161 results about "Aspergillus oryzae" patented technology

The invention belongs to the technical field of food processing, and relates to a method for preparing low-salt shrimp juice through rapid microbial fermentation. The method comprises the following steps: removing heads of shrimps, preparing meat paste, drying and crushing shrimp shells, and mixing the shrimp shells with the meat paste; carrying out enzymolysis treatment on the meat paste by using alkaline protease, and then carrying out high-temperature enzyme deactivation; mixing the shrimp meat and shrimp shell enzymatic hydrolysate mixture with soybean meal and bran, and sterilizing at high temperature; inoculating a complex microbial inoculant containing lactobacillus plantarum, saccharomyces rouxii, aspergillus oryzae, deep-sea bacillus subtilis and bacillus subtilis to prepare a mold starter, fermenting at 28 DEG C for 30 days, and finally filtering and sterilizing. According to the method disclosed by the invention, the availability of the raw materials is effectively improved, the fermentation period is shortened, efficient fermentation under a low-salt condition is realized, various basic indexes of the obtained shrimp juice product meet national standards, and the shrimp juice product is outstanding in flavor quality and has rich sauce flavor and sweet taste. In addition, the shrimp juice shows good antioxidant stability before and after digestion.

The invention relates to the technical field of microbial fermentation, and particularly discloses a microbial fermentation process for food processing. The composition used in the process comprises lactobacillus plantarum, aspergillus oryzae and a compound enzyme preparation containing neutral protease, cellulase and phytase. The preparation method comprises the following steps: firstly, pretreating the raw materials, then compounding lactobacillus plantarum and aspergillus oryzae into a fermentation starter according to a specific proportion, fermenting in a liquid environment, and implementing dynamic stepped oxygen control; adding a complex enzyme preparation in a hypha growth period; then transferring into solid matrix conversion to construct a porous structure; and finally, carrying out two-stage temperature-controlled vacuum drying to obtain the product. The composition disclosed by the invention can be used for fermenting plant-based raw materials such as beans and grains, and has the advantage that the availability of a substrate can be improved through the synergistic interaction of bacteria and enzymes; in addition, according to the process, through stepped oxygen control, the double-bacterium respiratory rhythm can be precisely adapted, and the problem of metabolism mutual exclusion in a constant oxygen mode is thoroughly solved.

The invention provides an application of a Ustilaginoidea virens UvWSC1 gene in improvement of plant disease resistance. The invention develops a new application of the Ustilaginoidea virens UvWSC1 gene in improving the broad-spectrum disease resistance of crops such as rice for the first time, and the UvWSC1 gene is subjected to heterologous high expression in the rice, so that the broad-spectrum resistance of the rice to various pathogenic bacteria such as Ustilaginoidea virens, Magnaporthe oryzae and Xanthomonas oryzae can be obviously enhanced, and the agronomic traits of the rice are not influenced; an important theoretical basis is provided for rice disease-resistant breeding. By heterologous expression of the UvWSC1 gene, broad-spectrum disease resistance can be safely and effectively endowed to crops, a broad-spectrum disease-resistant rice variety is obtained for production, and the broad-spectrum disease-resistant rice gene has great application prospects and economic values in the aspects of crop breeding disease resistance improvement, rice disease prevention and control and crop yield increase and pesticide reduction.

The invention relates to a microbial agent based on a phosphate tailing storage yard and application of the microbial agent, the microbial agent based on the phosphate tailing storage yard comprises a talaromyces new species Talaromyces coriarcola KY-QH135, which is preserved in China Center for Type Culture Collection in Wuhan University with the number of CCTCC M 20252753, and the microbial agent based on the phosphate tailing storage yard is preserved in China Center for Type Culture Collection in Wuhan University with the number of CCTCC M 20252753. The invention relates to the field of biotechnology, and in particular relates to a biotechnology which is selected from one or more of Aspergillus tubingensis, Aspergillus flavus, Aspergillus oryzae, Aspergillus bombycis and Aspergillus niger, as well as one or more of Aspergillus tubingensis, Aspergillus flavus, Aspergillus oryzae, Aspergillus bombycis and Aspergillus niger.

