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Aspergillus oryzae ZA173 and application thereof

A technology of Aspergillus oryzae and its application, which is applied to Aspergillus oryzae ZA173 and its application field, which can solve the problems of insufficient umami taste, low asparaginase activity, and low asparagine content in soy sauce products, so as to improve the utilization rate of raw materials and improve the flavor and quality, high protease activity and amylase activity

Active Publication Date: 2021-08-24
GUANGDONG HAITIAN INNOVATION TECH CO LTD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most domestic and foreign soy sauce production enterprises use Aspergillus oryzae 3.042 oryzae strains after mutagenesis to make seed koji. However, there are slow growth rate, long fermentation cycle and low asparaginase activity in high-salt environment, so Defects that lead to low asparagine content in moromi mash and insufficient umami taste of soy sauce products

Method used

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  • Aspergillus oryzae ZA173 and application thereof
  • Aspergillus oryzae ZA173 and application thereof
  • Aspergillus oryzae ZA173 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The acquisition of embodiment 1 Aspergillus oryzae ZA173

[0026] (1) Mutation of Aspergillus oryzae strain

[0027] The spores of the mature strain Huyao 3.042 were made into spore suspension, and the spore suspension was subjected to ARTP mutagenesis. The spore suspension after ARTP mutagenesis was diluted to 10 with sterile saline according to the 10-fold gradient dilution method. -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 Concentration, made spore dilution.

[0028] Get 0.2mL of spore dilution and spread it on asparagine plate medium (asparagine plate medium: asparagine 10g, sodium dihydrogen phosphate 1.07g, disodium hydrogen phosphate 1g, magnesium sulfate 0.5g, ferrous sulfate 0.01 g, agar 20g, distilled water 1000mL, sterilized at 121°C for 20min.), and cultivated at 30°C for 7 days. During the cultivation process, observe and record the growth of the colony, the speed of color change, the speed and size of the color circle, and measure and calculate the circ...

Embodiment 2

[0048] The genetic stability detection of embodiment 2 Aspergillus oryzae ZA173 strain

[0049] The subculture stability of enzyme-producing strains obtained by mutagenesis is an important indicator related to the quality of strains. The mutagenic strain Aspergillus oryzae ZA173 bacterial strain obtained by selection and breeding is continuously subcultured for 10 generations through the PDA slant medium, and the growth situation of each generation strain is observed, and the 1st generation, the 5th generation and the 10th generation slant strain are used according to the embodiment. The method described in 1 is expanded step by step and prepared into triangular bottle koji and koji making, and its genetic stability is judged. If the error of ten generations of measuring spore number, neutral protease activity, amylase activity and asparaginase activity is within 10% error range , indicating that the genetic stability of the strain is good. See Table 4 for specific data.

[...

Embodiment 3

[0054] The effect test of embodiment 3 Aspergillus oryzae ZA173 strain in soy sauce fermentation

[0055] The Aspergillus oryzae strain ZA173 obtained through breeding and the starting strain Aspergillus oryzae 3.042 were used in the production of soy sauce simultaneously. The koji of the starting strain is added with 2 times of brine for high-salt dilute fermentation. The fermentation temperature and fermentation cycle management are carried out in accordance with conventional methods. For the detection of acid, the test results are shown in Table 5 and Table 6.

[0056] Table 5 Comparison of koji-making quality between Aspergillus oryzae Huniang 3.042 and Aspergillus oryzae ZA173 strains

[0057]

[0058]

[0059] Table 6 Comparison of crude oil quality of soy sauce fermented by Aspergillus oryzae Huyao 3.042 and Aspergillus oryzae ZA173 strains

[0060]

[0061] In this embodiment, 10 experienced appraisers were called to conduct sensory evaluation. The evaluati...

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Abstract

The invention discloses an aspergillus oryzae ZA173 which is preserved in Guangdong Microbial Culture Collection Center on May 8, 2021, and the preservation number is GDMCC No: 61640. The Aspergillus oryzae ZA173 not only has higher asparaginase activity, but also has higher protease activity and amylase activity, is stable in hereditary property, can efficiently hydrolyze soy sauce and sauce brewing raw materials, so inclusions such as protein and starch in the raw materials are efficiently dissolved out, the effective utilization rate of the raw materials is increased, the content of total nitrogen and amino acid nitrogen in the seasoning product is increased, especially the content of aspartic acid in the product is remarkably increased, and the flavor and quality of the product are improved.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a strain of Aspergillus oryzae ZA173 and its application. Background technique [0002] Brewed soy sauce has a rich taste, including umami, sour, sweet, salty, bitter, etc., among which umami is the most prominent. In the process of soy sauce brewing, there are two main sources of umami substances: the first is that raw materials such as protein and starch are transformed into amino acids and polypeptides through the action of microorganisms and enzymes, which constitute the most important nutrients in soy sauce, and soy sauce Most of the amino acids in soy sauce exist in free form, and the umami flavor of soy sauce mainly comes from free amino acids such as glutamic acid and aspartic acid produced by microbial fermentation. The second is that during the fermentation process, the nucleic acid produced by the autolysis of mold, yeast and bacteria is hyd...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12N13/00A23L27/50A23L27/60C12R1/69
CPCC12N13/00A23L27/50A23L27/60Y02A40/90
Inventor 杨勇王寒黄壮壮童火艳童星
Owner GUANGDONG HAITIAN INNOVATION TECH CO LTD
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