CN115404173B - Aspergillus oryzae ZA216 and application thereof - Google Patents
Aspergillus oryzae ZA216 and application thereof Download PDFInfo
- Publication number
- CN115404173B CN115404173B CN202211133609.7A CN202211133609A CN115404173B CN 115404173 B CN115404173 B CN 115404173B CN 202211133609 A CN202211133609 A CN 202211133609A CN 115404173 B CN115404173 B CN 115404173B
- Authority
- CN
- China
- Prior art keywords
- aspergillus oryzae
- soy sauce
- fermentation
- strain
- sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/145—Fungal isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/66—Aspergillus
- C12R2001/69—Aspergillus oryzae
Abstract
The invention relates to the technical field of microbial fermentation, in particular to aspergillus oryzae ZA216 and application thereof. The aspergillus oryzae ZA216 was deposited at the collection of microbiological strains in the cantonese province at 5.18 of 2021 under the accession number GDMCC NO:61673, deposit address: guangzhou city first middle road No. 100 college No. 59 building. The Aspergillus oryzae ZA216 has long hypha, good water absorption, convenient diffusion of enzymes in the yeast material and acting on grains of soy sauce mash, better decomposition of nutritional ingredients in the raw materials and improvement of the utilization rate of the raw materials. On the other hand, the soy sauce koji prepared by fermentation has high protease activity and high amino acid nitrogen and total nitrogen of the soy sauce, and the aroma and the taste of the soy sauce prepared by fermentation are obviously better than those of the soy sauce with the Shanghai 3.042 strain, wherein the aroma is rich and rich, the delicate flavor is outstanding, and the taste is mellow and long-lasting.
Description
Technical Field
The invention relates to the technical field of microbial fermentation, in particular to aspergillus oryzae ZA216 and application thereof.
Background
Soy sauce is one of the oldest condiments in the world, and has been 2500 years old in china. Soy sauce and its products are becoming a necessary seasoning in the life of asian traditional consumer countries such as china, japan and korea, and are also becoming increasingly accepted and favored by consumers worldwide due to their good mouthfeel and flavor, nutritional ingredients and biological functional activities. The preparation process of soy sauce can be divided into three stages, namely starter propagation of raw materials, fermentation of soy sauce mash and separation of soy sauce. The preparation of soy sauce is a very important ring in soy sauce production, and the quality of soy sauce yeast plays an extremely important role in soy sauce production. Protease activity is one of the key indexes for judging the quality of soy sauce yeast materials, and has obvious influence on the quality of soy sauce oil and the improvement of the utilization rate of raw materials.
The price of raw materials in the world is seriously increased at present, so that great challenges are brought to the seasoning industry, the requirement for improving the utilization rate of raw materials is becoming more and more clear, and the main means for achieving the aim is to improve the protease activity of soy sauce koji, and the protease activity mainly depends on koji-making strains. Therefore, the acquisition of a high-yielding protease strain is extremely important.
The process by which filamentous fungi secrete proteins by exocytosis usually occurs at the top or sub-top of the hyphae, i.e., apical secretion. A small portion of protein secretion also occurs at other sites in the cell, such as the membrane. The hyphae achieve tip elongation by deposition of new plasma membrane and cell wall components at the tip of the hyphae through exocytosis of secretory vesicles. Hyphae with longer tip extensions and highly branched hyphae tend to be accompanied by higher protein secretion capacity. There is a great deal of evidence that the hyphal morphology of fungi can affect the production of extracellular proteins, and that partial hyphal morphologically altered strains exhibit higher enzyme productivity. Optimizing the mycelium morphology of filamentous fungi is of great importance for improving protein synthesis secretion. In addition, longer hypha can be more favorable for extending into the raw materials such as soybean, wheat and the like in the soy sauce starter propagation fermentation process, so that the raw materials are better cracked and digested, and the utilization rate of the raw materials is improved.
