CN109762742A - One Aspergillus oryzae ZA184 and its application - Google Patents
One Aspergillus oryzae ZA184 and its application Download PDFInfo
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- CN109762742A CN109762742A CN201811494774.9A CN201811494774A CN109762742A CN 109762742 A CN109762742 A CN 109762742A CN 201811494774 A CN201811494774 A CN 201811494774A CN 109762742 A CN109762742 A CN 109762742A
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Abstract
The present invention relates to food processing and technical field of microbial fermentation.Specifically, the present invention relates to a kind of aspergillus oryzae ZA184, and its application in soy sauce brewing.Aspergillus oryzae ZA184 of the invention can be improved into bent pH, enhance into inulinase (such as neutral proteinase, alkali protease, leucine amino peptidase and glutaminase) vigor, improve ammonia nitrogen, full nitrogen and content of glutamic acid in soy sauce, to improve flavor of soy sauce quality, and it can be obviously shortened fermentation period, improve production efficiency.
Description
Technical field
The present invention relates to food processing and technical field of microbial fermentation.Specifically, the present invention relates to an Aspergillus oryzae,
And its application in soy sauce brewing.
Background technique
Soy sauce belongs to traditional zymotic seasoned food, and strain is the basis of sauce fermentation, and performance is to soy sauce yield and quality
It influences most important.A variety of enzyme systems that some researches show that, aspergillus oryzaes to secrete in the making leaven of soy sauce stage are to the fast of moromi fermenting-ripening
Slowly, the height of raw material availability, finished product color deep or light and taste delicious degree suffer from direct relationship.It obtains outstanding
Aspergillus sojae strain be one of key factor for determining soy sauce enterprise cost of material and the market competitiveness and soy sauce enterprise head
The objective of the struggle since phase.
Soy sauce brewing is that the raw materials such as soybean (or defatted soybean), wheat, wheat bran are inoculated with koji-making by aspergillus oryzae, is admixed
A certain amount of salt water, is fitted into round, and using various enzymes caused by microorganism, tasteless complexity original in moromi is had
Machine substance (protein, starchiness etc.) resolves into simple taste compound.The enzyme that entire fermentation process plays a major role has water
Solve enzyme and synthetic enzyme.Hydrolase makes the hydrolysis of the polymer substance in raw material become lower-molecular substance, then again by synzyme
Class and other chemical actions and form the color of soy sauce, body.It can be said that hydrolase is the " main force to make soy sauce
Army ".Hydrolase is mainly generated by Aspergillus, and strain contains the type of hydrolase the more, and vigor is stronger, and raw material is decomposed just
More thoroughly, the protein utilization of raw material is also higher.Technology main one that material protein percent hydrolysis can be improved is at raw material
The improvement of reason method, another is exactly the improvement of fermentation strain.Because the decomposition of most of raw materials of soy sauce will rely on Aspergillus
Enzyme generated, so aspergillus performance superiority and inferiority and the yield and quality relationship of soy sauce product are very big.
The process of sauce fermentation is exactly the process of various enzymatic reactions.Influence of the pH value to enzymatic reaction includes two sides
Face: (1) stability of enzyme is influenced；(2) it influences the combination of enzyme-to-substrate and substrate for enzymatic activity is converted to product.In certain item
Under part, various enzymes have its specific optimum pH.Deviate this value, the activity of enzyme can all reduce, or even can cause zymoprotein
The denaturation of matter and lose activity.
Bent pH is a critically important control point in koji-making, because of its effect and other micro- lifes to enzyme in fermentation moromi
Object influences very big.Great changes have taken place at bent pH for different strains koji-making.The enzyme amount of bent pH high out, average biomass are more, protease,
The production quantities such as leucine amino peptidase, lipase are high, promote the quickening of protein hydrolysis rate and protein decomposition rate improves.
