Acetobacter strain and application thereof

A technology of Acetobacter and microbial strains, applied in the direction of bacteria, vinegar preparation, microorganisms, etc., can solve the problems of acetic acid peroxidation and low acetic acid conversion rate, and achieve fast fermentation speed, high acetic acid conversion rate and high acidity Effect

Active Publication Date: 2015-06-17
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a strain of Acetobacter, which can effectively adapt to the fermentation of seabuckthorn fruit vinegar, and is used to overcome the low conversion rate of acetic acid in the fermentation of seabuckthorn vinegar by AS1. Deficiency in acetic acid peroxidation, Acetobacter ( Acetobacter sp. SJA-1) was deposited in the General Microorganism Center of China Microbiological Culture Collection Management Committee on October 20, 2009, and the preservation number is CGMCC No.3347

Method used

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  • Acetobacter strain and application thereof
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  • Acetobacter strain and application thereof

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Experimental program
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Embodiment 1

[0028] Embodiment 1: Acetobacter ( Acetobacter sp. SJA-1) Isolation, screening and identification of CGMCC No.3347

[0029] 1. Isolation and Screening of Strains

[0030] (1) Strain isolation

[0031] Take 10g of the mixed seabuckthorn vinegar mash sample after natural alcohol fermentation and natural acetic acid fermentation at room temperature, put it into a 500mL conical flask with 100mL basal medium, add 6% absolute ethanol, at 120r / min, 30 ℃ in the electric heating air bath shaker, add 1% absolute ethanol every day, take the fermentation broth and dilute it to 10 -5 , 10 -6 , 10 -7 Concentration, spread on the plate separation medium for 5 days, coat 3 plates for each dilution, use 0.1mL dilution for each plate, incubate upside down at 30°C for 48 hours after coating, pick the larger calcium dissolution circle , rich in colonies, single colonies with growth advantages were purified and cultured, and then the purified strains were inoculated in the slant preservation...

Embodiment 2

[0044] Embodiment 2: Acetobacter ( Acetobacter sp. SJA-1) Application of CGMCC No.3347 in Seabuckthorn Fruit Vinegar Fermentation

[0045] Acetobacter ( Acetobacter sp .SJA-1) CGMCC No.3347 was inoculated into the seed medium (glucose 1.32%, yeast extract powder 1.27%, acetic acid 1.0%, ethanol 3.0%, K 2 HPO 4 0.18%, pH5.0), at 10% inoculum volume, 100mL / 500mL liquid volume, 150r / min shaker speed, culture at 32°C for 24h; then add sea buckthorn wine with 7% inoculum volume , at an initial seabuckthorn wine alcohol content of 5% (vol, 20°C), initial pH of 4.5, liquid volume of 75mL / 500mL, shaker speed of 90r / min, and fermentation at 30°C for 6 days. Under these conditions, the yield of acetic acid can reach 4.82g / 100mL. The fruit vinegar has a suitable sour taste, strong fragrance, harmonious and unified fruit aroma and vinegar aroma, and has distinct characteristics of sea buckthorn fruit vinegar.

Embodiment 3

[0046] Embodiment 3: Acetobacter ( Acetobacter sp. SJA-1) Application of CGMCC No.3347 in Seabuckthorn Fruit Vinegar Fermentation

[0047] Acetobacter ( Acetobacter sp .SJA-1) CGMCC No.3347 was inoculated into the seed medium (glucose 1.32%, yeast extract powder 1.27%, acetic acid 1.0%, ethanol 3.0%, K 2 HPO 4 0.18%, pH5.0), at 10% inoculum volume, 100mL / 500mL liquid volume, 150r / min shaker speed, culture at 32°C for 24h; then add seabuckthorn wine with 8% inoculation volume , at an initial seabuckthorn wine alcohol content of 6% (vol, 20°C), initial pH of 3.5, liquid volume of 100mL / 500mL, shaker speed of 125r / min, and fermentation at 32°C for 5 days. Under these conditions, the yield of acetic acid can reach 5.67g / 100mL. The fruit vinegar has a prominent sour taste, rich and harmonious aroma, and has a unique flavor of sea buckthorn fruit vinegar.

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Abstract

The invention discloses an acetobacter strain (acetobacter sp. SJA-1) CGMCC No.3347 and an application thereof in seabuckthorn fruit vinegar production. The invention relates to an acetobacter strain and a method for producing seabuckthorn fruit vinegar by using the acetobacter strain. A separation source of the stain is naturally fermented seabuckthorn fruit vinegar mash. The strain is used in seabuckthorn fruit vinegar production with seabuckthorn fruit wine as a raw material. A colony has a regular shape, circular projections, a milky white color, and a glossy surface. With 5 days of plate culturing, the diameter of the colony is 0.1-0.2mm, and a transparent circle diameter is 0.5-1.0cm. The strain shows negative by Gram stain. A thallus has a size of (0.6-1.0)*(1.0-1.8)mum, a short rod shaped, and no spore. The strain obtained after separation and screening can be fully adapted to relatively high acidity of seabuckthorn fruit wine, a fermentation speed is high, acetic acid conversion rate is high, and acetic acid peroxidation reaction is less possible. When the acetobacter is used for producing seabuckthorn fruit vinegar, a sour taste is prominent, a fruit aroma is rich, and a unique seabuckthorn fruit vinegar style is provided.

Description

technical field [0001] The invention relates to microorganisms and fruit vinegar brewing technology, in particular to a strain of Acetobacter and its application in the production of seabuckthorn fruit vinegar. Background technique [0002] In the brewing of fruit vinegar, acetic acid bacteria are the driving force of fermentation. To obtain high fermentation efficiency, it is necessary to have excellent production strains. At present, the strains used by fruit vinegar manufacturers in my country are all vinegar-eating strains, whose acid-producing ability and ester-producing ability need to be improved, and the flavor of the fruit vinegar produced by fermentation is generally not good. Therefore, it is necessary to select and breed good special bacteria for fruit vinegar, but there are not many research reports on acetic acid bacteria special for fruit vinegar, and most of them use vinegar mash as the source of bacteria for isolation and screening, or directly use vinegar ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12J1/04C12R1/02
Inventor 牛广财朱丹魏文毅左锋王宪青
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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