一株高产蛋白酶的米曲霉在酱油酿造中的发酵性能对比研究

A Comparative Study on Fermentation Performance of Aspergillus oryzae with High Protease Activity in Soy Sauce Fermentation

此研究对比了常压室温等离子体(ARTP)诱变选育得到的突变株ZA131,比较了其与出发菌株米曲霉A019在菌落形态、微观形态以及蛋白酶活力方面的变化。结果显示,诱变后米曲霉的形态差异明显改变:ZA131生长较快,同时培养7天菌落较大。产孢结构较出发菌株略少形成,菌丝较长、粗壮而孢子较少,成曲颜色较偏白,选育后米曲霉的产酶能力增强,尤其是蛋白酶提升了38.46%,谷氨酰胺酶提升了18.25%,谷氨酸生成率提升了11.18%,对酱油酿造鲜味的提升有显著贡献。

This study compares ZA131 mutant strain obtained from the mutagenesis and selection of ARTP and compares its changes in colony morphology,microscopic morphology and protease activity with the original strain Aspergillus oryzae A019.The results show that the morphological differences of Aspergillus oryzae are significantly changed after mutagenesis:ZA131 grows faster and the colonies are larger in 7 days.The sporogenic structure forms slightly less than the original strain,with longer mycelium length,slightly less spore-producing structure,less spore number,and the color of finished koji is white.After breeding,the enzyme production capacity of Aspergillus oryzae increases,especially the protease increases by 38.46%,the glutamine enzyme increases by 18.25%,and the glutamate production rate increases by 11.18%,it has significant contribution to the flavor improvement of soy sauce brewing.