Recent Progress in the Screening and Breeding of Aspergillus oryzae for Brewing

doi:10.7506/spkx1002-6630-20220330-370

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (5): 346-354.doi: 10.7506/spkx1002-6630-20220330-370

• Reviews • Previous Articles

Recent Progress in the Screening and Breeding of Aspergillus oryzae for Brewing

FAN Mengxue, WANG Luyao, CHEN Weiwei, WANG Xinjie, WANG Yousheng, CHENG Shiwei

(1. Yantai Engineering Laboratory of Biological Fermentation and Separation, School of Life Sciences, Ludong University, Yantai 264025, China; 2. Shandong Seasir Brewing Food Co., Ltd., Yantai 261411, China; 3. School of Light Industry, Beijing Technology and Business University, Beijing 100048, China)

Published:2023-03-23

Abstract

Abstract: Aspergillus oryzae is an important strain used widely in the brewing industry, and its fermentation characteristics are directly related to the quality and production efficiency of the final products. Therefore, it is particularly important to breed an excellent strain of Aspergillus oryzae. In this article, the latest progress in the screening and improvement of Aspergillus oryzae is reviewed from the following aspects: natural screening, physical mutagenesis, chemical mutagenesis, protoplast fusion, combined mutagenesis, genetic engineering breeding and other technologies. We hope that this review can help researchers in this field find new ideas and also can provide a basis for the production and application of Aspergillus oryzae strains.

Key words: Aspergillus oryzae; screening and breeding; mutation breeding; genetic engineering; brewed food

CLC Number:

TS201.3

FAN Mengxue, WANG Luyao, CHEN Weiwei, WANG Xinjie, WANG Yousheng, CHENG Shiwei. Recent Progress in the Screening and Breeding of Aspergillus oryzae for Brewing[J]. FOOD SCIENCE, 2023, 44(5): 346-354.

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Recent Progress in the Screening and Breeding of Aspergillus oryzae for Brewing

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