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Acetobacter capable of improving flavor of white spirits and white spirit brewing method using same

An acetic acid bacteria and liquor technology, which is applied in the directions of microorganism-based methods, alcoholic beverage preparation, biochemical equipment and methods, etc., can solve the problems of affecting the growth and metabolism of yeast, affecting the taste of liquor, excess acetic acid, etc. The effect of improving liquor quality and reducing water taste

Active Publication Date: 2013-09-25
YUFENG IND HEBEI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] It can be seen that acetic acid bacteria are not only harmful bacteria but also indispensable beneficial bacteria and functional bacteria in liquor brewing. The solid-state method of liquor brewing is open, and some acetic acid bacteria will inevitably be brought in during the operation, which will become the main source of acetic acid in liquor. The source of common acetic acid bacteria is aerobic fermentation, with strong oxidative properties, and can oxidize ethanol into acetic acid by using oxygen. The introduction of a large number of acetic acid bacteria will inevitably produce a large amount of acetic acid, resulting in excess acetic acid in wine, and will also produce a large amount of other Carboxylic acid, thus affecting the taste of liquor, will also affect the growth and metabolism of yeast, causing irreparable losses to production

Method used

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  • Acetobacter capable of improving flavor of white spirits and white spirit brewing method using same
  • Acetobacter capable of improving flavor of white spirits and white spirit brewing method using same
  • Acetobacter capable of improving flavor of white spirits and white spirit brewing method using same

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Effect test

Embodiment 1

[0033] The strain described in the present invention is specifically acetic acid bacteria (Acetobacter sp.) HJB-012, which is isolated from Daqu of Hebei Hengshui Laobaigan Liquor Industry Co., Ltd. General Microbiology Center of Species Collection Management Committee (CGMCC for short), address: Institute of Microbiology, Chinese Academy of Sciences, Datun Road, Chaoyang District, Beijing, China, Zip code: 100101, and the deposit number is CGMCC N0.6982.

[0034] The acetic acid bacteria solid medium consists of: 10 g of glucose, 10 g of yeast extract, 10 g of calcium carbonate, 20 g of agar, 1000 mL of distilled water, pH value of 7.5, and sterilized at 121° C. for 20 min.

[0035] The liquid culture medium for acetic acid bacteria is composed of: 10 g of glucose, 10 g of yeast extract, 10 g of calcium carbonate, 1000 mL of distilled water, pH 7.5, and sterilized at 121° C. for 20 min.

Embodiment 2

[0036] Screening of embodiment 2 bacterial strain HJB-012

[0037] 1) Dissolve 1 g of crushed Daqu (provided by Hebei Hengshui Laobaigan Distillery Co., Ltd.) in 9 mL of 0.9% sterilized saline, and shake for 30 minutes;

[0038] 2) Take the Daqu liquid prepared by the above method, and dilute it to 10 times by 10 times. -6 , from 10 -6 Draw 0.2ml into the test tube, pour it into the petri dish containing the solid medium of acetic acid bacteria, and spread it. After culturing at 30°C for 2 days, observe the characteristics of colonies and bacteria. Pick a single colony, and after simple staining, observe the shape and arrangement of the cells under a microscope;

[0039] 3) Pick short rod-shaped cells from the petri dish in step 2), and colonies that exist singly or in chains, and after streak culture in a petri dish containing acetic acid bacteria at 30°C for 2 days, dark white colonies are formed. 1mm, wet surface, round, low convex, neat edges, negative Gram stain;

[0...

Embodiment 3

[0044] Embodiment 3: Acid-producing and ester-producing characteristic test of acetic acid bacteria

[0045] Determination of single-factor acid production by acetic acid bacteria by acid-base titration

[0046] Take 10 mL of fermentation broth, add 20 mL of distilled water and 2 to 3 drops of phenolphthalein reagent, and titrate with calibrated 0.1000 mol / L NaOH solution. The acidity of the fermentation broth is expressed in milliliters of 0.1000 mol / L NaOH solution consumed.

[0047] A. Effect of oxygen on acid production by acetic acid bacteria

[0048] Depend on image 3 It can be seen that under microaerobic conditions, the acidity of the fermented liquid is the highest, consuming 35.3ml of sodium hydroxide, and the acidity of the fermented liquid is the lowest under aerobic conditions, consuming 20.9ml of sodium hydroxide, so the best culture condition of this strain is microaerobic condition.

[0049] B. Effect of culture time on acid production by acetic acid bacter...

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Abstract

The invention discloses Acetobacter sp. HJB-012 capable of improving flavor of white spirits, and belongs to the field of white spirit brewing technology. The bacterial strain has been deposited with the China General Microbiological Culture Collection Center (CGMCC) on December 12, 2012, and assigned the accession number: CGMCC NO. 6982. The HJB-012 bacterial strain is a heteromorphosis anaerobic fermentation bacterial strain capable of producing acetic acid and lactic acid, has a good acid-ester-producing capacity, improves qualities of white spirits, and improves flavors of white spirits. By adopting the HJB-012 bacterial strain for brewing white spirits, important functional bacteria for brewing white spirits are supplemented, and intensified white spirit brewing technology is achieved; theoretical basis and technical support for improving present-day automation white spirit brewing technology are provided, technical guidance for improving promotion of traditional industries is provided; and popularization of the technology has all-important practical significance for producing Laobaigan flavor and other flavor white spirits.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, in particular to an acetic acid bacterium (Acetobacter sp.) HJB-012 capable of improving the flavor of liquor and its application in liquor brewing. Background technique [0002] Acetobacter is an aerobic Gram-negative bacteria, easy to mutate, and is an important species of oxidative bacteria. In the production process of liquor, the acetic acid produced by acetic acid bacteria in the fermentation process is the main aroma component of liquor, and it is also the premise of butyric acid, caproic acid and their esters. If the amount of acetic acid bacteria is fermented properly, it can improve the taste quality of liquor, but if it is not properly controlled, it will bring disasters to production, such as poor management and poor sanitation, resulting in excess acetic acid in the wine, which will affect the taste of liquor and also affect the quality of liquor. Yeast growth and metabolism....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12G3/12C12R1/02C12H6/02
Inventor 吴荣荣肖冬光张志民张煜行陈建春
Owner YUFENG IND HEBEI
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