用于低温制曲的米曲霉菌株的诱变及筛选研究

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DOI：10.3969/j.issn.1000-9973.2025.07.017

中图分类号：TS201.3 文献标志码：A 文章编号：1000-9973（2025）07-0115-04

Study on Mutagenesis and Screening of Aspergillus oryzae Strains Used for Low-Temperature Koji Making

FENG Xia，LIAO Yun-sheng，ZHANG Bei-bei*，LI Feng，CHEN Qi-ming， ZHANG Ling-li， MA Zhuo-yuan，GAO Li-hong

（Sichuan Food Fermentation Industry Research and Design Institute Co.，Ltd.， Chengdu 611130，China）

Abstract： In this study，Aspergillus oryzae strain CM5 with good soy sauce brewing performance preserved at the Southwest Center of Industrial Culture Collection in China （SICC） is selected. Ten mutant strains with good performance are obtained through atmospheric pressure and room temperature plasma （ARTP） mutagenesis breeding. After low-temperature screning of the mutant strains， ATM12 with higher total enzyme activity and acid protease activity is selected for further research. The results show that the average spore germination rate of ATM12 koji reaches 87.64% ，indicating that the germination rate is good.There are significant diferences in colony morphology and mycelium between ATM12 and Aspergillus oryzae Huniang 3.O42，and there is no significant diference in spore morphology and size between ATM12 and Aspergillus oryzae Huniang 3.O42 in terms of microstructure. In terms of total enzyme activity，the total enzyme activity of ATM12 is lower than that of Aspergillus oryzae Huniang 3.042，but acid protease activity of ATM12 is significantly higher than that of Aspergillus oryzae Huniang 3.042，which has positive significance for high-salt liquid-state fermentation of sauce mash with acidic pH under low-temperature conditions.

Key Words： soy sauce; Aspergillus oryzae ; low-temperature koji making; ARTP mutagenesis

酱油由豆酱演变而来，从宋朝开始就出现了“酱油"这个词，是我国的传统调味品[1]。（剩余6547字）