Aspergillus oryzae ZA127 and application thereof

Abstract

The invention provides an aspergillus oryzae ZA127 suitable for vinegar production and also relates to an application of the aspergillus oryzae in increasing the contents of amino acid nitrogen and ester in liquid fermented edible vinegar and comprehensively promoting the flavor and quality of the liquid fermented edible vinegar. The aspergillus oryzae ZA127 provided by the invention is high in protease activity and esterifying enzyme activity and is suitable for producing raw fresh vinegar. The invention also relates to a preparation technology for aspergillus oryzae complex enzyme culture. According to the preparation technology, the amino nitrogen and total ester content in the liquid fermented edible vinegar can be obviously promoted and the taste and flavor of the liquid fermented edible vinegar can be greatly improved.

Description

technical field [0001] The invention belongs to the technical field of microbes, and relates to Aspergillus oryzae, in particular to a strain of Aspergillus oryzae ZA127 with high protease activity and high esterase activity obtained through mutagenesis technology, and also relates to the effect of said Aspergillus oryzae on improving the flavor of fermented rice vinegar and quality applications. Background technique [0002] The liquid submerged fermentation acetic acid process originated and is widely used in foreign vinegar brewing enterprises. Due to its short fermentation period, low labor intensity, high degree of mechanization and high labor production efficiency, it is gradually popularized in my country's vinegar brewing industry. However, compared with the mixed fermentation of bacteria, yeast, mold and other strains of solid-state fermentation vinegar, the liquid submerged fermentation process uses pure acetic acid bacteria for fermentation, resulting in poor flav...

AI Technical Summary

Problems solved by technology

[0006] Although some of the above-mentioned technical means for promoting liquid fermented vinegar have been reported to have certain effects, there are still some problems and deficiencies: (1) adding protein raw materials in addition to rice raw materials must be marked in the production ingredients, raw material composition Changes may also affect the unique flavor of vinegar; (2) The mixed fermentation of cerevisiae, lactic acid bacteria, and ester-producing yeast will increase the fixed investment in microbial seed liquid fermentation tanks and the complexity of process operations. This technology has certain research value. The specific effect needs to be further verified by production and experiments; (3) The artificial aging technologies such as microwave, infrared and ozone are technically difficult and costly to implement in production enterprises

Although some of the patents / patent applications retrieved above involve the use of Aspergillus niger or Aspergillus oryzae koji-making technology to improve the amino nitrogen, reducing sugar, ethyl caproate and other components of vinegar, they are basically the original fermentation system. The dominant strains are used for bioaugmentation, and its application is to serve its own vinegar varieties, and the targets are mainly traditional solid-state fermented vinegar, and even the liquor industry, and there are no reports involving liquid-state fermented vinegar

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