Pixian Douban (Pixian broad bean paste) is one of the traditional fermented foods, whose high-quality production is of significance for Chinese industrial and cultural development. Broad bean meju production is one of the most important processes for Pixian Douban production. Aspergillus oryzae HN 3.042 is used for the production of broad bean meju. A. oryzae HN 3.042 has high hydrolase activities but unbalanced enzyme system. Obtaining newer and higher-powered koji mold (or mixed strains) for broad bean meju production will improve the quality of Pixian Douban. Two A. oryzae strains, LBM 30007 and LBM 30008, were selected and identified from traditional fermented food culture collection. After basic fermentation performance analysis, these two strains showed functional complementation:LBM 30007 could secret high activity and balanced hydrolytic enzyme, while LBM 30008 germinated spore with high rate. Thus, three-strain mixed inoculant was designed for broad bean meju production. Using these three-strain koji molds, after 3-days of fermentation, higher activities of acidic protease (improved by 23.25%) and neutral protease were detected, as well as leucine aminopeptidase. And higher concentration of amino acid nitrogen and umami amino acids (improved by 11.33%) were also achieved, compared with that by using A. oryzae HN 3.042. The high quality A. oryzae strains and mixed strains obtained in this study as well as the construction strategy for mixed strains will have potential application value for the development of high-salt-nitrogen fermented food.
KANG Le
,
ZHANG Lijie
,
XU Yan
. Generation of high-quality Aspergillus oryzae and thus mixed strains to improve the character of broad bean meju of Pixian Douban[J]. Food and Fermentation Industries, 2022
, 48(22)
: 18
-25
.
DOI: 10.13995/j.cnki.11-1802/ts.031227
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