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Method for preparing vinegar by continuously fermenting multi-strain immobilized cell composition

A technology for immobilizing cells and compositions, applied in microorganism-based methods, biochemical equipment and methods, immobilization on/in organic carriers, etc., to change the production environment, reduce the labor intensity of workers, and precisely regulate the production process Effects of parameters

Inactive Publication Date: 2012-10-10
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The existing cell immobilization technology has been studied more theoretically and less used in production practice; many studies are also limited to the immobilization of a single strain

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Embodiment 1: immobilized cell composition continuous fermentation vinegar production

[0052] This example adopts the continuous fermentation vinegar production method of the immobilized cell composition of two bacterial strains, and concrete operation steps are as follows:

[0053] 1. Strain culture, the strains used are A strain and B strain;

[0054] A strain is Saccharomyces cerevisiae Saccharomyces cerevisiae 1001 strain, which converts sugars into alcohol;

[0055] Acetobacter pasteurii subsp. Acetobacter pasteurianus subsp . pasteurianus 7015 strain, which converts alcohol into acetic acid;

[0056] For the cultivation of strain A, inoculate the Saccharomyces cerevisiae slant strains into the Saccharomyces cerevisiae medium at a temperature of 30°C and a rotation speed of 120 rpm, and cultivate for 24 hours to make the yeast cell concentration in the Saccharomyces cerevisiae medium reach 5.0×10 7 / mL, to obtain the bacterial liquid of strain A;

[0057...

Embodiment 2

[0067] The method for producing vinegar by continuous fermentation of two strains of immobilized cell compositions, the specific operation steps are as follows:

[0068] 1. Strain culture

[0069] The strains used are A strain and B strain;

[0070] A strain is Saccharomyces cerevisiae Saccharomyces cerevisiae 1001 strain, which converts sugars into alcohol;

[0071] Acetobacter pasteurii subsp. Acetobacter pasteurianus subsp . pasteurianus 7015 strain, which converts alcohol into acetic acid;

[0072] For the cultivation of strain A, inoculate the Saccharomyces cerevisiae slant strains into the Saccharomyces cerevisiae medium at a temperature of 30°C and a rotation speed of 100 rpm, and cultivate for 30 hours to make the yeast cell concentration in the Saccharomyces cerevisiae medium reach 1.0×10 8 / mL, to obtain the bacterial liquid of strain A;

[0073] Saccharomyces cerevisiae medium formula: 5 ° Bé wort, 121 ° C autoclave for 20 minutes;

[0074] For the cultiv...

Embodiment 3

[0083] Three bacteria strains immobilized cell composition continuous fermentation method for producing vinegar, the specific operation steps are as follows:

[0084] 1. Strain culture

[0085] The strains used are A strain, B strain and C strain;

[0086] A strain is Saccharomyces cerevisiae Saccharomyces cerevisiae 1001 strain, which converts sugars into alcohol;

[0087] Acetobacter pasteurii subsp. Acetobacter pasteurianus subsp . pasteurianus 7015 strain, which converts alcohol into acetic acid;

[0088] C strain is Aspergillus niger var. Aspergillus niger var 2244 strain, which converts starch into sugars;

[0089] For the cultivation of strain A, inoculate the Saccharomyces cerevisiae slant strains into the Saccharomyces cerevisiae medium at a temperature of 30°C and a rotation speed of 100 rpm, and cultivate for 30 hours to make the yeast cell concentration in the Saccharomyces cerevisiae medium reach 1.0×10 8 / mL, to obtain the bacterial liquid of strain A...

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Abstract

The invention relates to a method for preparing vinegar by continuously fermenting a multi-strain immobilized cell composition. In the method, a strain A is Saccharomyces cerevisiae and a strain B is Acetobacter pasteurianus subsp. pasteurianus. The method specifically comprises the following steps of: 1, culturing strains; 2, immobilizing the strains to obtain immobilized cell particles of the strain A and immobilized cell particles of the strain B respectively; and 3, preparing the vinegar by continuously fermenting immobilized cells. In the method, the vinegar is produced by a modern biological engineering technology, the traditional vinegar brewing process is completely changed, and the aim of accurately regulating and controlling production process parameters is fulfilled; the dirty, disorderly and bad backward production environment in the traditional brewing process is changed, and the labor intensity of workers is reduced; and the utilization rate of raw materials is improved, and the production efficiency is improved.

Description

technical field [0001] The invention belongs to the technical field of fermentation engineering, and in particular relates to a method for continuously producing vinegar by adopting cell immobilization technology. Background technique [0002] Vinegar is an important traditional brewing condiment in my country. Most production enterprises adopt the traditional solid-state fermentation method to brew vinegar. The product flavor, taste and quality of the solid-state fermentation process are better, but there are poor hygienic conditions, low utilization rate of raw materials, It has disadvantages such as high labor intensity, and the starch conversion rate, sugar-acid conversion rate and acid production rate in the production process are relatively low. [0003] Compared with traditional fermentation technology, cell immobilization fermentation has the following special advantages: [0004] ① The method is simple, the cells are coagulated with monomers or polymers, and the cel...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/00C12N11/10C12N11/08C12R1/865C12R1/02C12R1/685
Inventor 唐欣昀章琦张建曹媛媛倪敬田陈晓琳孙乐妮常艳韩国民甘旭华沈玲
Owner ANHUI AGRICULTURAL UNIVERSITY
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