The polar growth and hyphal morphology of the filamentous fungi may be regulated by adjusting the culture conditions. In the traditional fermentation industry, the mycelium morphology is generally controlled by setting fermentation process parameters such as inoculum size, rotating speed, temperature, pH and the like. The method is relatively suitable for liquid fermentation systems, and is difficult to realize in solid fermentation systems such as soy sauce starter propagation and the like. The recombinant expression vector for changing the shape of trichoderma reesei filaments and the application thereof change the shape of trichoderma reesei hyphae by genetic engineering transformation of trichoderma reesei, are favorable for forming more hyphae endpoints, further improve the protein secretion capacity of trichoderma reesei, and influence the viscosity and dissolved oxygen of trichoderma reesei fermentation liquor in the fermentation process, further influence the cellulase production capacity of trichoderma reesei. However, the patent uses genetic engineering means, which is not suitable for the food industry.
In the method for improving the laccase yield of the trametes versicolor (Trametes versicolor), the thalli in the shake flask are subjected to ultrasonic treatment by adopting high-intensity ultrasonic waves in the fermentation process of the trametes versicolor laccase, so that hyperbranched mycelium forms and bulb-shaped tops of the thalli appear to increase the area of secretion sites, and the cell membrane permeability is improved to accelerate the secretion of the laccase. The method adopts ultrasonic means for treatment, is difficult to expand application to production, and increases fermentation procedures and cost.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the aspergillus oryzae ZA216 and the application thereof, and the aspergillus oryzae (Aspergillus oryzae) ZA216 is screened out to have long hypha, so that on one hand, the water absorption is good, the enzyme in the yeast material is convenient to diffuse and act on the grains of the soy sauce mash, the nutritional ingredients in the raw materials are better decomposed, and the utilization rate of the raw materials is improved. On the other hand, the soy sauce koji prepared by fermentation has high protease activity and higher amino acid nitrogen and total nitrogen of soy sauce.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
in a first aspect, the present invention provides an aspergillus oryzae (Aspergillus oryzae) ZA216 deposited at the collection of microbiological bacterial strains in the cantonese province at 5/18 of 2021 under the accession number GDMCC NO:61673, the preservation address is Guangzhou Mr. first 100 college No. 59 building.
The colony characteristics of the Aspergillus oryzae (Aspergillus oryzae) ZA216 screened by the invention are as follows: on a bean juice culture medium, hyphae grow vigorously, and the aerial hyphae are white and fluffy velvet in the initial stage of culture; as the culture time is prolonged, aerial hyphae radially grow from the center of the bacterial colony to the periphery, and the diameter of the bacterial colony is increased; the growth height of aerial hypha decreases from the center of the colony to the edge of the colony, the conidium is changed from yellow to yellow-green, the mature spore is yellow-green, the back of the colony is yellow-brown, and the colony is provided with folds.
Aspergillus oryzae (Aspergillus oryzae) ZA216 of the present invention was obtained by mutagenesis breeding using Shanghai brewing 3.042 as an initial strain.
Preferably, the screening method of Aspergillus oryzae (Aspergillus oryzae) ZA216 comprises the following steps:
aspergillus oryzae (Aspergillus oryzae) ZA216 is prepared by taking Huniang 3.042 as starting strain, subjecting the starting strain to mutagenesis by known mutagenesis method (such as ARTP mutagenesis), and coating on soybean protein plate to obtain Aspergillus oryzae variant strain; culturing selected Aspergillus oryzae variant strain by conventional culture method of Shanghai brewing 3.042 strain, and observing Aspergillus oryzae growth. Selecting Aspergillus oryzae variant strain with rapid growth speed, longer hypha and rich spores, fermenting in a triangular flask, and transplanting on soybean juice slant culture medium for strain preservation. And (3) preparing starter by using the screened strain with long hypha and high protease activity with soybean/defatted soybean and wheat as raw materials by adopting a conventional method, and performing a soy sauce fermentation pilot scale test. Screening out a strain with high growth speed, longer hypha and higher soy sauce koji protease activity obtained by fermentation in a pilot test, namely the aspergillus oryzae (Aspergillus oryzae) ZA216.
Through genetic stability experiments, the amino acid nitrogen and total nitrogen content of the Aspergillus oryzae (Aspergillus oryzae) ZA216 screened by the method are kept unchanged approximately after 1 st generation, 5 th generation and 10 th generation, which shows that the Aspergillus oryzae (Aspergillus oryzae) ZA216 has good genetic stability.
