CN107881117B - One plant of Mucor ZG701 and its application - Google Patents
One plant of Mucor ZG701 and its application Download PDFInfo
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- CN107881117B CN107881117B CN201711076600.6A CN201711076600A CN107881117B CN 107881117 B CN107881117 B CN 107881117B CN 201711076600 A CN201711076600 A CN 201711076600A CN 107881117 B CN107881117 B CN 107881117B
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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Abstract
The present invention provides one plant of mucors, and in particular to one plant of mucor and its application in preparing high freshness, fermented soya beans type solid state fermentation base-material.The beans song that the present invention is prepared using the mucor is starting material, it is digested through compound protease and flavor protease, Maillard reaction prepares mellow flavor, high freshness, aromatic strongly fragrant, the natural solid state fermentation base of flavour development of fermented soya beans, salted or other wise, and then fresh fragrant mouthfeel for enhancing soy sauce, sauce and fermented soya bean class product and strong fermented soya beans, salted or other wise are fragrant.
Description
Technical field
The invention belongs to Food Science and food processing fields, and in particular to one plant of mucor (Mucor sp.) and its
The application in high freshness, fermented soya beans type solid state fermentation base-material is prepared, technical field of biological fermentation answering in flavoring industry is belonged to
With.
Background technology
With the enhancing that the development of social economy and consumer health realize, people start to tend to edible not only healthy but also beautiful
The food of taste；Wherein, flavouring is towards Composite, convenient purification, nutrient laden development.Flavor is the important spy that flavouring is presented
Sign, it is the important measures for moulding or adjusting flavouring flavor to add base of flavour development in flavouring.Currently, on the market mainly with
Amino acid is the base of flavour development of flavor main body, such as yeast extract, glutamic acid, disodium 5 '-ribonucleotide (I+G)；There are flavor widows for it
Light, not mellow problem.
Because rich in a variety of free amino acids, polypeptide etc., having good flavor, be that one kind is good is in plant protein hydrolysate
Taste base-material.However, in acid hydrolyzed vegetable protein production process, because there is the generation of by-product trichloropropanol, there are larger safety
Sex chromosome mosaicism.In contrast, the object safety of vegetable protein enzymolysis is higher, but commercial enzyme used in enzymatic isolation method is only limitted to a few, enzyme
It is single to solve site, and enzymolysis liquid is in bitter taste more, takes off bitter of high cost.In addition, the addition of vegetable protein enzymolysis liquid is to flavouring flavor
Naturalization, traditional will also result in certain influence.
Fermented soya bean especially Mucor type fermented soya bean are not only rich in the nutriments such as protein, polypeptide, amino acid, calcium, vitamin B,
With anti-oxidant, blood pressure lowering and the functional characteristics such as diabetes are prevented, and with fermented soya beans, salted or other wise taste is strong, unique flavor, fresh perfume are palatable etc.
Feature.Research find fragrant, fresh perfume of its strong fermented soya beans, salted or other wise mouthfeel and its produce bacterial strain Mucor with close relationship.It separately finds strong
The mouthfeel of fragrant, the fresh perfume of fermented soya beans, salted or other wise is traditional properties specific to large flavouring such as soy sauce, sauce, fermented soya bean, but with traditional zymotic technique
Industrialization improve, traditional properties fade away.
Therefore one plant of Mucor is screened, prepares a high freshness, fermented soya beans type solid state fermentation base-material seems especially important.