The invention provides a compound based on aspergillus oryzae spores. The compound is composed of carbonized aspergillus oryzae spore microsphere surfaces and pores loaded with quercetin. The average porosity of the carbonized aspergillus oryzae spore microspheres is 25%-45%; the mass of the quercetin accounts for 30%-50% of the total mass of the compound. According to the compound, the solubility and bioavailability of quercetin are remarkably improved, efficient pulmonary alveolar deposition is guaranteed through the optimized aerodynamic diameter of the compound, and rapid intake of macrophages is guaranteed through the rough surface of the compound. An in-vivo and in-vitro ALI model verifies the safety of the compound QU-cASP prepared by the invention, and the compound QU-cASP has excellent effects in the aspects of targeted delivery, oxidative stress inhibition and macrophage polarization regulation. The invention also provides a method for preparing the compound, an application of the compound in preparation of a medicine for relieving acute lung injury, and an inhalable preparation taking the compound as an active ingredient.

The application belongs to the technical field of microbial fermentation, and particularly relates to a kind of cytolysis product of mixed bacteria fermentation and a preparation method. The cytolysis product is prepared by mixed bacteria fermentation of two kinds of aerobic probiotics, i.e. Lactobacillus plantarum and Aspergillus oryzae are used as fermentation strains to carry out mixed bacteria fermentation treatment on rice milk, and membrane filtration and column chromatography system are used for filtration and enrichment, so as to obtain a cytolysis fermentation product filtrate rich in kojic acid, the content of kojic acid is greater than 200 g / L, which is significantly improved compared with conventional process. The obtained cytolysis product has no bad smell and clear color, so that the beneficial function of kojic acid can be played only with a low addition amount in cosmetics, and the addition of odor masking and color correcting auxiliaries is reduced, and the cytolysis product can be used for preparing cosmetics with skin repair, whitening and other functions.

This invention provides a method for culturing Aspergillus oryzae, a culture kit, a method for producing mycoprotein, and mycoprotein, all of which result in a culture of Aspergillus oryzae that is rich in γ-aminobutyric acid compared to ordinary Aspergillus oryzae, yields a large amount of microbial cells, and improves the mushroom-like flavor of the purified mycoprotein. [Solution] A method for culturing γ-aminobutyric acid-enriched Aspergillus oryzae is provided, characterized by adding glutamic acid and / or its salt and a vitamin B6-containing component to a culture medium for culturing the Aspergillus oryzae. A culture kit for γ-aminobutyric acid-enriched Aspergillus oryzae is also provided, comprising Aspergillus oryzae and a culture medium for culturing the Aspergillus oryzae, wherein the culture medium contains glutamic acid and / or its salt and a vitamin B6-containing component. Furthermore, a γ-aminobutyric acid-enriched mycoprotein and a method for producing the same are also provided, characterized by having a γ-aminobutyric acid content of 400 mg or more per 100 g dry weight of mycoprotein.

The application belongs to the field of genetic engineering and biosynthesis, and particularly relates to biosynthesis of a class of diterpenoids. The application provides genes having a key role in the formation of a 5-8-5 tricyclic mother nucleus and a five-membered heterocyclic ring in biosynthesis of the class of diterpenoids, which are respectively named as PrcA and PrcB and polypeptides encoded by the genes, expression of PrcA and PrcB is carried out through a heterologous expression system of Aspergillus oryzae, and five diterpenoids with novel structures and anti-metabolic related fatty liver disease activity are obtained. The application provides application of the polypeptides in biosynthesis of the class of diterpenoids, and enriches a diterpenoid library, thereby providing lead compound resources for discovering new anti-metabolic related fatty liver disease medicinal raw materials.

