application thereof, wine and a preparation method of the wine. The preservation number of the Rhizopus oryzae AC01 is CGMCC No. 20247. The rhizopus oryzae provided by the invention has the effect of remarkably improving and stabilizing the saccharifying enzyme activity of the mouldy bran, and has important significance for developing mouldy bran products with high saccharifying power, and mouldy bran prepared from the rhizopus oryzae has the characteristics of high saccharifying power, honey fragrance production and the like when being applied to production of fermented foods.

Description

technical field [0001] The invention relates to the field of microorganisms, in particular to a strain of Rhizopus oryzae, a bacterial agent, a bran koji and a preparation method thereof, the application of the Rhizopus oryzae, the bacterial agent and gluten koji in the production of fermented food, a wine and its Preparation. Background technique [0002] Compared with traditional Xiaoqu, pure Rhizopus koji has significant advantages such as high saccharification and fermentation power, short production cycle, and low production cost. Now some distilleries that use Xiaoqu are using pure Rhizopus koji to produce liquor. Breeding koji, as the name suggests, is the seed for making koji, that is, the process of expanding the culture of test tube bacteria on the compost, and its position in the field of purebred koji making is very important. In Japan, Aspergillus oryzae koji needs to be used in its sake brewing industry, and specialized and large-scale production has been real...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12G3/02C12G3/021C12G3/022C12J1/00A23L27/24A23L27/50A23C20/02A23L11/00C12R1/845
CPCA23C20/025A23L27/24A23L27/50C12G3/02C12J1/00C12N1/14C12G3/021C12G3/022C12N1/145C12R2001/845
Inventor 李皓然丁子元殷红郑晓卫杨鑫程军樊林赵湖杨娟
Owner COFCO NUTRITION & HEALTH RES INST
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