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A strain of acetic acid bacteria and its application in fermenting apple cider vinegar

A technology of acetic acid bacteria and apple cider vinegar, which is applied to the preparation of vinegar, bacteria, microorganism-based methods, etc., can solve the problems of increasing cost, reducing the acid-producing activity of acetic acid bacteria, and incapable of guaranteeing the output and quality of acetic acid. Flavor and mouthfeel, strong effect of producing acetic acid

Active Publication Date: 2018-07-06
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, domestic manufacturers have commonly used AS1.41 and Huyao 1.01 strains to produce liquid grain vinegar, but as the concentration of acetic acid in the fermentation broth increases, the product inhibition effect intensifies, and the acid-producing activity of acetic acid bacteria decreases, which increases the cost virtually. , while the output and quality of acetic acid cannot be guaranteed

Method used

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  • A strain of acetic acid bacteria and its application in fermenting apple cider vinegar
  • A strain of acetic acid bacteria and its application in fermenting apple cider vinegar
  • A strain of acetic acid bacteria and its application in fermenting apple cider vinegar

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Experimental program
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Effect test

Embodiment 1

[0022] The separation and purification of embodiment 1 acetic acid bacteria

[0023] 1. Breeding of starting strains

[0024] (1) Separation of acetic acid bacteria by natural fermentation

[0025] Aseptically weigh 50g of soil from the Mostviertel area at the northern foot of the Alps, grind it with a sterile mortar, put it into a 500mL conical flask, add 150mL of sterile water, seal it with gauze, and place it on a constant temperature shaker for cultivation. Conditions 30° C., 150 rpm. Take 1 mL of fermentation broth every 24 hours, add 9 mL of sterile water to carry out gradient dilution to 10 -7 , Take 50 μl of the diluted bacterial solution and put it into YPD solid medium to spread, put it into a 30°C incubator and cultivate it for 48h.

[0026] (2) Purification culture

[0027] For the acetic acid bacteria strains that have been cultured for 48 hours in the incubator, pick the colonies visible to the naked eye grown in the medium, and transfer them to the YPD solid...

Embodiment 2

[0033] Embodiment 2 acetic acid bacteria seed growth curve

[0034] 1. Strain activation: Use an inoculation loop to pick 1 loop of bacteria in the glycerol storage tube and streak on the YPD solid medium. Liquid culture: Pick a single colony on the plate and put it in the seed medium, culture it on a constant temperature shaker for 24 hours, the culture condition is 30°C, 150rpm.

[0035] 2. Inoculate the seed culture solution in the acetic acid fermentation medium, the inoculum amount is 10%, seal it with gauze, place it on a constant temperature shaker for cultivation, culture conditions: 30°C, 150rpm, seal it with gauze.

[0036] 3. At 0h, 7h, 9.5h, 12.5h, 15.5h, 20.5h, 23.5h, 34.5h, and 39.5h, take 0.5mL of bacterial liquid, dilute to an appropriate multiple, and measure the absorbance under the condition of λ=600.

[0037] Experimental results such as figure 1 As shown, it can be seen from the figure that the concentration of acetic acid bacteria reaches the highest OD...

Embodiment 3

[0038] Embodiment 3 apple cider vinegar brewing process

[0039] Dilute the concentrated apple juice with pure water to an initial sugar content of 250g / L, and pour it into a sterilized fermenter with a liquid filling volume of 70%. Inoculate active dry yeast at 2‰ of the fermentation medium, and ferment at 25°C until the amount of residual sugar no longer changes, then stop the fermentation. After the end of the alcoholic fermentation, the residual yeast in the liquor was removed in time to obtain cider, which was stored at 4°C for later use.

[0040]Use an inoculation loop to inoculate a loop of acetic acid bacteria into the YPD solid medium, and inoculate at a constant temperature of 30°C for 24 hours. Pick a single colony that grows well on the plate and inoculate it into the seed medium, and culture it on a shaker at constant temperature for 24 hours, culture conditions: 30°C, 150rpm. Put the seed liquid into the fermentation medium of acetic acid bacteria according to ...

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Abstract

The invention discloses an acetic acid bacterium and its application in fermenting apple cider vinegar, belonging to the field of industrial microorganisms. The acetic acid bacterium is a strain of Acetobacter pasteurianus (Acetobacter pasteurianus) CYD159, which was preserved in the China Center for Type Culture Collection on June 30, 2015. The preservation address is Wuhan University, Wuhan, China, and the preservation number is CCTCC NO: M 2015418. The bacterium has high acid-producing ability, and the acid-producing ability reaches more than 110g / L. The fermented apple cider vinegar produced by using the acetic acid bacterium strain has high acetic acid yield and good flavor, and is an acetic acid bacterium suitable for brewing apple cider vinegar.

Description

technical field [0001] The invention relates to an acetic acid bacterium and its application in fermenting apple cider vinegar, belonging to the field of industrial microorganisms. Background technique [0002] Apple is one of the "four major fruits in the world". Apple trees are also the deciduous fruit trees with the most extensive planting area and the largest output in my country. Apples are rich in minerals and vitamins, and also contain a lot of pectin, sugar, fat, malic acid, and lemon. It is an indispensable substance for human health such as acid, tannic acid and fine fiber. It has extremely high nutritional value and is the most commonly eaten fruit by people. [0003] At present, in addition to eating fresh apples, most of them are processed into apple juice, apple cider, apple vinegar, preserved apples, apple sauce, apple crisps, etc., but there are few types of apple vinegar and the quality is poor. Most of the commercially available apple drinks are blended, an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12J1/02C12R1/02
Inventor 毛健刘双平李欢姬中伟
Owner JIANGNAN UNIV
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