This invention belongs to the field of food processing technology, specifically relating to a ready-to-eat soft-centered abalone product and its preparation method. The preparation method includes the following steps: First, the abalone undergoes a preliminary treatment by marinating it in a soaking solution made from a mixture of black tea powder, soda ash, quicklime, and water to obtain pre-treated abalone. Then, it undergoes fermentation under the action of *Mucor* spores, lactic acid bacteria, yeast, and *Aspergillus oryzae*. The fermented abalone is then subjected to high-pressure pulse treatment, followed by slow simmering in a cooking liquid. After high-pressure sterilization, the ready-to-eat soft-centered abalone product is obtained. The key to this invention lies in the combined process of marinating in a soaking solution containing black tea powder, soda ash, and quicklime, fermentation with specific microorganisms, and high-pressure pulse treatment to achieve a soft-centered texture in the abalone. Slow simmering further optimizes the flavor of the soft-centered abalone product, resulting in advantages such as low cost, product stability, short preparation cycle, high yield, and ready-to-eat consumption.

This invention discloses a method for brewing a light-aroma baijiu using a mung bean compound koji starter and its preparation, belonging to the field of baijiu brewing technology. The method uses 75%-80% red sorghum and 20%-25% mung beans as brewing raw materials. First, the mung beans are dehulled, crushed, and pre-treated by low-temperature steaming, then mixed with sorghum and steamed again for gelatinization. Separately, a mung bean compound koji starter inoculated with Rhizopus, Aspergillus oryzae, and ester-producing yeasts is prepared separately and blended with a light-aroma low-temperature koji starter at a ratio of 1:2-3, with the total koji amount being 19%-23% of the grain input. The mixture is then fermented in earthen vats for 28 days in a solid-state environment, with a peak temperature of 28-32℃ and an outlet temperature of 20-25℃. The middle section of the liquor is distilled, yielding 65% vol, and aged in earthenware jars for 3-6 months. This invention constructs a homologous fermentation system of "mung bean koji making—mung bean brewing—koji base," selectively enriching proteases and esterases, solving the problem of insufficient mung bean protein conversion. The finished liquor has a rich, light mung bean aroma and a mellow, sweet taste.

The invention provides a biological slow-release fertilizer for slope corn planting and a preparation method thereof, and relates to the technical field of corn planting. The fertilizer is prepared from a straw fermentation material, humic acid, kieselguhr, a modified starch material, charcoal, expanded vermiculite, sodium alginate, magnesium sulfate, monopotassium phosphate, urea, ethylenediamine disuccinate trisodium salt and propyl gallate. The straw fermentation material is prepared by crushing straw, performing alkali treatment, inoculating aspergillus oryzae for fermentation, sterilizing, continuing to inoculate bacillus subtilis for fermentation and drying; the modified starch material is obtained by mixing a semi-gelatinized starch material and a completely gelatinized starch material. The method overcomes the defects in the prior art, prematurity of slope field corn planting is effectively promoted through adjustment and improvement of the fertilizer, water and soil loss during planting is prevented, and the effect of high-yield corn planting is achieved.

The application belongs to the technical field of microbial fermentation, and discloses soy sauce starter and a preparation method and application thereof. The preparation method of the soy sauce starter comprises the following steps: extracting a starter substrate, performing squeezing treatment, obtaining wet material and clear liquid; filtering the clear liquid to obtain filtered clear liquid; taking dry material and adding the wet material to obtain raw material; sterilizing the raw material to obtain starter material; inoculating spore powder of Aspergillus oryzae secondary strain into the starter material to obtain inoculated starter material; and culturing the inoculated starter material through starter culture including primary shake flask culture and secondary shake flask culture to obtain soy sauce starter. The preparation method innovatively constructs a synergistic regulation system of "physical structure improvement-nutrition precise supplement", solves the environmental protection treatment problem of the starter substrate, significantly improves the sensory quality and spore production effect of the soy sauce starter, and provides a sustainable development solution with economic and environmental protection benefits for the traditional fermentation industry.

