High-temperature-resistant mucorales and application thereof

Abstract

The invention discloses high-temperature-resistant mucorales and application thereof, and belongs to the field of microbial fermentation technology application. The strain provided by the invention isseparated from mucor fermented soya bean koji produced in Sichuan, is determined as mucorales through separation and identification, is named as M-THF-02, and has a preservation number of CCTCC NO: M2020552; and the preservation time is September 14, 2020. The optimum growth temperature of the mucor is 28-30 DEG C, and the problem that traditional mucor is not resistant to high temperature is solved. The strain is applied to production of mucor fermented soya beans, is high in protease production capacity, high in acid protease activity, short in fermentation period, rapid in growth and longin hypha, effectively improves the production efficiency, is high in fermented soya bean wrapping property, can effectively improve the tissue form of the fermented soya beans, and ensures the stability and safety of the product quality. The thickness of the obtained mucor THF-02 is 15-20 cm compared with that of a traditional mucor fermented soya bean koji material, the THF-02 not only significantly increases the koji material thickness to 30 cm, but also achieves fermented soya bean sauce flavor, fermented soya bean flavor, fresh flavor, excellent color and luster and mellow taste when themucor THF-02 is used for disc fermentation.

Description

technical field [0001] The invention relates to a strain of high-temperature-resistant mucormycetes racemosus and its application, in particular to a strain of high-temperature-resistant mucormyces racemosus M-THF-02 and its application, and belongs to the field of microbial fermentation technology application. Background technique [0002] Mucor ( Mucor ) is a common strain of fermented products such as fermented bean curd and tempeh. It can decompose soybean protein in soybean products, and has the ability to saccharify starch and degrade cellulose. Due to the long-term domestication of mucormycetes under high-protein environmental conditions, it has the ability to synthesize and secrete a variety of extracellular proteases. Enzyme system, pectinase system, etc. form a compound enzyme system to catalyze a variety of biochemical reactions, so that the fermentation product has unique nutritional and health functions. [0003] The most commonly used mucormycetes in fermente...

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Problems solved by technology

[0004] But at present, for the large-scale production of mucor soya bean, its industrial technology is still relatively backward, the main reason is that the strain is impure, not resistant to high temperature, low enzyme activity, and long koji making cycle

At present, natural inoculation is generally used in the production of mucor soy sauce. The strains are miscellaneous and impure, which cannot guarantee stable quality and food safety, and is not conducive to industrial production.

Mucor fermented soybeans are generally produced in winter when the temperature is low. The suitable production environment temperature for traditional mucor fermented fermented soya bean is 10-15°C. It is much lower than that of Aspergillus, among which the enzyme activity of acid protease which plays a major role is generally only about 200U / 100g. Due to the low enzyme activity, the fermentation period is longer, generally about 12 months. The industrial production of mucormycetes; the growth rate of mucormycetes is also much slower than that of aspergillus. Generally, fermented soybeans are produced by natural inoculation of mucormycetes, and the koji making cycle is 7-10 days. This factor also limits the industrial production and promotion of mucormycetes fermented soybeans

To sum up, the above factors lead to the inability to carry out annual production of mucormycetes fermented soybeans, and usually choose to make koji in the winter when the temperature is low, it is difficult to achieve standardized quality and stable production, and the yield and benefit cannot be effectively improved, which limits the production of mucormycin fermented soya bean Industrialization, standardization and scale development

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