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High-temperature-resistant acetic acid bacteria and application thereof in production of acetic acid through fermentation

A technology of acetic acid bacteria and acetic acid, which is applied in the direction of fermentation, microorganism-based methods, bacteria, etc., can solve the problems of not meeting the requirements of industrial production, low acid production rate and raw material utilization rate, and improve production efficiency and raw material utilization rate. Reduced fermentation cooling costs and high ethanol conversion

Active Publication Date: 2014-03-05
广东天地壹号食品研究院有限公司 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Shao Jianning and others obtained two strains of acetic acid bacteria through ultraviolet and diethyl sulfate step-by-step mutagenesis. They were fermented at a culture temperature of 40 °C and a medium ethanol concentration of 12% (v / v), and the alcohol conversion rates reached 70% respectively. and 75%, but the acid production rate and raw material utilization rate are low, which cannot meet the requirements of industrial production (Shao Jianning, Wang Bingfeng, Lu et al., etc. Research on the breeding of high-temperature-resistant and high-alcohol acetic acid bacteria. Gansu Science Journal, 2005, 17( 4): 12-14)

Method used

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  • High-temperature-resistant acetic acid bacteria and application thereof in production of acetic acid through fermentation
  • High-temperature-resistant acetic acid bacteria and application thereof in production of acetic acid through fermentation
  • High-temperature-resistant acetic acid bacteria and application thereof in production of acetic acid through fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1 Obtaining High-temperature-resistant Acetic Acid Fermentation Strains

[0034] (1) Microbial enrichment culture

[0035] Take 1-3 g samples of vinegar fermented grains from the 3rd to 6th day of acetic fermentation of Shanxi mature vinegar. The sampling position is 15 cm away from the surface of vinegar fermented grains. The rotation speed was 180 rpm, and the enrichment culture was carried out at 42°C for 36 hours.

[0036] Enrichment medium composition: glucose 20 g / L, yeast extract 15 g / L, ethanol 4% (v / v), acetic acid 5 g / L.

[0037] (2) Continuous high temperature and high concentration ethanol acclimatization culture

[0038] Transfer the fermented liquid obtained in the above step (1) to a 10% (v / v) inoculum into a shaker flask filled with 100 mL of acclimatization medium. After 36 hours, they were transferred to fresh acclimatization medium.

[0039] The composition of acclimatization medium is: glucose 20 g / L, yeast extract 15 g / L, ethanol 7%-12% ...

Embodiment 2

[0044] Example 2 Comparison of Acetic Fermentation Properties of Acetobacter pasteurii CGMCC No. 8189 and Acetobacter AS1.41

[0045] (1) Preparation of seed solution

[0046] Acetobacter pasteuriani CGMCC No. 8189 and Acetobacter AS1.41 were inoculated from the slant into the seed medium, and cultured on a shaker at 37 °C and 160 rpm for 24 hours, at 10% (v / v) The inoculum was transferred into fresh seed medium for scale-up cultivation.

[0047] Seed medium composition: glucose 20 g / L, yeast extract 15 g / L, ethanol 3.5% (v / v).

[0048] (2) Acetic fermentation

[0049] According to the inoculum amount of 10% (v / v), the seed solutions of Acetobacter pasteurii CGMCC No. 8189 and Acetobacter AS1.41 obtained in (1) were respectively inoculated into fermenters for acetic fermentation. During the fermentation process, the fermentation temperature was controlled at 37 °C, and the ventilation rate was 1:0.1 (v / v) / min.

[0050] The composition of the fermentation medium was: gluc...

Embodiment 3

[0054] Example 3 Batch Fermentation of Acetic Acid Using Acetobacter pasteurianus CGMCC No. 8189

[0055] (1) Preparation of seed solution

[0056] Acetobacter pasteurianus CGMCC No. 8189 was inoculated from the slant into the seed medium, and cultured on a shaker at 37°C and 160 rpm for 25 hours. According to the 10% (v / v) inoculum size, transfer to fresh seed medium for scale-up culture.

[0057] Seed medium composition: glucose 20 g / L, yeast extract 15 g / L, ethanol 3.5% (v / v).

[0058] (2) Acetic fermentation

[0059] According to the inoculum amount of 12% (v / v), inoculate the seed liquid obtained in (1) into a fermenter for acetic acid fermentation.

[0060] The composition of the fermentation medium was: glucose 30 g / L, yeast extract 20 g / L, ethanol 8% (v / v), acetic acid 3 g / L, MgSO 4 0.1 g / L, CaCl 2 0.2 g / L.

[0061] During the fermentation process, the fermentation temperature is controlled as: 33°C in the early stage (for 20 hours), 37°C in the middle stage ...

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Abstract

The invention discloses a high-temperature-resistant Acetobacter pasteurianus strain and an application thereof in production of acetic acid through fermentation. The strain is preserved in the China General Microbiological Culture Collection Center (CGMCC) and has a preservation number of CGMCC No.8189. The acetic acid bacteria disclosed by the invention can grow and generate acid at 25-45 DEG C; the strain and ethanol serving as a main raw material are used to produce acetic acid through liquid submerged fermentation, and the temperature and ventilation volume during fermentation are controlled in three stages; the concentration of acetic acid obtained after fermentation can reach 60-180g / L, and the acid conversion rate of ethanol reaches 85-101%. The production of acetic acid through fermentation is performed by using the high-temperature-resistant acetic acid bacteria, and a relatively high fermentation temperature is adopted, so that the consumption of cooling electricity and cooling water is reduced, relatively high production efficiency is achieved at the same time, and the production cost is reduced. The high-temperature-resistant acetic acid bacteria and a fermentation process thereof are suitable for production of a variety of table vinegar including food vinegar, fruit vinegar and the like through fermentation.

Description

technical field [0001] The invention relates to a strain of high-temperature-resistant acetic acid bacteria, and also relates to the application of the strain to ferment and produce acetic acid with ethanol as a substrate, belonging to the field of biotechnology. Background technique [0002] Acetic acid is an important industrial raw material, widely used in food, medicine, chemical industry and other fields. Edible acetic acid is generally produced by microbial fermentation. [0003] Acetic acid bacteria are the main industrial bacteria used in acetic acid fermentation, which can oxidize ethanol to acetic acid. The most common species are Acetobacter ( Acetobacter ) Glucobacterium ( Gluconobacter ) and Gluconobacter ( Gluconacetobacter ), etc. Among them, the acetic acid bacteria of the genus Acetobacter and Glucobacterium are often used in the liquid pure fermentation production of acetic acid due to their high ethanol oxidation ability. [0004] Acetic fermentatio...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P7/54C12R1/02
Inventor 熊贤平王敏郑宇申雁冰韩玥
Owner 广东天地壹号食品研究院有限公司
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