The second object of the present invention is to provide the use of the above-mentioned Aspergillus oryzae (Aspergillus oryzae) ZA216 in the fermentation of a seasoning.
When the Aspergillus oryzae (Aspergillus oryzae) ZA216 fermented seasoning is adopted, amino acid nitrogen and total nitrogen are both improved compared with the original strain Shanghai 3.042, the amino acid nitrogen is improved by 6%, and the total nitrogen is improved by 2%. The prepared seasoning is obviously superior to 3.042 strain seasoning in aroma and taste, wherein the aroma is rich and rich, the delicate flavor is prominent, and the taste is mellow and long-lasting.
As a preferred embodiment of the use according to the invention, the flavouring is soy sauce or sauce.
The third object of the present invention is to provide the use of the above-mentioned Aspergillus oryzae (Aspergillus oryzae) ZA216 in the preparation of koji.
As a preferred embodiment of the application of the present invention, the koji obtained by the koji making is used for preparing soy sauce or sauce.
The fourth object of the present invention is to provide a koji-making method comprising inoculating the koji-making material prepared from soybean/defatted soybean and wheat with the koji-making koji (Aspergillus oryzae) ZA216.
The protease activity of the yeast-forming yeast inoculated with Aspergillus oryzae (Aspergillus oryzae) ZA216 fermentation is higher than that of the yeast-forming yeast of Shanghai brewing 3.042 strain.
Fifth, the invention provides an application of the aspergillus oryzae (Aspergillus oryzae) ZA216 in improving the utilization rate of raw materials in soy sauce or sauce fermentation.
The Aspergillus oryzae (Aspergillus oryzae) ZA216 screened by the method has long hypha, has good water absorption on one hand, is convenient for enzyme in the yeast material to diffuse and act on the grains of the soy sauce mash, better decomposes the nutritional ingredients in the raw materials, and improves the utilization rate of the raw materials. On the other hand, the soy sauce koji prepared by fermentation has high protease activity and high amino acid nitrogen and total nitrogen of soy sauce.
The sixth object of the present invention is to provide a method for producing soy sauce or sauce, wherein the Aspergillus oryzae (Aspergillus oryzae) ZA216 is used as a fermentation cylinder.
The Aspergillus oryzae (Aspergillus oryzae) ZA216 screened by the invention is used as zymophyte, has higher growth speed, is easy to culture, and further is fermented to obtain seasonings such as soy sauce or sauce, and the obtained soy sauce or sauce is obviously superior to 3.042 strain seasonings in fragrance and taste, wherein the fragrance is rich and rich, the delicate flavor is outstanding, the taste is mellow and long, and the quality is better.
As a preferred embodiment of the method for producing soy sauce or paste of the present invention, the seasoning is soy sauce or paste.
Seventh object, the present invention provides a soy sauce or paste prepared using the above Aspergillus oryzae (Aspergillus oryzae) ZA216 as a fermentation cylinder.
The Aspergillus oryzae (Aspergillus oryzae) ZA216 has the advantages of high growth speed, easy culture, outstanding taste of fermented products, good quality, great production and application value in the aspect of soy sauce brewing and wide application prospect.
Compared with the prior art, the invention has the following beneficial effects:
the invention provides an aspergillus oryzae (Aspergillus oryzae) ZA216 and application thereof, wherein the aspergillus oryzae ZA216 has long hypha, on one hand, good water absorption, is convenient for enzyme in yeast material to diffuse and act on grains of soy sauce mash, better decomposes nutrient components in raw materials, and improves the utilization rate of the raw materials. On the other hand, the soy sauce koji prepared by fermentation has high protease activity and high amino acid nitrogen and total nitrogen of the soy sauce, and the aroma and the taste of the soy sauce prepared by fermentation are obviously better than those of the soy sauce with the Shanghai 3.042 strain, wherein the aroma is rich and rich, the delicate flavor is outstanding, and the taste is mellow and long-lasting.