Currently, the production strain that soy sauce industry generally uses is that 3.042 serial bacterial strains (middle section As3.951) are made in Shanghai, this is
The characteristic of column strain is that growth is vigorous, production spore ability is strong, genetic stability is good, enzyme system is pure compared with flavor of soy sauce after complete, fermentation, is
One very good production strain, thus from the bacterial strain in 1958 be developed after always by major soy sauce brewing manufacture institute
It uses.However the pH value of system fungus Cheng Qu obtained is generally lower than 6.5 hereinafter, and the Major Enzymes of decomposing protein raw material
The optimal pH of the enzymes such as class alkali protease, neutral proteinase, aminopeptidase, glutaminase, lipase all 7.0 or more, this
Activity of a little enzymes in fermentation moromi only has 30% less than the decomposition rate to raw material greatly being reduced, to cause protein former
Expect that utilization rate is low.For this point, Japan is newborn using 15 DEG C of lower temperature (left and right) control in the earlier fermentation of soy sauce brewing
The growth and breeding of sour bacterium makes sauce unstrained spirits pH value be not to decline too fast, and is conducive to neutral proteinase and alkali protease to raw material
The decomposition of middle protein.The low salt solid state fermentation that China uses in soy sauce brewing, fermentation temperature is higher, and (general control exists
40-50 DEG C), sauce unstrained spirits pH value is lower, therefore the quality of sauce come out of fermenting is not high.Often through addition enzyme preparation or extend fermentation
Period improves soy sauce quality, to increase enterprise's production cost, and objectively there is also uncontrollable for addition exogenous enzyme preparations
The risk of system.
Therefore, new zymophyte is found to promote soy sauce quality and shorten fermentation period be very necessary.
Summary of the invention
To achieve the goals above, the present invention provides a kind of aspergillus oryzae, can obtain out bent pH value height, albumen by it
The high Cheng Qu of enzyme activity；It makes soy sauce using the bacterial strain and waits flavouring, ammonia nitrogen, full nitrogen and glutamic acid can not only be improved and contained
Amount improves flavor of soy sauce, and can significantly shorten fermentation period, remarkable in economical benefits.
It is known in the art in the fermentation process of flavouring like sauce, protein raw material is decomposed under the action of protease
The substances such as polypeptide, after be further broken into the ingredients such as amino acid under the action of peptase, and then formed soy sauce color,
Body.It can be seen that protease plays a significant role soy sauce brewing.Protease is mainly generated by Aspergillus, including alkaline egg
The optimal pH of white enzyme, neutral proteinase, acid protease, these three different protease is respectively 9.5,7.2 and 3.5.Peptase packet
Include leucine amino peptidase, optimal pH 8.Neutral proteinase and alkali protease have significant make to the preliminary exposition of protein
With polypeptide can be then further broken into amino acid by peptase.Therefore, alkali protease, neutral proteinase and leucine amino peptidase
Closely related with material protein utilization rate, enzyme activity is higher, and utilization rate is higher, and flavor of soy sauce is also better.
In addition, the pH of soy sauce koji has a great impact to the microorganism in the effect of enzyme, moromi.For example, alkali protease,
The optimal pH of neutral proteinase, leucine amino peptidase etc. is all 7.0 or more, it can be seen that, koji-making pH high is alkali protease, bright
The enzyme amount of the units biomass such as propylhomoserin aminopeptidase and glutaminase generates height, and enzyme activity is also high, and earlier fermentation moromi pH value
Height is also beneficial to the growth of lactic acid bacteria, the soy sauce for the superior flavor out of being conducive to ferment.
Based on this, present inventor attempts to pass through mutagenesis using the production strain being commonly used as starting strain
Breeding can be improved into the aspergillus oryzae strain of bent pH, enhancing prolease activity to obtain.Specifically, mutagenesis of the present invention
Selection is as follows.
1, using aspergillus oryzae As3.951 as starting strain, starting strain is carried out using known method of mutagenesis mutagenic obtained prominent
Become bacterium colony.Cross-reference pH indicator discoloration plating medium and fermented bean drink plating medium drop into capable screening to mutant bacteria, that is,
The bacterial strain that choosing colony periphery is not turned yellow from red on pH indicator discoloration plate, obtains into the high new bacterium of bent pH value
Strain；Mycelia, which is selected, in fermented bean drink washer grows the bacterial strain that the vigorous and period is long, mycelium content is more, bacterium colony production spore is less slightly.