Prepared by Chinese invention patent application CN104982885A, Chinese invention patent ZL200810198584.2
Base of flavour development utilizes commodity enzyme resolving tech, at high price.Chinese invention patent ZL201410098321.X is using yeast
Raw material, phosphoric acid hydrolysis, ethyl alcohol extraction prepare flavor of soy sauce base-material；The patent does not leave a question open using only sour water solution safety, and stresses
Point is preparation process.Fermented soya bean essence prepared by Chinese invention patent application CN102805326A, emphasis are adding for essence
Work technology and formula, and be added in being formulated it is a variety of in it is fresh, in fragrant monomer；It is runed counter to tradition, natural theory.Chinese invention patent Shen
Please the strawberry black bean sauces that prepare of CN104855844A be the addition of strawberry raw material, strawberry flavor also with traditional major class flavouring wind
Taste difference is apparent；Chinese invention patent application CN106279350A is of high cost using Mucor type fermented soya bean bitter peptides prepared by HPLC
It is high；Chemical synthesis ingredient is again relatively single, and mouthfeel is not mellow；Chinese invention patent application CN102823841A is in its raw material
The delicate flavour that fresh seafood leftover bits and pieces is assigned is added, the technique is to strong fermented soya beans, salted or other wise perfume (or spice) without humidification, or even the traditional wind of destruction
The entirety of taste.Chinese invention patent application CN1240608A and Chinese invention patent application CN105433334A is for increasing delicate flavour
It is laid particular emphasis in plurality of raw materials and the design of formula with the flavouring of pungent.Above-mentioned patent/patent application stresses product
Processing technology and formula, are not related to the use of traditional zymotic microorganism, especially Mucor.
Fermented soya bean prepared by Chinese invention patent application CN103535634A are that production technology uses multi-cultur es；Chinese invention
Patent ZL201110204064.X ferments wild and plants edible mushroom using multienzyme strain and aroma yeast mixed culture, prepares rich
The delicious amino acid of the taste containing edible mushroom.Chinese invention patent application CN104256507A is with aspergillus oryzae and bifidobacterium fermentation vinasse
Prepare soy sauce, rather than base of flavour development.Chinese invention patent ZL200810219500.9 utilizes the protease water of soy sauce Cheng Quzhong
Solution wheat gluten protein prepares base of flavour development, and emphasis is the compound protease using soy sauce Cheng Qu and materials of wheat face
The particularity of muscle albumen.Chinese invention patent application CN102172280A prepares fermented bean curd using graceful radioactivity Mucor As3.2778
Taste seasoning, one side beancurd preserved flavour limit it and are applied in fermented sauce, sauce and fermented soya bean product；On the other hand, used in
Bacterial strain is that production of preserved beancurd bacterial strain also determines product flavor and quality.Though being related in above-mentioned patent/patent application preparation process
And traditional zymotic microorganism is arrived, but it is not related to a special strain therefore for preparing base of flavour development, also it is not related to micro- life of fermenting
The screening operation of object.
Chinese invention patent application CN105950481A is related to one plant of patent aspergillus oryzae strain, and its in hydrolysis bread ferment
Mother prepares the application in yeast extract；Chinese invention patent application CN104651438A uses the spore of aspergillus oryzae As3.95,
Through ultraviolet mutagenesis, screening obtain one plant of prolease activity improve mutant strain, and using its fermented peanut meal prepare peanut peptide and
Delicious amino acid.Above-mentioned patent application is when preparing base of flavour development, though it is related to patented strain answering in preparing base of flavour development
With, but aspergillus oryzae and Mucor, there is the difference of essence in microorganism field.
Invention content
For the industrialization improvement with flavouring zymotechnique, the present situation that traditional properties fade away；For amino acid
For boring, the not mellow disadvantage of the flavor of the base of flavour development of flavor main body；And its addition is to flavouring flavor naturalization, traditional
The present situations such as can affect, and the invention reside in provide one plant to prepare high freshness, fermented soya beans type solid state fermentation base-material
Mucor strain and its application.The beans song prepared using the mucor strain is starting material, through compound protease and flavor protease enzyme
Solution, Maillard reaction prepare that flavor is mellow, and high freshness, fermented soya beans, salted or other wise is aromatic strongly fragrant, natural solid state fermentation base of flavour development, and then for enhancing
Soy sauce, the fresh fragrant mouthfeel of sauce and fermented soya bean class product and strong fermented soya beans, salted or other wise are fragrant.
