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CN-116064251-B - Aspergillus oryzae and application thereof in flavored soy sauce

CN116064251BCN 116064251 BCN116064251 BCN 116064251BCN-116064251-B

Abstract

The invention discloses an aspergillus oryzae strain WJM008 which is preserved in China Center for Type Culture Collection (CCTCC) with the preservation number of M20221829 and the preservation date of 2022, 11 months and 28 days. Also discloses the application of the Aspergillus oryzae strain WJM008 in flavor soy sauce brewing. The strain has strong capacity of producing non-starch polysaccharide enzyme, can hydrolyze non-starch polysaccharide of raw materials well, realizes high-efficiency utilization of soy sauce brewing raw materials, and provides sufficient carbon source for yeast alcoholic fermentation due to sufficient release of sugar in the raw materials, so that crude oil is mellow and rich.

Inventors

  • WANG YUN
  • LI XIN
  • DENG HUIXIN
  • ZHU SHENGHU
  • XIONG FENG
  • ZHU TING
  • CUI MENGQING

Assignees

  • 江苏恒顺醋业股份有限公司
  • 江苏恒顺集团有限公司

Dates

Publication Date
20260508
Application Date
20230228

Claims (9)

  1. 1. An aspergillus oryzae (Aspergillus oryzae) is named as WJM008 and is preserved in China center for type culture Collection, the preservation place is eight paths 299 of Wuchang district of Wuhan, hubei province, the preservation number is CCTCC NO: M20221829, and the preservation date is 2022, 11 months and 28 days.
  2. 2. A microbial agent is characterized in that, the microbial agent comprises the aspergillus oryzae of claim 1.
  3. 3. Use of the aspergillus oryzae of claim 1, the microbial inoculant of claim 2 in the brewing of flavored soy sauce.
  4. 4. A brewing method of flavored soy sauce is characterized by comprising the following steps: 1) raw material screening, 2) steaming, 3) starter propagation, 4) fermentation, 5) soy sauce mash filtration to obtain raw juice, wherein the starter propagation uses the aspergillus oryzae of claim 1 or the microbial agent of claim 2.
  5. 5. The brewing method according to claim 4, wherein the raw material is selected from soybean, wheat, black soybean, and soybean meal.
  6. 6. The method of claim 4, wherein steaming comprises steaming soybean, black soybean or soybean meal at 110 ℃ for 10-15 min, adding 1 time of moist water at 120 ℃ for 20 min, and mixing with 0.8 time of roasted wheat after the steaming is completed and cooling slightly.
  7. 7. The method of claim 4, wherein the starter propagation comprises the steps of cooling the starter to 36 ℃, inoculating 3-5%o of Aspergillus oryzae WJM008, controlling the room temperature to be 28-30 ℃ and the humidity to be more than 90%, until the later starter propagation is mature, intermittently introducing circulating air to supply oxygen to control the starter temperature to be 32-36 ℃, promoting the Aspergillus oryzae to sprout as soon as possible, when the starter propagation temperature reaches 36 ℃, the starter propagation is agglomerated and the mycelia are grown up, carrying out first starter propagation by a starter propagation machine, continuing introducing circulating air, controlling the starter propagation temperature to be 32-36 ℃, carrying out second starter propagation after the starter propagation is agglomerated and the mycelia are plumped up, continuing introducing circulating air to carry out cultivation, controlling the starter propagation temperature to be 32-36 ℃, and loosening and lubricating the starter propagation to be over the yellow green spores, namely, carrying out mature.
  8. 8. The method according to claim 4, wherein the fermentation comprises a brine amount of 1.8-2.2 times, a final brine concentration of 11 DEG Be, a low-temperature fermentation at a temperature of 15 ℃ or less for 20 days, a heat-preserving fermentation at a temperature of 30 ℃ for 40 days, and a natural fermentation at a normal temperature for 90 days after-ripening.
  9. 9. A soy sauce, characterized in that it comprises aspergillus oryzae according to claim 1 or is obtainable by the method according to any one of claims 4-8.

