Molecular mechanisms of furanone production through the EMP and PP pathways in Zygosaccharomyces rouxii with D-fructose addition.

The present invention discloses a high-salt and high-alcohol diluted state soy sauce rapid brewing method which comprises the following steps: a) raw material processing: selecting wheat baked and fried at high temperature by a boiling and tunnel baking and frying furnace, and then crushing the baked and fried wheat into granules; and selecting skim soybeans and adding water to stir evenly and fully, controlling moisture content, and then steaming and cooking for 5-10 min, and then mixing the granular crushed fried wheat and the steamed and cooked skim soybean evenly, and cooling the mixture; b) koji making: after cooling the mixture, inoculating 0.2% aspergillus oryzae into the mixture, culturing the koji at a constant temperature for 16-24 hours, turning the koji for once until the koji material is covered with white mycelium, and then culturing the koji for 5 hours and then turning the koji for once, and continuing to culture the koji for 50 hours and turning the koji for once; c) fermenting: mixing and stirring the finished koji and 25% saline evenly and fully, conducting natural fermentation for 8 days, stirring once a day; conducting natural lactic acid fermentation after the temperature is increased four days, then adding 3% sugar content and 1.5% high-temperature-resistant and ester-producing yeast liquid growth medium, fermenting for 4 days, adding 2% high-temperature and high-salt yeast liquid growth medium, continuing to ferment for 20 days, finally lowering the temperature, and fermenting for 5 days; and d) sterilizing and filtrating: high-temperature sterilizing the fermented raw soy sauce and putting the raw soy sauce still to precipitate and filtering the raw soy sauce to obtain red-brown soy sauce products.

High-salt and high-alcohol diluted state soy sauce rapid brewing method

The invention discloses an aspergillus oryzae bacterial strain for producing feed compound enzyme with high yield and application of the aspergillus oryzae bacterial strain, and belongs to the technical field of biological fermentation. The bacterial strain for fermentation is specifically aspergillus oryzae DJ36, and is collected in the China General Microbiological Culture Collection Center with a collection number of CGMCC NO.13575. A polypeptide feed preparing process is implemented through a liquid fermentation technology in conjunction with an enzymatic hydrolysis technology, and specifically comprises the following steps: preparing a monospore bacterial suspension of the aspergillus oryzae; preparing a liquid bacterial strain; performing liquid fermentation with a triangular flask or a fermentation tank; performing enzymatic hydrolysis on impure protein with fermentation liquid; drying, smashing, packaging and the like. A functional small-molecular polypeptide is generated efficiently under the coaction of aspergillus oryzae fermentation and enzymatic hydrolysis at the later stage of fermentation, the advantages of a microbial fermentation technology and the enzymatic hydrolysis technology are combined, the use of an enzyme preparation is greatly reduced, the production cost of the polypeptide is lowered, and the industrialization process of the polypeptide is accelerated; moreover, a prepared feed additive has a relatively high nutrient value and disease resistance, and a wide application prospect.

Aspergillus oryzae bacterial strain for producing feed compound enzyme with high yield and application of aspergillus oryzae bacterial strain

The invention belongs to the technical field of brew microorganisms, and particularly relates to acid-resistant saccharomyces cerevisiae with high acid resistant performance and a purpose thereof. Byaiming at the problem of lack of the brew microorganism with strong acid resistance and high fermentation capability in strong acid in the prior art, the invention provides the acid-resistant saccharomyces cerevisiae, which is preserved in CGMCC. The preservation number is CGMCC No.16508. The saccharomyces cerevisiae can reside the high temperature being 39 DEG C; the lowest endurable pH value is2.0; the normal fermentation can be realized under the condition of the pH being 2.2. The ethanol yield is 3.22 percent. Meanwhile, the high salt resistance and alcohol resistance capability is realized. The saccharomyces cerevisiae can be applied to Baijiu making; the normal production of high acid of a multiple-grain Luzhou-flavor pit can be maintained; wide application prospects and great application values are realized.

