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Preparation method of high-activity mucor koji

A technology of Mucor koji and high vitality, applied in the field of fermentation, can solve the problems of low activity of Mucor koji, unstable performance, rapid decline of strains, etc., and achieve the effect of good effect, stable performance and high vitality.

Inactive Publication Date: 2017-06-06
湖南轻工研究院有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above-mentioned technical problems that the traditional Mucor koji production process adopts the solid-solid subculture method to cause rapid decline of strains and high rate of miscellaneous bacteria, which ultimately leads to low vigor and unstable performance of the produced Mucor koji. The present invention provides a A preparation method of high-activity mucor koji, which effectively combines the characteristics of solid-state fermentation and pure liquid fermentation, so that the produced mucor koji has high activity, low rate of miscellaneous bacteria and stable performance advantage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Step 1. Preparation of potato dextrose agar (Potato Dextrose Agar, PDA) medium test tube slant and PDA plate:

[0026] Select fresh and mildew-free potatoes, weigh 200g after peeling, cut into small pieces, add water and boil for 40 minutes, then filter with 8 layers of gauze to obtain the filtrate, replenish the filtrate to 1L, add 20g of glucose and 20g of agar powder, stir well, Put it in a sterilizing pot for sterilization at 115°C for 25 minutes, distribute it into 10 test tubes and 10 plates that have been sterilized and dried, and make PDA test tube slopes and PDA plates after cooling;

[0027] Step 2, the activation of the original mucormycetes strain:

[0028] Take the mucormyces strain out of the strain bank, resuscitate and inoculate it on the slant of the PDA test tube, and subculture twice; pick the activated mucormyces strain and inoculate it on the PDA plate, and cultivate it at a constant temperature of 25°C for 36 hours to obtain the first-grade strain;...

Embodiment 2

[0042] Step 1, preparation of PDA medium test tube slant and PDA plate:

[0043] Select fresh and mildew-free potatoes, weigh 200g after peeling, cut into small pieces, add water and boil for 40 minutes, then filter with 8 layers of gauze to obtain the filtrate, replenish the filtrate to 1L, add 20g of glucose and 20g of agar powder, stir well, Put it in a sterilizing pot for sterilization at 115°C for 25 minutes, distribute it into 10 test tubes and 10 plates that have been sterilized and dried, and make PDA test tube slopes and PDA plates after cooling;

[0044] Step 2, the activation of the original mucormycetes strain:

[0045]Take the mucormyces strain out of the strain bank, resuscitate and inoculate it on the slant of a PDA test tube, and subculture three times; pick the activated mucormyces strain and inoculate it on a PDA plate, and culture it at a constant temperature of 25°C for 36 hours to obtain a first-grade strain;

[0046] Step 3, preparation of secondary stra...

Embodiment 3

[0059] Step 1, preparation of PDA medium test tube slant and PDA plate:

[0060] Select fresh and mildew-free potatoes, weigh 200g after peeling, cut into small pieces, add water and boil for 40 minutes, then filter with 8 layers of gauze to obtain the filtrate, replenish the filtrate to 1L, add 20g of glucose and 20g of agar powder, stir well, Put it in a sterilizing pot for sterilization at 115°C for 25 minutes, distribute it into 10 test tubes and 10 plates that have been sterilized and dried, and make PDA test tube slopes and PDA plates after cooling;

[0061] Step 2, the activation of the original mucormycetes strain:

[0062] Take the mucormyces strain out of the strain bank, resuscitate and inoculate it on the slant of a PDA test tube, and subculture three times; pick the activated mucormyces strain and inoculate it on a PDA plate, and culture it at a constant temperature of 25°C for 36 hours to obtain a first-grade strain;

[0063] Step 3, preparation of secondary str...

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Abstract

The invention discloses a preparation method of high-activity mucor koji. The preparation method of the high-activity mucor koji comprises the following steps: activating strains, preparing first-level strains, preparing second-level strains, preparing third-level strains, preparing finished koji, and drying the finished koji. The invention provides the preparation method of the high-activity mucor koji. According to the preparation method of the high-activity mucor koji, with combination of solid state fermentation and pure liquid state fermentation, growth of mixed bacteria can be effectively inhibited, so that the produced mucor koji has the advantages of high activity, low mixed bacteria rate and stable performance.

Description

technical field [0001] The invention relates to the technical field of fermentation, in particular to a preparation method of high-activity mucor koji. Background technique [0002] Mucor koji has a rich enzyme system, which has important applications in the field of traditional fermented foods. It mainly uses its protease and lipase to prepare fermented bean curd, tempeh, laba beans and other foods. These foods contain a variety of physiologically active ingredients and health functions. And the unique flavor is deeply loved by people at home and abroad. [0003] The quality of food such as fermented bean curd and tempeh is closely related to Mucor koji. However, Mucor has high requirements for growth conditions, and it is easy to self-degrade and infect miscellaneous bacteria in the process of solid-solid subculture. Some individuals in the group The relevant genetic gene is also easy to mutate, causing the production performance of Mucor koji to gradually decline and deg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12R1/785
Inventor 季家举谢元
Owner 湖南轻工研究院有限责任公司
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