Aspergillus oryzae and application thereof

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...

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