CN109401983A - A kind of aspergillus oryzae ZA151 and its application - Google Patents
A kind of aspergillus oryzae ZA151 and its application Download PDFInfo
- Publication number
- CN109401983A CN109401983A CN201811389132.2A CN201811389132A CN109401983A CN 109401983 A CN109401983 A CN 109401983A CN 201811389132 A CN201811389132 A CN 201811389132A CN 109401983 A CN109401983 A CN 109401983A
- Authority
- CN
- China
- Prior art keywords
- oyster
- aspergillus oryzae
- oyster juice
- fishy smell
- juice
- 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.)
- Granted
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
-
- 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Botany (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of aspergillus oryzae ZA151 and its application, the aspergillus oryzae ZA151 is preserved in Guangdong Province's Culture Collection, and deposit number is GDMCC No:60472.Aspergillus oryzae strain (Aspergillus oryzae) ZA151 of the present invention can effectively remove the bad smell of original oyster juice, improve the organoleptic requirements such as color, smell, flavour, the posture of finished product oyster juice comprehensively, improve the polyoses content in finished product oyster juice.It uses, has a extensive future suitable for large-scale industrial production oyster juice.
Description
Technical field
The invention belongs to the aspergillus oryzaes that industrial microbial technology field more particularly to one plant are suitable for oyster juice production
(Aspergillus oryzae), the invention further relates to application of the aspergillus oryzae in oyster juice production.
Background technique
Oyster (oyster) is the big cultivated shellfish of the first in the world, and meat flavour is delicious, glycogen rich in, protein, amino acid,
The nutritional ingredients such as vitamin and microelement.Amino acid composition is perfect in oyster, evaluates according to the World Food Programme, must in oyster meat
Need amino acid completeness and quality better than cow's milk and human milk.Ministry of Health of the People's Republic of China first issue 68 kinds of medicines food two
Food just has oyster.Oyster juice is to be concentrated to add product made of salt after boiling using oyster as raw material.However, due to oyster master
Will in water planktonic organism and algae be food, the waste with fishy smell that these algae generate in the metabolic process gradually exists
Cylinder accumulation is so that oyster has certain bad smell.As other aquatic products, oyster (including hydrolysate) is all deposited
In different degrees of bad smell.These bad smells will affect the flavor of original oyster juice and then influence the quality of oyster juice, therefore remove
The bad smell of original oyster juice (oyster juice) is most important.
The Chinese patent application of Patent No. 01130182.1 discloses a kind of preparation method of oyster oral liquid, and the inside relates to
And to removal oyster bad smell: taking fresh oyster software that water is added to be homogenized, and 1. with suitable papain hydrolysis, Papain
Enzyme can effectively remove the fishy smell of fishy smell albumen；2. oyster homogenate carries out sugaring and heat treatment, after enzymatic hydrolysis to reduce alkali
Property substance bad smell；3. further progress acid adding and heat treatment, further to remove the bad smell of alkaline matter.Though the method
The bad smell of oyster juice can be so removed to a certain extent, but the method step is more, program is cumbersome, higher cost, work
Work amount is big, and acid adding and heating can destroy the nutritional ingredient of oyster.
The Chinese patent application of Patent No. 201210185818.6 discloses a kind of raw oyster protein hydrolysate powder and oyster sauce
Production method, the inside be related to remove oyster bad smell: toward oyster meat be added acid content 0.1%~0.8% acidic aqueous solution or
0.1%~0.6% alkaline aqueous solution of alkalinity, surface fat oil is fished in stirring under cryogenic；Hydrolase is added at 40 DEG C
Hydrolysis is stirred at~80 DEG C, active carbon decolouring and deodorizing, butterfly centrifugal machine sediment separate out, hydrolyzed protein liquid, fat is added in enzyme deactivation
Oil；By macroporous resin column adsorption cleaning hydrolyzed protein liquid, and it can further remove fat oil.Acid-base method deodorant, processed
Soda acid residual in part is had in journey, removal is difficult, can generate certain influence to the healthy and safe of food, and can generate a certain amount of
Waste water, be unfavorable for environmental protection.Activated carbon structure is stablized, and adsorption capacity is strong, but its fishy smell substance that can only adsorb aquatic products surface,
And macroreticular resin higher cost, thus all it is unsuitable for the deodorant of oyster meat, and will cause the loss of certain nutritional ingredient.
