Method for mixing and fermenting compound strain to prepare mare milk vinegar and prepared mare milk vinegar

A technology of mixed fermentation and compound bacterial strains, applied in the field of microbial fermentation, can solve the problems such as few reports of horse milk vinegar products, and achieve the effects of improving special flavor and aroma, improving quality and flavor, and good thermal stability

Active Publication Date: 2014-01-29
XINJIANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are sour mare's milk, mare's milk powder, mare's milk wine, mare's milk beer, etc. on the domestic market, but there are few reports about mare's milk vinegar products

Method used

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  • Method for mixing and fermenting compound strain to prepare mare milk vinegar and prepared mare milk vinegar
  • Method for mixing and fermenting compound strain to prepare mare milk vinegar and prepared mare milk vinegar
  • Method for mixing and fermenting compound strain to prepare mare milk vinegar and prepared mare milk vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Example 1: Screening, isolation, purification and identification of Lactobacillus casei (Lactobacillus casei) WWMR-1CGMCC No.8244

[0045] Preliminary screening: Take 1mL of traditional fermented camel milk and put it into a test tube filled with 9mL sterile saline, and mix well on a vortex mixer. Dilute the fermented camel milk by 10 times, and the dilution is 10 -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 . Use a pipette to draw 1 mL of each of the above dilutions, pour into the modified MRS medium by pouring method, and place the plate in a 37°C incubator for 24 hours. Observe and record the characteristics of the colonies and pick individual colonies with different shapes of transparent circles for Gram staining, pick Gram-staining positive colonies, observe the cell morphology under the oil microscope, and number the suspected bacterial species.

[0046] Purification of strains: Inoculate the strains suspected of producing hyaline circles on MRS agar medium, cultu...

Embodiment 2

[0057] Embodiment two: the fermentation process of the mixed preparation horse vinegar of compound strain

[0058] See attached figure 1 , adopting the method for preparing horse vinegar by mixed fermentation of the compound strains provided above, the specific preparation method steps are as follows:

[0059] (1) Preparation of seed fermentation liquid and mother fermentation liquid: seed fermentation liquid: strain Lactobacillus casei (Lactobacillus casei) WWMR-1CGMCC No.8244, Kluyveromyces marxianus (Kluyveromyces marxianus) and Acetic acid bacteria (Acetic acid bacteria) were inoculated in MRS medium, YPD medium and AS1.41 medium in a sterile environment to activate, respectively, and cultured at 37°C for 24h, 28°C for 48h and 30°C for 48h, respectively. Prepare for later use; mother fermentation liquid: divide the pretreated mare's milk into fermentation containers, and insert the activated lactic acid bacteria, yeast and acetic acid bacteria seed fermentation liquid at ...

Embodiment 3

[0064] Embodiment three: the selection of culture medium

[0065] The activation medium of Lactobacillus casei (Lactobacillus casei) WWMR-1CGMCC No.8244 uses:

[0066] MRS medium: glucose 20g, peptone 10g, beef extract 10g, yeast extract 5g, diamine citrate 2g, dipotassium hydrogen phosphate 2g, sodium acetate 5g, magnesium sulfate 0.58g, manganese sulfate 0.25g, Tween-801mL, distilled water 1000mL.

[0067] YPD medium: yeast extract 10g, peptone 20g, glucose 20g, distilled water 1000mL.

[0068] Acetic acid bacteria (Acetic acid bacteria) use AS1.41 medium: glucose 10g, yeast extract 10g, calcium carbonate 15g, agar 20g, absolute ethanol 20ml, distilled water 1000mL.

[0069] Physiological and biochemical test medium of Lactobacillus casei (Lactobacillus casei) WWMR-1CGMCC No.8244:

[0070] (1) Improved MRS medium: add 0.5% sterile CaCO3 after the MRS medium is sterilized, and mix well.

[0071] (2) PY basic medium: peptone 0.5g, tryptone 0.5g, yeast extract 1.0g, salt so...

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Abstract

The invention discloses a method for mixing and fermenting a compound strain to prepare mare milk vinegar and prepared mare milk vinegar. According to the method, fresh mare milk in South Mountain regions of Xinjiang Urumuqi City is used as a raw material; the compound strain is formed by combining self-screened lactobacillus casei WWMR-1 CGMCC (China General Microbiological Culture Collection Center) No.8244 with K1uyveromyces marxianus and acetic acid bacteria on the basis of a single-factor test according to a volume ratio of 3:5:10, and is used for mixing and fermenting; a response surface method is used for optimizing and determining optimal preparation process parameters of conditions of alcohol fermentation and acetic acid fermentation of the mare milk vinegar; the invention provides the method for mixing and fermenting the compound strain to prepare the mare milk vinegar and the prepared mare milk vinegar so as to provide important and real development values to sufficiently develop and utilize Xinjiang mare milk resources.

Description

field of invention [0001] The invention relates to the technical field of microbial fermentation, in particular, the invention relates to the technical field of preparing mare's milk vinegar by mixed fermentation of microbial strains. Background technique [0002] Mare's milk is a treasure in the food culture of ethnic minorities in Xinjiang. Mare's milk has high nutritional value. Compared with other livestock milk, it is rich in protein, lactose, vitamins and minerals, and contains essential amino acids and fatty acids for the human body. Mare's milk is rich in various nutrients, which are easily absorbed and utilized by the human body. It is especially suitable for infants and the elderly and the sick. The grassland fresh mare’s milk has few impurities, and the kumiss brewed from it contains extremely low methanol, isobutanol, and isoamyl alcohol. Heavy metals such as lead and mercury are less than one-tenth of the national standard, and the content of formaldehyde is ev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12J1/04C12R1/245C12R1/645
Inventor 武运王璐杨海燕刘武军王小标古丽娜孜王伟张珍珍艾乃吐拉艾克拜尔
Owner XINJIANG AGRI UNIV
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