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《Anhui Agricultural Science Bulletin》 2018-11
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Breeding of Salt-tolerant Aspregillus Oryzae and its Application in the Cantonese-style Soy Sauce

Liang Liang;Guangdong Meiweixian Flavoring Foods Co.,Ltd.;  
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.
【CateGory Index】: TS201.3;TS264.21
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