Mucor racemosus and application thereof

Abstract

The invention belongs to the field of food processing, and particularly discloses mucor racemosus and application thereof. Mutagenesis is carried out on the mucor racemosus M-THF-02 to obtain the mucor racemosus M-THF-03, the mucor racemosus M-THF-03 is applied to the disc koji making process, the moisture of koji materials can be remarkably reduced, and meanwhile the enzyme activity of the koji materials can be improved. The mucor racemosus M-THF-03 obtained by the invention has the optimal growth temperature of 28-30 DEG C, has high temperature resistance and high protease production capacity, overcomes the problem that the traditional mucor is not resistant to high temperature, can remarkably improve the enzyme activity of fermented soybean koji when being applied to the production of fermented soybeans, shortens the koji-making time and post-fermentation time of the fermented soybeans, improves the production efficiency, and reduces the production cost. The stability and safety of product quality are ensured, and the capital pressure of enterprises is reduced; on the other hand, disc koji making is conducted in an intelligent temperature and humidity control mode, the strain can be produced in four seasons, and the economic benefits of enterprises can be effectively improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to mucormyces racemosa and its application. Background technique [0002] Mucor racemosa is one of the main strains for the fermented production of Douchi, which has a very rich extracellular protease system. It secretes a large number of proteases during the fermentation process, and these proteases can hydrolyze the soybean protein in the beans, fully degrade the proteins in the beans into small molecule polypeptides and free amino acids, and obtain mature tempeh with rich nutrition and delicious taste. [0003] However, as far as the current industry development is concerned, the following technical defects still exist: 1. As far as the current mucormycetes fermented soya bean is concerned, the fermented soya bean fermented purebred has a single strain and lacks the interaction of multiple enzyme systems, and the protease activity of mucormycetes itself It is not very high...

AI Technical Summary

Problems solved by technology

[0003] However, as far as the current industry development is concerned, the following technical defects still exist: 1. As far as the current mucormycetes fermented soya bean is concerned, the fermented soya bean fermented purebred has a single strain and lacks the interaction of multiple enzyme systems, and the protease activity of mucormycetes itself Not very high, resulting in a longer fermentation period; the flavor of tempeh is lower, and the taste is slightly worse

2. At present, most fermented soybeans are fermented with a single strain of bacteria, which makes the quality of the product unstable, susceptible to contamination by bacteria, and produces odors

3. At present, fermented soya bean is mainly fermented with dustpan koji, which is generally made in winter, which leads to certain restrictions on the production of its products, thus bringing certain economic losses to the production enterprises

4. The production of tempeh in the early days was self-sufficient on a small scale, so most of them were naturally fermented

5. The heat resistance of most mucormycetes is not high, so it is not suitable for growth in high temperature environment

At present, most of the koji-making methods of tempeh use a dustpan to make koji. This method requires a strict koji-making environment. The koji is made at a temperature below 20°C, and the production cycle is long. If there is no gas, it will lead to the phenomenon of "burning koji"; it requires a lot of manpower and time to turn over and mix the koji, which will also cause low production efficiency

At present, disc koji is also gradually applied to fermented soybean koji. For disc koji, the requirements are relatively high. If the water content is too high, it will cause difficulty in making koji and low production efficiency. To solve this problem, it is necessary to reduce the water content of the koji. Control in the range of 30~35%

[0005] Chinese patent CN202011151695.5 discloses a high-temperature-resistant mucormycetes racemosa M-THF-02. Although this mucormycetes can grow well at 28°C, it tends to produce a large amount of water during the koji making process, resulting in possible It will be contaminated by bacteria, and the koji material is wet and it is difficult to make the next koji. It is easy to cause the koji material to be blocked during the disc koji making process.

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