The Chinese patent application of Patent No. 200910037535.5 discloses a kind of life of oyster amino acid energy drinks
Production method, the inside are related to removing oyster bad smell: oyster takes soft body to break into pulpous state, adds suitable quantity of water and Extraction solvent oil-second
The stirring of acetoacetic ester mixed liquor removes fishy smell, is centrifuged aqueous and precipitating stirs evenly, add hydrochloric acid water to solve kilnitamin water-soluble
After liquid plus No. 6 light petrol stirrings remove fishy smell again, and mixed amino aqueous acid is collected by centrifugation, is concentrated in vacuo to obtain kilnitamin concentration
Liquid.Extraction solvent oil-ethyl acetate mixtures, hydrochloric acid, No. 6 light petrols have partial solvent residual in the method, and removal is difficult,
It will affect the healthy and safe of food.
The Chinese patent application of Patent No. 201210254021.7 discloses a kind of preparation method of instant oyster food,
The inside is related to removing oyster bad smell: oyster is scalded in boiling water boils 1~5 minute, after pulling out in salt water, syrup or citric acid
It impregnates 30~120 minutes, few drops of cooking wine, light-coloured vinegar or ginger juice is added in soak and carries out defishying.Oyster mashing after by than
Example is added oyster and scalds boil liquid, and alkali protease, neutral proteinase, flavor protease, compound protease is added and is digested, is centrifuged
Machine centrifugation takes enzymatic hydrolysis supernatant rotary evaporation to be concentrated up to oyster hydrolysates.Yeast, cycloheptaamylose are added in enzymolysis product
Or active carbon, it is centrifuged 15 minutes after constant temperature 30~120 minutes at 40~60 DEG C, removal precipitates to obtain enzymolysis product after deodorant.It adjusts
The pH of enzymolysis product is 4~8 after section deodorant, and reduced sugar is then added, reacts 10~50 minutes under the conditions of 100 DEG C, get Mei La
Moral reaction product.The method step is more, and program is cumbersome, higher cost, heavy workload.Beta-cyclodextrin cannot embed macromolecular complex
Matter and active carbon can only adsorb the fishy smell substance on aquatic products surface, therefore not can be completely removed pigment with beta-cyclodextrin and activated carbon
And bad smell.Partial amino-acid can be lost after Maillard reaction, due to the generation of caramel substance, some bitter taste amino acid also increase
, and Maillard reaction is difficult artificially to control.
The Chinese patent application of Patent No. 200610033813.6 discloses a kind of life for producing seafood-flavour seasoning
Production. art, processing step are as follows: (1) take seafood leftover bits and pieces to mix broken homogenate with water in 1 to 1 ratio, boil, cool down,
Adjust pH value；(2) it is added and is equivalent to the bacillus subtilis bacteria culture fluid of seafood leftover bits and pieces Yu water total weight 1~30%, holding temperature,
It hydrolyzes, boil, cool down, adjust pH value；(3) the aspergillus oryzae culture solution for being equivalent to seafood leftover bits and pieces Yu water total weight 1~30% is added,
Temperature is kept, hydrolyzes, boil, obtains hydrolysate；(4) hydrolysate just separates to obtain seafood-flavour seasoning stoste；(5) to sea
Fresh flavor baste stoste carries out deodorant, stabilization and packs to obtain seafood-flavour seasoning finished product.Bacillus subtilis in this method
Enzyme system contained by culture solution and aspergillus oryzae culture solution can reduce the fishy smell of Fish protein enzymolysis product to a certain extent, but due to
Enzyme activity is relatively low to lead to deodorization effect and bad, so subsequent, there is still a need for centrifugations to slough grease and vacuum deodorant, and program is complicated, cost
It is higher.
The Chinese patent application of Patent No. 201210104340.X discloses a kind of production method of asparagus algae sauce,
Through vacuum packaging and sterilization processing after boiling, homogeneous, fermentation, seasoning and frying, the asparagus seaweed of different taste is obtained
Sauce, the method for the present invention carry out fermentation process to asparagus using aspergillus oryzae and methamidophos, are made using their cooperative fermentation
With the algae fishy smell of asparagus inherently can be removed well by undergoing microbial fermentation.Asparagus deodorant is main in this method
Be cornstarch is added by thermophilic digestion early period, the soybean degreasing dregs of rice be made asparagus fermentation the dregs of rice, then by aspergillus oryzae and Shandong
Family name's saccharomycete koji is seeded in asparagus fermentation dregs of rice top fermentation deodorization respectively, and fermentation time is up to 6 days, therefore the deodorization reaction time
Too long, efficiency is too low.
The Chinese patent application of Patent No. 201510936442.1 discloses a kind of preparation side of deodorant oyster enzymatic hydrolysis juice
Method, this method are after the completion of oyster enzymatic hydrolysis later period addition yeast powder glycolysis progress defishying, enzymatic hydrolysis, and enzyme deactivation is filtered, killed
Enzymolysis liquid is carried out spray drying or vacuum freeze drying into powder, packaging by bacterium, bag distribution packaging.Although yeast powder can be
Oyster fishy smell is removed to a certain extent, but yeast powder itself is also flavoursome and very sensitive to temperature, is easy inactivation.
