CN109666593A - One Aspergillus oryzae ZA116 bacterial strain and its application - Google Patents
One Aspergillus oryzae ZA116 bacterial strain and its application Download PDFInfo
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Abstract
The invention discloses an Aspergillus oryzae (Aspergillus oryzae) ZA116, it is preserved in Guangdong Province's Culture Collection on November 15th, 2018, deposit number is GDMCC 60479, and preservation address is No. 59 building of the compound of Xianlie Middle Road, Guangzhou City 100；The present invention also provides aspergillus oryzae ZA116 in food fermentation, koji-making or to prepare purposes in soy sauce.The bacterial strain ZA116 that the present invention is obtained through mutagenesis screening, high in fermentation stage self-dissolving rate, gained soy sauce content of glutamic acid is high, and crude oil is more clarified；The present invention uses high self-dissolving rate aspergillus oryzae ZA116, and by sufficiently discharging endobacillary enzyme and nutriment, the quality of Lai Tigao soy sauce is not related to the change of existing production technology and the replacement of production equipment, and investment cost is low, is easy to industrialization promotion.
Description
Technical field
The invention belongs to industrial microbial technology fields, are related to aspergillus oryzae (Aspergillus oryzae), and in particular to
The high aspergillus oryzae ZA116 of one plant of self-dissolving rate by induced-mutation technique acquisition, further relates to the aspergillus oryzae strain in sauce fermentation
Application.
Background technique
Aspergillus oryzae (Aspergillus oryzae) belongs to Deuteromycotina, is a Common Species in aspergillus fungi, raw
It is long fast, produce that spore amount is big, enzyme system is abundant, not toxin producing, using very extensive in traditional food fermentation.It makes in aspergillus oryzae Shanghai
3.042 be bacterial strain the most commonly used in soy sauce and beans sauce production, forms a large amount of mycelium in starter-making stage, secretes a large amount of albumen
The abundant enzyme system such as enzyme, cellulase, amylase carries out initial breakdown to the macromolecular substances in raw material, mentions for fermentation stage
For enzyme and nutriment.Mycelium further dissolves out a large amount of enzyme, polypeptide, amino acid, sugar in fermentation stage gradually self-dissolving simultaneously
The nutriments such as class and nucleic acid and flavor substance promote moromi fermentation process.
Bao Qi is mentioned in " soy sauce science and brewing technique " book, contained hydrolase nucleic acid suppression in aspergillus oryzae body
After factor O processed is activated, endobacillary nucleic acid, protein and carbohydrate are hydrolyzed to be dissolved out, and the further degradation of these ingredients is right
The raising of quality of sauce plays an important role.It was found that about containing 50% protein, 6% nucleic acid, 16% in aspergillus oryzae dry matter
Sugar, 11% amino acid and 6% lipid, therefore, autolytic process can provide nutriment abundant and enzyme system, and rice for fermentation
The abundant self-dissolving of aspergillus during the fermentation is able to ascend the clarity of crude oil, reduces the costs such as filtering.
The research of aspergillus oryzae self-dissolving at present is less, and the research of self-dissolving concentrates in the microorganisms such as yeast, the change of self-dissolving rate
It is realized often through the optimization of Autolysis Condition, this method is during sauce fermentation and is not suitable for；Another way is logical
Cross Natural Selection or gene engineering method, obtain the bacterial strain that self-dissolving rate raises or lowers, this method in aspergillus oryzae still
There is not application report.Aspergillus oryzae is concentrated mainly on two aspects from the application being dissolved in soy sauce at present:
First is that promoting flavor of soy sauce, master's thesis " rice of Liu Yaqi in 2015 using the mycelial self-dissolving of aspergillus oryzae
Flavor of soy sauce is promoted by the way of mycelium addition in Aspergillus filament self-dissolving rule and the influence to flavor of soy sauce ", is led to
Cross comparative experiments determine additive amount be 1.2 ‰ when, will not both cause spore raised growth, can also make alcohols in soy sauce, aldehydes, acid
Class, esters and phenols volatile component content increase are most obvious.This method is not improved the self-dissolving rate of aspergillus oryzae itself, only
It is by increasing the mycelia scale of construction come the dissolution for the ingredient that has additional nutrients.