Drawings
FIG. 1 shows the hypha length pattern of Shanghai brewing 3.042 strain and Aspergillus oryzae (Aspergillus oryzae) ZA216 (left panel shows Shanghai brewing 3.042 strain; right panel shows Aspergillus oryzae (Aspergillus oryzae) ZA 216);
FIG. 2 is a schematic diagram of the morphology of Aspergillus oryzae (Aspergillus oryzae) ZA 216;
FIG. 3 is a graph showing the results of sensory analysis of crude oil fermented by Huniang 3.042 strain and Aspergillus oryzae (Aspergillus oryzae) ZA216.
Detailed Description
For a better description of the objects, technical solutions and advantages of the present invention, the present invention will be further described with reference to the accompanying drawings and specific embodiments.
In the following examples, the experimental methods used are conventional methods unless otherwise specified, and the materials, reagents, etc. used are commercially available.
Example 1 mutagenesis of Aspergillus oryzae Strain
Spores of the mature Shanghai 3.042 strain were cultured to prepare a spore suspension, and the spore suspension was subjected to ARTP mutagenesis. Diluting the spore suspension subjected to ARTP mutagenesis to 10 with sterile physiological saline according to 10-fold gradient dilution method -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 Concentration, and making into spore dilution. And is coated on a soybean protein culture medium (the preparation method comprises the steps of 1g of soybean protein, 2g of maltose, 1g of dipotassium hydrogen phosphate, 1g of zinc sulfate heptahydrate, 0.5g of sodium chloride, 0.5g of magnesium sulfate heptahydrate, 0.1g of ferrous sulfate heptahydrate, 0.1g of potassium dihydrogen phosphate, 15-20g of agar powder, 1L of distilled water, pH of 6.0-6.5, 0.1mpa and sterilization at 121 ℃ for 15 min). In order to avoid Maillard reaction of soybean protein and maltose during high temperature sterilization, the soybean protein and maltose are mixed evenly after being separately sterilized. Culturing at 30deg.C in dark, selecting strain with rapid growth and good spore growth, transplanting into bean juice slant culture medium, culturing at 30deg.C in incubator until it is mature, and storing in refrigerator at 4deg.C. The selected strain is coated on a Charles plate, cultured for 5 hours at 30-32 ℃, observed by a microscope, and selected according to the mycelium morphology and high-throughput re-screening, and a strain with long mycelium is obtained by screening, and the strain is named as Aspergillus oryzae (Aspergillus oryzae) ZA216, and the mycelium length is shown in figure 1. A schematic diagram of Aspergillus oryzae (Aspergillus oryzae) ZA216 is shown in FIG. 2.
The preservation information of Aspergillus oryzae (Aspergillus oryzae) ZA216 is:
aspergillus oryzae (Aspergillus oryzae) ZA216 was deposited at the Cantonese microorganism strain collection, 5.18.2021 under the accession number GDMCC NO:61673, deposit address: guangzhou city first middle road No. 100 college No. 59 building.
EXAMPLE 2 cultivation of Aspergillus oryzae (Aspergillus oryzae) ZA216
Inoculating Aspergillus oryzae (Aspergillus oryzae) ZA216 to bean juice for slant activation, culturing at 30deg.C in dark place for 4d, and storing in refrigerator at 4deg.C for use. Mature inclined planes are respectively inoculated into a triangular flask culture medium for expansion culture (wherein the triangular flask culture medium is prepared from bran, bean flour, flour and water, and the process control and the like adopt conventional methods), and then the yeast index is detected (the conventional detection method is adopted), and the detection result is shown in table 1.
TABLE 1 Aspergillus oryzae (Aspergillus oryzae) ZA216 Erlenmeyer flask bending quality detection
Remarks: the A.oryzae (Aspergillus oryzae) ZA216 was converted to the corresponding ratio by the control strain Shanghai brewing 3.042 with each index of 1.00.