The Chinese patent application of Patent No. 201710617059.9 discloses a kind of preparation process of sweet juice oyster sauce, special
Sign is to include the following steps: that (1) steams face, (2) inoculation, (3) koji-making, (4) fermentation, (5) filters pressing and (6) and refines sterilization packaging.
Production and oyster sauce production northern sweet fermented flour sauce combine, and produce a kind of fresh and sweet oyster sauce with Sauce flavor.This method
Concentrated oyster extract is added in flour paste to the fishy smell that oyster juice can be removed by aspergillus oryzae spontaneous fermentation, but the spontaneous fermentation period is up to
20 days, the time was too long, and efficiency is too low.
Cyclodextrine is bad to the deodorization effect of Oyster Protein hydrolyzate, is since fishy smell molecule is too in protein hydrolyzate
Greatly, cyclodextrine can not be embedded.Activated carbon structure is stablized, and adsorption capacity is strong, but its raw meat that can only adsorb aquatic products surface
Taste substance, and macroreticular resin higher cost, thus all it is unsuitable for the deodorant of oyster meat, and will cause certain nutritional ingredient
Loss.Acid-base method deodorant has part soda acid residual during processing, and removal is difficult, can generate to the healthy and safe of food
It is certain to influence, and a certain amount of waste water can be generated, it is unfavorable for environmental protection.Organic solvent deodorization, can also generate dissolvent residual this
Problem.Using partial amino-acid can be lost after Maillard reaction deodorant, due to the generation of caramel substance, some bitter taste amino acid
It increases, and Maillard reaction is difficult artificially to control.Contained by existing bacillus subtilis bacteria culture fluid and aspergillus oryzae culture solution
Enzyme system can reduce the fishy smell of Fish protein enzymolysis product to a certain extent, but deodorization effect and bad, it is subsequent there is still a need for from
The heart sloughs grease and vacuum deodorant, and program is complicated, higher cost.Existing aspergillus oryzae and methamidophos deodorization effect it is limited and
The deodorization reaction time is too long, and efficiency is too low.Although yeast powder can remove oyster fishy smell to a certain extent, yeast powder is certainly
Body is also flavoursome and very sensitive to temperature, is easy inactivation.
Summary of the invention
The present invention provides an Aspergillus oryzae novel bacterial ZA151, it can degrade the fishy smell substance in original oyster juice, have secretion
The feature of exocellular polysaccharide, the exocellular polysaccharide of secretion can enhance the vicidity of oyster juice, improve the flavour and posture of oyster juice, the present invention
Additionally provide the application of the aspergillus oryzae novel bacterial.
To achieve the above object, the technical solution taken: a kind of aspergillus oryzae ZA151, the aspergillus oryzae ZA151 are preserved in
Guangdong Province's Culture Collection, deposit number are GDMCC No:60472.
Aspergillus oryzae ZA151 bacterial strain of the invention is to obtain using aspergillus oryzae As3.951 as starting strain through mutagenic and breeding.This
The aspergillus oryzae ZA151 that invention provides is preserved in Guangdong Province's Culture Collection on November 1st, 2018, preservation address:
5 building, the building of compound the 59th of XianLie Middle Road, GuangZhou City, GuangDong Province 100, postcode: 510075, deposit number is GDMCC No:
60472.It proves that the bacterial strain is stablized with heritability by embodiment, is easily enlarged culture；The bacterial strain can degrade original oyster juice
In fishy smell substance, while the exocellular polysaccharide secreted can enhance the vicidity of oyster juice, improve the flavour and posture of oyster juice.This hair
Bright aspergillus oryzae strain (Aspergillus oryzae) ZA151 is used suitable for large-scale industrial production oyster juice, application prospect
It is wide.
The colony characteristics of aspergillus oryzae ZA151 of the invention are as follows: fermented bean drink plating medium culture 72h, colony diameter reach
32mm, quality is velvet-like, bacterium colony is thicker, mycelia growth is vigorous, and spore is fine and closely woven, more, color yellow green.The bacterium colony back side is light brown,
Without water colo(u)r.Have no sexual spore.
The present invention provides a kind of fermentation liquid, the fermentation liquid is to carry out liquid using aspergillus oryzae ZA151 described above
It is obtained after culture.
Preferably, culture medium used in the Liquid Culture comprises the following components in parts by weight: 25~35 weight of corncob
Part, 4~6 parts by weight of soy peptone, 4~6 parts by weight of potassium dihydrogen phosphate, 0.4~0.6 parts by weight of epsom salt, calcium chloride
0.4~0.6 parts by weight, 950~1050 parts by weight of tap water；
Preferably, the temperature of the Liquid Culture is 29~33 DEG C, and incubation time is 70~74 hours.
