CN105861329A - 一株产内切葡聚糖酶米曲霉菌株及其应用 - Google Patents
一株产内切葡聚糖酶米曲霉菌株及其应用 Download PDFInfo
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Abstract
本发明涉及一株产内切葡聚糖酶米曲霉菌株及其在酱油酿造中的应用,属于微生物技术领域。该菌株为米曲霉Aspergillus oryzaeHGD13,2016年05月03日保藏于中国典型培养物保藏中心,保藏编号:CCTCC NO:M 2016244,该米曲霉菌株HGD13除产蛋白酶外,还高产内切葡聚糖酶,可用于酱油酿造,提高原料利用率,提高酱油中水溶性膳食纤维的含量,使酱油中可溶性膳食纤维含量超过4.3 g/100ml。
Description
技术领域
本发明属于微生物发酵领域,具体涉及一株产内切葡聚糖酶米曲霉菌株及其在酱油酿造中的应用。
背景技术
酱油是以大豆、小麦、面粉、麸皮等为原料,在多种微生物分泌的不同酶系的共同作用下,经过一系列复杂的生物化学变化,最终形成的具有明显香味特征的酿造调味品。米曲霉是酿造酱油制曲中的主体微生物,它是一种好氧微生物,能够自身分泌多种酶,其中最主要的是蛋白酶和淀粉酶,并且它们在制曲中的酶活力都很高,以至在分解原料时就会获得较多的氨基酸类和糖类物质,它们对酱油形成的特殊色泽、香气、滋味和体态起着重要的作用。
膳食纤维指一些既不能被小肠消化酶分解也不能被小肠吸收的多糖、木质素等植物性成分。膳食纤维对人体的生理作用已被广泛认同,被称为“第七营养素”,具有预防便秘和直肠癌、降低血清胆固醇、调节血糖血脂代谢、预防胆结石、减肥和抗癌等功效。近年来随着生活水平的提高,人们的膳食结构发生了改变,以动物蛋白为主的高蛋白高脂肪食品摄入量过多,谷物食品摄取的精细度提高,膳食纤维摄入比例减少,导致肥胖、糖尿病、心血管疾病等“文明病”发病率提高,膳食纤维的合理摄入能降低文明病的发生,增进机体健康。
酿造酱油主要原料,如大豆、小麦、面粉、麸皮等,经发酵、提油后产生大量废渣,由于其数量多、水分含量高、营养成分丰富,极易腐败变质,难以保存;生产厂家通常作为粗饲料添加物或丢弃处理,从而造成大量资源浪费,处理不当还会造成环境污染。大豆酱油渣除蛋白质已被大量利用外,其它组分(尤其是膳食纤维)利用率较低,因此,选育一株高效米曲霉菌株,既具有较高的蛋白酶活,使酱油酿造原料中蛋白质转化为氨基酸,又具有内切葡聚糖酶活,使酱油酿造原料中不溶性膳食纤维尽可能多的转化为酱油中可被人直接吸收的可溶性膳食纤维,提高原料利用率,减少环保压力,将具有重要的社会和经济意义。
发明内容
本发明的目的之一是提供一株产内切葡聚糖酶米曲霉Aspergillus oryzae HGD13的菌株,保藏编号:CCTCC NO:M 2016244,保藏时期:2016年05月03日,保藏单位:中国典型培养物保藏中心,地址:中国武汉武昌珞珈山武汉大学。
米曲霉菌株HGD13从农家自酿豆酱中,经过大量的复壮、分离、纯化获得。
所述的米曲霉HGD13菌株形态学特征:米曲霉HGD13在酵母膏胨葡萄糖(YPD)琼脂培养基上,菌丝长得旺盛,但是不产孢子;在马铃薯培养基(PDA)和豆汁培养基上培养3-4 d后长满孢子,在豆汁培养基上的孢子是绿色而在PDA上的是浅黄色,且在豆汁培养基上产孢时间短、孢子产量多、菌丝层厚。
本发明的目的之二是提供米曲霉菌株HGD13产生内切葡聚糖酶的方法,该内切葡聚糖酶制备方法如下:
(1)将活化好的斜面米曲霉HGD13菌株接种2-3环到麸皮培养基(麸皮100份,水100份)中,30℃培养2 d,得到一级种曲孢子;
(2)按照一级种曲孢子与二级种曲培养基重量比为0.25-1.0%(w/w)比例接种一级种曲孢子到二级种曲培养基(麸皮85份,豆粕粉15份,水100份)中,培养温度30℃,培养时间2-3 d,得到二级种曲孢子;
(3)将培养好的二级种曲孢子按照接种量(0.25-1.0)×107个孢子/g(干基)接种到成曲培养基(豆粕60份,麸皮30份,面粉10份,水100份)中,培养温度30℃,培养2-3 d后,得到成曲;