EXAMPLE 3 Aspergillus oryzae (Aspergillus oryzae) ZA216 oil filtration property study
Inoculating Aspergillus oryzae (Aspergillus oryzae) ZA216 to bean juice for slant activation, culturing at 30deg.C in dark place for 4d, and storing in refrigerator at 4deg.C for use. Inoculating mature inclined planes to soybean and wheat according to the mass ratio of 7:3, preparing the yeast according to a conventional method, wherein special treatment is not needed in the conventional yeast preparing process, namely, the yeast is completely and normally operated on the basis of a Shanghai brewing 3.042 yeast preparing process, and the yeast of the aspergillus oryzae (Aspergillus oryzae) ZA216 is obtained.
100g of the prepared yeast material is taken, added with 1.9 times of saline water, stirred uniformly, and kept stand for 2h for filtering. The sensory and oil-filtration differences of moromi prepared by Aspergillus oryzae (Aspergillus oryzae) ZA216 and Huniang 3.042 strains were compared and the results are shown in Table 2.
TABLE 2 detection of the amount of oil filtrate from Aspergillus oryzae (Aspergillus oryzae) ZA216
| Sample/index | Oil filtering quantity |
| Shanghai brewing 3.042 | 1.00 |
| Aspergillus oryzae (Aspergillus oryzae) ZA216 | 0.89 |
Remarks: the A.oryzae (Aspergillus oryzae) ZA216 was converted to the corresponding ratio by the control strain Shanghai brewing 3.042 with each index of 1.00.
From the oil filtering aspect, the Shanghai brewing 3.042 strain is faster in 2 hours, the Aspergillus oryzae (Aspergillus oryzae) ZA216 strain is slower in oil filtering, and the Aspergillus oryzae (Aspergillus oryzae) ZA216 strain is better in water absorption. Aspergillus oryzae (Aspergillus oryzae) ZA216 has longer hypha, good water retention, heavier yeast material and easy sedimentation and water absorption. The Shanghai brewing 3.042 strain has short hypha, poor wrapping property of yeast, more water loss, lighter weight, easy floating on the surface and less water absorption. Because Aspergillus oryzae (Aspergillus oryzae) ZA216 has good water absorption, the enzyme in the yeast material is convenient to diffuse and act on the grains of the soy sauce mash, thereby better decomposing the nutrient components in the raw materials and improving the utilization rate of the raw materials.
Example 4 application of Aspergillus oryzae (Aspergillus oryzae) ZA216 in soy sauce production
Inoculating a starter culture (obtained by culturing a conventional culture method of Shanghai brewing 3.042 strain) prepared from Aspergillus oryzae (Aspergillus oryzae) ZA216 into a starter culture prepared from soybean and wheat according to a mass ratio of 7:3 preparing a starter by adopting a disc starter making machine to make starter according to a conventional method, wherein special treatment is not needed in the conventional starter making production process, namely the starter is completely and normally produced on the basis of a Shanghai brewing 3.042 starter making production process, and starter formation of Aspergillus oryzae (Aspergillus oryzae) ZA216 is obtained, and the index detection is shown in Table 3.
The disc yeast is fermented naturally with 2 times of salt water for high salt and diluted state fermentation, and the fermentation period is 60-90 days according to the external environment, and 2 batches of high salt and diluted state fermentation are carried out. The soy sauce obtained after the fermentation was squeezed was subjected to index detection of amino acid nitrogen, total nitrogen and the like, and the detection results are shown in Table 4. The results show that the indexes of amino acid nitrogen and total nitrogen are improved. The flavor and the taste of the soy sauce are obviously superior to those of the 3.042 strain soy sauce, wherein the flavor is rich and rich, the delicate flavor is prominent, and the taste is mellow and long-lasting (as shown in figure 3).
TABLE 3 detection of Aspergillus oryzae (Aspergillus oryzae) ZA216 fermentation starter propagation index
Remarks: the A.oryzae (Aspergillus oryzae) ZA216 was converted to the corresponding ratio by the control strain Shanghai brewing 3.042 with each index of 1.00.
TABLE 4 Aspergillus oryzae (Aspergillus oryzae) ZA216 fermented soy sauce index detection
Remarks: the A.oryzae (Aspergillus oryzae) ZA216 was converted to the corresponding ratio by the control strain Shanghai brewing 3.042 with each index of 1.00.
