Aspergillus candidus with high yield of glucoamylase, alpha-amylase and acidic protease and application thereof

A technology of acid protease and Aspergillus japonica, applied in biochemical equipment and methods, preparation of alcoholic beverages, methods based on microorganisms, etc., can solve problems such as poor wine quality and single enzyme system of strains

Active Publication Date: 2014-12-31
JIANGNAN UNIV
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional screening of Aspergillus gluten only uses glucoamylase as an indicator, and the obtained strains have a relatively single enzyme system. The wine quality of the produced gluten koji liquor is worse than that of Daqu liquor, and usually can only be used to produce low-end liquor

Method used

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  • Aspergillus candidus with high yield of glucoamylase, alpha-amylase and acidic protease and application thereof
  • Aspergillus candidus with high yield of glucoamylase, alpha-amylase and acidic protease and application thereof
  • Aspergillus candidus with high yield of glucoamylase, alpha-amylase and acidic protease and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Comparative study on the production of glucoamylase, α-amylase and acid protease by solid-state fermentation of Aspergillus japonica and certain commercial saccharification molds SC1 and ZKY1

[0024] Inoculate the Aspergillus leucobacterium into the bran solid-state fermentation medium, ferment at a constant temperature of 30°C for 72 hours, and measure the enzyme activity of the solid-state fermentation bacteria preparation. The specific method is as follows:

[0025] 1. Sample preparation: Weigh 5.0g of solid fermentation medium (dry weight), put it into a 250ml beaker, add 90ml of water and 10ml of pH4.6 acetic acid-sodium acetate buffer, shake well, and incubate in a water bath at 40°C for 1h. Stir every 15 minutes. Filter with absorbent cotton, and the filtrate is 5% solid koji extract.

[0026] 2. Determination of glucoamylase, α-amylase and acid protease: refer to Shen Yifang's "Compendium of Liquor Production Technology" and QBT4257-2011 General Ana...

example 2

[0030] Example 2: Improving the utilization rate of raw material starch and liquor yield of liquor, and maintaining the flavor of liquor

[0031] Aspergillus japonica (CGMCC No.8900) was cultured on a PDA slant, the spores were collected and then subjected to three-stage expansion culture (triangle flask, shallow plate koji making and koji making koji) of mold-making bran koji, according to 7% (w / w) The amount used is added to the fermented grains that have been mixed with Daqu, and then continues to ferment according to the traditional process.

[0032] The results of the analysis are shown in Table 2. Compared with the control group using only Daqu, the starch utilization rate and liquor production rate in the experimental group added with Aspergillus japonica (CGMCCNo.8900) were significantly improved: starch residues were reduced by 3%, and liquor The liquor yield is 3.5% respectively. The aroma and taste of the liquor produced by the two groups were evaluated and scored....

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Abstract

The invention discloses an Aspergillus candidus with high yield of glucoamylase, alpha-amylase and acidic protease and application thereof to in liquor brewage. The Aspergillus candidus has been preserved in China General Microbiological Culture Collection Center (CGMCC), on March 7, 2014, and has a preservation number of CGMCC No.8900. The strain can simultaneously produce of glucoamylase, amylase and acidic protease in yield, and belongs to the fields of microbiology and fermentation engineering. The solid starter making, the Aspergillus candidus can produce glucoamylase, amylase and acidic protease in high yield, increase the utilization rate of starch and protein in liquor brewage, and improve liquor yield rate and keep good flavor.

Description

technical field [0001] The invention relates to a bright white aspergillus and an application thereof, in particular to an application of the bright white aspergillus in improving the alcohol yield in the brewing process. Background technique [0002] Bacteria, yeast and mold are the three major types of microorganisms in the brewing process of Chinese liquor. Among them, mold can secrete a variety of enzymes and degrade macromolecules such as starch and protein, providing a material basis for the growth and fermentation of bacteria and yeast. Mold can also secrete some esterification enzymes and metabolites, which also have a certain impact on the flavor of Chinese liquor. The traditional brewing process of Chinese liquor is an open production process, which involves a complex mold community; the complex mold community can not only produce a rich enzyme system, which has a positive contribution to liquor brewing, but some harmful molds in the environment may also be destroy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12G3/02C12R1/66
Inventor 徐岩吴群
Owner JIANGNAN UNIV
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