Lactobacillus hilgardii and application thereof

A technology of Lactobacillus hirsuti and microbial strains, applied in the field of Lactobacillus and its application, can solve unsolvable problems and other problems

Active Publication Date: 2014-01-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, in view of the above-mentioned problems in the traditional rice wine soaking water, it is necessary to abandon the use of the traditional rice wine soaking water in a certain way, but at present there is no way to solve the problem of ensuring the smooth fermentation of rice wine after abandoning the use of rice milk water question

Method used

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  • Lactobacillus hilgardii and application thereof
  • Lactobacillus hilgardii and application thereof
  • Lactobacillus hilgardii and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1 strain screening

[0013] Selected from the tomato juice calcium carbonate medium with a calcium-dissolving circle, and selected from the M17 medium, a single colony that can turn bromocresol purple into yellow, appearing white or gray, with a bulge in the middle, and carried out the contact enzyme experiment, combined with the target Lang's staining method confirmed the presence of lactic acid bacteria in rice wine fermentation broth. After several times of separation and purification on the MRS solid-state medium, a lactic acid bacteria strain that was negative in the contact enzyme test and positive in Gram staining was finally isolated, and named. The colony morphology and the morphology of the bacteria observed under the microscope after Gram staining were as follows: figure 1 and figure 2 shown.

Embodiment 2

[0014] Example 2 strain identification

[0015] (1) Determination of pH

[0016] After activating the screened Lactobacillus hirsuti in the MRS medium, adjust the OD of the bacterial suspension 600nm =0.5, inoculated in 100mL MRS medium according to the inoculum size of 2%, cultured at 30°C for 2 days, and measured the pH value every 6 hours.

[0017]

[0018] (2) Determination of lactic acid content

[0019] After activating the screened lactic acid bacteria in the MRS medium, adjust the OD of the bacterial suspension 600nm =0.5, inoculate 2% of the inoculum into 100mL MRS medium, culture at 30°C for 2 days, take a certain amount of culture solution every 6h, centrifuge at 8000r / min, 4°C for 10min, and collect The clear liquid was filtered through a 0.45 μm microporous membrane, and then the lactic acid content in the fermentation liquid was detected by HPLC.

[0020]

[0021] (3) 16SrDNA analysis

[0022] Extract the total DNA, and perform PCR amplification with b...

Embodiment 3

[0026] The screened Lactobacillus hilgardii was enlarged and cultured, and the concentration of the bacterial suspension was adjusted to 10 8 CFU / mL, under the premise of not changing other traditional rice wine processes (pre-fermentation temperature 30°C, time 5-7d; post-fermentation temperature 20°C, time 23-25d), inoculate rice wine fermented mash at a ratio of 0.1-0.3% solution and evaluate the final product.

[0027] Physical and chemical indicators of finished rice wine testing:

[0028] Amino acid nitrogen ≥ 0.5g / L Sugar (based on glucose) 13-45g / L

[0029] Total amino acid ≥ 13mg / mL Total acid (calculated as lactic acid) ≤ 5.0g / L

[0030] Alcohol (20°C) ≥ 10% vol pH 3.5-4.5

[0031] Non-sugar solids ≥ 15g / L

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Abstract

The invention discloses lactobacillus hilgardii. The lactobacillus hilgardii is a bacterial strain and is preserved in the China General Microbiological Culture Collection Center with the CGMCC No. 8099, and the preservation address is No. 3, Courtyard 1, Beichen West Road, Chaoyang district of Beijing at which the institute of microbiology of Chinese Academy of Sciences is located. After the bacterial strain is fermented for 24 hours, the pH of fermentation liquid can be reduced to 4.7, and the fermentation liquid is collected; the HPLC (High Performance Liquid Chromatography) detection finds that the content of lactic acid in the fermentation liquid reaches 14g/L, which shows that the bacterial strain can be used for making yellow wine and is beneficial to the inhibition of growth of bacteria and is conductive to the improvement of flavor of the yellow wine.

Description

technical field [0001] The present invention relates to a kind of Lactobacillus and its application, especially a kind of Lactobacillus helium and its application. Background technique [0002] Rice wine is mainly made of grains (glutinous rice in the south, millet and corn in the north), wheat koji as the saccharification agent, rice wine yeast or active dry yeast as the starter, and soaked rice, steamed, saccharified, fermented, A low-alcohol fermented original wine made by pressing, filtering, decocting, storing and blending. According to the production process, it can be divided into traditional rice wine and mechanized rice wine production process, and the traditional rice wine process is characterized by "winter syrup and winter water" and "long-term soaking of rice". [0003] Adding rice-soaking water into the fermented mash of rice wine to brew yellow rice wine is a characteristic of the traditional rice wine process, but the long-term rice-soaking process has broug...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12G3/02C12R1/225
Inventor 毛健孟祥勇姬中伟刘云雅
Owner JIANGNAN UNIV
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