Method for composite acetic acid bacterium culture and solid-state acetic acid fermentation

Abstract

The invention relates to the table vinegar production field, in particular to a method for composite acetic acid bacterium culture and solid-state acetic acid fermentation, which solves the problems that the acetic acid bacterium is simplex in strain, the acetic acid conversion rate is low, the traditional acetic acid bacterium culture method causes instability of table vinegar quality and the like in the prior art. The method comprises the following steps: utilizing Huniang 1.01, As1.41, bacterium gluconicum, acetobacter separated from a Shanxi mature vinegar grains and high-yield acetaldehyde dehydrogenase acetobacter to form the composite acetic acid bacteria, and then carrying out continuous culture in a composite culture medium comprising grape fruit juice, multi-strain nutrition-enhancing yeast, yeast extract, ethanol and distilled water to obtain a composite acetic acid bacteria culture solution; and finally carrying out solid-state acetic acid fermentation, wherein the inoculation process adopts operating techniques of mixing the grains at a pan bottom, drawing fire, burying in fire and rubbing the grains. The invention uses the advantages of multiple strains, raises the yield of gluconic acid in metabolite, produces a final product which is moderately sour and has unique flavor, improves the conversion rate of acetic acid, and shortens the fermentation period, thereby having profound significance in the progress of the table vinegar brewage technology.

Description

technical field [0001] The invention relates to the field of vinegar production, in particular to a method for cultivating compound acetic acid bacteria and performing solid-state acetic acid fermentation. Background technique [0002] The traditional brewing of vinegar is that grain and other raw materials are crushed, impregnated, steamed, cooled, and then starch is saccharified and decomposed into fermentable sugars through the action of fungal saccharification or saccharification enzyme preparation; Fermentable sugars are converted into alcohol, and then through the fermentation of acetic acid bacteria, the alcohol is oxidized into acetic acid; finally, the finished vinegar is made through processes such as adding salt, pouring vinegar, aging, filtering, and decocting vinegar (sterilization). In the above process, acetic fermentation is a very important biological process in vinegar production, and acetic fermentation relies on the action of acetic acid bacteria to oxidi...

AI Technical Summary

Problems solved by technology

[0009] The present invention provides a compound acetic acid in order to solve the existing problems of single acetic acid bacteria species, low acetic acid conversion rate, slow metabolism of acetic acid bacteria, and unstable quality of vinegar products caused by traditional acetic acid bacteria culture methods when acetic acid bacteria are used for acetic acid fermentation. Bacterial culture and method for carrying out solid-state acetic acid fermentation