Second is that promoting the self-dissolving rate of aspergillus oryzae by process modification.Patent CN201510751799.2 is " a kind of to promote day
The yeast preprocess method and natural oil brewing method of right alopecia areata taste " is mentioned carries out bored bent processing after yeast goes out song, promotes bacterium
The self-dissolving of kind, can be improved enzyme amount, enzyme activity and the enzyme system type in moromi system, so that the amino acid content of natural oil is improved,
Promote natural oil flavor.In addition, Japan establishes the sauce fermentation technique centered on aspergillus oryzae self-dissolving model in one's early years, to shorten
Fermentation period obtains best flavor simultaneously.
However, adding in mycelial mode, do not increase the self-dissolving rate of aspergillus oryzae itself, simply by increase mycelium
Quantity promotes soy sauce quality, and this mode is in large-scale production and is not suitable for, and reason has three: first is that cultural hypha needs original
Material and facility expenditure, increases production cost；Second is that mycelia additive amount is difficult control in large-scale production；Third is that hyphae length increases
Add and self-dissolving rate does not improve, so that thallus content increases in crude oil, increases the difficulty of crude oil filtering.
On the other hand, self-dissolving rate is promoted by way of process modification, in the mode of bored yeast processed, pyroprocess may
The inactivation for leading to other microorganisms in material, influences fermentation process, in addition, the change of technique also will affect other fermentation indexs,
The prior art improves aspergillus oryzae self-dissolving rate by the way of the bored system processing of yeast high temperature, is carrying out the stage to crude oil after fermentation
Temperature control further promotes thallus self-dissolving, promotes crude oil clarity, still, the mode of process modification had both increased the consumption of electric energy
The output such as the production cycle of soy sauce is also elongated, while having increased equipment, has greatly increased production cost, be unfavorable for industrialization.
Summary of the invention
Based on the above issues, a kind of aspergillus oryzae is provided it is an object of the invention to overcome above-mentioned the deficiencies in the prior art
Strain, the bacterial strain are obviously improved in fermentation stage self-dissolving rate, prepare flavouring like sauce using the aspergillus oryzae strain, sauce can be improved
Oil quality haves no need to change production technology.
To achieve the above object, the technical solution that the present invention takes includes the following aspects:
In the first aspect, the present invention provides an Aspergillus oryzae (Aspergillus oryzae) ZA116, in
It is preserved in Guangdong Province's Culture Collection on November 15th, 2018, preservation address is that Xianlie Middle Road, Guangzhou City is No. 100 big
No. 59 building of institute, postcode 510075, deposit number are GDMCC 60479.
Aspergillus oryzae ZA116 of the invention is that aspergillus oryzae Shanghai is made to 3.042 as starting strain, using ultraviolet mutagenesis and ARTP
The combined mode of one of mutagenesis or both carries out primary or multiple mutagenesis, carries out under conditions of simulating moromi fermentation
Autohemolysis test, and the detection screening of self-dissolving rate is carried out using high throughput method and is obtained.
It should be noted that obtain the high aspergillus oryzae strain of self-dissolving rate, the present invention obtains strain library in a manner of mutagenesis；
In order to obtain the aspergillus oryzae strain high in fermentation stage self-dissolving rate, using the Autolysis Condition of simulation moromi fermentation when screening；To mention
Mutagenic strain is inoculated on fermented bean drink culture medium after culture maturation, carries out self-dissolving using deep-well plates, lead to by high screening efficiency, the present invention
It crosses and establishes high flux screening mode and screen aimed strain；It is higher than starting strain that the present invention by mutagenesis and screening obtains self-dissolving rate
28.5% bacterial strain；And testing on Soy Sauce proves in the present invention, gained crude oil content of glutamic acid promotes 12%, and the original of crude oil is heavy
Shallow lake amount drops to 2% by 3%.
