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Aspergillus strain capable of achieving high-yield production of protease and application of aspergillus strain in soy sauce

A technology of Aspergillus oryzae and protease, which is applied in the field of microorganisms, can solve the problems of low protein decomposition ability and low screening efficiency, and achieve the effects of high screening efficiency, improved utilization rate, and improved protein utilization rate

Inactive Publication Date: 2018-01-12
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current problem is that the existing screening methods are still based on the basic method of hydrolysis circle solid plate, the general screening efficiency is low, and the current protein decomposition ability is also generally low

Method used

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  • Aspergillus strain capable of achieving high-yield production of protease and application of aspergillus strain in soy sauce
  • Aspergillus strain capable of achieving high-yield production of protease and application of aspergillus strain in soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1. Growth curve drawing:

[0016] Transfer Aspergillus oryzae from the slope of the test tube to the PDA plate, and incubate at 28°C for 72 hours. Connect 3 loops of activated Aspergillus oryzae with an inoculation loop to a triangular flask containing sterilized 12°wort, and pick the tricyclic Aspergillus oryzae spores from the preservation slope into a 10mL sterile wort medium In a test tube, shake well to make a spore suspension, which is cultured and activated in a 28°C incubator for 24 hours. Pour 10 mL of bacterial suspension into an Erlenmeyer flask containing 300 mL of sterile wort culture medium, shake well to make a spore suspension, and culture it on a shaker in an incubator at 28°C.

[0017] Take 14 2ml centrifuge tubes, weigh them and record the weight of the centrifuge tubes to the nearest 0.0001g. Pipette 1ml of 12°wort and 200ul of 1.5×10 5 The activated bacteria solution was placed on a shaker at 28°C for culture. At 0, 4, 8, 12, 16, 20, 24, 28, 32, 36, 4...

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Abstract

The invention discloses a soy sauce aspergillus strain capable of achieving high-yield production of protease. The aspergillus strain is preserved in China General Microbiological Culture Collection Center with preservation number of CGMCC NO.14145; and the strain is strong is pore-producing capacity and is high in protease activity. Meanwhile, on the basis of reference to various literature and in the combination with innovative test methods in production practice, the mutation of aspergillus is induced by virtue of a novel ARTP mutation breeding method; and by establishing a method for highthroughput screening of mutant strains by virtue of a transparent circle process and a 96-well plate process, the aspergillus mutant strain capable of achieving high-yield production of the protease is obtained; therefore, the capacity of the aspergillus in decomposing protein is improved, and an amino acid content in the soy sauce and a raw material utilization ratio are improved.

Description

Technical field [0001] The invention relates to a strain of Aspergillus oryzae with high protease production and an efficient screening method and application in soy sauce. The strain has been preserved in the Chinese Ordinary Microbial Strain Collection Center with the preservation number of CGMCC NO.14145, belonging to the field of microbiology technology . At the same time, the present invention also establishes a method for high-throughput screening of mutant strains, improves the ability of Aspergillus oryzae to decompose proteins, and improves the amino acid content and raw material utilization rate in the soy sauce. Background technique [0002] The brewing of soy sauce is a series of processes in which proteins, sugars and lipids in the raw materials are subjected to complex biochemical reactions through the use of microorganisms as power to generate polysaccharides, monosaccharides, amino acids, peptides, esters, and flavor substances. At present, the most studied micro...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12N1/02A23L27/50C12R1/69
Inventor 宋绪磊舒冬梅宋涛王德良
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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