The present invention provides one plant of Mucor bacterial strain ZG701, which is preserved in the micro- life in Guangdong Province on May 17th, 2017
Object Culture Collection Center, preservation address are 5 building, the building of compound the 59th of XianLie Middle Road, GuangZhou City, GuangDong Province 100, and postcode is
510075, deposit number GDMCCNo：60183.
The Mucor bacterial strain ZG701 of the present invention is inventor from Foshan Haitian's fermented soya bean
In workshop, obtained by multiple selective screening and isolation and purification culture.
The present invention is achieved by the following technical programs：
1, the collection of purpose bacterial strain, primary dcreening operation；
PDA separation tablets are placed in fermented soya bean Workshop Production environment, tablet is opened wide, after placing 1~30min, covers tablet
It is placed in 25~30 DEG C of cultures.18~start to observe for 24 hours afterwards, it is primary every 2~4h observations.According to bacterium colony shape specific to Mucor
State, Hyphal length and spore color pick out doubtful Mucor bacterial strain；Examination is further selected under light microscope.
After purpose bacterial strain pure culture, according to suitable extension rate, prepare spore suspension (1~10/mL is best).
It is spread evenly across in casein plate culture medium, after 28 DEG C of culture 36h.With fermented soya bean production bacterial strain Mucor racemosus (Mucor
Racemosus) it is control strain, the transparent loop diameter of picking individual colonies and the big bacterial strain of colony diameter ratio K carry out secondary screening.
2, the secondary screening of purpose bacterial strain
Spore suspension is made in purpose bacterial strain to be inoculated into Mucor bacterium culture medium, under the conditions of 25~30 DEG C cultivate 36~
72h.According to 1:1~1:Sterile water is added in 5 ratio, extracts crude enzyme liquid in 0~10 DEG C of refrigerated overnight, carries out proteinase activity survey
It is fixed.Mucor bacterium culture medium by wheat bran and glucose group at, after wheat bran and 1~3 times of water mixing, 0~10% mass ratio of addition
Glucose；121 DEG C of sterilizing 10min~30min.
3, purpose strain fermentation flavor evaluation screening strategy
Buy commercially available soybean, 1:2~1:5 ratios add water, after 6~13h of soak at room temperature, cook and go out under the conditions of 121 DEG C
Bacterium handles 10~30min；It takes out and crushes, is cooling.In accurate packing 200g to 500mL triangular flasks, by 0.5%~5% quality
Than inoculation purpose bacterial strain, (purpose bacterial strain is inoculated in the form of spore suspension, using blood bead tally, by suspension spore count
It adjusts to 103~107A/mL is advisable), after mixing, 4~8 layers of gauzes sealing cultivate 48~72h in 25~30 DEG C.Culture is completed
Be added 100~400g of sterile water containing 5%~15% salt into triangular flask afterwards, sealing be placed under normal temperature condition fermentation 30~
After 60d, filtering obtains zymotic fluid；And sense organ appraise and physical and chemical index detection are carried out to the fermentation results of purpose bacterial strain.
Personnel are judged by being engaged in the research work of flavouring flavor and judging trained composition of personnel by half a year.Each sample
Personnel are judged by eight to judge in three times.Under 20 DEG C of evaluation environment, the flavor of fermented sample is evaluated, emphasis judges it
Freshness, fermented soya beans, salted or other wise perfume and mellow sense；The sample of optimal ferment local-flavor is picked out, the flavor evaluation screening operation of purpose bacterial strain is completed；It comments
Minute mark standard such as table 1.With fermented soya bean production bacterial strain Mucor racemosus (Mucor racemosus) for control strain.
1 flavor evaluation screening criteria of table
Finishing screen selects the Mucor bacterial strain ZG701 that can generate optimal flavor；Its biological characteristic is as follows：In PDA culture medium
After upper culture 48h, 6~10cm of colony diameter；White translucent；White mycelium, sturdy, no lodging, long 1~1.5cm；Spore is in
Canescence is to light brown (bacterium colony, thalli morphology figure are shown in Fig. 1 and Fig. 2 respectively).