The present invention provides a kind of fermented supernatant fluids, which is characterized in that the fermented supernatant fluid is by hair described above
The supernatant obtained after mycelium removal in zymotic fluid.
The present invention provides a kind of oyster juices of fishy smell reduction, which is characterized in that the oyster juice is by fermentation described above
It is obtained after liquid or the mixing of fermented supernatant fluid described above and original oyster juice.
Preferably, the volume ratio of fermentation liquid described above or fermented supernatant fluid described above and original oyster juice be 1:10~
3:10。
The present invention provides in aspergillus oryzae ZA151 described above, fermentation liquid described above or fermentation described above
Application of the clear liquid in the fishy smell for removing or reducing the food or flavouring with fishy smell.
Preferably, the flavouring with fishy smell is oyster juice.
The present invention provides in aspergillus oryzae ZA151 described above, fermentation liquid described above or fermentation described above
Clear liquid is preparing the application in oyster juice.
The utility model has the advantages that
The screening technique of aspergillus oryzae ZA151 bacterial strain of the present invention has universality, can be widely applied to changing for filamentous fungi
It makes.
The advantages of aspergillus oryzae ZA151 provided by the invention stablizes with heritability, is easily enlarged culture；It is former with degradation
In oyster juice the advantages of fishy smell substance；Have the advantages that secrete exocellular polysaccharide.
The present invention improves current bacterial strain, Effective selection to one plant of excellent aspergillus oryzae strain using the screening technique provided
ZA151；The bacterial strain is produced applied to oyster juice, the bad smell of original oyster juice can be effectively removed, improve the flavor taste of oyster juice；Simultaneously
The exocellular polysaccharide of the strain secretes can enhance the vicidity of oyster juice, improve the flavour and posture of oyster juice, to increase oyster juice
Sales volume improves Business Economic Benefit.
Detailed description of the invention
Fig. 1 is the screening process figure of aspergillus oryzae ZA151 of the present invention.
Specific embodiment
To better illustrate the object, technical solutions and advantages of the present invention, below in conjunction with specific embodiment to the present invention
It is described further.
Embodiment 1
Aspergillus oryzae ZA151's is mutagenic obtained, and detailed process is as shown in Figure 1.
1, induction mutation of bacterium
It takes the mature slant pore of As3.951 bacterial strain that spore suspension is made, and ARTP mutagenesis is carried out to spore suspension.With
Spore suspension after mutagenesis is diluted to 10 by 0.85% sterile saline step by step-1、10-2、10-3、10-4、10-5、10-6It is dense
Degree, is made spore dilution.
0.2mL spore dilution is taken to be coated on Selective agar medium plate, 31 DEG C are protected from light culture 96h.It is observed in incubation
And record the hypha growth condition of bacterium colony, the speed that transparent circle is formed and transparent circle size, colony diameter size etc..It selects and goes out
Bacterium germination kind As3.951 compares the bacterium colony for having the characteristics that mycelia growth is normal, transparent circle is big, colony diameter is big.Select satisfaction selection
The mutant strain switching inclined-plane PDA of culture medium flat plate screening conditions, carries out culture presevation after culture is mature.Number is followed successively by
MC101、MC102、MC103、MC104、MC105、MC106。
The formula of above-mentioned Selective agar medium are as follows: weigh 6g casein, 0.36g potassium dihydrogen phosphate, 0.58g disodium hydrogen phosphate,
0.244g magnesium sulfate, 20g agar powder are dissolved in 500mL distilled water, add 500mL original oyster juice, and pH is naturally, dispense, 121 DEG C
Sterilize 20min.
The wherein formula of original oyster juice are as follows: 500g oyster meat adds a small amount of water to be beaten, and is filtered with one layer of gauze, filtrate adds water constant volume
To 1000mL.
2, mutagenic strain screens
(1), the primary dcreening operation of mutagenic strain
Above-mentioned 6 plants of mutagenic obtained target strains and the strain As3.951 that sets out activation switching are cultivated in test tube slant PDA
On base, 31 DEG C are cultivated 5 days.Mature inclined plane inoculating is taken to ferment in triangular flask fermentation medium, control fermentation temperature is 31 DEG C, is stirred
Mixing revolving speed is 150r/min, fermentation time 72h, observes aspergillus oryzae growing state.After fermentation, it is raw that mycelium is measured by sampling
Object amount, while (V meters: V male=1:10) fermentation liquid is added in original oyster juice by volume, stirs evenly, and fishy smell is utilized after 2 hours
Subjective appreciation method evaluates bacterial strain deodorization effect.Detect 6 plants of target strains and the mycelial biomass of original strain As3.951
And fishy smell sense organ value, testing result are shown in Table 1.