Acid-resistant saccharomyces cerevisiae and purpose thereof

The invention discloses a culture method using phosphorus starvation culture to increase the intracellular trehalose of yeast cells and belongs to the field of microbial fermentation The method is characterized in that molasses is used as the carbon source to culture the yeast cells in an initial culture medium so as to increase cell biomass; when the yeast cells reaches certain biomass, the yeast cells are transferred into a phosphorus-free culture medium or the carbon source and a nitrogen source are fed according to a certain proportion while a phosphorus source is not fed to perform the phosphorus starvation culture, and accordingly the cell biomass is increased to above 180g/L while the accumulation of the intracellular trehalose of the yeast cells is increased greatly, and the accumulation can reach above 13%; the method is simple in process, easy to operate, short in production cycle and low in production cost, the yeast cells are high in trehalose content, and the storage stability of active dry yeast prepared by the yeast cells can be increased

Method using phosphorus starvation culture to increase intracellular trehalose of yeast cells

The invention discloses a high-salt-tolerance Zygosaccharomyces rouxii A strain of which the collection number is CCTCC NO:M2013310. The strain has high salt tolerance and favorable growth stability, has the characteristic of being capable of producing full-bodied mellow and ester-like aromatic flavors, and can be used for brewing high-salt diluted soy sauce, shortening the fermentation period and improving the flavor and quality of the soy sauce.

High-salt-tolerance Zygosaccharomyces rouxii A

The invention relates to application of Aspergillus oryzae strain and protease produced by the same to production of a yeast extract, belonging to the technical field of microbes The Aspergillus oryzae HGD12 strain was preserved in China Center for Type Culture Collection (CCTCC) on May 3rd 2016, with a preservation number of CCTCC NO:M2016243; the Aspergillus oryzae HGD12 strain produces the protease at high yield; the acid protease activity of the Aspergillus oryzae HGD12 strain is greater than 1000U/g, the alkaline protease activity is greater than 10000U/g and the neutral protease activity is greater than 9000U/g the protease produced by the Aspergillus oryzae HGD12 strain is used for baker's yeast to produce the yeast extract; by using the protease, the content of flavor amino acid in a yeast extract product can be remarkably increased, wherein the content of glutamic acid is greater than 65 percent, the content of aspartic acid is greater than 30 percent, the content of alanine is greater than 50 percent, and the content of glycine is greater than 10 percent; the flavoring function of the yeast extract can be significantly improved

Application of Aspergillus oryzae strain and protease produced by same to production of yeast extract

Trehalose content and the resistance of yeast are positively correlated,the content of intracellular trehalose is an important index for assessing the quality and the activity of active dry yeast. The intracellular trehalose synthesis regulation of Zygosaccharomyces rouxii under osmotic pressure,temperature,ethanol and H2O2 was discussed. The study showed that the osmotic pressure had no obvious effect on trehalose accumulation.Trehalose content was lower under high concentrations of Na Cl stress,but adding ethanol and raising temperature were conducive to the accumulation of trehalose: trehalose content was increased by 9.09%from 20.46 mg/g Dw to 22.32 mg/g Dw at 9 h after ethanol added and trehalose content was increased by 39.14%from 17.55 mg/g Dw to 24.41 mg/g Dw at 6 h for heating.During the early period under H2O2 stress,0.2% H2O2 can enhance the accumulation of trehalose remarkablely. Compared with the control content of 8.17 mg/g Dw,the trehalose was increased by 73.56% to the content of 14.18 mg/g Dw.This result had certain guiding significance for soy sauce fermentation and improving soy sauce storage stability of active dry yeast.

Intracellular trehalose metabolism characteristics of Zygosaccharomyces rouxii under different stresses

The invention relates to an endoglucanase-producing Aspergillus oryzae strain and application thereof in soy sauce brewage, belonging to the technical field of microbes. The strain is Aspergillus oryzae HGD13, and is collected by China Center for Type Culture Collection on May 3rd, 2016; and the collection number is CCTCC NO:M 2016244. The Aspergillus oryzae strain HGD13 can produce endoglucanase at high yield on the premise of producing proteinase, can be used for soy sauce brewage, enhances the raw material utilization ratio, and increases the water-soluble dietary fiber content in the soy sauce, so that the soluble dietary fiber content in the soy sauce exceeds 4.3 g/100ml.

Endoglucanase-producing Aspergillus oryzae strain and application thereof

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