4, applications of the purpose bacterial strain Mucor ZG701 in preparing high freshness, fermented soya beans type solid state fermentation base-material
The present invention provides applications of the Mucor ZG701 in preparing high freshness, fermented soya beans type solid state fermentation base-material.The application process
Include the following steps：
(1) Mucor ZG701 spore suspensions are prepared.
(2) beans song is prepared using Mucor ZG701 spore suspensions.
Buy commercially available soybean, 1:2~1:5 ratios add water after 6~13h of soak at room temperature, and sterilizing is cooked under the conditions of 121 DEG C
Handle 10~30min；It takes out and crushes, is cooling.It is inoculated with above-mentioned spore bacteria suspension according to 0.5~5% ratio, after mixing, is placed in
In koji tray, it is bent to obtain beans in 25~30 DEG C of 36~72h of Koji fermentation.Beans song is dispensed into the container of cleaning sterilizing, is carried out close
After envelope measure, it is placed under room temperature and ferments.
(3) compound protease is used to digest moromi.
Sauce unstrained spirits in above-mentioned packing to cleaning sterilizing container, which is placed under room temperature, obtains moromi after 45d.By moromi according to 1:1~
1:5 ratio adds sterile water, and is adjusted its pH to 5~7 using sodium carbonate.Compound egg is added according to 0.5%~5% ratio
White enzyme is placed in 45~55 DEG C, and 4h is digested under the conditions of 180r/min and is completed.
(4) continue to digest fermented grains using flavor protease.
Enzymolysis moromi pH prepared by above-mentioned (3) is adjusted to 5~7 using sodium carbonate, is added according to 0.5%~5% ratio
Enter flavor protease, is placed in 45~55 DEG C, the lower enzymolysis 4h of 180r/min price adjustments is completed.
(5) Maillard reaction flavouring is prepared into high freshness, fermented soya beans type solid state fermentation base-material
0%~5% glucose is added into the enzymolysis moromi of above-mentioned preparation, under the conditions of 70~95 DEG C, Mei Lade is anti-
High freshness, fermented soya beans type solid state fermentation base-material are obtained after answering 5~8h.
The acquisition of the Mucor ZG701 of the present invention and its application in preparing high freshness, fermented soya beans type solid state fermentation base-material are shown in
Fig. 3.
Therefore, on the one hand, the present invention provides purposes of the mucor ZG701 in preparing solid state fermentation base-material.
On the other hand, the present invention provides purposes of the mucor ZG701 in koji-making.Preferably, the Cheng Qu that koji-making obtains
It is used to prepare solid state fermentation base-material.
In yet another aspect, the present invention provides purposes of the mucor ZG701 in preparing soy sauce, sauce or fermented soya bean.
On the other hand, the present invention provides starter making method, using mucor ZG701 as fermenting agent.
In yet another aspect, the method that offer of the present invention prepares solid state fermentation base-material comprising：(1) mucor is used
ZG701 prepares mucor ZG701 spore suspensions；(2) beans song and acquisition of fermenting are prepared using mucor ZG701 spore suspensions
Sauce unstrained spirits；(3) sauce unstrained spirits is fermented and obtains moromi and digests moromi using compound protease；(4) flavor protease is used to digest moromi；
(5) Maillard reaction flavouring obtains solid state fermentation base-material.
On the other hand, the present invention is provided using the solid state fermentation base obtained by the above-mentioned method for preparing solid state fermentation base-material
Material.
Beneficial effects of the present invention are as follows：
(1) the beans song prepared using Mucor ZG701 is raw material, the enzymolysis through compound protease and flavor protease, Mei Lade
After reacting the processes such as flavouring, a high freshness, fermented soya beans type solid state fermentation base-material are obtained.
(2) base-material is prepared for Mucor bacterial strain, which screens from natural environment and obtain, and bacterial strain safety coefficient is high.Separately
Outer bacterial strain applicability is high；Product Safety is high.