The new strains switching fermented bean drink inclined-plane for selecting while meeting double plate screening conditions, carries out conventional preservation and carries out just after culture is mature
Step screening.Wherein, the formula of the pH indicator plating medium are as follows: 1000ml meters of bent juice (9~10 ° of Be '), 150mM lemon
Acid, 2.5ml triton x-100,1g phenol red adjust PH7.0,20g agar powder, 0.1Mpa, 121 DEG C of sterilizing 20min.Fermented bean drink
Plating medium uses fermented bean drink inclined-plane factory formula.
2, prescreening method is preservation of bacteria strain by triangular flask culture of transferring after fermented bean drink slant activation, and observation aspergillus oryzae grows feelings
Condition.Select the vigorous and spore of mycelia growth raw normal mutant strain, using conventional method detection at bent germination percentage and spore
The high bacterial strain of subnumber, preferably germination percentage carries out secondary screening.
3, secondary screening method is that small-scale koji-making is carried out according to conventional soy sauce production method, detection koji-making at bent spore count,
Consumption of raw materials rate, neutral proteinase, alkali protease, leucine amino peptidase and glutamine enzyme activity, preferably comprehensive enzyme activity
High bacterial strain carries out trial application.
4, trial application is that soy sauce production is carried out according to conventional soy sauce production method, and detection koji-making is at Qu Zhibiao and fermentation sauce
Oil quality.
By above method, mutagenic strain aspergillus oryzae of the invention (Aspergillus oryzae) ZA184 is obtained:
1, aspergillus oryzae ZA184 of the invention was preserved in Guangdong Province's Culture Collection on August 13rd, 2018, protected
Hiding number is GDMCC.NO:60429.
2, the colony characteristics of aspergillus oryzae ZA184 of the invention are as follows: fermented bean drink plating medium culture 72h, colony diameter exist
52mm or so, bacterium colony emerald green, spore thickness is normal, and the growth of bacterium colony surface is more smooth, and edge mycelia is slightly longer, mycelia thickness one
As；PH indicator plating medium culture 96h, colony diameter in 20mm or so, bacterium colony periphery culture medium color red without discoloration,
Colony edge mycelia is thin unobvious, and mesospore is intensive, color is green.
3, aspergillus oryzae ZA184 of the invention innovation at least that:
3.1 can be obtained out using aspergillus oryzae ZA184 koji-making of the invention more than the enzyme amount of high, the average biomass of bent pH value
Cheng Qu；Koji-making is at bent neutral protease vigor, basic protein enzyme activity, leucine amino peptidase vigor and glutamine enzyme activity
It is high；Fermenting, crude oil total acid is low, ammonia nitrogen is high, full nitrogen is high.
3.2 aspergillus oryzae ZA184 of the invention are fast with koji-making proteolysis speed, can significantly shorten fermentation period.System
Song is high at bent pH value, so that the enzyme amount such as alkali protease, leucine amino peptidase and glutaminase that unit biomass generates are high；
And the height of the initial pH value in salt water post-fermentation moromi is added, effective enzyme activity of various enzymes is high, and hydrolysis is strong and quick, can
To shorten fermentation period.
Therefore, in one aspect, the present invention provides a kind of aspergillus oryzae (Aspergillus oryzae) ZA184, in
It is preserved in Guangdong Province's Culture Collection, deposit number GDMCC.NO:60429 on August 13rd, 2018, preservation address is
5 building, the building of compound the 59th of GuangZhou, China city martyr Road 100.
On the other hand, the purposes of aspergillus oryzae ZA184 of the invention in koji-making is provided.In certain embodiments
In, the Cheng Qu that the koji-making obtains is used to prepare soy sauce.
On the other hand, it provides aspergillus oryzae ZA184 of the invention and is preparing the purposes in soy sauce.