The formula of above-mentioned triangular flask fermentation medium are as follows: corncob 30g, soy peptone 5g, potassium dihydrogen phosphate 5g, seven water
Magnesium sulfate 0.5g, calcium chloride 0.5g, tap water 1000mL.121 DEG C of sterilizing 30min.
The wherein formula of original oyster juice are as follows: 500g oyster meat adds a small amount of water to be beaten, and is filtered with one layer of gauze, filtrate adds water constant volume
To 1000mL.
Above-mentioned mycelial biomass measuring method: after strain fermentation, taking 200 mesh filter-cloth filterings of 1L fermentation liquid, will
Gained mycelium is put dries in an oven, and control oven temperature is 70 DEG C, baking time 12h.Dry mycelium is obtained, is weighed
Its quality is w, then mycelial biomass is w g/L.
Above-mentioned fishy smell subjective appreciation method: fishy smell subjective appreciation is made of 6 subjective appreciation persons, using first hearing the side tasted afterwards
Formula scores to the fishy taste of test specimen respectively.6 subjective appreciation persons (3 male 3 female), between 23-30 years old, systematic learning crosses sense
Official evaluates course, there is rich sensory assessment experience.Point system is control (score value is 0 point) with deionized water, and score value is got over
Greatly, then fishy smell is heavier, and highest is divided into 7 points.I.e. 0- is without fishy smell；1- slightly has fishy smell；2- fishy smell is weaker；3- fishy smell is weak；4- fishy smell one
As；5- fishy smell is laid particular stress on；6- fishy smell is heavier；7- fishy smell is extremely heavy.It is averaged as final score.
1 strain mycelial biomass of table and fishy smell sense organ value
It is preferred that mycelial biomass height and good bacterial strain MC101, MC103, the MC105 of deodorization effect carry out secondary screening.
(2), the secondary screening of mutagenic strain
3 plants of bacterium MC101, MC103, MC105 that above-mentioned primary dcreening operation is selected and the strain As3.951 that sets out activation switching are in test tube
In inclined-plane PDA culture medium, 31 DEG C are cultivated 5 days.It is cultivated in switching triangular flask PDY culture medium after activation, control cultivation temperature is 31
DEG C, speed of agitator 150r/min, incubation time 48h.Cultured liquid spawn is inoculated in ferment tank culture again
It fermenting in base, control fermentation temperature is 31 DEG C, speed of agitator 150r/min, ventilation ratio 1vvm, and fermentation pH is 6.0,
Fermentation time is 72h, observes aspergillus oryzae growing state.After fermentation, mycelial biomass is measured by sampling, while by volume
(V meters: V male=1:10) fermentation liquid is added in original oyster juice, stirs evenly, is commented after 2 hours using fishy smell subjective appreciation method
Determine bacterial strain deodorization effect.The mycelial biomass and fishy smell sense organ value of 3 plants of target strains and original strain As3.951 are detected,
Testing result is shown in Table 2.
The formula of above-mentioned ferment tank culture medium are as follows: corncob 30g, soy peptone 5g, potassium dihydrogen phosphate 5g, seven water
Magnesium sulfate 0.5g, calcium chloride 0.5g, tap water 1000mL.121 DEG C of sterilizing 30min.
The wherein formula of original oyster juice are as follows: 500g oyster meat adds a small amount of water to be beaten, and is filtered with one layer of gauze, filtrate adds water constant volume
To 1000mL.
Above-mentioned mycelial biomass measuring method: after strain fermentation, taking 200 mesh filter-cloth filterings of 1L fermentation liquid, will
Gained mycelium is put dries in an oven, and control oven temperature is 70 DEG C, baking time 12h.Dry mycelium is obtained, is weighed
Its quality is w, then mycelial biomass is w g/L.
Above-mentioned fishy smell subjective appreciation method: fishy smell subjective appreciation is made of 6 subjective appreciation persons, using first hearing the side tasted afterwards
Formula scores to the fishy taste of test specimen respectively.6 subjective appreciation persons (3 male 3 female), between 23-30 years old, systematic learning crosses sense
Official evaluates course, there is rich sensory assessment experience.Point system is control (score value is 0 point) with deionized water, and score value is got over
Greatly, then fishy smell is heavier, and highest is divided into 7 points.I.e. 0- is without fishy smell；1- slightly has fishy smell；2- fishy smell is weaker；3- fishy smell is weak；4- fishy smell one
As；5- fishy smell is laid particular stress on；6- fishy smell is heavier；7- fishy smell is extremely heavy.It is averaged as final score.