ZA116 colony morphology characteristic is as follows: on fermented bean drink culture medium, in 30 DEG C of culture 72h, colony diameter reaches 29mm, bacterium
It falls as circle, the back side is yellowish-brown, there is fold；Bacterium colony surface is close, velvet-like, there is concentric ring；Mycelia grows vigorous, vegetative hyphae
It is radially grown outward from bacterium colony center；Aerial hyphae is in fluffy velvet shape, and white is attached with the mitogenetic spore of yellow green thereon
Son.
In the second aspect, the present invention provides purposes of the aspergillus oryzae ZA116 in food fermentation.
Preferably, wherein food fermentation is that soy sauce and/or sauce ferment.
It should be noted that the present invention is using single to provide a kind of cost-effective method for promoting aspergillus oryzae self-dissolving rate
One or the mutagenesis method of two kind of combination primary or multiple mutagenesis is carried out to bacterial strain；After obtaining mutagenic strain, using high throughput
Screening mode obtains high self-dissolving rate bacterial strain using the Autolysis Condition of simulation moromi；Passed on by ten times, select self-dissolving rate high and
The bacterial strain of inheritance stability carries out soy sauce production as experimental strain.
In the third aspect, the present invention provides purposes of the aspergillus oryzae ZA116 in koji-making.Preferably, wherein koji-making
The Cheng Qu of acquisition is used to prepare soy sauce and/or sauce.
In the fourth aspect, the present invention provides the aspergillus oryzae ZA116 and is preparing the purposes in soy sauce and/or sauce fermentation.
At the 5th aspect, the present invention provides a kind of cultural methods of aspergillus oryzae, wherein using above-mentioned aspergillus oryzae
ZA116 is as culture bacterial strain.
At the 6th aspect, the present invention provides a kind of methods for preparing tasty agents culture, by above-mentioned aspergillus oryzae
ZA116 is fermenting agent.
At the 7th aspect, the present invention provides a kind of method of aspergillus oryzae ZA116 bacterial strain described in screening, including it is following
Step:
1) thallus culture is to maturation；
2) self-dissolving under conditions of simulation moromi fermentation of mature thallus obtained by step 1)；
3) detecting step 2) in front of and after thallus self-dissolving dry weight loss or bacterium solution absorbance change, to filter out aspergillus oryzae
ZA116 bacterial strain.
Preferably, wherein simulation moromi fermentation condition are as follows: 19% (W/W) salt, 0.3% (W/W) streptomysin, anaerobic,
PH6,35 DEG C, self-dissolving 10 days.
In conclusion the invention has the benefit that
The present invention obtains the high aspergillus oryzae ZA116 bacterial strain of one plant of self-dissolving rate by induction mutation of bacterium technology, which has
The advantages that spore is abundant, is easy to cultivate, and heritability is stablized.In addition, Qu Jinhang sauce fermentation is made into using bacterial strain of the present invention,
It is high in fermentation stage thallus self-dissolving rate, crude oil content of glutamic acid is improved, the flavouring wind such as fermented sauce and sauce is significantly improved
Taste, the soy sauce crude oil made more are clarified, and crude oil filtering cost is reduced；The present invention is by using aspergillus oryzae ZA116 by bacterium
Intracorporal enzyme and nutriment sufficiently discharge, and the method for improving soy sauce quality can be produced, no by existing production technology
It is related to the change of production technology and the replacement of production equipment, investment cost is low, is easy to industrialization promotion.The aspergillus oryzae ZA116
There is biggish production application value in terms of the brewing of soy sauce and sauce, have a extensive future.
Detailed description of the invention
Fig. 1 is experiment flow schematic diagram of the invention；
Fig. 2 is the radar map of fermented sauce sense organ appraise result in the present invention；
Fig. 3 is the histogram of the former precipitation capacity of crude oil obtained by two kinds of strain fermentations in the present invention.
Specific embodiment
To better illustrate the object, technical solutions and advantages of the present invention, below in conjunction with the drawings and specific embodiments pair
The present invention is described further.Technology path of the invention is referring to Fig. 1.