On the other hand, aspergillus oryzae ZA184 of the invention is provided for improving into bent pH, enhancing into inulinase activity
Purposes.In certain embodiments, described to be selected from neutral proteinase, alkali protease, leucine amino peptidase, glutamy at inulinase
Amine enzyme and any combination thereof.
On the other hand, the present invention provides a kind of Cheng Qu, are prepared by aspergillus oryzae ZA184 of the invention.
On the other hand, the present invention provides a kind of soy sauce, are prepared by Cheng Qu of the invention.
Soy sauce of the invention can traditionally Technology of Brewing Soy Sauce make.In certain embodiments, sauce of the invention
Oil can be obtained by following steps:
1) select beans: selected soya bean wants particle uniform, and dry, no elephant skin are relatively denser, and rotten without going rotten, no damage；
2) it steeps beans: respectively by impurity such as soya bean removal silt particles, being placed in warm water and be dipped to soft or hard appropriateness, the beans heart whitens；
3) cooked beans: bean material is distinguished to boiling in pressure cooker to soft or hard appropriateness again, is easy to be utilized by aspergillus oryzae；
4) spice: taking soya bean after boiling, admix flour, is uniformly mixed；
5) koji-making: accessing aspergillus oryzae ZA184 of the invention, is uniformly mixed, whitens in Quchi culture to mycelia, material pine
It dissipates, after Cheng Qu, receives bent spare；
6) it ferments: salt water is added and impregnates, ferment, squeezing, filtering prepare soy sauce.
On the other hand, bent method is prepared into the present invention provides a kind of comprising by aspergillus oryzae of the invention
ZA184 is inoculated into raw materials of soy sauce and is cultivated.
In certain embodiments, the raw materials of soy sauce is the mixture of bean material and starchiness auxiliary material.
On the other hand, the present invention provides a kind of methods for preparing soy sauce comprising the step of koji-making is with fermenting,
In, the koji-making includes that aspergillus oryzae ZA184 of the invention is inoculated into raw materials of soy sauce and is cultivated.
In certain embodiments, the raw materials of soy sauce is the mixture of bean material and starchiness auxiliary material.
In certain embodiments, the fermentation is carried out using low-salt solid-state fermentation method.
In certain embodiments, it the described method comprises the following steps: koji-making；The Cheng Qu and salt water that koji-making is obtained are mixed
Sauce unstrained spirits is made；Ferment the sauce unstrained spirits.
In certain embodiments, it is fermented using low-salt solid-state fermentation method to the sauce unstrained spirits.
In certain embodiments, the method comprise the steps of in it is one or more:
Pre-process bean material；
Pretreated starch matter auxiliary material；
Pretreated bean material and starchiness auxiliary material are mixed, aspergillus oryzae ZA184 is added and cultivated, is prepared into
It is bent；
Sauce unstrained spirits will be mixed and made at bent and salt water；
Ferment sauce unstrained spirits；
After fermentation, the sauce that separation and fermentation is completed from tunning；
The sauce of fermentation completion is deployed, is sterilized, is filling or any combination thereof, obtain soy sauce.
Advantageous effect of the invention
The present invention at least has following technical advantage and good effect:
1, the screening technique of ZA184 bacterial strain of the present invention has universality, can be widely applied to the transformation of filamentous fungi.
2, aspergillus oryzae ZA184 provided by the invention, koji-making at bent pH high, and high yield have high enzyme activity neutral proteinase,
Alkali protease, leucine amino peptidase and glutaminase make soy sauce using the bacterial strain and wait flavouring, can significantly shorten hair
The ferment period is especially particularly suitable for low-salt solid and makes soy sauce, remarkable in economical benefits.
Soy sauce enterprise can use method provided by the invention to improve current bacterial strain, with attempt to filter out one plant have on
State the excellent aspergillus oryzae strain of characteristic；It may be implemented to shorten soy sauce production fermentation period using the bacterial strain, realize energy efficiency.
