Aspergillus oryzae and application thereof

A technology of Aspergillus oryzae and koji, which is applied in the direction of climate change adaptation, fungi, microorganisms, etc., can solve the problems that are not related to the enzyme system index of Aspergillus oryzae salt tolerance, achieve broad application value and prospects, and produce salt-tolerant protease The effect of strong ability and high amino acid content

Active Publication Date: 2021-03-30
烟台欣和企业食品有限公司
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these two patent documents do not involve the salt-tolerant enzyme index of Aspergillus oryzae. Considering the fermentation environment of sauce and high-salt dilute soy sauce, the present invention mainly relates to a strain capable of salt-tolerant protease and salt-tolerant amylase Aspergillus oryzae

Method used

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  • Aspergillus oryzae and application thereof
  • Aspergillus oryzae and application thereof
  • Aspergillus oryzae and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Mutation and Screening of Aspergillus oryzae

[0046] Taking Huyao 3.042 as the starting strain, adjust the concentration of Aspergillus oryzae spores to 2*10 6 CFU / mL, the power of the ultraviolet lamp is 20W, after irradiating at 15cm under the ultraviolet lamp for 3min, the spores are centrifuged and washed with sterile saline;

[0047] Gradiently dilute the spore solution after ultraviolet mutagenesis, and spread it on a casein plate containing 10% NaCl, medium composition: casein 4g, KH 2 PO 4 0.36g, Na 2 HPO 4 1.07g, ZnCl 2 0.04g, CaCl 2 0.002g, MgSO 4 0.50g, FeSO 4 0.002g, NaCl 100g, agar 20g, distilled water 1000mL, adjust the pH to 5.5-6.0, and sterilize at 121°C for 15min. After culturing at 30°C for 5 days, the colonies that grew vigorously on the plate and had a large K value were selected and transferred to the re-screening medium. A total of 50 strains were selected according to the K value and named SH121-SH170. Wherein, K value=diameter of...

Embodiment 2

[0051] Soy Sauce Koji Fermentation Pilot Experiment

[0052] Add defatted soybeans and wheat into a 500mL Erlenmeyer flask at a ratio of 1:1, and treat it at 115°C for 15 minutes. After cooling, inoculate the spore powder of the above-mentioned 10 strains at an inoculation ratio of 0.5%, and conduct a small experiment of koji making; After the end, the number of Aspergillus spores, salt-tolerant protease activity, and salt-tolerant amylase activity were detected. The koji was mixed with 23°B'e salt water at a ratio of 1:2, and the fermentation experiment was carried out. After the fermentation, the total nitrogen utilization rate, amino acid nitrogen, and reducing sugar of the fermented crude oil were detected.

[0053] The detection method of aspergillus number refers to "SB / T 10315-1999 Hemocytometer Method" to determine the number of aspergillus species.

[0054] For the detection method of salt-tolerant protease activity, refer to "SB / T 10317-1999 Protease Activity Determ...

Embodiment 3

[0071] Pilot Experiment of Soy Sauce Koji Fermentation

[0072] The SH153 strain obtained from the final screening and the starting strain Huniang 3.042 were used for the pilot soy sauce fermentation experiment.

[0073] The defatted soybeans are pretreated, the pressure is controlled at 0.05-0.15MPa, the temperature is 115-120°C, and the holding time is 8-10 minutes, the wheat is roasted, the pressure is controlled at 0.01-0.05MPa, the temperature is controlled at 300-400°C, and crushed , the particle size is about 80 mesh, and the fried wheat flour is obtained. After the pretreated defatted soybeans and fried wheat flour are mixed at a weight ratio of 1:1, when the temperature drops to 28°C, the screened SH153 and the spore powder of the starting strain Huyao 3.042 are respectively inserted in a proportion of 0.1% for koji making ; Koji making temperature 28-42 ℃, koji making time 36-48h. After making koji, detect the number of koji spores, salt-tolerant protease activity,...

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Abstract

The invention discloses aspergillus oryzae and an application thereof. Wherein the aspergillus oryzae is named as aspergillus oryzae SH153, and a preservation number of the aspergillus oryzae is CGMCCNo.19917. The aspergillus oryzae SH153 disclosed by the invention has the characteristics of strong production capacity, strong salt-tolerant protease production capacity and strong salt-tolerant amylase production capacity, starch and protein in the raw materials can be fully utilized, and the finished product is high in amino acid content and reducing sugar content; when the strain is used forproducing sauce and soy sauce, the raw materials can be fully decomposed, the total nitrogen utilization rate is high, the amino acid nitrogen content of the fermented finished product is high, the reducing sugar content is high, the product taste is improved, and the strain has wide application value and prospect in the sauce / soy sauce fermentation industry.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to a kind of aspergillus oryzae and its application. Background technique [0002] Aspergillus oryzae is the most critical production strain in the production process of fermented condiments such as sauce and soy sauce, and the related properties of Aspergillus oryzae have an important impact on product quality. At present, most sauce and soy sauce manufacturers use Aspergillus oryzae Huyao 3.042 as the brewing strain, which can secrete rich enzyme systems such as protease, amylase, and cellulase, and can make full use of fermentation materials to produce unique flavors and improve the quality of soy sauce. [0003] The fermentation system of soy sauce and soy sauce has the characteristics of high salt and acidic pH. The protease system of Huyao 3.042 strain is mainly neutral protease and alkaline protease, and the activity of acid protease is relatively low. The hi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14A23L27/50A23L11/50C12R1/69
CPCA23L27/50Y02A40/90
Inventor 勇倩倩
Owner 烟台欣和企业食品有限公司
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