Experimental method used in following embodiments is conventional method unless otherwise specified.
The materials, reagents and the like used in the following examples is commercially available unless otherwise specified.
In following embodiments, the percentage composition is mass percentage unless otherwise instructed.
In the present invention, making 3.042 with aspergillus oryzae Shanghai is starting strain, professional of the bacterial strain for the art
For be the bacterial strain being easy to get, for the preservations mechanism such as Chinese industrial institute of microbiology and China General Microbiological research institute protect
Hiding, bacterial strain of the invention can be carried out in such a way that one of ultraviolet mutagenesis and ARTP mutagenesis or both combine it is primary or
Multiple mutagenesis, it is starting strain that the present invention, which makes 3.042 with aspergillus oryzae Shanghai, is routinely protected after mutagenesis, screening, fermented bean drink inclined-plane culture
Hiding.
1 aspergillus oryzae strain mutation breeding of embodiment and screening
Aspergillus oryzae Shanghai wine 3.042 is carried out by the way of one of ultraviolet mutagenesis and ARTP mutagenesis or both combination
Then spore dilution is made with normal saline dilution, then by spore dilution in conidium by primary or multiple mutagenesis
It is seeded on fermented bean drink culture medium, 30 DEG C of cultures.It obtains thallus to go on fermented bean drink slant medium later, 30 DEG C of cultures to maturation,
Then high-throughput self-dissolving rate detection is carried out after self-dissolving 10 days under conditions of simulating moromi fermentation, is carried out just according to self-dissolving rate height
Sieve, screening obtain 6 Aspergillus oryzae bacterial strains.
By the high-throughput high self-dissolving rate aspergillus oryzae strain of self-dissolving rate detection method primary dcreening operation, specifically use with Imitating moromi
Autolysis Condition, and self-dissolving rate is characterized by bacterium solution absorbance change；High-throughput self-dissolving rate detection method includes the following steps:
1. mutagenic strain is seeded on fermented bean drink slant medium, 30 DEG C of cultures to maturation；
2. carrying out self-dissolving using 96 hole deep-well plates, every hole is added 2mL from solution A, about 100mg mycelium is added, mixes it
500uL bacterium solution is taken out afterwards, 50uL 10%SDS is added, and measures light absorption value (OD after mixing well under 600nm wavelength600), it is denoted as
A1.The purpose that SDS is added is to keep the thallus that self-dissolving occurs sufficiently broken；
3. 96 orifice plates are covered tightly plastic cover, it is put into anaerobic case, 35 DEG C are cultivated 10 days；
4. taking out 500uL again from solution A, 50uL 10%SDS is added, abundant pressure-vaccum mixes, and measures OD600, it is denoted as A2；
5. high-throughput self-dissolving rate calculation formula: high-throughput self-dissolving rate (%)=100-100*A2/A1.From the proportion of solution A
(mass percent): 19% salt, 0.3% streptomysin, excess water, pH6.
High-throughput self-dissolving rate detection is carried out using high throughput method, six plants of high bacterium of high-throughput self-dissolving rate is just sifted out, names
For HS1, HS2, HS3, HS4, HS5, HS6, high-throughput self-dissolving rate is from high to low successively are as follows: HS5 > HS2 > HS3 > HS1 > HS6 > HS4.
Then this six plants of bacterial strains are subjected to conventional preservation, a step of going forward side by side demonstrate,proves its genetic stability.
The detection of 2 bacterium genetic stability of embodiment
The six Aspergillus oryzae bacterial strains that embodiment 1 is obtained are inoculated in continuous passage ten times on fermented bean drink culture medium, take 1st generation,
5th generation, the 10th generation fermented bean drink slant strains carry out high-throughput self-dissolving rate experiment, make 3.042 bacterial strains as control using aspergillus oryzae Shanghai, if
In 10 generations, measured high-throughput self-dissolving rate error in 10% range, then showed that bacterial strain genetic stability is good, as a result such as institute in table 1
Show: HS5 remains highest self-dissolving rate in the detection, and its genetic stability is good.
