CN-122012251-A - Aspergillus niger MQM20136 and application thereof

Abstract

The invention discloses an Aspergillus niger MQM20136 and application thereof. The strain MQM20136 is classified and named as Aspergillus niger (Aspergillus niger), and is preserved in China center for type culture Collection of Wuhan for 2025, 9 and 25 days, and has a preservation number of CCTCC NO: M20252120. The Aspergillus niger (Aspergillus niger) MQM20136 has the brewing characteristics of high esterification level and strong amylase activity, can be used as a special native strain for preparing the black-skin red rice, and has an important role in improving the fermentation performance and stability of the black-skin red rice.

Inventors

• SU HAO
• HE ZHIGANG
• REN XIANGYUN
• LI WEIXIN
• LIANG ZHANGCHENG
• LIN XIAOJIE

Assignees

• 福建省农业科学院农产品加工研究所

Dates

Publication Date

20260512

Application Date

20260205

Claims (3)

1. 1. The Aspergillus niger MQM20136 is characterized in that the Aspergillus niger is classified and named as Aspergillus niger (Aspergillus niger), and is preserved in China center for type culture Collection in Wuhan, the preservation time is 2025, 9 and 25 days, and the preservation number is CCTCC NO: M20252120.
2. 2. Use of the aspergillus niger MQM20136 according to claim 1 in the preparation of black-skin red yeast.
3. 3. A black-skin red yeast prepared using the aspergillus niger MQM20136 of claim 1.

Description

Aspergillus niger MQM20136 and application thereof Technical Field The invention belongs to the technical field of microorganisms, and particularly relates to an Aspergillus niger MQM20136 and application thereof. Background The black-skin red rice is a saccharifying agent, a fermenting agent and a fragrance generating agent which are special for brewing red rice wine. It is made up by using long-grained nonglutinous rice as fermentation matrix, and adopting inoculated yeast green (mainly Aspergillus niger) and yeast mother (mainly monascus) as culture medium and adopting open environment. Compared with Gu Tiangong yeast inoculated with monascus only, the aspergillus niger added with the black-skin monascus has higher saccharification and liquefaction capacity. It can be seen that the combination of Aspergillus niger and Monascus purpureus plays a synergistic effect. However, in the traditional preparation process of black-skin monascus, monascus and aspergillus niger are mainly inoculated in a secondary mode, so that the defects of easiness in pollution, degradation or variation and the like exist, the saccharification and liquefaction capacity of the monascus is reduced, and the utilization rate of brewing raw materials is further reduced. Yeast and the like are mainly derived from free falling bacteria in an open starter propagation process, which causes great uncertainty in strain types, abundance and the like, so that the quality of the red yeast is very unstable and difficult to control. In addition, esters are taken as one of main aroma components of the red yeast wine, and the high-yield ester strain plays an important role in esterification reaction in the process of brewing the red yeast wine. Therefore, based on the microbial flora structure of the black-skin red yeast rice and the functional characteristics thereof, strain resources with excellent brewing characteristics are excavated, and pure-breeding composite yeast rice making is carried out on the basis, so that the fermentation performance and stability of the black-skin red yeast rice can be expected to be improved. In the prior art, monascus such as high-yield color and high-yield alcohol is screened by taking brewed monascus as an object, but the separation and screening work by taking high-yield ester type native aspergillus niger as a target is relatively lacking. At present, related invention patents of Aspergillus niger ester production, such as application of Aspergillus niger in the catalysis synthesis of white spirit flavor ester (CN 201910935019.8), preparation of fast starter by Aspergillus niger and application of the fast starter in mature vinegar production (CN 201910136401.2), but application research of the strain in preparation of red starter culture is fresh. Disclosure of Invention The invention aims to provide an Aspergillus niger MQM20136 and application thereof. In order to achieve the above purpose, the technical scheme adopted by the invention is as follows: The invention provides a strain MQM20136 which is classified and named as Aspergillus niger (Aspergillus niger) and is preserved in China center for type culture Collection in Wuhan, wherein the preservation time is 2025, 9 and 25 days, and the preservation number is CCTCC NO: M20252120. The invention also provides an application of the Aspergillus niger MQM20136 in preparation of the black-skin red yeast rice. The invention also provides black-skin monascus prepared by utilizing the aspergillus niger MQM 20136. Further, the preparation method of the black-skin red rice comprises the steps of taking Aspergillus niger MQM20136, purple red rice fungus 40269 and Saccharomyces cerevisiae JH301 direct-vat set as composite strains, inoculating the composite strains into a long-shaped rice base material, and fermenting by adopting a conventional preparation process after the composite strains are fully and uniformly stirred to obtain the black-skin red rice. The preparation method of the composite strain comprises the following steps: 1) The preparation method of the Aspergillus niger MQM20136 seed comprises the steps of activating the Aspergillus niger MQM20136, preparing 1-3×10 6 /mL Aspergillus niger MQM20136 spore liquid, subpackaging a sterilized long-shaped rice culture medium into a sterile white porcelain dish, inoculating the Aspergillus niger MQM20136 spore liquid with an inoculum size (v/m) of 4.8-5.2%, fully and uniformly mixing, piling materials in the center of the dish, covering eight layers of sterile gauze above the dish, standing and culturing at 30 ℃ and 95% humidity, uniformly spreading the materials after 23-25 h until the thickness is 2.0-2.5 cm, continuing culturing for 4-5 d, taking out a sample, and drying to obtain the Aspergillus niger MQM20136 seed. 2) The preparation method of the monascus purpureus 40269 seeds comprises the steps of activating monascus purpureus 40269, preparing into 1-3×10 6 per mL of monascus purpureus 40269 spore liqui