A kind of high temperature-resistant Mucor racemosa and its application

Abstract

The invention discloses a high temperature-resistant Mucor racemosa and its application, belonging to the application field of microbial fermentation technology. The strain of the present invention is isolated from Mucoralpha koji produced in Sichuan. After separation and identification, it is determined to be Mucorus racemosa, named M-THF-02, and the preservation number is CCTCC NO: M 2020552; the preservation time is September 2020 14th. The optimum growth temperature of the mucormycetes obtained by the invention is 28-30° C., which overcomes the problem that the traditional mucormycetes are not resistant to high temperature. Applied to the production of mucor soy sauce, it has strong protease production ability, high acid protease activity, and short fermentation cycle. The bacteria grows rapidly and has long mycelium, which can effectively improve production efficiency. Stability and safety of product quality. And the present invention obtains mucormycete THF-02, compared with traditional mucormyces fermented soya bean koji with a thickness of 15-20cm, THF-02 not only significantly improves the thickness of koji to 30cm, but also is used for fermented soya bean sauce made during disc fermentation , Soybean aroma, strong fresh aroma, excellent color and mellow taste.

Description

technical field [0001] The invention relates to a strain of high-temperature-resistant mucormycetes racemosus and its application, in particular to a strain of high-temperature-resistant mucormyces racemosus M-THF-02 and its application, and belongs to the field of microbial fermentation technology application. Background technique [0002] Mucor ( Mucor ) is a common strain of fermented products such as fermented bean curd and tempeh. It can decompose soybean protein in soybean products, and has the ability to saccharify starch and degrade cellulose. Due to the long-term domestication of mucormycetes under high-protein environmental conditions, it has the ability to synthesize and secrete a variety of extracellular proteases. Enzyme system, pectinase system, etc. form a compound enzyme system to catalyze a variety of biochemical reactions, so that the fermentation product has unique nutritional and health functions. [0003] The most commonly used mucormycetes in fermente...

AI Technical Summary

Problems solved by technology

[0004] But at present, for the large-scale production of mucor soya bean, its industrial technology is still relatively backward, the main reason is that the strain is impure, not resistant to high temperature, low enzyme activity, and long koji making cycle

At present, natural inoculation is generally used in the production of mucor soy sauce. The strains are miscellaneous and impure, which cannot guarantee stable quality and food safety, and is not conducive to industrial production.

Mucor fermented soybeans are generally produced in winter when the temperature is low. The suitable production environment temperature for traditional mucor fermented fermented soya bean is 10-15°C. It is much lower than that of Aspergillus, among which the enzyme activity of acid protease which plays a major role is generally only about 200U / 100g. Due to the low enzyme activity, the fermentation period is longer, generally about 12 months. The industrial production of mucormycetes; the growth rate of mucormycetes is also much slower than that of aspergillus. Generally, fermented soybeans are produced by natural inoculation of mucormycetes, and the koji making cycle is 7-10 days. This factor also limits the industrial production and promotion of mucormycetes fermented soybeans

To sum up, the above factors lead to the inability to carry out annual production of mucormycetes fermented soybeans, and usually choose to make koji in the winter when the temperature is low, it is difficult to achieve standardized quality and stable production, and the yield and benefit cannot be effectively improved, which limits the production of mucormycin fermented soya bean Industrialization, standardization and scale development

Images