Example 5 genetic stability experiments with Aspergillus oryzae (Aspergillus oryzae) ZA216
The screened Aspergillus oryzae (Aspergillus oryzae) ZA216 strain was serially passaged for 10 passages on a soybean milk slant medium, the growth of each passage strain was observed and recorded, and the 1 st, 5 th and 10 th passage slant strains were cultured and fermented as described in example 3. The amino acid nitrogen and total nitrogen content of the fermented soy sauce were examined to determine the genetic stability of Aspergillus oryzae (Aspergillus oryzae) ZA216, and the examination results are shown in Table 5.
TABLE 5 Aspergillus oryzae (Aspergillus oryzae) ZA216 genetic stability test results
| Number of passages | Amino acid nitrogen | Total nitrogen |
| Shanghai brewing 3.042 | 1.00 | 1.00 |
| ZA216 generation 1 | 1.06 | 1.02 |
| ZA216 generation 5 | 1.06 | 1.02 |
| ZA216 generation 10 | 1.06 | 1.02 |
Remarks: the A.oryzae (Aspergillus oryzae) ZA216 was converted to the corresponding ratio by the control strain Shanghai brewing 3.042 with each index of 1.00.
As shown in Table 5, aspergillus oryzae (Aspergillus oryzae) ZA216 selected by the invention has better genetic stability, and is beneficial to subsequent soy fermentation.
Finally, it should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the scope of the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present invention may be modified or substituted equally without departing from the spirit and scope of the technical solution of the present invention.
Claims (8)
1. Aspergillus oryzae strainAspergillus oryzae) ZA216 deposited under accession number GDMCC No. from the collection of microorganism strains in the cantonese province at 5/18 of 2021: 61673, the preservation address is Guangzhou Mr. first 100 college No. 59 building.
2. An Aspergillus oryzae according to claim 1Aspergillus oryzae) Use of ZA216 in the fermentation of a condiment.
3. The use according to claim 2, wherein the flavouring is soy sauce or sauce.
4. An Aspergillus oryzae according to claim 1Aspergillus oryzae) Application of ZA216 in starter propagation.
5. The use according to claim 4, wherein the starter-derived starter is used for the preparation of soy sauce or puree.
6. A yeast, characterized in that the yeast is prepared from Aspergillus oryzae according to claim 1Aspergillus oryzae) ZA216 is inoculated into a starter stock prepared from soybean and wheat.
7. An Aspergillus oryzae according to claim 1Aspergillus oryzae) ZA216 for improving raw material utilization in soy sauce or sauce fermentationApplication of the utilization rate.
8. A process for producing soy sauce or sauce comprising the steps of using the koji mold according to claim 1Aspergillus oryzae) ZA216 was used as a fermentation cylinder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211133609.7A CN115404173B (en) | 2022-09-15 | 2022-09-15 | Aspergillus oryzae ZA216 and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211133609.7A CN115404173B (en) | 2022-09-15 | 2022-09-15 | Aspergillus oryzae ZA216 and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115404173A CN115404173A (en) | 2022-11-29 |
| CN115404173B true CN115404173B (en) | 2023-10-20 |
Family
ID=84165107
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211133609.7A Active CN115404173B (en) | 2022-09-15 | 2022-09-15 | Aspergillus oryzae ZA216 and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115404173B (en) |
