Isolation,identification and application of Aspergillus oryzae BL18 with high protease activity as starter culture in doubanjiang(broad bean paste)fermentation  

作　　者：Chengtuo Niu Xianlei Xing Xiaohong Yang Feiyun Zheng Chunfeng Liu Jinjing Wang Qi Li 

机构地区：[1]Key Laboratory of Industrial Biotechnology,Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi,214122,China [2]Lab of Brewing Science and Technology,School of Biotechnology,Jiangnan University,Wuxi,214122,China [3]School of Biotechnology,Jiangnan University,Wuxi,214122,China

出　　处：《Food Bioscience》2023年第1期248-257,共10页食品生物科学（英文）

基　　金：supported by the funding of National Natural Science Foundation(No.32272282);National Key R&D Program of China(No.2018YFD0400403);Key Laboratory of Industrial Biotechnology and Ministry of Education(No.KLIB-KF202104).

摘　　要：This study aimed to obtain an Aspergillus oryzae strain with high protease activity and to evaluate its potential to apply as starter culture in bean-based fermented foods(BBFFs)production using doubanjiang fermentation as research model.A.oryzae BL18 with higher protease activity than the commonly used starter A.oryzae 3.042 was obtained through two rounds of screening.Moreover,this strain was also proved to be safe to apply in BBFFs fermentation due to the lack of the ability to produce aflatoxin B1 through genomic and experimental analysis.A.oryzae BL18 was optimal to grow under 0-12%salinity,25-40℃ and pH4-6.During koji-making,A.oryzae BL18 had stronger ability to produce spores(4.19×10^(8)spores/g dry weight)and to secrete protease(4654.35 U/g)than A.oryzae 3.042(2.89×10^(8)spores/g dry weight and 3604.40 U/g).Significantly higher concentrations of umami amino acids and volatile flavor compounds were found in doubanjiang fermentation inoculated by A.oryzae BL18 while better sensory characteristics were observed.Therefore,A.oryzae BL18 might be a promising starter to apply in fermentation of doubanjiang or other BBFFs.

关 键 词：A.oryzae BL18 Doubanjiang Koji-making FERMENTATION Proteases Safety 

分 类 号：TQ923[轻工技术与工程—发酵工程]