(3) base-material can be added in the products such as fermented sauce, sauce and fermented soya bean, assign the strong fermented soya beans, salted or other wise of product it is fragrant, it is fresh fragrant and
Mellow mouthfeel, with flavouring traditional properties effective integration.It can solve what traditional properties in the production of flavor industry metaplasia weakened
Industry issue.
(4) base-material preparation process is simple, at low cost, can industrialized production.
Description of the drawings
The advantageous effect that the present invention is illustrated the present invention using the following drawings.It should be understood that these are only used for
Illustrate specific embodiments of the present invention, it is not intended to limit the scope of the invention.
Fig. 1 is colonial morphology figures of the Mucor ZG701 in PDA culture medium.
Fig. 2 is the thalli morphology figure of Mucor ZG701 mycelia under an optical microscope.
The acquisition and its application flow in preparing high freshness, fermented soya beans type solid state fermentation base-material that Fig. 3 is Mucor ZG701
Figure.
Biological deposits information
The Mucor bacterial strain ZG701 of the present invention, is preserved on May 17th, 2017 in Guangdong Province's Microbiological Culture Collection
The heart, preservation address are 5 building, the building of compound the 59th of XianLie Middle Road, GuangZhou City, GuangDong Province 100, postcode 510075, deposit number
For GDMCC No：60183.
Specific implementation mode
In order to promote the understanding of the present invention, below with reference to certain embodiments, and will be retouched using language-specific
State the present invention.It is to be understood, however, that these specific implementation modes are not intended to limit the scope of the invention.Described reality
Any change and the further modification in mode are applied, and any of the present invention further applies, and is people in the art
What member usually will recognize that.
Unless stated otherwise, the present invention uses reagent, method and apparatus for the art conventional reagent, method and are set
It is standby.
Unless stated otherwise, used medium of the embodiment of the present invention and experimental condition are this field conventional medium and experiment
Condition.Unless stated otherwise, agents useful for same of the embodiment of the present invention is purchased in market.
In following embodiments, the percentage composition is mass percentage unless otherwise instructed.
Embodiment 1
The collection of purpose bacterial strain, primary dcreening operation
PDA separation tablets are placed in Foshan Haitian's fermented soya bean Workshop Production environment,
Tablet is opened wide, after placing 10min, tablet is covered and is placed in 28 DEG C of cultures.Start to observe after 18h, it is primary every 4h observations.According to
Colonial morphology, Hyphal length and spore color specific to Mucor pick out doubtful Mucor bacterial strain；Into one under light microscope
Step selects examination.
Potato dextrose agar (PDA) culture medium is bought from Huankai Microbes Tech Co., Ltd., Guangdong, lot number：
3102653, formula and application method refer to the specification that manufacturer provides.
After the purifying culture of purpose bacterial strain, according to suitable extension rate, spore suspension (10/mL) is prepared.Uniformly
It is coated in casein plate culture medium, after 28 DEG C of culture 36h.With fermented soya bean production bacterial strain Mucor racemosus (Mucor
Racemosus it is) control strain, the transparent loop diameter of picking individual colonies and the big bacterial strain of colony diameter ratio K, as a result such as table 2, hair
The K values of mould ZG701 are 1.53.
The bacterial strain primary dcreening operation result of 2 mesh of table
Embodiment 2
The secondary screening of purpose bacterial strain
Spore suspension is made in purpose bacterial strain and is inoculated into Mucor bacterium culture medium, after 28 DEG C are cultivated 72h, according to 1:1 ratio
Sterile water is added in example, extracts crude enzyme liquid in 4 DEG C of refrigerated overnights, carries out protease activity determination.Proteinase activity uses Folin methods
It measures, it is specified that under the conditions of pH7.0,37 DEG C of temperature, it is 1 that caseinhydrolysate per minute, which generates the enzyme amount needed for 1 μ g tyrosine,
Proteinase activity unit.Mucor bacterium culture medium is by wheat bran and glucose group at wheat bran 1:1, with after water mixing, is added 2% mass ratio
Glucose；121 DEG C of sterilizing 20min.The results are shown in Table 3.
