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Acetobacter pasteurium and its application method in producing citrus vinegar

A technology of Acetobacter pasteurii and Acetobacter aceti, applied to Acetobacter pasteurii and its application field, can solve problems such as inability to produce effects, and achieve the effect of removing bitterness

Active Publication Date: 2012-05-02
丽水市鱼跃酿造食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the existing common acetic acid bacteria only have the function of reducing the ethanol produced by the first fermentation in the fruit vinegar production process into acetic acid, they cannot act on the bitter substances present in the citrus juice, so the resulting product has a strong Bitterness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] Acetic acid bacteria were screened from rotten citrus peels, vinegar fermented grains, citrus juice, and home-brewed citrus wine. Physiological and biochemical tests and 16S rDNA tests were carried out to finally determine its species.

[0016] The medium selection of LSYY001.2 Acetobacter pasteurium (Acetobacter pasteurium):

[0017] Acetic acid bacteria solid medium: citrus sugar 1%, yeast extract 1%, CaCO3 2%, absolute ethanol 6% vol, agar 2%, natural pH.

[0018] Acetic acid bacteria liquid medium: citrus sugar 1%, yeast extract 1%, absolute ethanol 6% vol, natural pH.

[0019] Acetic acid bacteria preservation medium: citrus sugar 1%, yeast extract 1%, CaCO 30.5%, agar 1.8%, natural pH value, add absolute ethanol 6% vol before inoculation.

[0020] Strain isolation: sample → enrichment culture → dilution coating → pick a single colony with a color change circle → purification culture → qualitative test → quantitative test → culture characteristics → morphological...

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PUM

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Abstract

The invention discloses a acetobacter pasteurium and its application method in producing citrus vinegars and resulting citrus vinegar products. The invention provides acetobacter pasteurium named LSYY001.2, preserved in CGMCC on 14th June, 2010, preservation number: CGMCC No.4954. Method of the invention for producing citrus vinegar comprises: selecting materials, peeling citruses, removing segment membranes, crushing, filtering, adding yeasts for alcoholic fermentation, adding LSYY001.2 for acetic acid fermentation, then filtering. The acetobacter pasteurium provided by the invention not only ferments alcohol for producing acetic acid, but simultaneously produces iso-limonin hydrolase, thus realizing removing bitter of the citrus vinegar.

Description

technical field [0001] The present invention relates to a strain of Acetobacter pasteurii and its application, in particular to a strain of Acetobacter pasteurii, a method for producing orange vinegar by using the strain and the obtained fruit vinegar product. Background technique [0002] Citrus fruit vinegar is a kind of sour drink with rich nutrition and excellent flavor brewed by modern biotechnology with citrus as the main raw material. It is rich in organic acids, which can soften plant fibers and promote sugar metabolism; regulate blood lipids, protect cardiovascular, anti-oxidation, anti-free radicals, prevent arteriosclerosis, senile dementia, etc. Acetic acid bacteria is one of the main factors that determine the yield and quality of fruit vinegar. [0003] However, the bitterness problem in the process of processing citrus fruit vinegar has become a worldwide problem and a bottleneck restricting the development of citrus fruit vinegar processing industry in my co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12J1/02C12R1/02C12R1/645
Inventor 陈旭东陈晓东王海燕王景弘何聪法
Owner 丽水市鱼跃酿造食品有限公司
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