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Staphylococcus carnosus IEF1018 and application thereof

A technology of IEF1018 and Staphylococcus meatus, which is applied to Staphylococcus meatus IEF1018 and its application field, can solve problems such as affecting the quality of fermented products, and achieve the effect of good industrial application performance and quality improvement.

Active Publication Date: 2021-07-23
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Aspergillus oryzae and symbiotic bacteria can jointly produce a series of enzymes to hydrolyze the raw materials for fermentation, thereby affecting the quality of fermented products

Method used

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  • Staphylococcus carnosus IEF1018 and application thereof
  • Staphylococcus carnosus IEF1018 and application thereof
  • Staphylococcus carnosus IEF1018 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1: Isolation of dominant bacterial strains in the mature sauce koji of traditional solid fermentation

[0029] Isolation and cultivation of dominant strains. Weigh 1g of mature sauce koji (the sauce koji is fermented by traditional bean paste production enterprises using traditional techniques), add 100mL sterile normal saline, and shake at 30°C and 180rpm for 1 hour to make a suspension; Sterile normal saline, after gradient dilution, take 100 μL of the suspension, spread it on the LB solid medium plate containing nystatin 50 μg / mL, and incubate at 28°C for 24 hours; select a plate with less than 100 colonies, and pick a single colony Inoculate in 5ml of LB liquid medium, culture overnight on a shaker at 28°C; part of the bacterial solution is stored in a glycerol solution with a final concentration of 15%; the remaining bacterial solution is used for genomic DNA extraction, that is, to extract the genome of each colony DNA, for amplification of the M13-PCR fi...

Embodiment 2

[0032] Embodiment 2: Aspergillus oryzae makes koji alone and Aspergillus oryzae-bacterial strain (1#-8#) mixes koji

[0033] Preparation of solid-state fermentation medium: soak dried watercress in deionized water for 12 hours, weigh 60g, sterilize with high-pressure steam at 121°C for 20 minutes, place the sterile watercress in an ultra-clean bench, and let it dry for 30 minutes. Weigh 12g of flour, dry heat sterilization at 121°C for 20min, mix in and stir evenly.

[0034] Preparation of spore suspension of Aspergillus oryzae (Aspergillus oryzae AS3.042, a commonly used koji-making strain in industry): inoculate Aspergillus oryzae into PDA slant medium, cultivate at 28°C for 48h, add 15mL sterile water to the Aspergillus oryzae slant, and inoculate the loop Scrape the spores, sonicate 4 times, 5s each time, filter the liquid through 8 layers of gauze, and adjust the spore concentration to 10 6 pieces / ml.

[0035] Bacterial liquid preparation of bacterial strains: 8 bacteri...

Embodiment 3

[0038] Embodiment 3: the comparison of bacterial colony number in the song sample

[0039] Weigh 1 g of the finished koji prepared according to Example 2, add 100 mL of sterile normal saline respectively, shake at 30°C and 180 rpm for 1 hour, make a suspension, and dilute it gradually to 10 -2 、10 -3 、10 -4 、10 -5 、10 -6 、10 -7 、10 -8times from 10 -6 、10 -7 、10 -8 Take 100 μL of the suspension from the double concentration suspension, and spread the individual koji samples on the PDA medium plate containing chloramphenicol 50 μg / mL. Aspergillus oryzae-bacteria mixed koji samples were spread on PDA medium plates containing 50 μg / mL chloramphenicol and LB solid medium plates containing 50 μg / mL nystatin, and cultured at 28°C for 24 hours. The number of Aspergillus oryzae and the number of bacteria were counted, and the results are shown in Table 1. The inhibitory effect of 6# strain on the growth of Aspergillus oryzae was relatively weak.

[0040] Table 1: Comparison ...

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Abstract

The invention discloses a staphylococcus carnosus and application of the staphylococcus carnosus in making sauce koji through solid state fermentation. The staphylococcus carnosus strain is separated from a sauce koji sample in a traditional solid state fermentation process and is preserved in the China General Microbiological Culture Collection Center (CGMCC), the address is No.3, No.1 yard, Beichen West Road, Chaoyang District, Beijing, the preservation number is CGMCC No.21620, and the preservation date is January 13, 2021. When the staphylococcus carnosus and aspergillus oryzae are mixed and fermented in a solid state to prepare the sauce koji, the inhibition effect on the growth of aspergillus oryzae hyphae is small, and it is observed through a scanning electron microscope that the staphylococcus carnosus can be directly adsorbed on the aspergillus oryzae hyphae, so that the staphylococcus carnosus can directly interact with the aspergillus oryzae. And when mixed koji-making is carried out for 48 hours, the protease activity of the sauce koji is improved by 40% than that of single koji-making of aspergillus oryzae, and a good industrial application performance is provided.

Description

[0001] (1) Technical field [0002] The invention relates to staphylococcus carnosus IEF1018 and its application in solid-state fermentation for making koji. [0003] (2) Background technology [0004] Traditional fermentation is an ancient and widely used technology. The traditional fermentation technology in my country is mainly solid-state fermentation. Among them, solid-state koji fermentation technology occupies an important position and is widely used in liquor, vinegar, soybean paste, Solid state fermentation of soy sauce, tempeh and fermented bean curd, etc. During the fermentation process, microorganisms will spontaneously form a dynamically changing microbial community, and there are interactions between different types of microorganisms. At present, many scholars have proved that the interaction between microorganisms in the fermentation process will eventually affect the quality of fermented products, such as the interaction between Saccharomyces cerevisiae and non-...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L27/50C12R1/44C12R1/69
CPCA23L27/50
Inventor 朱林江郭超周袁璐陈小龙陆跃乐陈翰驰马志周家伟
Owner ZHEJIANG UNIV OF TECH
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