(4)将0.1-0.3 mol/L醋酸-醋酸钠缓冲液(pH5.5)加入到成曲中,30-40℃浸提1-2 h,搅拌,过滤,得上清液,上清液用浓度40-50%(w/v)的(NH4)2SO4溶液盐析,弃上清,用0.1-0.3 mol/L醋酸-醋酸钠缓冲液(pH5.5)溶解沉淀,制得粗酶液。
本发明的目的之三是将米曲霉HGD13菌株应用于酱油酿造,步骤如下:
(1)将斜面上的米曲霉HGD13接种2-3环到麸皮培养基(麸皮100份,水100份),30℃培养2 d,得到一级种曲孢子;
(2)按照一级种曲孢子与二级种曲培养基重量比为0.25-1.0%(w/w)比例接种一级种曲孢子到二级种曲培养基(麸皮85份,豆粕粉15份,水100份)中,培养温度30℃,培养时间2-3 d,得到二级种曲孢子;
(3)将培养好的二级种曲孢子按照接种量(0.25-1.0)×107个孢子/g(干基)接种到成曲培养基(豆粕60份,麸皮30份,面粉10份,氯化钙0.1份,硫酸锌0.05份,酵母粉3份,葡萄糖2份,水100份)中,培养温度30℃,培养时间2-3 d,得到成曲;
(4)在步骤(3)的成曲中添加成曲重量2.5倍18%食盐水,30℃保温培养20-30 d后,发酵体系pH降为5.3左右时,按照总原料量的0.05-0.1%(w/w)添加活性干酵母(鲁氏酵母),30℃保温培养20-30 d后,按照总原料量的0.05-0.1%(w/w)添加活性干酵母(球拟酵母),30℃保温再培养20-30 d,最后按照酱油酿造常规方法,过滤,灭菌。
与现有技术相比,本发明具有以下有益效果: 提供了一株高效米曲霉菌株,既具有较高的蛋白酶活,使酱油酿造原料中蛋白质转化为氨基酸,又具有内切葡聚糖酶活,使酱油酿造原料中不溶性膳食纤维尽可能多地转化为酱油中可被人直接吸收的可溶性膳食纤维,提高原料利用率,减少环保压力,具有重要的社会和经济意义。
附图说明
图1为不同斜面培养基上米曲霉HGD13菌落形态图,图中从上至下分别为PDA、YPD、豆汁培养基。
具体实施方式
以下是本发明的具体实施例,对本发明的技术方案做进一步描述,但本发明的内容不仅仅局限于实施例所述的范围,凡是不背离本发明构思的改变或等同替代均包括在本发明的保护范围之内。
实施例1:不同斜面培养基上米曲霉HGD13菌落形态
(1)培养基配制
马铃薯(PDA)培养基:马铃薯(取新鲜马铃薯去皮,挖掉芽眼,洗净,切片,称取20 g,切成小块,加入100 ml水煮沸30 min后,双层纱布过滤,滤液补足水分)20 g,葡萄糖1 g,蒸馏水100 ml,琼脂2 g,pH自然,115 ℃灭菌20 min。
酵母膏胨葡萄糖(YPD)琼脂培养基:葡萄糖2 g,胰蛋白胨2 g,酵母膏1 g,蒸馏水100 ml,琼脂2 g,pH 5.0-5.5,115℃灭菌20 min。
豆汁培养基:豆汁1000 ml(100 g大豆浸泡24 h,加水800 ml煮沸30 min,定容到1000 ml),可溶性淀粉20 g,硫酸镁0.5 g,磷酸二氢钾1.0 g,琼脂20 g,pH 6.5-7.0。121℃灭菌20 min。
(2)不同斜面活化培养基上米曲霉HGD13菌落形态观察
米曲霉HGD13在PDA、YPD、豆汁培养基的菌落形态如图1所示。米曲霉HGD13菌株在YPD培养基上面,菌丝长得旺盛但是不产孢子;在PDA培养基和豆汁培养基上培养3-4 d后长满孢子,在豆汁培养基上的孢子是绿色而在PDA上的是浅黄色,且在豆汁培养基上产孢时间短、孢子产量多、菌丝层厚。
实施例2:米曲霉菌株HGD13产内切葡聚糖酶制备
(1)将活化好的斜面米曲霉HGD13菌株接种3环到麸皮培养基(麸皮100份,水100份)中,30℃培养2 d,得到一级种曲孢子。
(2)按照一级种曲孢子与二级种曲培养基重量比为0.25%(w/w)比例接种一级种曲孢子到二级种曲培养基(麸皮85份,豆粕粉15份,水100份)中,培养温度30℃,培养时间60 h,孢子数超过60亿个/g(发酵基质),得到二级种曲孢子。