The application relates to the technical field of semiconductor nanomaterials, and discloses an environment-friendly zinc sulfide nanoparticle as well as a preparation method and application of the zinc sulfide nanoparticle. The preparation method comprises the following steps: (1) activating Aspergillus oryzae spores, performing liquid fermentation, filtering the liquid fermentation product, washing, collecting solid substances, and obtaining biomass; (2) culturing the biomass in the step (1) in a ZnSO4.7H2O aqueous solution to obtain an Aspergillus oryzae liquid solution containing zinc sulfide nanoparticles; (3) drying the liquid solution obtained in the step (2) to obtain Aspergillus oryzae precipitate containing zinc sulfide nanoparticles; and (4) heating the precipitate in the step (3) at 400-450 DEG C for 4-6 h to obtain zinc sulfide nanoparticles. The application endows the zinc sulfide nanoparticles with excellent biocompatibility, expands the application of the zinc sulfide nanoparticles in the fields of biomedicine, chemical sensors, solar cells and light-emitting diodes, and provides a reference for the environment-friendly and batch production of the zinc sulfide nanoparticles.

This invention belongs to the field of traditional Chinese medicine fermentation technology, specifically involving a high-enzyme-active Liu Shen Qu (a type of fermented medicinal herb) and its fermentation process. The process first processes red beans, bitter almonds, artemisia annua, cocklebur, and polygonum hydropiper into a medicinal porridge, which is then mixed with wheat flour and a specific fermenting agent to form a soft mass. Its innovation lies in the use of a Bacillus subtilis trehalose protective agent complex and Aspergillus oryzae chitosan microspheres. These two fermenting agents are prepared by spray drying encapsulation and ionogel methods, respectively, significantly improving the survival rate and stability of the fermenting microorganisms during processing and storage. The soft mass undergoes two stages of precisely controlled temperature and humidity fermentation, and finally, after shaping and segmented drying, the finished product is obtained. This process effectively solves the problems of low enzyme activity and poor stability in traditional Liu Shen Qu fermentation, resulting in a Liu Shen Qu product with high digestive enzyme activity and stable, uniform quality.

The application belongs to the technical field of vinegar brewing, and provides a compound koji inoculated with indigenous Aspergillus oryzae and Aspergillus niger and a method for strengthening Shanxi old mature vinegar. Indigenous Aspergillus oryzae CGMCC 42103 with high yield of acid protease and glutaminease and Aspergillus niger CGMCC 15672 with high yield of saccharifying enzyme are mixed and inoculated in bran and soybean powder medium to prepare compound koji, and the prepared compound koji is applied to the fermentation process of Shanxi old mature vinegar to prepare new vinegar, the total acid, amino acid nitrogen, non-volatile acid and glutamic acid content of the new vinegar are 6.18 g / 100 mL, 0.38 g / 100 mL, 2.45 g / 100 mL and 58.83 mg / 100 mL respectively, compared with the comparative example in which only highland millet with a mass fraction of 60% is added in the alcohol fermentation stage to carry out conventional fermentation of food vinegar, the new vinegar is improved by 20.47%, 153.33%, 33.15% and 118.86% respectively, and the content of organic acid and volatile aroma components is enriched.

The invention discloses trichosporon arystachys capable of reducing ammonia nitrogen and nitrite and application of the trichosporon arystachys. The saccharomycetes are named as Trichosporonashii JM-1, and the preservation number of the saccharomycetes is GDMCC No: 64448. The invention further discloses a preparation method of the saccharomycetes. The Saccharomyces cerevisiae grows well in a high-concentration ammonia nitrogen and nitrite environment, is high in nitrogen degradation efficiency and good in environmental adaptability, can be used as a functional strain for improving water quality, deodorizing farms, deodorizing garbage yards and the like, is applied to multiple places, reduces nitrogen accumulation, protects the environment, has certain degradation capability on cellulose, and can be used as a functional strain for improving the water quality, deodorizing the farms, deodorizing the garbage yards and the like. The method has great application potential in livestock and poultry aquaculture and environmental protection.