The genetic stability of the high self-dissolving rate bacterial strain of table 1 detects (high-throughput self-dissolving rate/%)
Aspergillus oryzae HS5 colonial morphology is as follows: on fermented bean drink culture medium, in 30 DEG C of culture 72h, colony diameter reaches 29mm, bacterium
It falls as circle, the back side is yellowish-brown, there is fold.Bacterium colony surface is close, velvet-like, there is concentric ring.Mycelia grows vigorous, vegetative hyphae
It is radially grown outward from bacterium colony center；Aerial hyphae is in fluffy velvet shape, and white is attached with the mitogenetic spore of yellow green thereon
Son.
High-throughput self-dissolving rate experiment is identical as self-dissolving rate experimental method high-throughput in embodiment 1 in the present embodiment.
The aspergillus oryzae HS5 bacterial strain that the present embodiment breeding obtains is preserved in Guangdong on November 15th, 2018 via inventor
Culture Collection is saved, aspergillus oryzae (Aspergillus oryzae) ZA116, deposit number GDMCC is named as
60479, preservation address be the compound the 59th of XianLie Middle Road, GuangZhou City, GuangDong Province 100 5 building, building, postcode: 510075, therefore,
In this application, HS5 and ZA116 refer to same bacterial strain.
3 aspergillus oryzae ZA116 of embodiment is compared with 3.042 bacterial strain self-dissolving rates are made in Shanghai
Use aspergillus oryzae as production strain, battalion of the hydrolysis and release of thallus substance to fermented product in autolytic process
Support and flavor play facilitation, but the autolysis of aspergillus oryzae and environmental condition have a close relationship, the pH value of self-dissolving, from
Solubility temperature and oxygen status influence the autolysis of aspergillus oryzae especially pronounced, and Hou Chun et al. is " aspergillus oryzae autolysis is ground
Study carefully the Autolysis Condition of I, aspergillus oryzae " Autolysis Condition of aspergillus oryzae is optimized in a text, aspergillus oryzae is in 45 DEG C, anoxic, pH4
Under the conditions of, mycelium dry weight loss late reaches highest.
2 gained aspergillus oryzae ZA116 of embodiment and aspergillus oryzae Shanghai wine 3.042 are divided under the conditions of control group and simulation moromi group
Not carry out bacterial strain self-dissolving rate experiment, detection nucleic acid, total amino acid and reduced sugar dissolution situation.As a result as shown in table 2.
Control group Autolysis Condition are as follows: thallus is dissolved in from solution B, and oxygen free condition lower 45 DEG C of self-dissolvings 6 days；From matching for solution B
Than: 3g/L streptomysin, 0.02mol/L acetic acid-sodium acetate, pH4.
Simulate the Autolysis Condition of moromi group are as follows: thallus is dissolved in from solution A, and oxygen free condition lower 35 DEG C of self-dissolvings 10 days.Self-dissolving
The proportion of liquid A is identical as the proportion in embodiment 1 from solution A.
Compared with 2 ZA116 of table makes 3.042 self-dissolving situations with Shanghai
From table 2 it can be seen that, simulation moromi group aspergillus oryzae self-dissolving rate be significantly lower than control group self-dissolving rate, this point with
Previous report is consistent, and the environment of moromi fermentation is not the optimum condition of aspergillus oryzae self-dissolving, this is also that the present invention carries out bacterial strain
One of the reason of mutagenic and breeding.Under control group Autolysis Condition, ZA116 is more slightly higher than Shanghai wine 3.042, but in simulation moromi group
Under Autolysis Condition, the bacterial strain self-dissolving rate (34.3%) of ZA116 makes 3.042 (26.7%) than starting strain Shanghai and is higher by 28.5%, core
Sour release rate, total amino acid release rate and reduced sugar release rate are obviously improved.
