Method for screening special acetic bacteria strains in Fujian red rice vinegar

Abstract

The invention discloses a method for screening special acetic bacteria strains in Fujian red rice vinegar, which relates to the table vinegar. The method comprises the following steps: taking red rice wine as a carbon source to concentrate special acetic bacteria for the Fujian red rice vinegar; preliminarily screening the special acetic bacteria strains for the Fujian red rice vinegar; re-screening the special acetic bacteria strains for the Fujian red rice vinegar and comparing the acid production capability of different preliminarily-screened strains, wherein the strains which can produce acid rapidly in a culture medium in which the concentration of ethanol is higher than 4% are the special acetic bacteria strains for the Fujian red rice vinegar. The strains are Y5052 and Y5072. As authenticated, the Y5052 and the Y5072 are both gluconacetobacter xylinus. The method adopts two key techniques, one i adding the red rice wine to concentrate target strains in yeast, and the other one is adoption of a culture medium slab containing high-concentration methanol so that the acetic bacteria strains form a transparent hydrolysis ring on the slab, so that the success rate of the screening is increased. Due to adoption of a concentration method of adding the red rice wine in the yeast and a screening method of adding the high-concentration methanol into the slab, the screening process can be simplified and the screening efficiency can be improved.

Description

technical field [0001] The invention relates to vinegar, in particular to a method for screening special acetic acid bacteria strains in Fujian red yeast rice vinegar. Background technique [0002] Vinegar is a traditional brewing condiment in my country. It can increase appetite, inhibit germs, and help digestion. It is indispensable in people's dietary life. Vinegar is brewed from grains (cereals, potatoes, etc.) and other starchy substances through the stages of saccharification, alcoholic fermentation, and acetic acid fermentation by different types of microorganisms. The main component of vinegar is acetic acid (3% to 5%), and it also contains various amino acids, organic acids, sugars, vitamins, alcohols and esters and other nutrients and flavor components, with unique color, aroma and taste. [0003] The production process of vinegar can be divided into two categories: solid state fermentation and liquid state fermentation. Folk traditional vinegar adopts solid-stat...

AI Technical Summary

Problems solved by technology

The brewing of Fujian red yeast rice vinegar adopts a unique vinegar mother preserved for many years. The acid content of this vinegar mother reaches 6% to 8%, which is far greater than the 3% to 5% acetic acid content in ordinary vinegar. The original dominant acetic acid bacteria were also inhibited, and the number dropped significantly; if this kind of vinegar mother was used as a sample, it would be difficult to directly isolate acetic acid bacteria by dilution plate method