Citations (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101144060A (en) * | 2007-04-25 | 2008-03-19 | 浙江省农业科学院 | Aspergillus zryzae strain capable of highly producing neutral proteinase and fermentation method thereof on solid state substrate |
| CN101942396A (en) * | 2010-09-06 | 2011-01-12 | 华南理工大学 | Aspergillus oryzae HG76 and application thereof |
| CN103013844A (en) * | 2012-12-20 | 2013-04-03 | 山东隆科特酶制剂有限公司 | Aspergillus oryzae bacterial strain giving high yield of neutral protease and liquid fermentation method thereof |
| CN103555594A (en) * | 2013-11-08 | 2014-02-05 | 佛山市海天调味食品股份有限公司 | Aspergillus oryzae and application thereof |
| CN107586729A (en) * | 2017-10-26 | 2018-01-16 | 佛山市海天(高明)调味食品有限公司 | One Aspergillus oryzae ZA138 and its application |
| CN107699499A (en) * | 2017-11-16 | 2018-02-16 | 佛山市海天(高明)调味食品有限公司 | One Aspergillus oryzae ZA127 and its application |
| CN107723250A (en) * | 2017-11-17 | 2018-02-23 | 佛山市海天(高明)调味食品有限公司 | One plant height vigor aspergillus oryzae ZA189 and its application |
| CN107746812A (en) * | 2017-11-06 | 2018-03-02 | 佛山市海天调味食品股份有限公司 | One Aspergillus oryzae ZA156 and its application |
| CN107828666A (en) * | 2017-11-21 | 2018-03-23 | 佛山市海天调味食品股份有限公司 | One Aspergillus oryzae ZA160 and its application |
| CN109022296A (en) * | 2018-09-19 | 2018-12-18 | 广东海天创新技术有限公司 | One Aspergillus oryzae ZA210 and its application |
| CN109355212A (en) * | 2018-12-17 | 2019-02-19 | 佛山市海天(高明)调味食品有限公司 | One Aspergillus oryzae ZA132 and its application |
| CN109370924A (en) * | 2018-12-19 | 2019-02-22 | 佛山市海天(高明)调味食品有限公司 | One Aspergillus oryzae ZA112 and its application |
| CN109401983A (en) * | 2018-11-20 | 2019-03-01 | 佛山市海天(高明)调味食品有限公司 | A kind of aspergillus oryzae ZA151 and its application |
| CN109762742A (en) * | 2018-12-07 | 2019-05-17 | 广东海天创新技术有限公司 | One Aspergillus oryzae ZA184 and its application |
| CN109897787A (en) * | 2019-02-01 | 2019-06-18 | 佛山市海天(高明)调味食品有限公司 | One Aspergillus oryzae ZA133 and its application |
| CN113265338A (en) * | 2021-06-28 | 2021-08-17 | 广东海天创新技术有限公司 | Aspergillus oryzae ZA174 and application thereof |
| CN113293105A (en) * | 2021-05-31 | 2021-08-24 | 广东海天创新技术有限公司 | Aspergillus oryzae ZA173 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 |
| CN113621525A (en) * | 2021-08-24 | 2021-11-09 | 佛山市海天(高明)调味食品有限公司 | Aspergillus oryzae ZA256 and application thereof |
-
2022
- 2022-09-15 CN CN202211133609.7A patent/CN115404173B/en active Active
Patent Citations (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101144060A (en) * | 2007-04-25 | 2008-03-19 | 浙江省农业科学院 | Aspergillus zryzae strain capable of highly producing neutral proteinase and fermentation method thereof on solid state substrate |
| CN101942396A (en) * | 2010-09-06 | 2011-01-12 | 华南理工大学 | Aspergillus oryzae HG76 and application thereof |
| CN103013844A (en) * | 2012-12-20 | 2013-04-03 | 山东隆科特酶制剂有限公司 | Aspergillus oryzae bacterial strain giving high yield of neutral protease and liquid fermentation method thereof |
| CN103555594A (en) * | 2013-11-08 | 2014-02-05 | 佛山市海天调味食品股份有限公司 | Aspergillus oryzae and application thereof |
| CN107586729A (en) * | 2017-10-26 | 2018-01-16 | 佛山市海天(高明)调味食品有限公司 | One Aspergillus oryzae ZA138 and its application |
| CN107746812A (en) * | 2017-11-06 | 2018-03-02 | 佛山市海天调味食品股份有限公司 | One Aspergillus oryzae ZA156 and its application |
| CN107699499A (en) * | 2017-11-16 | 2018-02-16 | 佛山市海天(高明)调味食品有限公司 | One Aspergillus oryzae ZA127 and its application |
| CN107723250A (en) * | 2017-11-17 | 2018-02-23 | 佛山市海天(高明)调味食品有限公司 | One plant height vigor aspergillus oryzae ZA189 and its application |
