CN107619793B - Aspergillus screened from figs - Google Patents

Aspergillus screened from figs Download PDF

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Publication number
CN107619793B
CN107619793B CN201711089892.7A CN201711089892A CN107619793B CN 107619793 B CN107619793 B CN 107619793B CN 201711089892 A CN201711089892 A CN 201711089892A CN 107619793 B CN107619793 B CN 107619793B
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aspergillus
fermentation
strain
enzyme
screened
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CN107619793A (en
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谭海刚
李静
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Qingdao Agricultural University
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Qingdao Agricultural University
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Abstract

The invention aims to provide aspergillus screened from figs, which is an aspergillus FJ036 strain screened from figs, wherein the preservation number is CGMCC No. 14160. The aspergillus provided by the invention is used for fermenting figs to prepare the fig fermentation liquor. The invention adopts the fig as the culture medium for screening, and obtains the aspergillus FJ036 strain separated from the naturally decayed fig, and the strain can fully utilize the components such as protein, fiber and the like in the fig, thereby effectively improving the utilization rate of fig components.

Description

Aspergillus screened from figs
Technical Field
The invention belongs to the technical field of fermentation microorganism screening, and particularly relates to aspergillus screened from figs.
Background
Ficus carica is the fruit of deciduous shrub or small tree fig tree of Ficus of Moraceae. The fig fruit contains 18 kinds of amino acids, 8 kinds of which are essential amino acids for human body, and contains multiple vitamins such as carotene, thiamine, vitamin C, vitamin E, etc., wherein the carotene content is the most. Fig can be edible or medicinal, has the effects of clearing heat, moistening intestines, promoting fluid production, relieving cough, relieving swelling, removing toxicity, protecting liver and the like, and the bone lipid supplementing substance in fig can effectively inhibit cancer cells, has the effect of preventing cancer, and is known as the '21 st century human health guard spirit'. The fresh-keeping period of the fig fruits is short, the fig fruits are easy to soften and deteriorate after being picked, the fig fruits can be stored for 3-5 days at normal temperature, and the fig fruits are not suitable for long-distance transportation. The original flavor or nutrition of the fig can be lost when the fig is processed into dried fruits, preserved fruits, fruit tea, cans and the like, and the added value of the product is lower.
In order to improve the economic value of fig, the common method at present is to ferment fig so as to prepare various fig fermentation products. However, the key factor of the quality of the fig fermented product is the need of excellent fermentation strains. At present, no bacteria specially used for fermenting figs are available, fig is treated by enzyme mostly, and then wine brewing yeast and acetic acid bacteria are used for fermentation, so that the components of fig are not effectively utilized, and the juice yield is low. Therefore, the problem to be solved at present is to screen out the fig fermentation strain strains, improve the fig raw material utilization rate and the juice yield, retain the original flavor of fig, and improve the added value of fig products, which has important significance for the deep processing of fig.
Disclosure of Invention
The invention aims to provide the aspergillus screened from figs, which has the advantages of high raw material utilization rate and high juice yield on the fermentation liquor of figs, thereby making up the defects of the prior art.
The invention firstly provides Aspergillus screened from figs, wherein an Aspergillus FJ036 strain is Aspergillus (Aspergillus sp.) which is preserved in No. 3 of Xilu No.1 of Beijing Shanggang district, No. 9 and 14 days in 2017, and the preservation number is CGMCC No. 14160.
The aspergillus provided by the invention is used for fermenting figs to prepare fig fermentation liquor;
in yet another aspect, the present invention provides a method for fermenting figs, said method comprising the steps of:
1) blanching fresh fig, and crushing and pulping the blanched and enzyme-killed fig to prepare pulp;
2) inoculating Aspergillus FJ036 strain into sterilized fructus fici pulp, and performing fermentation culture; after fermentation is finished, centrifuging to obtain aspergillus FJ036 enzyme fermentation liquor;
3) inoculating aspergillus FJ036 enzyme fermentation liquor into sterilized fig pulp for enzymolysis; and after enzymolysis is finished, inactivating enzyme to obtain fig fermentation liquor.
Wherein the fermentation temperature is 26-28 ℃; the fermentation time is 2-4 days.
The invention adopts the fig as the culture medium for screening, and the aspergillus FJ036 strain is separated from the naturally decayed fig, and the strain can fully utilize the components such as protein, fiber and the like in the fig, thereby effectively improving the utilization rate of the fig components.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.
Example 1: screening of strains
1. Strain: a natural breeding method for separating Aspergillus from rotten fructus fici. The strain has strong cellulose decomposition capability, high protease enzyme activity, low pectinase enzyme activity, high juice yield and high raw material utilization rate.
2. The culture medium and the detection method comprise the following steps:
(1) potato dextrose liquid medium: potato (peeled) 200g, glucose 20g, distilled water 1000mL, natural pH. Sterilizing at 121 deg.C for 20 min.
(2) Potato dextrose agar medium: potato (peeled) 200g, glucose 20g, agar 20g, distilled water 1000mL, natural pH. Sterilizing at 121 deg.C for 20 min.
(3) Fermentation medium: sterilizing 30% fructus fici pulp at 80 deg.C for 15 min.
(4) And (3) enzyme activity determination: enzyme activity determination of pectinase-sodium hypochlorite method.
Protease activity assay-Folin phenol reagent method.
Determination of enzyme activity of cellulase-DNS method.
3. Screening:
52 mould strains naturally separated from rotten figs are subjected to fermentation tests, and the enzyme activity of fermentation liquor and the juice yield of figs are respectively measured, wherein the results of 5 excellent strains are shown in table 1.
Table 1: enzyme activity determination result of 5-strain mould fermentation liquor
As can be seen from Table 1, the FJ036 strain has the strongest cellulase and protease producing capability and lower pectinase producing capability, the cellulase, protease and pectinase enzyme activities are 51.2 +/-1.5U/mL, 28.2 +/-0.6U/mL and 9.3 +/-0.2U/mL respectively, the juice yield of the figs reaches 90.9 +/-3.5%, and the raw material utilization rate reaches 72.6 +/-2.2%.
Example 2: characteristics of Aspergillus FJ036
(1) Form of the composition
Aspergillus FJ036 was spotted on potato dextrose agar medium plates and cultured at 28 ℃ for 3 days until the colony diameter reached 4 cm. The bacterial colony is developed towards the periphery in a concentric circular ring shape, hypha grows in a creeping manner and is white, the bacterial colony becomes black after the spore is formed, the color of the culture medium has no obvious change, no obvious exudate exists, and the smell of mildew exists. The top of the conidium head forms a spherical top sac, a layer of peduncle base and a layer of peduncle are covered on the top, and brown black spherical spores which are aspergillus are grown on the peduncle.
(2) Determination of genetic stability
TABLE 2 results of genetic stability of Aspergillus FJ036 by serial passage
Aspergillus FJ036 strain was subcultured continuously for 10 generations, each generation was separately subjected to fermentation culture, and the cellulase, protease and pectinase activities thereof were measured, and the results are shown in Table 2. In 10 times of continuous passage experiments, the enzyme activity variation range of the strain fermentation liquid is controlled to be-3.23% -3.71%, and the variation range is small, which shows that the aspergillus FJ036 has very good genetic stability.
Example 3 preparation of fig fermentation broth
The preparation method of the fig fermentation liquor comprises the following steps:
1) blanching fresh fig, and crushing and pulping the blanched and enzyme-killed fig to prepare pulp;
2) inoculating Aspergillus FJ036 strain into sterilized fructus fici pulp, and performing fermentation culture; after fermentation is finished, centrifuging to obtain aspergillus FJ036 enzyme fermentation liquor;
3) inoculating aspergillus FJ036 enzyme fermentation liquor into sterilized fig pulp for enzymolysis; and after enzymolysis is finished, inactivating enzyme to obtain fig fermentation liquor.
Table 3: comparison of results of fermentation of Ficus carica
As can be seen from Table 3, the cellulase and protease activities of the Aspergillus FJ036 strain were 51.2 + -1.5U/mL and 28.2 + -0.6U/mL, respectively, which were 27.0% and 18.5% higher than those of Aspergillus niger, respectively. The enzyme activity of the pectinase is respectively 9.3 +/-0.2U/mL and is only 31.1 percent of that of the Aspergillus niger. The juice yield and the raw material utilization rate of the aspergillus FJ036 strain fig are respectively 90.9 +/-3.5 percent and 72.6 +/-2.2 percent, which are respectively 17.1 percent and 15.4 percent higher than those of the aspergillus niger.