Embodiment of the present invention is described in detail below in conjunction with drawings and examples, but those skilled in the art
Member it will be understood that, following drawings and embodiment are merely to illustrate the present invention, rather than the restriction to the scope of the present invention.With reference to the accompanying drawings
With the following detailed description of preferred embodiment, various purposes of the invention and advantageous aspect are to those skilled in the art
It will be apparent.
Detailed description of the invention
Fig. 1 is the acquisition flow chart of aspergillus oryzae ZA184.
Fig. 2 is colonial morphology figure of the aspergillus oryzae ZA184 on fermented bean drink culture medium.
Explanation about biomaterial preservation
In Guangdong Province's Culture Collection, (GuangZhou, China city martyr Road 100 is big the present invention relates to following
5 building, the building of institute the 59th) carry out preservation biomaterial:
Aspergillus oryzae (Aspergillus oryzae) ZA184, with deposit number GDMCC.NO:60429, and preservation day
Phase is on August 13rd, 2018.
Specific embodiment
It is intended to illustrate the present invention embodiment (rather than limiting the invention) referring now to following and describes the present invention.
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 test
Condition.Unless stated otherwise, agents useful for same of the embodiment of the present invention is commercially available.
The acquisition of 1. aspergillus oryzae ZA184 of embodiment
Fig. 1 shows the acquisition flow chart of aspergillus oryzae ZA184 of the invention.
1, induction mutation of bacterium
It takes the mature slant pore of section As3.951 bacterial strain in aspergillus oryzae that spore suspension is made, and spore suspension is carried out
ARTP mutagenesis.The spore suspension after mutagenesis is diluted to 10 step by step with 0.85% sterile saline-1、10-2、10-3、10-4、
10-5、10-6Spore dilution is made in concentration.
Take 0.2mL spore dilution be coated on pH indicator plating medium (1000ml meters of bent juice (9~10 ° of Be '),
150mM citric acid, 2.5ml triton x-100,1g phenol red adjust pH to 7.0,20g agar powder, 0.1Mpa, 121 DEG C of sterilizings
On 20min), 31 DEG C are protected from light culture 96h.Bacterium colony periphery culture medium color is observed and recorded in incubation unchanged, mycelia
Growth and production spore situation etc..Choosing colony periphery culture medium color red is unchanged and grows normal mutant strain.
The target bacterium colony picked out on above-mentioned pH indicator plate is continued to be coated on fermented bean drink plating medium, 31 DEG C of trainings
Support 72h.The mycelium growth and sporulation situation etc. of bacterium colony is observed and recorded in incubation.It selects mycelia and grows the vigorous and period
Bacterium colony long, mycelium content is more, bacterium colony production spore is less slightly.
Being chosen at double plating mediums (fermented bean drink plating medium and pH indicator plating medium), bacterium colony periphery is trained above
It is target bacterium colony that base red, which is supported, without discoloration, the bacterium colony that bacterium colony is grown, mycelia is sturdy and growth is vigorous, spore production quantity is less slightly,
Switching fermented bean drink inclined-plane culture, number is HC180, HC181, HC182, HC183, HC184, HC185 respectively.
2, mutagenic strain screens
(1) primary dcreening operation of mutagenic strain
By mutagenic obtained above-mentioned 6 plants of target actication of culture switching on test tube fermented bean drink slant medium, cultivate four days.It takes
Mature inclined-plane is inoculated in the triangular flask culture medium being prepared by wheat bran, bean powder, flour and water respectively and spreads cultivation.Select mycelia
Vigorous detect with spore raw normal mutant strain HC180, HC181, HC182, HC183, HC184, HC185 is grown to refer at song
Spore count and germination percentage are marked, and with starting strain (As3.951) for control strain, testing result is shown in Table 1.Preferred growth normally and
Germination percentage high bacterial strain HC180, HC181, HC182, HC183, HC184 carry out secondary screening.
Table 1: through different strains acquisition at bent quality analysis results
Remarks: with control strain As3.951 indices for 1.00, other mutagenic strains are converted into corresponding ratio.
