Acetobacter aceti and fruit vinegar prepared from Acetobacter aceti through solid-state fermentation of apricot bark slag

A technology of apricot peel residue vinegar and solid-state fermentation, which is applied in the preparation of vinegar, mutant preparation, bacteria, etc., to achieve the effect of adapting to a large temperature range and excellent alcohol resistance

Inactive Publication Date: 2014-06-18
HANSHAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no acetic acid bacteria suitable for solid-state fermentation to brew apricot pomace vinegar

Method used

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  • Acetobacter aceti and fruit vinegar prepared from Acetobacter aceti through solid-state fermentation of apricot bark slag
  • Acetobacter aceti and fruit vinegar prepared from Acetobacter aceti through solid-state fermentation of apricot bark slag
  • Acetobacter aceti and fruit vinegar prepared from Acetobacter aceti through solid-state fermentation of apricot bark slag

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment one: preparation and regeneration of acetic acid bacteria protoplast

[0046] (1) Source of acetic acid bacteria: obtained from apricot orchard soil in Luntai County, Bazhou, Xinjiang, China.

[0047] (2) Preparation of acetic acid bacteria protoplasts.

[0048] Inoculate 100ml liquid basal medium with 2% (v / v) inoculum of acetic acid bacteria activation culture medium, culture at 30°C and shake at 120r / min until logarithmic growth phase, take 5ml culture medium, and centrifuge at 3500r / min After 15 minutes, discard the supernatant and leave the bacterial sediment, take 5ml of HM buffer to wash the bacterial body twice, centrifuge at 3500r / min for 15min, discard the supernatant, suspend the bacterial sediment with 0.2mg / ml lysozyme solution, and slowly Shake, take a smear of the enzymatic hydrolysis solution every 15 minutes, check under the microscope after Gram staining, and check under the microscope that about 80% of the protoplasts are formed, then cent...

Embodiment 2

[0054] Embodiment two: acetic acid bacteria mutation breeding test

[0055] (1) Determination of optimal time for protoplast ultraviolet mutagenesis

[0056] Dilute the acetic acid bacteria protoplasts prepared in Example 1 with HM buffer solution to 107 / ml, get 4ml and inject it into a sterile plate, and irradiate it with ultraviolet rays with a power of 20W. The treatment time is 15s, 30s, 45s, 60s, 75s, respectively. 90s, the distance of irradiation is 30cm, after appropriate dilution with HM solution after irradiation, carry out protoplast regeneration with double layer method, at the same time, carry out protoplast regeneration with double layer method after diluting the protoplast without irradiation with the same multiple, as comparison. Cultivate at 30°C in the dark for 3-5 days. After the colonies grow, calculate the lethality of the protoplasts and determine the optimal mutagenesis time.

[0057] (2) Determination of optimal conditions for protoplast nitrosoguanidine...

Embodiment 3

[0069] Embodiment three: screening, isolation, purification and identification of strains

[0070] 1. Screening, isolation and purification of strains:

[0071] The present invention takes samples from the apricot producing areas in Xinjiang, screens out a batch of excellent acetic acid bacteria, and uses nitrosoguanidine and ultraviolet rays to alternately treat the protoplasts of the acetic acid bacteria for mutagenesis, and obtains one of the bacterial strains numbered as AcF1, which is identified Acetobacter pomorum AcF1 was used in solid-state fermentation to brew apricot pomace vinegar, and a typical apricot pomace vinegar was prepared.

[0072] Simultaneously, the present invention provides the breeding method of Acetobacter pomorum AcF1 CCTCC No: M2013554, comprising the following steps:

[0073] (1) Preparation of acetic acid bacteria protoplasts: Inoculate the acetic acid bacteria activated culture solution into 100ml liquid basal medium with an inoculum size of 2% ...

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Abstract

The invention discloses Acetobacter aceti and fruit vinegar prepared from Acetobacter aceti through solid-state fermentation of apricot bark slag. Acetobacter pomorum AcF1 with the preservation number: CCTCC No: M2013554 which is stable in heredity and excellent in fermentation performance is obtained by carrying out compound mutation on acetic acid bacterial strain through nitrosoguanidine and ultraviolet rays, wherein under conditions that initial alcoholic strength is 6%, acetic acid inoculation amount is 14%, fermentation time is 25 days, fermentation temperature is 31 DEG C and acetic acid content is 8.16g/100ml, alcohol resistance and high acid resistance are excellent; the apricot bark slag vinegar which can be produced by a solid-state mixed culture fermentation process has excellent qualities on sensorial, physical and chemical, and sanitary indexes, is brown-yellow and clear in color, thicker in fruity flavor and sour, comfortable in sweet and full in body, so that varieties of fruit vinegar products are enriched, and therefore, the Acetobacter aceti has wide practicability and product typicality.

Description

field of invention [0001] The invention relates to the field of microorganism and fermentation industry. Specifically, the invention relates to the technical field of brewing apricot pomace vinegar by solid-state fermentation using mutant strains. Background technique [0002] At present, there are two kinds of acetic acid bacteria mainly used in the fruit vinegar brewing process in my country. One is the strain used in the liquid fermentation of fruit vinegar is Asl.41 (A.rancensL.) Acetobacter putida turbid variant, and the other is Acetobacter 1.01 (A.lovanienseL.) Bacteria isolated from Dandong Instant Brewing Vinegar by Institute of Brewing Science and Shanghai Vinegar Factory. These two kinds of acetic acid bacteria were originally used in the vinegar fermentation industry. Not only the acid production ability and alcohol resistance ability need to be improved, but also the flavor formed by fermented fruit vinegar is not good. The problem of unsatisfactory ability a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N13/00C12N15/01C12J1/04C12R1/02C12R1/865
Inventor 傅力吴越
Owner HANSHAN NORMAL UNIV
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