The invention discloses a method for preparing an amino acid fertilizer by multi-strain synergistic starter propagation and a liquid enzymolysis method, which comprises the following steps: selecting 25%-35% of bacillus subtilis, 10%-20% of trichoderma reesei, 15%-25% of aspergillus oryzae, 10%-20% of lactic acid bacteria, 5%-15% of saccharomyces cerevisiae and 5%-15% of aspergillus niger as composite strains; according to the method, six strains such as bacillus subtilis and trichoderma reesei form a composite microbial system, soybean meal and bran are used as raw materials, and the problems of low degradation efficiency, unstable enzyme activity and the like of a traditional process are solved through a process of'three-stage temperature-controlled starter propagation and four-stage liquid fermentation '; the method is characterized in that a'bacillus-mould-saccharomycetes-lactic acid bacteria 'four-flora synergistic system is constructed, a starter propagation-fermentation multi-parameter coupling regulation and control process is initiated, a'process-quality-effect' closed-loop mechanism is established, compared with a traditional process, the efficiency is improved by 35%-50%, the ton cost is reduced by 15%-20%, and the product is suitable for seed treatment and foliage spraying of various crops and has wide application prospects. The industrialization potential is remarkable, and the requirements of workers are met.

The invention discloses a method for brewing soy sauce by using oil-immersed peanut cakes, and relates to the technical field of soy sauce brewing, and the method comprises the following steps: carefully selecting peanuts, adjusting the moisture to 12-14%, peeling, crushing, and drying until the moisture is less than or equal to 8% to obtain peanut embryos; after cold pressing by a spiral cold pressing machine, extracting for 2-3 hours at the temperature of less than or equal to 40 DEG C by using subcritical CO2 to obtain a degreased peanut cake; crushing to 40-60 meshes, mixing with wheat flour, table salt and water, sterilizing, inoculating aspergillus oryzae suspension, culturing for 48-72 hours, adding saline water, and fermenting for 30 days; and finally, adding seasonings, carrying out ultrahigh-temperature instantaneous sterilization at 121 DEG C for 3-5 seconds, cooling and filtering to obtain the peanut butter. According to the method for brewing the soy sauce by using the oil-immersed peanut cakes, the oil-immersed peanut cakes serve as main raw materials, traditional feed-grade by-products are converted into food-grade raw materials, the additional value of a peanut processing industry chain is remarkably increased, resource waste is reduced, high-value utilization of resources is achieved, and the brewed soy sauce is rich in delicate flavor and mellow in fragrance.

The present application relates to the technical field of fermented feed processing, in particular to a fermented feed of Citrus paradisi and a preparation method thereof and application of the fermented feed in improving meat quality of broilers, and the fermented feed is prepared by using residual fallen fruits, which is not only beneficial to solving the problems of environmental pollution and resource shortage in livestock industry caused by the untreated secondary fruits and fallen fruits, but also can increase the source of feed raw materials and promote sustainable economic development; through fermentation research on the preparation method, it is found that different strains are used to prepare fermented feeds, and different fermented feeds have different effects, the fermented feed prepared by using Aspergillus oryzae XMS01 and Lactobacillus plantarum XMS02 together can effectively improve the chicken meat quality, through research on the feed, it is found that the feed can effectively improve the chicken weight gain, and can effectively reduce the abdominal fat rate of Guangxi Fufeng broilers, and improve the chicken meat quality of Fufeng broilers, and is a fermented feed which can replace conventional daily ration.

The application belongs to the technical field of microbial fermentation, and particularly relates to a fermentation product of fruit and vegetable wastes and corn stalks and application thereof. The fermentation product is obtained by inoculating Aspergillus oryzae SLY-M-15 fermentation product and Saccharomyces cerevisiae into a first mixture containing crushed and air-dried corn stalks and fruit and vegetable wastes, performing aerobic fermentation, adding a second mixture containing crushed and air-dried corn stalks and fruit and vegetable wastes and corn cob, performing secondary aerobic fermentation, inoculating Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus fermentum, and performing anaerobic fermentation. The obtained fermentation product is applied to animal feed, can improve the average daily weight gain of mutton sheep, reduce the feed conversion ratio, improve the tenderness and cooked meat rate of mutton, and increase the content of n-3 polyunsaturated fatty acids.