2 strain mycelial biomass of table and fishy smell sense organ value
It is preferred that mycelial biomass highest and the best bacterial strain MC101 of deodorization effect carry out bacterial strain preservation.
The MC101 that the present embodiment breeding obtains is preserved in Guangdong Province's Culture Collection via the present inventor,
It is named as aspergillus oryzae (Aspergillus oryzae) ZA151, deposit number is GDMCC No:60472.Therefore, in this application,
MC101 and ZA151 refer to same bacterial strain.
Embodiment 2
The detection of aspergillus oryzae ZA151 bacterial strain genetic stability
By aspergillus oryzae strain ZA151 through 10 generation of PDA slant medium continuous passage, the growing state of each generation bacterial strain is observed,
And 1st generation, the 5th generation and the 10th generation inclined-plane kind are fermented in the fermenter according to 1 the method for embodiment, after fermentation with hair
Zymotic fluid carries out deodorization to original oyster juice, measures its mycelial biomass and fishy smell sense organ value.Judge its genetic stability, specific number
According to being shown in Table 3.
3 aspergillus oryzae strain ZA151 mitotic stability testing result of table
As shown in the result of table 3, from the point of view of mycelial biomass and fishy smell sense organ value testing result, aspergillus oryzae strain
The genetic stability of ZA151 is good.
Above-mentioned mycelial biomass measuring method: with embodiment 1.
Above-mentioned fishy smell subjective appreciation method: with embodiment 1.
Embodiment 3
Application effect of the aspergillus oryzae ZA151 bacterial strain in oyster juice production
The aspergillus oryzae strain ZA151 that mutagenesis screening obtains is fermented in the fermenter according to 1 the method for embodiment, is fermented
After obtain fermentation liquid.
Decladding after the cleaning of fresh oyster is taken into meat, adds water by water and oyster meat quality ratio 0.3:1, heats, then original oyster juice is carried out dense
Contracting, final to control solid content in original oyster juice be 20%, and uses 120 mesh filter screen filtrations, removing impurity.By gained original oyster juice
It is uniformly divided into two parts.
1, a part of original oyster juice is imported in preparing pool, then by volume (V meters: V oyster=1:10) by aspergillus oryzae ZA151
Fermentation liquid is added in preparing pool, is sufficiently stirred, and allows original oyster juice and aspergillus oryzae ZA151 fermentation liquid to deploy uniformly, adopts after 2 hours
Mixing original oyster juice is concentrated with jacketed pan method for concentration, solid content is 25% in final control original oyster juice, is added suitable
Salt is measured to get finished product oyster juice A.
2, another part original oyster juice jacketed pan method for concentration is directlyed adopt to be concentrated, it is final to control solid in original oyster juice
Object content is 25%, and appropriate salt is added to get finished product oyster juice B.
The fishy smell sense organ value of oyster juice A and oyster juice B is evaluated, and the color to two kinds of oyster juices, smell, flavour, posture are felt
Official's appraise.Concrete outcome is shown in Table 4.
The fishy smell sense organ value and other sense organ appraise results of table 4 oyster juice A and oyster juice B
| Oyster juice | Fishy smell sense organ value | Color | Smell | Flavour | Posture |
| Oyster juice A | 0.50 | 4.08 | 4.30 | 3.65 | 4.10 |
| Oyster juice B | 2.67 | 3.50 | 3.25 | 3.15 | 3.51 |
Above-mentioned fishy smell subjective appreciation method: with embodiment 1.
Four above-mentioned color, smell, flavour, posture organoleptic indicator's assessment methods: being made of 6 subjective appreciation persons, uses
The mode tasted afterwards is first heard, respectively to the color of test specimen, smell, flavour, posture scoring.6 subjective appreciation persons (3 male 3 female),
Between 23-30 years old, systematic learning crosses subjective appreciation course, there is rich sensory assessment experience.Point system, each single index are commented
Dividing score value is 1~5 point, and score is higher, this index is better.It is averaged as final score.
As shown in Table 4, aspergillus oryzae ZA151 fermentation liquid can effectively remove the bad smell of original oyster juice, improve finished product oyster comprehensively
The organoleptic requirements such as color, smell, flavour, the posture of juice.
The polyoses content of oyster juice A and oyster juice B are measured with phend-sulphuric acid, while measuring the amino acid of oyster juice A and oyster juice B
The content of state nitrogen, total acid, edible salt, salt-less solid.Concrete outcome is shown in Table 5.