(2) secondary screening of mutagenic strain
5 plants of bacterium HC180, HC181, HC182, HC183, HC184 that primary dcreening operation is selected etc. successively transfer after slant activation,
Carry out triangular flask culture medium expand culture, then by the raw materials such as soybean, wheat preparation koji-making culture medium in carry out koji-making and
Ferment lab scale.Koji-making quality index is detected (at bent pH, consumption of raw materials rate, neutral proteinase, alkali protease, leucine aminopeptidase peptide
Enzyme and glutamine enzyme activity), the results are shown in Table 2.The results show that significantly improved through what HC184 was prepared at bent pH, and
Its neutral proteinase, alkali protease, leucine amino peptidase, glutamine enzyme activity be significantly better than that control strain and other lure
Become bacterial strain.
Table 2: through different strains acquisition at bent quality analysis results
Remarks: with control strain As3.951 indices for 1.00, other mutagenic strains are converted into corresponding ratio.
The fermentation crude quality that detection is fermented 10 days, 20 days and 30 days (receive by crude oil total acid, ammonia nitrogen, full nitrogen, full nitrogen
Rate, glutamic acid), testing result is respectively as shown in table 3, table 4, table 5.The results show that HC184 preparation obtains afterwards at song is fermented
Ammonia nitrogen, full nitrogen and the content of glutamic acid of crude oil significantly improved compared to control strain and other mutagenic strains, and fermenting
It can reach higher ammonia nitrogen, full nitrogen and content of glutamic acid within 10 days.
Table 3: fermentation crude quality analysis result (fermentation 10 days)
Remarks: with control strain As3.951 indices for 1.00, other mutagenic strains are converted into corresponding ratio.
Table 4: fermentation crude quality analysis result (fermentation 20 days)
Remarks: with control strain As3.951 indices for 1.00, other mutagenic strains are converted into corresponding ratio.
Table 5: fermentation crude quality analysis result (fermentation 30 days)
Remarks: with control strain As3.951 indices for 1.00, other mutagenic strains are converted into corresponding ratio.
The above results show that HC184 not only contributes to improve the delicate flavour of fermentation crude oil, keep mouthfeel more abundant, and can
It is obviously shortened fermentation period, improves production efficiency.Therefore, the HC184 bacterial strain that breeding obtains has a clear superiority.
The HC184 that the present embodiment breeding obtains has been preserved in Guangdong Province's Culture Collection, is named as meter Qu
Mould (Aspergillus oryzae) ZA184, deposit number GDMCC.NO:60429.Therefore, in this application, HC184 with
ZA184 refers to same bacterial strain.
The colony characteristics of aspergillus oryzae ZA184 are as follows: in fermented bean drink plating medium culture 72h, colony diameter in 52mm or so,
Bacterium colony emerald green, spore thickness is normal, and the growth of bacterium colony surface is more smooth, and edge mycelia is slightly longer, mycelia thickness is general, and Fig. 2 is aobvious
Colonial morphology of the aspergillus oryzae ZA184 bacterial strain on fermented bean drink culture medium is shown.In pH indicator plating medium culture 96h, bacterium colony
Diameter is in 20mm or so, and bacterium colony periphery culture medium color red is without discoloration, and colony edge mycelia is thin unobvious, and mesospore is close
Collection, color green.
Application of the 2. aspergillus oryzae ZA184 of embodiment in soy sauce brewing
By aspergillus oryzae ZA184 progress soy sauce production synchronous with starting strain As3.951.Specifically, after soya bean is cleaned
Steam boiler boiling is impregnated and used under room temperature, by the soya bean after boiling it is cooling after mix with wheat flour, inoculate accordingly
Aspergillus oryzae koji-making carries out low-salt solid-state fermentation after koji-making.
Sampling Detection pH value and enzyme activity after koji-making, the results are shown in Table 6.The results show that compared with control strain, warp
The pH value for the Cheng Qu that ZA184 of the invention is obtained improves 15% or more, and neutral protease vigor improves 23% or more, basic protein
Enzyme activity improves 22% or more, leucine amino peptidase vigor and improves 12% or more 29% or more, glutamine enzyme activity raising.
