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Rhizopus oryzae for producing glucoamylase at high yield and application of rhizopus oryzae

A technology of Rhizopus oryzae and saccharifying enzyme, which is applied in the field of microorganisms and fermentation and brewing engineering, can solve the problems of large differences in taste in different regions, turbid wine body, and unstable wine quality, etc., to improve the saccharification activity and quality stability. Silk developed effect

Active Publication Date: 2019-07-05
INST OF AGRI PROD DEV & FOOD SCI TIBET ACAD OF AGRI & ANIMAL HUSBANDRY SCI LHASA PEOPLES REPUBLIC OF CHINA
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

At present, the quality of highland barley koji is unstable due to factors such as geographical location, brewing process, koji-making raw materials, and the environment, resulting in low yield of highland barley wine, the production of unpleasant flavor substances such as bitterness, turbidity, and different flavors. Problems with unstable wine quality such as large regional taste differences and difficulty in storage

Method used

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  • Rhizopus oryzae for producing glucoamylase at high yield and application of rhizopus oryzae
  • Rhizopus oryzae for producing glucoamylase at high yield and application of rhizopus oryzae

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Example 1 Isolation, purification and identification of high-yield saccharification enzyme mold

[0048] Isolation, identification and screening were carried out on 21 mold strains isolated from highland barley Xiaoqu collected from different areas of Tibet. The isolation method adopts the plate dilution coating method to pick a single colony and perform two consecutive purifications, and the identification method adopts traditional morphology combined with ITS regional sequence analysis.

[0049] The strain was identified as a new strain of Rhizopus oryzae through morphological and ITS region sequence analysis. The specific identification results are as follows:

[0050] 1. Morphological observation method and results: After 72 hours of cultivation, the colony grown on PDA (containing chloramphenicol) medium was fluffy, initially white, and then grayish brown, dry, large and loose, opaque, hyphae Intertwined with each other, easy to stir up, covering the entire plate....

Embodiment 2

[0056] The screening of embodiment 2 high yield saccharification enzyme Rhizopus oryzae

[0057] After initial screening, re-screening and fermentation tests on the identified bacterial strains, several mold strains with excellent brewing characteristics were obtained, and then inoculated with 10% of the inoculation amount (number of spores: 10 6 per mL) and fermented at 28°C for 6 days. After the fermentation, the glucoamylase activity of highland barley koji was measured, and the sensory indicators were evaluated.

[0058] After repeated screening, verification and brewing research, a strain of Rhizopus oryzae with high glucoamylase activity and good fermentation performance was isolated from the highland barley koji in Tibet. The highland barley koji brewed with this strain has high and stable glucoamylase activity , the surface of the highland barley koji brewed with this strain is covered with white mycelium and evenly distributed, without miscellaneous bacteria, strong k...

Embodiment 3

[0065] Embodiment 3 small-scale koji making comparison test

[0066] Example 2 Obtaining high-yielding glucoamylase Rhizopus oryzae and Comparative Example Obtaining a small-scale koji-making comparative test of commercial Rhizopus oryzae in highland barley koji raw materials.

[0067] 500g of highland barley flour and bran medium were respectively installed in three 5L jars, and the high-yielding Rhizopus oryzae, commercial Rhizopus oryzae and highland barley koji from a production area in Tibet were added respectively, so that the final concentration of the spore suspension reached 10 6 About per mL, produced according to the fermentation test process of highland barley koji. After the fermentation, the activity of glucoamylase and sensory index were measured.

[0068] Table 1 The saccharifying power test results of two kinds of Rhizopus oryzae strains and highland barley koji in Tibet

[0069]

[0070] Table 2 The sensory index evaluation results of two kinds of Rhizo...

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Abstract

The invention discloses rhizopus oryzae for producing glucoamylase at high yield and application of the rhizopus oryzae in optimization of a making process of highland barley koji, and belongs to thefield of microorganisms and fermentation brewing engineering. The rhizopus oryzae is separated from highland barley koji in different regions of Tibet in China, the screening method of the rhizopus oryza comprises the steps of collecting and crushing the highland barley koji, separating and purifying mold by using a culture medium method, then determining the activities of glucoamylase, liquefyingenzyme and protease of a strain through primary screening, secondary screening and fermentation experiments, and selecting the strain with good fermentation performance and relatively high glucoamylase activity. The saccharification activity and quality stability of the highland barley koji with the characteristics of Tibet can be effectively improved by using the strain.

Description

technical field [0001] The invention belongs to the field of microorganisms and fermentation and brewing engineering, and specifically relates to a high-yield glucoamylase-producing Rhizopus oryzae and a screening method thereof. The high-yield glucoamylase-yielding Rhizopus oryzae has been preserved in the Guangdong Microbial Culture Collection Center, and the preservation number is GDMCC NO.60628; The present invention also relates to the application of the rhizopus oryzae in optimizing the process of making highland barley koji. Background technique [0002] Traditional highland barley wine is a distinctive fermented wine made from highland barley, the main food crop in Tibet, saccharified and fermented by adding highland barley koji. Because it is the representative of Tibetan wine culture, it has the characteristics of suitable taste, low alcohol content and high nutritional effect. . It is an indispensable fine wine for Tibetan people on gatherings of relatives and fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12G3/021C12R1/845
CPCC12N1/14C12G3/02C12R2001/845C12N1/145Y02E50/10
Inventor 薛洁张玉红闫寅卓耿晓杰张晓蒙文华英金玮鋆靳玉龙张志薇
Owner INST OF AGRI PROD DEV & FOOD SCI TIBET ACAD OF AGRI & ANIMAL HUSBANDRY SCI LHASA PEOPLES REPUBLIC OF CHINA
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