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Aspergillus oryzae ZA223 and application thereof

A technology of Aspergillus oryzae and its application, which is applied in the field of industrial microorganisms to achieve the effects of normal spore production, delayed sporulation time, and short and thin mycelia.

Active Publication Date: 2021-08-27
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional Aspergillus oryzae is difficult to be used to produce some new-style flavored soy sauces, such as flavored soy sauce, mushroom flavored soy sauce, etc.

Method used

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  • Aspergillus oryzae ZA223 and application thereof
  • Aspergillus oryzae ZA223 and application thereof
  • Aspergillus oryzae ZA223 and application thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0045] In one aspect, the present invention provides a kind of preparation method of fruit flavor soy sauce and / or sauce, comprises the following steps:

[0046] i) inoculating the above-mentioned Aspergillus oryzae (Aspergillus oryzae) ZA223 into bean raw materials or / and wheat raw materials for koji culture;

[0047] ii) After mixing the koji prepared by i) with sodium chloride solution, ferment.

[0048] The bean raw material mentioned in the present invention mainly refers to the raw material derived from leguminous crops, such as soybean meal, soybean, and black soybean, which may be degreased or not degreased. The wheat raw material described in the present invention can be wheat, wheat starch, or bran. It can be understood that in the process of preparing the koji-making medium, in order to meet the growth and metabolism requirements of Aspergillus oryzae ZA223, the specific dosage of raw materials in the koji-making medium can be adaptively adjusted.

Embodiment 1

[0055] Embodiment 1, the acquisition of Aspergillus oryzae (Aspergillus oryzae) ZA223 bacterial strain

[0056] Please refer to the technical route for obtaining the Aspergillus oryzae ZA223 strain in this example figure 1 :

[0057] 1. Strain mutagenesis

[0058] (1) Take the mature slant spores of Shanghai brewing As3.951 strain to make spore suspension, and perform ARTP mutagenesis on the spore suspension (the power is set to 120W, the gas volume is 10SLM, and the processing time is controlled at 0s~300s but does not contain 0s) . Dilute the mutagenized spore suspension to 10 with 0.85% sterile saline -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 Concentration, made spore dilution.

[0059] (2) Take 0.2 mL of the spore dilution and spread it on the potato dextrose agar medium plate and the Chapeauer agar medium plate respectively, and incubate at 31° C. in the dark for 63 hours. During the cultivation process, observe and record the mycelium growth and spore production o...

Embodiment 2

[0090] Embodiment 2, the effect verification of Aspergillus oryzae (Aspergillus oryzae) ZA223 bacterial strain

[0091] The new strain Aspergillus oryzae (Aspergillus oryzae) ZA223 screened by mutagenesis and the starting strain As3.951 were used in the production of soy sauce simultaneously. After the koji making was finished, the indicators were sampled and tested, and the crude oil indicators were tested after the fermentation was completed, and the sensory evaluation of crude oil was carried out. The results are shown in Table 5, Table 6, Table 7, Table 8 and Figure 5 , Image 6 shown.

[0092] Table 5, koji quality analysis

[0093]

[0094] Table 6. Quality analysis of fermented crude oil

[0095]

[0096] Table 7. Comparative analysis of some main differences in aroma substances in fermented crude oil (GC-MS method)

[0097]

[0098]

[0099] Table 8. Analysis of several main aroma evaluation results of fermented crude oil (comparison of different prefe...

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Abstract

The invention relates to Aspergillus oryzae ZA223 and application thereof. Crude soy sauce prepared from the Aspergillus oryzae ZA223 provided by the invention has the characteristics of high content of amino nitrogen, total nitrogen and glutamic acid and low content of reducing sugar. The flavor substances have the characteristics of high content of alcohols and esters and low content of aldehydes, ketones and acids, so that the soy sauce crude oil is endowed with outstanding fruity flavor and elegant flavor, and the soy sauce crude oil can be used for producing novel high-end fruity soy sauce. The Aspergillus oryzae ZA223 provided by the invention has the characteristics of short and thin hypha, normal spore production amount, delayed spore production time, high pH value of finished koji and light koji fragrance, and the activity of neutral protease and the activity of glutaminase contained in the finished koji are high.

Description

technical field [0001] The invention belongs to the technical field of industrial microorganisms, and in particular relates to a strain of Aspergillus oryzae and its application in soy sauce brewing. Background technique [0002] Soy sauce is a fresh, salty and delicious liquid condiment with a strong sauce flavor formed by gradually hydrolyzing nutrients such as protein, starch and lipids in soybean and wheat raw materials under the action of microorganisms such as Aspergillus oryzae. Soy sauce is a traditional fermented condiment, loved by consumers in China, other Asian countries and even the world, and is one of the indispensable condiments. Over the years, my country's research on improving the quality of soy sauce has mainly focused on two aspects: one is to improve the utilization rate of raw materials, which mainly involves the research on the activity of protease, amylase and other enzymes; Other microorganisms such as lactic acid bacteria enhance the flavor of soy ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14A23L27/50A23L11/50C12R1/69
CPCA23L27/50
Inventor 王静童星童火艳李艳军
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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