Method for preparing complex enzyme preparation for vinegar

A compound enzyme preparation and liquid enzyme technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, enzymes, etc., can solve the problems of low vitality of Daqu, low quality of vinegar, environmental pollution, etc.

Inactive Publication Date: 2011-02-23
山西三盟实业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention aims to solve the problems of low raw material utilization rate, serious environmental pollution, and low quality o

Method used

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  • Method for preparing complex enzyme preparation for vinegar
  • Method for preparing complex enzyme preparation for vinegar

Examples

Experimental program
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Effect test

Embodiment 1

[0048] A preparation method for composite enzyme preparation for vinegar, comprising the following steps:

[0049] (1) Strain selection:

[0050] Insert the activated Aspergillus niger AS3.324 into the solid slant medium, culture at 30°C for 36 hours, wash the bacterial lawn with normal saline, prepare the bacterial suspension, and then irradiate it under the condition of 30W ultraviolet lamp and a distance of 30cm 70s, then add nitrosoguanidine according to the addition amount of 1mg / mL, treat for 30min, obtain high-yield glucoamylase strain;

[0051] Using CICC No. 2475 Aspergillus niger as the starting strain, irradiate for 180s under the condition of 25W ultraviolet lamp and 30cm distance to obtain a high-yield cellulase strain;

[0052] Using Huyao 3042 Aspergillus oryzae as the starting strain, irradiate for 40 seconds under the condition of 20w ultraviolet lamp and 28cm distance, and then inoculate into lithium chloride medium for chemical mutagenesis for 72 hours to o...

Embodiment 2

[0077] A preparation method for composite enzyme preparation for vinegar, comprising the following steps:

[0078] (1) Strain selection:

[0079] Insert the activated Aspergillus niger AS3.324 into the solid slant medium, culture at 30°C for 38 hours, wash the bacterial lawn with physiological saline, prepare the bacterial suspension, and then irradiate it under the condition of 30W ultraviolet lamp and a distance of 30cm 50s, and then add nitrosoguanidine according to the addition amount of 1mg / mL, and treat for 30min to obtain a high-yield glucoamylase strain;

[0080] Using CICC No. 2475 Aspergillus niger as the starting strain, irradiate for 150s under the conditions of 27W ultraviolet lamp and a distance of 30cm to obtain a high-yielding cellulase strain;

[0081] Using Huyao 3042 Aspergillus oryzae as the starting strain, irradiate for 55 seconds under the condition of 20w ultraviolet lamp and 28cm distance, and then inoculate it into lithium chloride medium for chemica...

Embodiment 3

[0106] A preparation method for composite enzyme preparation for vinegar, comprising the following steps:

[0107] (1) Strain selection:

[0108] Insert the activated Aspergillus niger AS3.324 into the solid slant medium, culture at 30°C for 40 hours, wash the bacterial lawn with physiological saline, prepare the bacterial suspension, and then irradiate it under the condition of 30W ultraviolet lamp and a distance of 30cm 90s, and then add nitrosoguanidine according to the addition amount of 1mg / mL, and treat for 30min to obtain a high-yield glucoamylase strain;

[0109] Using CICC number 2475 Aspergillus niger as the starting strain, irradiate for 200s under the conditions of 30W ultraviolet lamp and 30cm distance to obtain high cellulase production strain;

[0110] Using Huyao 3042 Aspergillus oryzae as the starting strain, irradiate for 70s under the condition of 20w of ultraviolet lamp and 28cm distance, and then inoculate into lithium chloride medium for chemical mutagen...

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Abstract

The invention discloses a method for preparing a complex enzyme preparation for vinegar, relates to the field of microorganism fermentation in bioengineering, and solves the problems of low utilization rate of raw materials, severe environmental pollution and low vinegar quality caused by low yeast activity in the conventional vinegar brewing. The method for preparing the complex enzyme preparation for the vinegar comprises the following steps of: breeding strains; inoculating on an inclined plane; performing amplification culture in a shake flask; culturing in two stages of seed tanks; fermenting and culturing in a 2m<3> tank; filtering by using a plate; and concentrating at low temperature in vacuum, and mixing four concentrate liquid enzymes according to a ratio of 2:2:3:3 to obtain the complex enzyme preparation for the vinegar. In the method, the complex enzyme for vinegar brewing is produced by breeding and amplification culture of key microorganisms through a liquid fermentation process so as to make up for the defects of corresponding enzymes in the yeast, intensify the activity of key enzymes and enrich enzyme content directly related to mature vinegar quality; and the aims of improving the quality and yield of the vinegar are fulfilled by applying the complex enzyme preparation and the yeast to the yeast and designing the optimal proportion.

Description

technical field [0001] The invention relates to the field of bioengineering microbial fermentation, relates to an enzyme preparation used in the vinegar brewing process, and in particular to a preparation method of a composite enzyme preparation for vinegar. Background technique [0002] Daqu is the driving force of the brewing industry. It plays an important role in saccharification, fermentation and aroma production in the brewing process, and directly affects the quality, output and style of vinegar. Koji making is one of the key stages in the production process of Shanxi mature vinegar. The changes in the koji making stage mainly rely on microorganisms to secrete a large number of enzymes, such as protease, amylase, peptidase, cellulase, etc., and use these enzymes to decompose macromolecules. Substances, such as proteases hydrolyze proteins into amino acids and polypeptides, amylases decompose starches into simple sugars, etc. The quality of Daqu is an important materi...

Claims

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Application Information

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IPC IPC(8): C12N9/16C12R1/69C12R1/685C12N9/62C12N9/34C12N9/42C12R1/845C12N9/00
Inventor 宋春雪林汲丁静张茜张春杰赵红年
Owner 山西三盟实业发展有限公司
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