The strain protein enzyme activity determination of 3 mesh of table
From the results shown in Table 3, the prolease activity of Mucor ZG701 is significantly higher than control strain, at least improves
40%.
Embodiment 3
Purpose strain fermentation flavor evaluation screening strategy
Commercially available soybean is bought, by 1:4 ratios add water, and after soak at room temperature 8h, sterilization treatment is cooked under the conditions of 121 DEG C
20min；It takes out and crushes, is cooling, uniformly dispense in 200g to 500mL triangular flasks, purpose bacterial strain (mesh is inoculated with by 2% mass ratio
Bacterial strain be inoculated in the form of spore suspension, using blood bead tally count after, suspension spore count is adjusted to 106
A/mL), after mixing, 8 layers of gauzes sealing cultivate 72h in 28 DEG C.The nothing containing 5% salt is added after the completion of culture into triangular flask
Bacterium water 300g, after sealing is placed under normal temperature condition the 60d that ferments, filtering obtains zymotic fluid；And to the fermentation results of purpose bacterial strain into
The appraise of row sense organ and physical and chemical index detection.
Personnel are judged by being engaged in the research work of flavouring flavor and judging trained composition of personnel by half a year.Each sample
Personnel are judged by eight to judge in three times.Under 20 DEG C of evaluation environment, the flavor of fermented sample is evaluated, emphasis judges it
Freshness, fermented soya beans, salted or other wise perfume and mellow sense；The sample of optimal ferment local-flavor is picked out, the flavor evaluation screening operation of purpose bacterial strain is completed；It comments
Price card standard is shown in Table 1.With fermented soya bean production bacterial strain Mucor racemosus (Mucor racemosus) for control strain.Detailed results are shown in Table 4：
4 strain fermentation flavor evaluation of table
In flavor evaluation screening operation, Mucor ZG701 indices are substantially better than Mucor racemosus Mucor
racemosus.Therefore using Mucor ZG701 as the bacterial strain for being used to prepare high freshness, fermented soya beans type solid state fermentation base-material.
Embodiment 4
Applications of the Mucor ZG701 in preparing high freshness, fermented soya beans type solid state fermentation base-material.
(1) Mucor ZG701 spore suspensions are prepared.
The spore concentration of spore suspension is diluted to 106A/mL.
(2) beans song is prepared using Mucor ZG701 spore suspensions.
Buy commercially available soybean, 1:3 ratios add water after soak at room temperature 8h, and sterilization treatment is cooked under the conditions of 121 DEG C
20min；It takes out and crushes, is cooling；It is inoculated with above-mentioned spore bacteria suspension according to 2% ratio, after mixing, is placed in koji tray, in 28 DEG C
It is bent that Koji fermentation 48h obtains beans.Beans song is dispensed into the container of cleaning sterilizing, after carrying out seal approach, room temperature is placed in and issues
Ferment.
(3) compound protease is used to digest moromi.
Sauce unstrained spirits in above-mentioned packing to cleaning sterilizing container obtains moromi after being placed under room temperature the 45d that ferments.By moromi according to
1:1 ratio adds sterile water, and is adjusted its pH to 6.5 using sodium carbonate.Compound protease is added according to 0.5% ratio
(Novi believes (China) Bioisystech Co., Ltd；Lot number：PW2A1118018-0614), it is placed in 50 DEG C, under the conditions of 180r/min
4h is digested to complete.
(4) continue to digest moromi using flavor protease.
Enzymolysis moromi pH prepared by above-mentioned (3) is adjusted to 6.5 using sodium carbonate, flavor is added according to 0.5% ratio
(Novi believes (China) Bioisystech Co., Ltd to protease；Lot number：HP202507298-0721), it is placed in 50 DEG C, 180r/min
Under the conditions of enzymolysis 4h complete.
