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Aspergillus oryzae strain and application thereof in Zhejiang rose vinegar fermentation

A technology of Aspergillus oryzae and rose vinegar, which is applied in the field of microorganisms, can solve the problems such as no content requirement of the state nitrogen index, and achieve the effects of fast growth, good spore colonization, and improved production efficiency

Inactive Publication Date: 2016-07-06
浙江五味和食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The local standards of Zhejiang rose vinegar have content requirements for the total nitrogen index representing protein, amino acid and peptide, but there is no content requirement for the amino acid nitrogen index representing amino acid

Method used

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  • Aspergillus oryzae strain and application thereof in Zhejiang rose vinegar fermentation
  • Aspergillus oryzae strain and application thereof in Zhejiang rose vinegar fermentation
  • Aspergillus oryzae strain and application thereof in Zhejiang rose vinegar fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1: Isolation, identification and preservation of Aspergillus oryzae strain (Aspergillus oryzae) MG-6CCTCC NO.M2015764.

[0023] 1. Isolation and purification of Aspergillus oryzae strains.

[0024] 1. Material preparation:

[0025] Sample source: Zhejiang Wuweihe Food Co., Ltd. production workshop;

[0026] Potato sucrose medium: commercially available potatoes were peeled and cut into 1cm 2 For square cubes, weigh 200g of potato pieces, add 5-6 times of water, boil for half an hour, filter through eight layers of gauze, add 20g of sucrose, 20g of agar, dilute to 1000ml, and sterilize at 121°C for 20min;

[0027] Cha's medium: 30g sucrose, NaNO 3 3g, K 2 HPO 4 1.0g, MgSO 4 0.5g, KCl0.5g, FeSO 4 0.01g, yeast extract 5g, agar 15-20g, dilute to 1000ml, sterilize at 121°C for 20min;

[0028] Saccharomyces tsazii extract medium: 30g sucrose, NaNO 3 3g, K 2 HPO 4 1.0g, MgSO 4 0.5g, KCl0.5g, FeSO 4 0.01g, 15-20g agar, dilute to 1000ml, sterilize at 121℃ fo...

Embodiment 2

[0052] Determination of enzyme stability of Aspergillus oryzae strains:

[0053] Inoculate the fast-growing, sporulation-rich strain isolated in Example 1 on potato sucrose medium, and culture it at 30°C for 3 days. It can be seen that the surface of the strain is covered with spores, and the culture is mature. Basically, culture at 30°C for 3 days is one generation, and so on, and strains with different passage times can be obtained.

[0054] Potato sucrose medium: commercially available potatoes were peeled and cut into 1cm 2 For square cubes, weigh 200g of potato pieces, add 5-6 times of water, boil for half an hour, filter through eight layers of gauze, add 20g of sucrose, 20g of agar, dilute to 1000ml, and sterilize at 121°C for 20min.

[0055] Inoculate the obtained strains of each generation on the bran medium, shake well, and culture at a constant temperature at 30°C for about 18 hours, shake the flask once when the medium has a little white cake, shake the agglomerat...

Embodiment 3

[0058] Trial production of finished koji:

[0059] 1, press the method for making koji of embodiment 2, bacterial strain MG-6 is cultivated 72 hours at 30 ℃, makes the kind of koji of Erlenmeyer flask. Seed koji, good agglomeration, stable enzyme activity and good balance of enzyme activity of each component, and the color of the koji is bright green, rich in spores 2.5*10 10 pcs / g dry basis, good growth, with the inherent fragrance of Aspergillus oryzae. According to the national standard method, no aflatoxin was detected.

[0060] 2. Mix the koji material according to the ratio of bran:wheat flour=8:2, add 70% water, stir well, cook at a high temperature under 0.1MPa pressure for 30 minutes, and after the koji material cools, add 0.3% ( Raw material weight meter) inoculum amount is inserted into the seed koji prepared in step 1, and the ventilated koji making process is adopted at 31°C.

[0061] 3. After the koji making is completed, the enzyme activity and spore count ar...

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Abstract

The invention discloses an Aspergillus oryzae strain and application thereof in Zhejiang rose vinegar fermentation. The Aspergillus oryzae strain is the Aspergillus oryzae strain MG-6, and is preserved in the China Center for Type Culture Collection at Dec 21st, 2015, and the preservation number is CCTCC NO. M 2015764. The application of the Aspergillus oryzae strain to the fermentation of the Zhejiang rose vinegar is that the Aspergillus oryzae MG-6 is mainly applied to koji-making and fermenting, wherein the koji-making and fermenting comprise using the Aspergillus oryzae MG-6 to domesticate the strain, and the koji prepared from the conventional koji-making raw material and method in the field and the fermentation are used for preparing the Zhejiang rose vinegar. The Aspergillus oryzae strain disclosed by the invention is fast is growth, abundant in spore production, high in protease activity and good in activity balance of enzyme component, free from producing aflatoxin, safe and harmless; the trail production experiment result proves that the koji spore prepared from the strain is good in insertion, bright green in color, and high in protease activity and has a specific fragrance of the koji; the Zhejiang rose vinegar prepared by fermentation is good in flavor and good in quality.

Description

technical field [0001] The invention relates to an Aspergillus oryzae strain MG-6 and its application in the fermentation of Zhejiang rose vinegar, belonging to the technical field of microorganisms. Background technique [0002] Zhejiang Rose Vinegar is one of the four famous vinegars in my country. It is made from rice, under the geographical environment of Zhejiang Province, using natural microorganisms, and fermented by liquid fermentation on the surface. It does not add any pigment, sour agent, sweetener Flavoring, brewed vinegar with rose red color. [0003] At present, there are unstable factors affecting product quality in the production process of Zhejiang rose vinegar. For example, the activity of the enzyme system of the strain and the influence of the coordination of each component on the quality, pay more attention to the activity of amylase and ignore other enzyme systems; due to the long fermentation period of Zhejiang rose vinegar, the large area occupied, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12J1/04C12R1/69
CPCC12J1/04C12N1/145C12R2001/69
Inventor 冯纬刘晔周利南梁新乐黄光荣杜甫军俞振锋沈权锋朱磊
Owner 浙江五味和食品有限公司
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