The invention belongs to the technical field of food, and particularly relates to composite strain fermented soy sauce and a preparation method thereof. The preparation method specifically comprises the following steps: (1) inoculating a mushroom mother strain into a culture medium, fermenting, centrifuging and washing to obtain mushroom mycelia; (2) drying and crushing defatted soybeans and mushroom mycelia, mixing and stirring with hot water, and treating to obtain bean powder and mycelium powder; (3) taking the bean flour and the mycelium powder out of the pot, adding the roasted flour, mixing and stirring, and cooling to obtain a mixed koji material; (4) inoculating aspergillus oryzae into the mixed koji to obtain finished koji; adding saline water into the finished koji to obtain soy sauce mash, firstly inoculating lactobacillus plantarum for fermentation, and then inoculating zygosaccharomyces rouxii for fermentation; and (5) after fermentation is completed, obtaining crude oil, and preparing the finished soy sauce. The soy sauce prepared by the preparation method is light brown in color and luster and glossy; the fragrance is rich; the taste is delicious and mellow, and the broad market prospect is shown.

The invention belongs to the technical field of microbial agents, and particularly relates to a special microbial agent for edible mushroom mixing and a preparation method thereof, the special microbial agent comprises composite functional strains of bacillus subtilis, bacillus licheniformis, bacillus megatherium, aspergillus oryzae and actinomycetes, and the microbial agent is prepared by liquid fermentation propagation, adsorption on a solid carrier and drying. According to the invention, after three-stage liquid fermentation and propagation, the bacterial agent is adsorbed on a grass meal carrier and is air-dried at low temperature, the bacterial agent can be simultaneously adapted to various edible fungus cultivation modes such as fermented materials, semi-cooked materials and cooked materials, after material mixing, the strain is fast to revive, the temperature rise is fast, the high-temperature duration time is long, infectious microbes can be effectively killed, lignocellulose can be decomposed, and the compost can be promoted to be fully decomposed; and the product is a pure microbial preparation, does not contain chemical agents, does not have the risk of harmful substance residues, ensures the food safety and quality of the edible mushrooms, and has ecological benefits as the beneficial flora can construct a dominant microbial environment in the culture material.

The application discloses a kind of biological inoculums for improving fermentation environment of waste pool of waste incineration plant, solve high kitchen garbage heavy metal pollution problem.It uses "functional strain + kitchen waste oil modified biochar carrier" collaborative design, functional strain includes Yarrowia lipolytica, Aspergillus oryzae, salt-tolerant lactic acid bacteria and Rhodotorula, Rhodotorula can efficiently passivate Pb 2+ , Cd 2+ , strain synergistic degradation of oil and starch.Application of percolate soluble heavy metal content reaches standard, reduces heavy metal treatment reagent dosage 25%-30%, reduces fly ash "hazardous waste" disposal ratio, realizes fermentation improvement and heavy metal passivation integration, with environmental protection and economic benefits.

The application discloses a water-retaining agent for soy sauce preparation, soy sauce and a preparation method thereof, and belongs to the technical field of food fermentation and brewing. In the preparation method of the soy sauce, the water-retaining agent for soy sauce preparation is introduced to soak soybeans in the early stage, and the water-retaining agent diluent for soy sauce preparation is sprayed in the koji-making process to maintain and consolidate the moisture in the system, reduce moisture loss, and introduce bran with specific mesh and mass percentage as koji-making raw materials, so that the permeability and uniformity of the koji material can be obviously improved, the effective utilization of moisture in the growth and metabolism process of aspergillus oryzae in the system is promoted, the enzyme activity of the koji and the raw material utilization rate are improved, and the quality of the soy sauce is improved. In addition, the preparation method of the soy sauce does not change the original production equipment and process conditions, is convenient to operate, and is favorable for industrial application.

The invention relates to Aspergillus oryzae MY. The Aspergillus oryzae MY can rapidly and stably grow by using a cheap culture medium, the fermentation period is short, and the degradation efficiency of lignin and cellulose is high. The strain can efficiently degrade straws, and can be used as a substrate for producing alternative proteins for feed; and reducing sugar can be produced by degrading cellulose, so that the method can be industrially applied and has very high economic value and ecological value.