(5) Maillard reaction flavouring is prepared into high freshness, fermented soya beans type solid state fermentation base-material.
The glucose that 3% is added into the enzymolysis moromi of above-mentioned preparation obtains under conditions of 95 DEG C after Maillard reaction 5h
Take high freshness, fermented soya beans type solid state fermentation base-material.
Embodiment 5
The application of high freshness, fermented soya beans type solid state fermentation base-material in soy sauce, sauce and fermented soya bean product
(1) application of the base-material in soy sauce.
Above-mentioned high freshness, fermented soya beans type solid state fermentation base-material are placed under conditions of 10~30min of 5000r~6000r and are centrifuged
Processing obtains flavor liquid base material.Flavor liquid base material is added to according to 0.1~1% ratio in soy sauce, flavor is carried out and comments
Valence, evaluation result are shown in Table 5.
Applicating evaluating of 5 base-material of table in soy sauce
By data in table 5 it is found that the base-material prepared by bacterial strain Mucor ZG701 can assign the apparent fermented soya beans, salted or other wise perfume of soy sauce and perfume
Fresh mouthfeel.
(2) application of the base-material in sauce and fermented soya bean product
Above-mentioned high freshness, fermented soya beans type solid state fermentation base-material are added to sauce and fermented soya bean product according to 0.1~1% ratio
In, flavor evaluation is carried out, evaluation result is shown in Table 6 and table 7.
Applicating evaluating of 6 base-material of table in sauce
Applicating evaluating of 7 base-material of table in fermented soya bean product
By data in table 6 and table 7 it is found that the base-material prepared by bacterial strain Mucor ZG701 can assign sauce and fermented soya bean product is bright
Aobvious fermented soya beans, salted or other wise perfume and fragrant fresh mouthfeel.
The use of any and all embodiments or exemplary language provided herein is only intended to that the present invention is better described, and
The scope of the present invention is not construed as limiting, Unless Otherwise Requested.Language in specification is not necessarily to be construed as indicating any not wanting
The element of protection is asked to be necessary for implementing the present invention.
All publications and patents cited in this specification application is incorporated herein by reference, and individually goes out as each
Version object or patent application are specifically and individually indicated and are incorporated by reference into.In addition, any theory as described herein, mechanism,
It proves or finds to be further intended to enhancing the understanding of the present invention, and be not intended to limit the invention in any way in this way
Theory, mechanism, proof or discovery.Although being illustrated in detail in and describing in the drawings and the preceding description the present invention,
But the present invention should be considered illustrative rather than restrictive.
Claims (8)
1. mucor (Mucor sp.) ZG701, is preserved in Guangdong Province's Culture Collection, preservation address is Guangdong
5 building, the building of compound the 59th of province Xianlie Middle Road, Guangzhou City 100, postcode 510075, deposit number are GDMCC No：60183.
2. purposes of the mucor ZG701 of claim 1 in preparing solid state fermentation base-material.
3. purposes of the mucor ZG701 of claim 1 in koji-making.
4. the Cheng Qu that the purposes described in claim 3, wherein koji-making obtain is used to prepare solid state fermentation base-material.
5. purposes of the mucor ZG701 of claim 1 in preparing soy sauce, sauce or fermented soya bean.
6. starter making method, using the mucor ZG701 of claim 1 as fermenting agent.
7. the method for preparing solid state fermentation base-material comprising：
(1) the mucor ZG701 of claim 1 is used to prepare mucor ZG701 spore suspensions；
(2) it prepares beans song using mucor ZG701 spore suspensions and ferments and obtain sauce unstrained spirits；
(3) sauce unstrained spirits is fermented and obtains moromi and digests moromi using compound protease；
(4) flavor protease is used to digest moromi；
(5) Maillard reaction flavouring obtains solid state fermentation base-material.
8. solid state fermentation base-material is prepared by the method for claim 7.
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