(3)将培养好的二级种曲孢子按照接种量0.25×107个孢子/g(干基)接种到成曲培养基(豆粕60份,麸皮30份,面粉10份,水100份)中,培养温度30℃,培养24 h时,曲料表面长满白色菌丝,散发淡淡曲香,结块小,及时将曲料分散;培养36 h时,曲料白色菌丝较多,稍微有淡黄色孢子,有曲香味;培养48 h时,曲料菌丝浓密,表面布满黄色孢子,曲料蓬松且曲香浓郁;培养60 h时,曲料呈黄绿色,孢子丰满,曲料柔软,浓郁曲香味,得到成曲。
(4)按照成曲重量与醋酸-醋酸钠缓冲液体积比为1:20(w/v),加入0.02 mol/L醋酸-醋酸钠缓冲液(pH5.5)到成曲中,40℃浸提1 h,搅拌,过滤,得上清液;上清液用浓度40%(w/v)的(NH4)2SO4盐析,弃上清,用0.02 mol/L醋酸-醋酸钠缓冲液(pH5.5)溶解沉淀,制得粗酶液。
(5)以酪蛋白为底物,采用福林-酚法测定蛋白酶活力;以羧甲基纤维素钠为底物,采用二硝基水杨酸(DNS)法测定内切葡聚糖酶活力。该米曲霉HGD13菌株产内切葡聚糖酶活超过800 U/g(发酵基质),中性蛋白酶活大于3000 U/g(发酵基质)。
实施例3:高膳食纤维酱油的制备
(1)将活化好的斜面米曲霉HGD13菌株接种3环到麸皮培养基(麸皮100份,水100份)中,30℃培养2 d,得到一级种曲孢子。
(2)按照一级种曲孢子与二级种曲培养基重量比为0.25%(w/w)比例接种一级种曲孢子到二级种曲培养基(麸皮85份,豆粕粉15份,水100份)中,培养温度30℃,培养时间60 h,得到二级种曲孢子,孢子数超过60亿个/g(发酵基质)。
(3)将培养好的二级种曲孢子按照接种量0.5×107个孢子/g(干基)接种到成曲培养基(豆粕60份,麸皮30份,面粉10份,氯化钙0.1份,硫酸锌0.05份,酵母粉3份,葡萄糖2份,水100份)中,培养温度30℃,培养时间48 h,得到成曲,成曲中中性蛋白酶活大于3300 U/g(发酵基质),内切葡聚糖酶活超过1100 U/g(发酵基质)。
(4)在步骤(3)的成曲中添加成曲重量2.5倍18%食盐水,30℃保温培养30 d后,发酵体系pH降为5.3左右时,按照总原料量的0.08%(w/w)添加安琪活性干酵母(鲁氏酵母),30℃保温培养30 d后,按照总原料量的0.08%(w/w)添加安琪活性干酵母(球拟酵母),30℃保温再培养30 d。然后按照酱油酿造常规方法,过滤并灭菌。
(5)品质评价:酱油中可溶性膳食纤维含量超过4.3 g/100ml,与一般酱油相比,可溶性膳食纤维含量提高了40%以上。
Claims (2)
1.一株产内切葡聚糖酶米曲霉菌株,其特征在于:该菌株为米曲霉Aspergillus oryzaeHGD13,已于2016年05月03日保藏于中国典型培养物保藏中心,保藏编号为:CCTCCNO:M 2016244。
2.一种如权利要求1所述的一株产内切葡聚糖酶米曲霉菌株Aspergillus oryzaeHGD13在酱油酿造中的应用,包括如下步骤:
(1)将活化好的米曲霉HGD13菌株接种到麸皮培养基中,30℃培养2d,得到一级种曲孢子;
(2)按照一级种曲孢子与二级种曲培养基重量比为0.25-1.0%的比例接种步骤(1)的一级种曲孢子到二级种曲培养基中,培养温度30℃,培养时间2-3d,得到二级种曲孢子;
(3)将培养好的二级种曲孢子按照接种量(0.25-1.0)×107个孢子/g(干基)接种到成曲培养基中,培养温度30℃,培养时间2-3d,得成曲;
(4)在步骤(3)的成曲中添加成曲重量2.5倍18%食盐水,30℃保温培养20-30d后,发酵体系pH降为5.3左右时,按照总原料重量的0.05-0.1%添加活性干鲁氏酵母,30℃保温培养20-30d后,按照总原料重量的0.05-0.1%添加活性干球拟酵母,30℃保温再培养20-30d,最后按照酱油酿造常规方法进行酱油的制备。
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