Aspergillus oryzae ZA175 and application thereof

Abstract

The invention relates to aspergillus oryzae ZA175 and application thereof. The aspergillus oryzae Z175 has the advantages of high dissolution rate of soybean protein and saccharides, high utilization rate of raw materials, high comprehensive enzyme activity and the like, has stable hereditary properties, is applied to the production process of soy sauce / sauce, does not need to additionally regulate and control koji making and fermentation processes, the aspergillus oryzae ZA175 can generate relatively high alpha-L-arabinofuranosidase and alpha-glucuronidase activity, the utilization rate of raw materials is high, and the energy consumption is low; and in the fermentation process, materials with various purposes do not need to be additionally added, the soy sauce / sauce which is fresh, sweet and prominent in flavor, mellow in taste, strong in sauce fragrance and lasting in mouth retention can be obtained, and industrial production of the additive-free purely-brewed soy sauce / sauce can be easily achieved. The finished product can be manufactured without blending other additives in the later period, the process steps are simple, and the production cost is saved; and when the aspergillus oryzae strain is used for starter propagation and fermentation of the soy sauce / sauce, the flavor, the color and the oxidation resistance of the soy sauce / sauce can be remarkably improved, and the product quality is improved.

Description

technical field [0001] The invention belongs to the technical field of brewing microorganisms, and in particular relates to a strain of Aspergillus oryzae and its application in soy sauce brewing. Background technique [0002] Soy sauce is made from soybeans, wheat flour, etc., and is fermented by microorganisms and enzymes. Aspergillus oryzae is the main strain of soy sauce fermentation, rich in intracellular enzymes, capable of degrading plant protein and polysaccharides to produce soy sauce. In general, the more abundant the enzyme system in Aspergillus oryzae, the higher the utilization rate of raw materials, the less precipitation produced in the production of soy sauce, and the richer the flavor of the finished product. [0003] During the soy sauce fermentation process, Aspergillus oryzae 3.042 has excellent characteristics such as the ability to secrete highly active hydrolytic enzymes and rapid growth, so it has become the most important industrial strain in the do...

AI Technical Summary

Problems solved by technology

However, due to the high concentration of moromi xylose fermented by this strain, the gradient of the color rate changes with the fermentation time is large, melanin is easily produced during the fermentation and sterilization of soy sauce, and the production rate of ammonia nitrogen and total nitrogen in soy sauce products is low. , leading to a further reduction in the deliciousness of soy sauce

[0007] At present, the main method is to add combined enzyme preparations in the soy sauce fermentation system or improve the production process to achieve the purpose of simultaneously improving the color and flavor quality of soy sauce products. On the one hand, it increases the difficulty of quality control in the soy sauce brewing process, and on the other hand, it increases the production cost of soy sauce.

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