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High-quality aspergillus oryzae combined fungicide and application thereof in preparation of Pixian thick broad-bean sauce

A technology of Aspergillus oryzae and bean paste, applied in the field of microorganisms, can solve problems such as the abundance and enzyme activity to be improved, and achieve the improvement of raw material utilization rate and product quality, umami amino acid content and neutral protease activity. Effect

Pending Publication Date: 2022-04-15
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology allows us to create new food products that have enhanced nutritional value by adding certain substance called quaternary ammonium salts (Limonoamide) during production processes such as fermenting beer yeast cells. These added compounds help break down protein into smaller molecules while still producing good taste perceptions when cooked on bread dough.

Problems solved by technology

Technological Problem addressed in this patents relates to improving the use efficiency and productivity of widebean bread piezoferments made from Baccharomyces cerevisiae yeast due to their unique characteristics like rapid growing rates, powerful cell division capabilities, large number of spore types, strong adaptation to environmental conditions, ease of culturing, etc., while also reducing residual nutritional values associated with these ingredients.

Method used

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  • High-quality aspergillus oryzae combined fungicide and application thereof in preparation of Pixian thick broad-bean sauce
  • High-quality aspergillus oryzae combined fungicide and application thereof in preparation of Pixian thick broad-bean sauce
  • High-quality aspergillus oryzae combined fungicide and application thereof in preparation of Pixian thick broad-bean sauce

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0030] ②Preparation of enzyme solution: Accurately weigh 3g of koji material and grind it thoroughly, adjust the volume to 100mL with distilled water, extract in a water bath at 40°C for 1 hour, and filter through 6 layers of gauze to obtain the enzyme solution to be tested.

[0031] ③ Sample determination:

[0032] a. Add 1.5 mL of Tris-HCl buffer solution with pH 8.0 to a 5 mL EP tube, and add 100 μL of appropriately diluted enzyme solution. Incubate at 40°C for 10 minutes to keep the temperature constant.

[0033] b. Add 100 μL of 26 mmol / L leucine-p-nitroaniline ethanol solution, mix quickly, and continue to bathe in water for 10 minutes. c. Immediately add 0.5mL 0.4mol / L trichloroacetic acid to terminate the reaction, and continue to keep it in a water bath for 5min. Absorbance was measured with a visible spectrophotometer at a wavelength of 405 nm. Parallel test 2 times.

[0034] d. Use the inactivated enzyme solution for the blank.

[0035] ④Calculation:

[0036] ...

Embodiment 1

[0044] Embodiment 1: Isolation and screening of Aspergillus oryzae LBM 30008

[0045] (1) Sample processing

[0046] Weigh 0.5 g of Japanese traditional brewing koji essence into a sterile Erlenmeyer flask filled with 99 mL of sterile water and sterile glass beads, shake and disperse on a shaker at 30°C and 200 rpm to prepare a sample suspension.

[0047] (2) Separation and purification

[0048] Draw an appropriate amount of sample suspension and count on a hemocytometer to obtain the bacterial concentration. Gradually dilute the suspension, select an appropriate concentration and spread 200 μL on the separation medium, let it stand at room temperature for 5 minutes, let the bacterial solution immerse in the medium, and then place it in a constant temperature incubator at 30°C for 2 days. According to the morphological characteristics of the Aspergillus oryzae colony, pick a single colony of Aspergillus oryzae in the purified medium, and after the single colony grows, contin...

Embodiment 2

[0053] Embodiment 2: the identification of strain

[0054] (1) Morphological identification

[0055] On PDA medium, the colony is olive yellow, velvet-like, with radial grooves, and the edges are relatively neat; observed by electron microscope, it produces spherical and rough conidia, the conidia heads are radial, and the conidiophores are rough , the apical capsule is spherical, the surface is fertile, and the sporulation structure is monolayer ( figure 1 ).

[0056] (2) Molecular biological identification

[0057] Test method: strain culture → genome extraction → polymerase chain reaction (PCR) → agarose gel electrophoresis → sequencing → NCBI blast comparison

[0058] 1) Genome extraction:

[0059] ① Take 1.5ml of conidia suspension, put it into a sterilized 2ml centrifuge tube, centrifuge at 12000rpm, 4°C for 2min, and remove the supernatant.

[0060] ②Add 1mL sterilized ultrapure water, resuspend, and mix well. 12000rpm, 4°C, centrifuge for 2min, remove the superna...

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Abstract

The invention discloses a high-quality aspergillus oryzae combined fungicide and application thereof in preparation of Pixian thick broad-bean sauce, and belongs to the technical field of microorganisms. According to the invention, a food safety strain Aspergillus oryzae LBM 30008 is screened from Japan traditional brewed koji, the strain can have a high neutral protease activity level and make up for the deficiency of lack of strong delicate flavor, the strain is mixed with Aspergillus oryzae LBM 30007 screened by the same method and a commercial strain Aspergillus oryzae Huniang 3.042 to prepare a microbial agent, and the microbial agent has the advantages that the microbial agent can be used for preparing the microbial agent; when the microbial agent is applied to preparation of broad bean koji and further preparation of broad bean paste, the content of flavor amino acid and the activity of neutral protease can be remarkably improved, and the activity of leucine aminopeptidase is also remarkably improved. The raw material utilization rate and the product quality can be improved in the preparation of broad bean koji, soy sauce or thick broad-bean sauce.

Description

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Claims

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Application Information

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Owner JIANGNAN UNIV
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