The polysaccharide of table 5 oyster juice A and oyster juice B, physical and chemical index testing result
| Project name | Polysaccharide | Amino-acid nitrogen | Total acid (in terms of lactic acid) | Edible salt (in terms of NaCl) | Salt-less solid |
| Unit | (g/L) | (g/100g) | (g/100g) | (g/100g) | (g/100g) |
| Oyster juice A | 4.15 | ≥0.35 | ≤1.20 | ≤20.00 | ≥10.00 |
| Oyster juice B | 2.07 | ≥0.35 | ≤1.20 | ≤20.00 | ≥10.00 |
As shown in Table 5, aspergillus oryzae ZA151 fermentation liquid can be improved the polyoses content in finished product oyster juice, amino-acid nitrogen, total
Acid, edible salt, salt-less solid content also comply with the requirement of oyster juice country professional standard " SB/T 11191-2017 ".
Therefore aspergillus oryzae strain (Aspergillus oryzae) ZA151 of the present invention can effectively remove the stench of original oyster juice
Taste improves the organoleptic requirements such as color, smell, flavour, the posture of finished product oyster juice comprehensively, improves the polyoses content in finished product oyster juice.
It uses, has a extensive future suitable for large-scale industrial production oyster juice.
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 is protected, although the invention is described in detail with reference to the preferred embodiments, those skilled in the art should
Understand, it can be with modification or equivalent replacement of the technical solution of the present invention are made, without departing from the essence of technical solution of the present invention
And range.
Claims (10)
1. a kind of aspergillus oryzae ZA151, which is characterized in that the aspergillus oryzae ZA151 is preserved in Guangdong Province's Microbiological Culture Collection
The heart, deposit number are GDMCC No:60472.
2. a kind of fermentation liquid, which is characterized in that the fermentation liquid is carried out using aspergillus oryzae ZA151 as described in claim 1
It is obtained after Liquid Culture.
3. fermentation liquid according to claim 2, which is characterized in that culture medium used in the Liquid Culture includes following heavy
Measure the component of part: 25~35 parts by weight of corncob, 4~6 parts by weight of soy peptone, 4~6 parts by weight of potassium dihydrogen phosphate, seven water
0.4~0.6 parts by weight of magnesium sulfate, 0.4~0.6 parts by weight of calcium chloride, 950~1050 parts by weight of tap water.
4. fermentation liquid according to claim 2, which is characterized in that the temperature of the Liquid Culture is 29~33 DEG C, culture
Time is 70~74 hours.
5. a kind of fermented supernatant fluid, which is characterized in that the fermented supernatant fluid is by the fermentation as described in claim 2-4 is any
The supernatant obtained after mycelium removal in liquid.
6. a kind of oyster juice of fishy smell reduction, which is characterized in that the oyster juice is by the fermentation liquid as described in claim 2-4 is any
Or obtained after fermented supernatant fluid as claimed in claim 5 and original oyster juice mixing.
7. oyster juice according to claim 6, which is characterized in that the volume of the fermentation liquid or fermented supernatant fluid and original oyster juice
Than for 1:10~3:10.
8. aspergillus oryzae ZA151 as described in claim 1, the fermentation liquid as described in claim 2-4 is any or such as claim 5
Application of the fermented supernatant fluid in the fishy smell for removing or reducing the food or flavouring with fishy smell.
9. application according to claim 8, which is characterized in that the flavouring with fishy smell is oyster juice.
10. aspergillus oryzae ZA151 as described in claim 1, the fermentation liquid as described in claim 2-4 is any or such as claim
Fermented supernatant fluid described in 5 is preparing the application in oyster juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811389132.2A CN109401983B (en) | 2018-11-20 | 2018-11-20 | Aspergillus oryzae ZA151 and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811389132.2A CN109401983B (en) | 2018-11-20 | 2018-11-20 | Aspergillus oryzae ZA151 and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109401983A true CN109401983A (en) | 2019-03-01 |
| CN109401983B CN109401983B (en) | 2020-01-10 |
Family
ID=65474436
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811389132.2A Active CN109401983B (en) | 2018-11-20 | 2018-11-20 | Aspergillus oryzae ZA151 and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109401983B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109567125A (en) * | 2018-11-19 | 2019-04-05 | 佛山市海天（江苏）调味食品有限公司 | A kind of preparation method of flavor oyster sauce |
| CN110463758A (en) * | 2019-08-20 | 2019-11-19 | 集美大学 | A kind of preparation method of flavour improved oyster tablet |