Table 6: at bent quality analysis
Crude quality index is detected respectively within fermentation 10 days, 20 days, 25 days, 30 days, as a result respectively such as table 7, table 8, table 9 and table
Shown in 10.The results show that ammonia nitrogen, full nitrogen and the content of glutamic acid of the crude oil obtained through ZA184 of the invention are compared to control
Bacterial strain is significantly improved.Particularly, the quality index of the crude oil obtained through ZA184 of the invention can reach at fermentation 25 days
High level, and control strain need to be to fermentation 30 days.This result shows that, under identical Koji fermentation process conditions, bacterium of the invention
Strain ZA184 was compared to the shortening of control strain AS3.951 fermentation period 5 days or more.
Table 7: fermentation crude quality analysis (fermentation 10 days)
Table 8: fermentation crude quality analysis (fermentation 20 days)
Table 9: fermentation crude quality analysis (fermentation 25 days)
Table 10: fermentation crude quality analysis (fermentation 30 days)
The above result shows that bacterial strain ZA184 of the invention can significantly improve into bent pH value, neutral proteinase, alkalinity
Protease, leucine amino peptidase and glutamine enzyme activity improve ammonia nitrogen, full nitrogen and content of glutamic acid in soy sauce, thus
Flavor of soy sauce quality is improved, and fermentation period can be obviously shortened, improves production efficiency.Therefore, bacterial strain ZA184 of the invention
Production especially suitable for soy sauce.
Although a specific embodiment of the invention has obtained detailed description, those skilled in the art will appreciate that root
According to all introductions announced, details can be carry out various modifications and be changed, and these change in guarantor of the invention
Within the scope of shield.Whole of the invention, which is divided into, to be given by the appended claims and any equivalents thereof.
Claims (9)
1. aspergillus oryzae (Aspergillus oryzae) ZA184 was preserved in Guangdong Province microorganism fungus kind on August 13rd, 2018
Collection, deposit number GDMCC.NO:60429, preservation address are No. 59 building 5 of the compound of GuangZhou, China city martyr Road 100
Building.
2. purposes of the aspergillus oryzae ZA184 described in claim 1 in koji-making.
3. purposes as claimed in claim 2, the Cheng Qu that wherein koji-making obtains is used to prepare soy sauce.
4. aspergillus oryzae ZA184 described in claim 1 is preparing the purposes in soy sauce.
5. a kind of Cheng Qu is prepared by aspergillus oryzae ZA184 described in claim 1.
6. a kind of soy sauce, the Cheng Qu as described in claim 5 is prepared.
7. a kind of be prepared into bent method comprising aspergillus oryzae ZA184 described in claim 1 to be inoculated into raw materials of soy sauce simultaneously
It is cultivated.
8. a kind of method for preparing soy sauce comprising the step of koji-making is with fermenting, wherein the koji-making includes by claim 1
The aspergillus oryzae ZA184 is inoculated into raw materials of soy sauce and is cultivated.
9. method according to any one of claims 8, wherein carry out the fermentation using low-salt solid-state fermentation method.
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| CN112094778A (en) * | 2020-09-24 | 2020-12-18 | 千禾味业食品股份有限公司 | Weissella LAS1, preparation method and application thereof |
| CN113308383A (en) * | 2021-06-29 | 2021-08-27 | 佛山市海天(高明)调味食品有限公司 | Aspergillus oryzae ZA223 and application thereof |
| CN114317285A (en) * | 2021-12-29 | 2022-04-12 | 江南大学 | Aspergillus oryzae and application thereof in high-salt and high-nitrogen fermented food |
| CN115044486A (en) * | 2022-06-30 | 2022-09-13 | 广东美味鲜调味食品有限公司 | Aspergillus oryzae M01 and application thereof |
| CN115404173A (en) * | 2022-09-15 | 2022-11-29 | 佛山市海天(高明)调味食品有限公司 | Aspergillus oryzae ZA216 and application thereof |
| CN115404174A (en) * | 2022-09-20 | 2022-11-29 | 成都国酿食品股份有限公司 | Aspergillus oryzae and application thereof |
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