耐盐米曲霉育种及其在广式酱油酿造中的应用

Breeding of Salt-tolerant Aspregillus Oryzae and its Application in the Cantonese-style Soy Sauce

通过对耐盐米曲霉育种及其在广式酱油酿造中应用的研究,结果表明,沪酿3.042米曲霉菌株经复合诱变,中性蛋白酶活力基本稳定在7569U/g,约是出发菌株的1.9倍。突变菌株HN01传代15次,均未检出黄曲霉毒素,食品安全性能稳定。在制曲过程中,添加食盐诱导,提高了突变菌株的中性蛋白酶的耐盐性,经HN01菌种酿造出的天然油氨基酸态氮较对照样提高了8.6%。

Through the research on salt-tolerant Aspergillus oryzae breeding and its application in Cantonesestyle soy sauce brewing, the complex mutation of Aspergillus oryzae 3.042 strain showed that the neutral protease activity was basically stable at 7569 U/g, about 1.9 times that of the original strain. The mutantstrain HN01 was passaged 15 times and no aflatoxin was detected. The food safety performance was stable. In the process of koji-making, addition of salt induces the salt-tolerance of the neutral protease ofthe mutant strain to be improved. Therefore, the amino acid nitrogen of the natural oil brewed by the HN01 strain is increased by 8.6% compared with the control sample.