Claims (3)

1. A strain of Aspergillus (A)Aspergillussp.), characterized in that the aspergillus is aspergillus FJ036 strain with the preservation number of CGMCC No. 14160.
2. Use of an Aspergillus according to claim 1 for the preparation of a Ficus carica fermentation broth.
3. A method for preparing fig fermentation liquor by fermenting fig is characterized by comprising the following steps:
1) blanching fresh fig, and crushing and pulping the blanched and enzyme-killed fig to prepare pulp;
2) inoculating the Aspergillus FJ036 strain of claim 1 into sterilized fig pulp, and performing fermentation culture; after fermentation is finished, centrifuging to obtain aspergillus enzyme fermentation liquor;
3) inoculating aspergillus enzyme fermentation liquor into sterilized fig pulp for enzymolysis; after enzymolysis is finished, inactivating enzyme to obtain fig fermentation liquor;
the fermentation temperature in the step 2) is 26-28 ℃, and the fermentation time is 2-4 days.
CN201711089892.7A 2017-11-08 2017-11-08 Aspergillus screened from figs Active CN107619793B (en)

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Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100439495C (en) * 2006-12-22 2008-12-03 王晓平 Preparation process of ficin
CN101313764A (en) * 2007-05-31 2008-12-03 威海紫光科技园有限公司 Fig fruit juice and preparation method thereof
CN101906387B (en) * 2009-06-04 2012-07-04 中国农业科学院北京畜牧兽医研究所 Phytase and production strain and method thereof
CN102174400A (en) * 2011-01-27 2011-09-07 南昌大学 Microbial degrading agent for decomposing cassava stalks and preparation method
CN102839075B (en) * 2012-09-06 2013-12-11 浙江大学 Production process of fig wine
CN104621651B (en) * 2015-01-26 2016-08-17 江苏大学 A kind of method utilizing multiple bacteria compound fermentation to prepare Fig Vinegar beverage
CN106893691B (en) * 2015-12-18 2020-12-22 屏东科技大学 Shrimp lymphocytes, methods for purification thereof and methods for in vitro assessment of innate immune response
CN105969669A (en) * 2016-04-26 2016-09-28 中国农业科学院北京畜牧兽医研究所 Compound microbial inoculant as well as preparation method and application thereof
CN107022493B (en) * 2017-03-24 2020-11-13 江苏天种牧业股份有限公司 Aspergillus oryzae strain for high-yield feeding compound enzyme and application thereof
CN107136369B (en) * 2017-05-04 2020-08-11 青岛灯塔味业有限公司 Clear fig juice beverage and preparation method thereof

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