| CN110903986A (en) * | 2019-12-16 | 2020-03-24 | 湖北文理学院 | Hubei dwarf lilyturf tuber endophytic aspergillus oryzae strain and application thereof |
| CN113317482A (en) * | 2021-06-09 | 2021-08-31 | 海天蚝油(江苏)食品有限公司 | Black bean flavor oyster sauce, oyster sauce base stock, oyster sauce and production methods 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326796A (en) * | 2011-06-23 | 2012-01-25 | 淮海工学院 | Method for producing oyster hydrolyzate through microbial fermentation |
| CN104172080A (en) * | 2014-08-05 | 2014-12-03 | 北海富安源生物科技有限公司 | Method for extracting amino acid from oyster meat |
| CN105380223A (en) * | 2015-11-03 | 2016-03-09 | 葛晓军 | Preparation method for high-quality fish sauce |
| CN107296252A (en) * | 2017-07-26 | 2017-10-27 | 山东玉兔食品股份有限公司 | A kind of preparation technology of sweet juice oil consumption |
-
2018
- 2018-11-20 CN CN201811389132.2A patent/CN109401983B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326796A (en) * | 2011-06-23 | 2012-01-25 | 淮海工学院 | Method for producing oyster hydrolyzate through microbial fermentation |
| CN104172080A (en) * | 2014-08-05 | 2014-12-03 | 北海富安源生物科技有限公司 | Method for extracting amino acid from oyster meat |
| CN105380223A (en) * | 2015-11-03 | 2016-03-09 | 葛晓军 | Preparation method for high-quality fish sauce |
| CN107296252A (en) * | 2017-07-26 | 2017-10-27 | 山东玉兔食品股份有限公司 | A kind of preparation technology of sweet juice oil consumption |
Non-Patent Citations (1)
| Title |
|---|
| 刘姝等: "发酵法制备太平洋牡蛎水解液的功能特性及其抗氧化活性", 《水产科学》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109567125A (en) * | 2018-11-19 | 2019-04-05 | 佛山市海天（江苏）调味食品有限公司 | A kind of preparation method of flavor oyster sauce |
| CN110463758A (en) * | 2019-08-20 | 2019-11-19 | 集美大学 | A kind of preparation method of flavour improved oyster tablet |
| CN110903986A (en) * | 2019-12-16 | 2020-03-24 | 湖北文理学院 | Hubei dwarf lilyturf tuber endophytic aspergillus oryzae strain and application thereof |
| CN113317482A (en) * | 2021-06-09 | 2021-08-31 | 海天蚝油(江苏)食品有限公司 | Black bean flavor oyster sauce, oyster sauce base stock, oyster sauce and production methods thereof |
| CN113317482B (en) * | 2021-06-09 | 2023-04-14 | 佛山市海天(宿迁)调味食品有限公司 | Black bean flavor oyster sauce, oyster sauce base stock, oyster sauce and production methods 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 |
| CN115404173B (en) * | 2022-09-15 | 2023-10-20 | 佛山市海天(高明)调味食品有限公司 | Aspergillus oryzae ZA216 and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109401983B (en) | 2020-01-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109401983A (en) | A kind of aspergillus oryzae ZA151 and its application | |
| CN105794995B (en) | The technique of lactobacillus-fermented yellow serofluid preparation wintercherry bean curd | |
| CN101892141B (en) | Method for preparing sweet red jujube wine | |
| CN101491325B (en) | Preparation method of low-salt sauce | |
| CN107699499B (en) | One Aspergillus oryzae ZA127 and its application | |
| CN101396110B (en) | Preparation method of flavor sauce | |
| CN111961615A (en) | Saccharopolyspora capable of reducing biogenic amine and application thereof | |
| CN102816806B (en) | Production method of grifolan selenium compound | |
| CN106906106A (en) | A kind of esterified red yeast preparation method of brewed wine | |
| CN103843956A (en) | Treatment method and treatment system of coffee raw material | |
| CN101396112B (en) | Preparation method of sauce | |
| CN105533577A (en) | Method for preparing vegetable-fermented product | |
| CN108175076A (en) | A kind of preparation process of citrus acid-sludge flavouring-soy-sauce | |
| CN108142579A (en) | Fermented red beancurd and preparation method thereof | |
| CN108566988A (en) | Method for preparing novel selenium-rich rice and bean compound beverage | |
| CN103614301B (en) | Produce the aspergillus niger of lytic enzyme and the application in preparation mushroom zymolyte thereof | |
| CN105725163B (en) | A kind of Lenlinus edodes black garlic sauce | |
| CN102816702B (en) | Dazhu river mucor strain and method for rapid production of dazhu river red bean curd by using same | |
| CN102630480B (en) | Iron-rich black fungus and production method thereof | |
| CN114304564A (en) | Microbial fermentation composition and application thereof | |
| CN105861329B (en) | One plant of production endoglucanase aspergillus oryzae strain and its application | |
| CN112237244A (en) | Broussonetia papyrifera beverage and preparation method thereof | |
| CN105695224B (en) | A kind of Lenlinus edodes black garlic wine | |
| JP7329221B2 (en) | Saccharopolyspora composition and its use in food | |
| CN109170808A (en) | A kind of processing method of selenium-rich cordyceps bechamel |
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 |