Acetic acid bacterium fermentation nutritive salt and use method thereof

A technology of acetic acid bacteria and nutrient salt, which is applied in the field of nutrient salt solution and fermented nutrient salt, can solve the problems of low cost performance, unclear ingredients, unstable fermentation effect, etc., and achieve the goal of improving the quality of acetic acid, reducing production costs, and shortening the fermentation cycle Effect

Inactive Publication Date: 2012-05-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Most of the existing acetic acid bacteria nutrient salt technology uses glucose as the carbon source, and then adds a certain amount of yeast powder or yeast paste. It lacks the inorganic ions n

Method used

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  • Acetic acid bacterium fermentation nutritive salt and use method thereof
  • Acetic acid bacterium fermentation nutritive salt and use method thereof
  • Acetic acid bacterium fermentation nutritive salt and use method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: Nutrient salt is dissolved in water according to ratio 1 and carries out acetic acid batch fermentation

[0021] 11 Preparation of seed medium:

[0022] Glucose and hydrolyzed yeast powder were dissolved in deionized water at a content of 55% (w / v) and 45% (w / v) respectively, adjusted to pH 6.5, and sterilized at 121° C. for 20 minutes.

[0023] 1.2 Activation and expansion of acetic acid bacteria

[0024] The strains preserved on the slant were activated in a constant temperature incubator at 30°C for 24 hours, and one loop of the strains preserved on the slope was inoculated into a 250mL Erlenmeyer flask with 50mL of seed medium, and cultured with shaking at 120r / min and 30°C for 24h on a shaker. The activated acetic acid bacteria are expanded and cultivated step by step, and after three stages of expansion, it is the seed liquid for acetic acid fermentation.

[0025] 1.3 Preparation of acetic acid bacteria fermentation nutrient salt

[0026] The diff...

Embodiment 2

[0036] Embodiment 2: Nutrient salt is dissolved in water according to ratio 2 and carries out acetic acid batch fermentation

[0037] 2.1-2.2 The preparation method of acetic acid bacteria seed solution is the same as that in Example 1

[0038] 2.3 Preparation of acetic acid bacteria fermentation nutrient salt

[0039] The different components of acetic acid bacteria fermentation nutrient salt are prepared according to ratio 2: 27% (weight) hydrolyzed yeast powder, 16% (weight) ammonium citrate, 45% (weight) glucose, 5% (weight) dipotassium hydrogen phosphate, 4% (weight) disodium hydrogen phosphate, 6% (weight) magnesium sulfate.

[0040] 2.4 Acidification of fermented mash and alcoholization

[0041] Dissolve the prepared nutrient salt in water 12 hours before fermentation according to the addition amount (w / v) of 5‰, add 1% (v / v) liquid fermented vinegar and 5% (v / v) edible alcohol before fermentation, and prepare into acetic acid fermentation mash.

[0042] 2.5 Acetic ...

Embodiment 3

[0049] Embodiment 3: Nutrient salt is dissolved in water according to ratio 3 and carries out acetic acid batch fermentation

[0050] 3.1-3.2 The preparation method of acetic acid bacteria seed solution is the same as that in Example 1

[0051] 3.3 Preparation of nutrient salt fermented by acetic acid bacteria

[0052] The different components of acetic acid bacteria fermentation nutrient salt are prepared according to ratio 3: 26.5% (weight) hydrolyzed yeast powder, 15.5% (weight) ammonium citrate, 44.8% (weight) glucose, 4.2% (weight) dipotassium hydrogen phosphate, 3.7% (weight) disodium hydrogen phosphate, 5.3% (weight) magnesium sulfate.

[0053]3.5 Acidification of fermented mash and alcoholization

[0054] Dissolve the prepared nutrient salt in water 12 hours before fermentation according to the addition amount (w / v) of 3‰, add 1% (v / v) liquid fermented vinegar and 5% (v / v) edible alcohol before fermentation, and prepare into acetic acid fermentation mash.

[0055] ...

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Abstract

The invention relates to acetic acid bacterium fermentation nutritive salt, which comprises the following ingredients in percentage by weight: 26 percent to 27 percent of hydrolyzed yeast powder, 15 percent to 16 percent of ammonium citrate, 44 percent to 45 percent of glucose, 4 percent to 5 percent of dipotassium phosphate, 3 percent to 4 percent of disodium hydrogen phosphate and 5 percent to 6 percent of magnesium sulfate, perfectly, the hydrolyzed yeast powder accounts for 26.5 percent, the ammonium citrate accounts for 15.5 percent, the glucose accounts for 44.8 percent, the dipotassium phosphate accounts for 4.2 percent, the disodium hydrogen phosphate accounts for 3.7 percent, and the magnesium sulfate accounts for 5.3 percent. The invention also relates to a use method of the acetic acid bacterium fermentation nutritive salt. The acetic acid bacterium fermentation nutritive salt has the advantages that the design is unique, the nutritive requirement of the acetic acid bacterium fermentation process is completely met, the fermentation period can be shortened, the acetic acid quality can be improved, the acetic acid yield can be improved, the production cost can be reduced, and the acetic acid bacterium fermentation nutritive salt is suitable for large-scale popularization and application.

Description

technical field [0001] The invention relates to the technical field of nutrient salt solutions, in particular to the technical field of fermented nutrient salts, in particular to an acetic acid bacteria fermented nutrient salt and a method for using the same. Background technique [0002] my country's current output of vinegar is about 3 million tons (3.5% HAC) according to incomplete statistics. Vinegar production has developed rapidly in the past 20 years, with an annual growth rate of about 7%. The per capita annual consumption is also increasing year by year, from 0.7kg in 1980 to 1.5kg in 2000. [0003] There are two markets with distinct longitude and latitude in the demand structure of vinegar products: [0004] 1) Traditional vinegar product market. The traditional market refers to those vinegar products produced to meet traditional household seasoning needs. The traditional market faces almost all households. It belongs to low-end products, and the market demand...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12J1/04C12R1/02
Inventor 杨海麟张玲夏小乐辛瑜王武刘志鹏亓正良
Owner JIANGNAN UNIV
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