The detection of bacterial strain self-dissolving rate, is characterized with the loss of mycelium dry weight.Specific bacterial strain self-dissolving rate detection method is as follows:
Take 1g mycelium (weight in wet base) that 20ml is added from solution B, under the conditions of quasi- moromi condition and two kinds of control group condition
Carry out self-dissolving.To calculate self-dissolving rate, by 1g mycelium, drying to constant weight under the conditions of 80 DEG C, and weighing is denoted as m1；After self-dissolving,
With filter paper filtering remaining mycelium from solution B, collects mycelium and drying to constant weight at 80 DEG C, weigh, be denoted as m2；From
Molten rate (%)=100-100*m2/m1.ZA116 respectively control group and simulate moromi group Autolysis Condition under advantage difference with
The screening mode of bacterial strain is related, and to obtain the bacterial strain that self-dissolving rate is high in moromi fermentation, in high flux screening, the present invention is used
The Autolysis Condition of moromi is simulated, therefore, the bacterial strain of acquisition has when simulating the self-dissolving of moromi condition more preferably to be showed.It can be definitely
Deduce, during sauce fermentation, ZA116 bacterial strain self-dissolving rate is higher, can discharge more amino acids, nucleic acid and reduced sugar, is sauce
Wine with dregs fermentation provides more nutriments, which has biggish production application value in terms of the brewing of soy sauce and sauce.
4 koji making disc machine koji-making of embodiment
Before making yeast, koji is prepared first, the preparation of koji culture medium: by wheat bran, defatted soy flour, water by certain
Ratio mixes, and solid triangular flask culture medium or koji culture medium is made after high pressure sterilization, and culture medium initial water is divided into 65%,
2 gained aspergillus oryzae ZA116 of embodiment and Shanghai are made into 3.042 slant strains picking, one ring spore inoculating into triangular flask culture medium,
32 DEG C are cultivated 96 hours, and triangular flask kind is obtained.Then triangular flask kind is inoculated into koji culture medium, 32 DEG C are cultivated 72 hours,
Obtain koji.
Material is made in soya bean, wheat by a certain percentage, koji is then accessed into material, is carried out on koji making disc machine normal
Regulation is bent, obtains the disk Cheng Qu of ZA116 and Shanghai wine 3.042.The amylase activity of test disks Cheng Qu, saccharifying enzymic activity and in
Property prolease activity, testing result are shown in Table 3.
3 ZA116 of table and Shanghai are made 3.042 koji-making enzyme activities and are compared
As shown in table 3, it is similar to make the physical and chemical index of 3.042 gained yeast for ZA116 and Shanghai, and the two is in starter-making stage not table
Reveal notable difference, mutagenesis does not damage bacterial strain in the excellent performance of starter-making stage.
Embodiment 5 is at koji fermentation soy sauce
2 gained aspergillus oryzae ZA116 bacterial strain of embodiment and Shanghai are made made from 3.042 bacterial strains into the bent salt that 2 times of volumes are added
Water carries out high-salt fermentation, and fermentation temperature and fermentation period conventionally carry out.After fermentation by gained crude oil into
Row ammonia nitrogen, full nitrogen, reduced sugar, glutamic acid detection, the results are shown in Table 4.
4 crude oil physical and chemical index of table compares
Mutagenic strain ZA116 fermentation gained crude oil ammonia nitrogen, full nitrogen, reduced sugar are above it can be seen from the result of table 4
The content that 3.042, especially glutamic acid are made in starting strain Shanghai is increased to 12.61g/kg by 11.24g/kg, promotes 12%.From reality
The data in example 4 are applied it is found that the physical and chemical index difference of the two yeast is not obvious, still, due to ZA116 under fermentation conditions from
Molten rate is high, and the burst size of amino acid, nucleic acid and reduced sugar increases, and more nutriments is provided for moromi fermentation, so that institute
The physical and chemical index for obtaining crude oil is significantly better than starting strain.
The present embodiment also convenes 10 appraises teacher having wide experience to carry out sense organ appraise to gained crude oil, to the body of crude oil
State, color, fragrance, delicate flavour and sweet taste carry out appraise, and score value is 0~4 point, and score is higher, and the index is better.As a result such as 5 He of table
Shown in Fig. 2, as can be known from the results, crude oil obtained by ZA116 strain fermentation is obviously improved in terms of flavor fragrance.