Description

Aspergillus oryzae and application thereof in flavored soy sauce Technical Field The invention relates to the field of soy sauce brewing, in particular to aspergillus oryzae and application of the aspergillus oryzae in soy sauce brewing. Background Soy sauce is a traditional condiment, and is a liquid condiment brewed by beans, wheat and the like, has unique sauce flavor, delicious taste, and can promote appetite and the like. However, as a fermented seasoning, it is often found that the raw material utilization rate is not high enough, and the waste of resources is caused. Soy sauce has long been an important concern for proteases and amylases because of the nature of its raw materials, proteins and starches being the main nutritional supplies in the raw materials. Because the wheat grains are contained in the raw materials, the cell walls of the wheat grains are mainly composed of arabinoxylans, beta-glucans and celluloses, and amylase cannot hydrolyze the non-starch polysaccharides, so that the nutritional ingredients in the cell walls are difficult to release, for example, cellulase can crack the cell walls rich in fibers, so that the protein, starch and other nutritional substances contained in the cell walls are released and utilized, and meanwhile, the fibers can be degraded into the utilizable reducing sugar, so that the nutritional substances in the raw materials can be better released through the combined action of various non-starch polysaccharide enzymes, protease and amylase, the fermentation raw materials are fully utilized, and meanwhile, more reducing sugar is hydrolyzed, so that the method brings benefits to the alcoholic fermentation of yeast, and the prepared crude oil has more mellow fragrance. The Aspergillus oryzae is used as fermentation bacteria, and the screening of the strain with high non-starch polysaccharase yield is the most convenient way to solve the problems. Disclosure of Invention The invention aims to solve the technical problems, and the first aim of the invention is to provide an aspergillus oryzae strain which is high in spore production speed and high in non-starch polysaccharase production, and the second aim of the invention is to provide a soy sauce brewing method which is high in raw material utilization rate and rich in crude oil mellow. Specifically, the first aspect of the invention provides an aspergillus oryzae which is named WJM008 and is preserved in China center for type culture Collection, china university of Wuhan and Wuhan, with a preservation number of CCTCC NO: M20221829 and a preservation date of 2022, 11 months and 28 days. In a second aspect the invention provides a microbial inoculant comprising an aspergillus oryzae according to the first aspect of the invention. The third aspect of the invention provides application of the aspergillus oryzae disclosed in the first aspect of the invention and the microbial inoculum disclosed in the second aspect of the invention in flavor soy sauce brewing. The fourth aspect of the invention provides a brewing method of flavored soy sauce, which comprises the following steps of 1) raw material screening, 2) steaming, 3) starter propagation, 4) fermentation, and 5) soy sauce mash filtering to obtain raw juice. In certain embodiments, the feedstock is selected from the group consisting of soybeans, wheat, black soybeans, and soybean meal. In certain embodiments, the starter propagation uses an Aspergillus oryzae according to the first aspect of the invention or a microbial agent according to the second aspect of the invention. In some embodiments, the steaming comprises steaming soybean, black soybean or soybean meal at about 110 ℃ for 10-15min, adding 1 time of moist water at 120 ℃ for 20min, and mixing with 0.8 time of parched wheat after the steaming is completed and cooling slightly. In some embodiments, the preparation comprises the steps of cooling to about 36 ℃, inoculating 3-5%o of aspergillus oryzae WJM008, controlling the room temperature to be 28-30 ℃ and the humidity to be more than 90% until the late-stage koji is mature, intermittently introducing circulating air to supply oxygen to control the temperature of the koji to be 32-36 ℃, promoting the koji to sprout as soon as possible, when the temperature of the koji reaches about 36 ℃, the koji is agglomerated and overgrown with hypha, carrying out first koji turning by a koji turning machine, continuing introducing circulating air, controlling the temperature of the koji to be 32-36 ℃, culturing again, carrying out second koji turning when the koji is agglomerated and hypha is overgrown, continuing introducing circulating air to culture, controlling the temperature of the koji to be 32-36 ℃, and carrying out loose and smooth growth of the yellow-green spores on the koji to be ripe, namely, reporting maturity. In some embodiments, the fermentation comprises 1.8-2.2 times of brine, the final brine concentration is about 11 DEG Be, low-temperature ferment