The application relates to the technical field of food brewing processing, and discloses a method for preparing walnut soy sauce by using segmented wet heat pretreatment combined with multi-strain fermentation, which comprises the following steps: subjecting walnut meal to dry heat treatment, adjusting humidity, transferring into a high-temperature steam explosion equipment for steam explosion treatment and air cooling; inoculating the air-cooled walnut meal with mixed strains composed of aspergillus oryzae, saccharomyces rouxii and lactobacillus plantarum to prepare koji; adding brine to the koji and carrying out segmented fermentation including three stages to obtain soy sauce mash; adding oil to the soy sauce mash, precipitating the original solution, filtering the clear liquid, cooling the sterilized product to obtain a finished product. The present application combines wet heat pretreatment with multi-strain segmented fermentation, destroys the dense structure of the walnut meal, improves the substrate hydrolysis rate, meets the metabolic conditions suitable for different strains, reduces the substrate competition, shortens the fermentation period, and improves the content of free amino acids and ester substances.

The invention relates to the technical field of beverage preparation, and particularly discloses a mulberry-covered beverage and a preparation method thereof.The preparation method of the mulberry-covered beverage comprises the steps that 1, raspberries, mulberries and Chinese wolfberry fruits are taken, washed, juiced and filtered, and mixed fruit juice is obtained; and step 2, adding fructo-oligosaccharide into the mixed fruit juice, uniformly stirring to obtain a fermentation substrate, inoculating aspergillus oryzae into the fermentation substrate, performing aerobic fermentation, inoculating compound probiotics, performing anaerobic fermentation, and performing refrigeration after fermentation is finished to obtain the mulberry-covered beverage. The prepared mulberry-covered beverage adopts a two-step process of aspergillus oryzae aerobic fermentation and compound probiotic anaerobic fermentation, so that combined nutrient substances in fruits and vegetables can be fully released, the bioavailability of the fruits and the vegetables can be improved, the flavor of the product can be optimized through probiotic metabolism, the acerbity of the fruits and the vegetables can be neutralized, and the taste is more harmonious. And the composite probiotics and the prebiotics form a synergistic effect, so that the intestinal flora balance can be regulated in an assisted manner, and the requirements of intestinal health and body protection are met.

The application discloses an Aspergillus oryzae strain WJM008, which is preserved in the China Center for Type Culture Collection, and the preservation number is CCTCC NO:M 20221829, and the preservation date is November 28, 2022. The application also discloses an application of the Aspergillus oryzae strain WJM008 in flavor soy sauce brewing. The strain has a strong ability of producing non-starch polysaccharase, can well hydrolyze non-starch polysaccharide of raw materials, realizes efficient utilization of raw materials for soy sauce brewing, and provides sufficient carbon source for yeast alcohol fermentation due to that sugar in the raw materials is fully released, so that the original oil has rich and mellow alcohol aroma.

The invention relates to an aminopeptidase gene derived from aspergillus oryzae and an amino acid sequence of the aminopeptidase gene. Through optimization design, the expression efficiency of the gene in pichia pastoris is remarkably improved. The invention also provides an expression vector containing the gene and a genetic engineering recombinant strain carrying the vector. By adding a specific leader peptide sequence at the front end of a wild type aminopeptidase gene, high-efficiency expression of aminopeptidase in pichia pastoris is realized, and the yield of the aminopeptidase is greatly increased, so that possibility is provided for large-scale industrial production, and the production cost is remarkably reduced. The recombinant strain can secrete extracellular soluble aminopeptidase, the subsequent extraction and purification process is simplified, and industrial application is facilitated. Compared with the existing aminopeptidase in the market, the recombinant aminopeptidase disclosed by the invention has more efficient bitterness removing performance, can achieve an expected effect by only needing a half of addition amount under the same hydrolysis degree, and shows more excellent industrial application potential. The technology provided by the invention breaks through and fills the technical blank in the aspects of efficient expression and industrial production of aminopeptidase in China, and has important economic value and market prospect.