3.042 crude oil sense organ appraise results are made in table 5ZA116 and Shanghai
| Bacterial strain | Posture | Color | Fragrance | Delicate flavour | Sweet taste | Comprehensive mouth feel score |
| ZA116 | 3.67 | 3.42 | 3.51 | 3.45 | 3.26 | 3.462 |
| Make 3.042 in Shanghai | 3.57 | 3.23 | 3.15 | 3.09 | 2.97 | 3.202 |
The former precipitation capacity of 6 crude oil of embodiment detects
There are a large amount of thallus substances in moromi fermentation gained crude oil, will appear precipitating after centrifugation or natural subsidence, commonly referred to as
This sediment is former precipitating, contains a large amount of thallus substances in original precipitating.In general, former precipitating is fewer, and crude oil clarity is got over
It is high.
ZA116 and Shanghai are made the former precipitating of 3.042 gained crude oil progress to detect, detection method are as follows: crude oil is shaken 10 minutes,
It mixes well, then takes 50mL crude oil to pour into the centrifuge tube weighed in advance, and weigh again, calculate crude oil gross mass；
Supernatant is removed after 4000rpm centrifugation 15min, main pipe wall is carefully wiped with blotting paper, weighs and calculates precipitating quality, former precipitation capacity
For the ratio for precipitating quality and crude quality.Every group takes 5 pipes to be detected.
Testing result as shown in figure 3, the former precipitation capacity of crude oil obtained by ZA116 is 2%, sink by 3% original for making 3.042 lower than Shanghai
Shallow lake amount, crude oil clarity are promoted significant.
Finally it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention rather than protects to the present invention
The limitation of range, although the invention is described in detail with reference to the preferred embodiments, those skilled in the art should be managed
Solution, can with modification or equivalent replacement of the technical solution of the present invention are made, without departing from technical solution of the present invention essence and
Range.
Claims (10)
1. it is micro- to be preserved in Guangdong Province on November 15th, 2018 by an Aspergillus oryzae (Aspergillus oryzae) ZA116
Biological inoculum collection, deposit number are GDMCC 60479, and preservation address is Xianlie Middle Road, Guangzhou City 100 compound 59
Building.
2. purposes of the aspergillus oryzae ZA116 of claim 1 in food fermentation.
3. purposes as claimed in claim 2, wherein food fermentation is that soy sauce and/or sauce ferment.
4. purposes of the aspergillus oryzae ZA116 of claim 1 in koji-making.
5. purposes according to claim 4, the Cheng Qu that wherein koji-making obtains is used to prepare soy sauce and/or sauce.
6. the aspergillus oryzae ZA116 of claim 1 is preparing the purposes in soy sauce and/or sauce.
7. the cultural method of aspergillus oryzae, wherein using aspergillus oryzae ZA116 described in claim 1 as culture bacterial strain.
8. the method for preparing tasty agents culture, using the aspergillus oryzae ZA116 of claim 1 as fermenting agent.
9. a kind of method of aspergillus oryzae ZA116 bacterial strain described in screening claim 1~8, comprising the following steps:
1) thallus culture is to maturation；
2) self-dissolving under conditions of simulation moromi fermentation of mature thallus obtained by step 1)；
3) detecting step 2) in front of and after thallus self-dissolving dry weight loss or bacterium solution absorbance change, to filter out aspergillus oryzae ZA116
Bacterial strain.
10. according to the method described in claim 9, the condition that wherein simulation moromi is fermented are as follows: 19% (W/W) salt, 0.3% (W/
W) streptomysin, anaerobic, pH6,35 DEG C, self-dissolving 10 days.
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| CN113444652B (en) * | 2021-08-04 | 2022-08-16 | 佛山市海天(高明)调味食品有限公司 | Aspergillus oryzae strain ZA185 and application thereof |
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