| CN107828666A (en) * | 2017-11-21 | 2018-03-23 | 佛山市海天调味食品股份有限公司 | One Aspergillus oryzae ZA160 and its application |
| CN109022296A (en) * | 2018-09-19 | 2018-12-18 | 广东海天创新技术有限公司 | One Aspergillus oryzae ZA210 and its application |
| CN109401983A (en) * | 2018-11-20 | 2019-03-01 | 佛山市海天(高明)调味食品有限公司 | A kind of aspergillus oryzae ZA151 and its application |
| CN109762742A (en) * | 2018-12-07 | 2019-05-17 | 广东海天创新技术有限公司 | One Aspergillus oryzae ZA184 and its application |
| CN109355212A (en) * | 2018-12-17 | 2019-02-19 | 佛山市海天(高明)调味食品有限公司 | One Aspergillus oryzae ZA132 and its application |
| CN109370924A (en) * | 2018-12-19 | 2019-02-22 | 佛山市海天(高明)调味食品有限公司 | One Aspergillus oryzae ZA112 and its application |
| CN109897787A (en) * | 2019-02-01 | 2019-06-18 | 佛山市海天(高明)调味食品有限公司 | One Aspergillus oryzae ZA133 and its application |
| CN113293105A (en) * | 2021-05-31 | 2021-08-24 | 广东海天创新技术有限公司 | Aspergillus oryzae ZA173 and application thereof |
| CN113265338A (en) * | 2021-06-28 | 2021-08-17 | 广东海天创新技术有限公司 | Aspergillus oryzae ZA174 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 |
| CN113621525A (en) * | 2021-08-24 | 2021-11-09 | 佛山市海天(高明)调味食品有限公司 | Aspergillus oryzae ZA256 and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115404173A (en) | 2022-11-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109762742B (en) | Aspergillus oryzae ZA184 and application thereof | |
| CN103555594A (en) | Aspergillus oryzae and application thereof | |
| CN114591850A (en) | Saccharomyces cerevisiae CMRC 5S and application thereof | |
| CN110317734B (en) | Monascus with high yields of saccharifying enzyme, esterifying enzyme and protease and separation culture method and application thereof | |
| CN104046569A (en) | Aspergillus tubingensis for high-yield production of glucoamylase, alpha-amylase and acidic protease and application thereof | |
| CN113293105B (en) | Aspergillus oryzae ZA173 and application thereof | |
| CN111733086B (en) | Aspergillus oryzae and application thereof in soy sauce brewing | |
| CN113265338A (en) | Aspergillus oryzae ZA174 and application thereof | |
| CN100455653C (en) | Aspergillus oryzae bacteria and its application | |
| CN116656565B (en) | Bacillus licheniformis and application thereof | |
| CN109938322B (en) | Aspergillus oryzae ZA122 and application thereof | |
| CN115404173B (en) | Aspergillus oryzae ZA216 and application thereof | |
| CN103740602B (en) | Aspergillus oryzae PRB-1 strain | |
| CN103834576B (en) | Application of Aspergillus oryzae PRB-1 strain in soy sauce production | |
| CN109355212A (en) | One Aspergillus oryzae ZA132 and its application | |
| CN100404663C (en) | Aspergillus oryzae bacteria and its application | |
| JP5460125B2 (en) | Novel mold strain and method for producing the same | |
| CN112515008A (en) | Method for improving quality of black tea through aspergillus niger fungus | |
| CN105733959A (en) | Aspergillus oryzae strain and application thereof in Zhejiang rose vinegar fermentation | |
| KR101549152B1 (en) | Novel RHIZOPUS ORYZAE sp. DM07 from Daemaekjang | |
| CN115044486B (en) | Aspergillus oryzae M01 and application thereof | |
| KR100208968B1 (en) | A novel saccharomyces cerevisiae ns9 which is used for producing yeast extract contained high density of nucleic acid | |
| CN117645964B (en) | Staphylococcus succinogenes and application thereof | |
| CN116555052A (en) | Aspergillus oryzae DT90-11 and application thereof | |
| KR101750838B1 (en) | Novel Aspergillus pseudoglaucus M2193 and use therof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |