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Bacillus aceticus and application of bacillus aceticus in coffee cherry peel and pulp fermentation vinegar

An acetic acid fermentation, Acetobacter pasteurian technology, applied in the preparation of vinegar, bacteria, microorganism-based methods, etc., to achieve the effects of good alcohol resistance, good passage stability, and strong acid production ability

Inactive Publication Date: 2016-03-02
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no special acetic acid bacteria for coffee fruit vinegar with better fermentation performance

Method used

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  • Bacillus aceticus and application of bacillus aceticus in coffee cherry peel and pulp fermentation vinegar
  • Bacillus aceticus and application of bacillus aceticus in coffee cherry peel and pulp fermentation vinegar
  • Bacillus aceticus and application of bacillus aceticus in coffee cherry peel and pulp fermentation vinegar

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preparation example Construction

[0043] (1) Preparation of coffee rind juice: crushing and homogenizing the rind to obtain coffee rind juice;

[0044] (2) Cellulase treatment of coffee peel juice: adding cellulase to the coffee peel juice obtained in step (1);

[0045] (3) sugar content adjustment: adding sugar to the coffee peel gravy after step (2) enzymolysis to adjust the initial sugar content of its fermentation;

[0046] (4) Sterilization treatment: the coffee peel meat juice obtained in step (3) is sterilized;

[0047] (5) Alcoholic fermentation: adding yeast to the coffee rind meat juice through step (4) sterilization and carrying out alcoholic fermentation;

[0048] (6) Acetic acid fermentation: use the Acetobacter pasteurianum strain CFAc10 of the present invention to carry out acetic acid fermentation to step (5) through alcoholic fermentation coffee peel juice.

[0049] In step (1), conventional equipment such as a beater can be used to crush and homogenize the coffee berries, in order to obtain...

Embodiment 1

[0068] The isolation and identification of embodiment 1 acetic acid bacteria

[0069] The isolation and identification steps of acetic acid bacteria are as follows:

[0070] Sample (coffee wine)→enrichment culture of acetic acid bacteria→dilution coating separation→qualitative test of acetic acid bacteria→acid production of acetic acid bacteria→screening excellent strains→passage stability test→physiological and biochemical identification→identification by molecular biology methods

[0071] Sample: The acetic acid bacteria is isolated from the coffee fruit wine brewed by the inventor using the coffee fruit skin and flesh. For the method of brewing coffee fruit wine, refer to steps (1), (2), (3), and (5), that is, without sterilizing treatment. The coffee cherries are picked from coffee trees planted in Simao District, Pu'er City, Yunnan Province.

[0072]Enrichment culture of acetic acid bacteria: take 10ml of the above-mentioned coffee fruit wine and add it into a triangula...

Embodiment 2

[0075] The acid production test of embodiment 2 acetic acid bacteria strain

[0076] Inoculate 1 ring of each of the screened acetic acid bacteria into 100ml of acetic acid bacteria liquid culture medium, culture at 30°C with shaking at 150r / min for 3 days, and then measure the amount of acid produced by alkaline titration. The strains with high acid production were screened for re-screening.

[0077] Take 2ml of the above culture solution, add 50ml of distilled water, add 2-3 drops of 1% phenolphthalein reagent, and titrate with 0.1mol / L NaOH until the pink color does not fade for 30s as the end point. The acid content (as acetic acid) in the sample was calculated from the amount of NaOH consumed. Parallel operation in the same way 3 times.

[0078] Acid production (g / L) = (V-V 0 )×C NaOH ×60 / V 样

[0079] In the formula: v is the volume number (ml) of the NaOH that fermented liquid sample titration consumes;

[0080] V 0 is the volume number (ml) of NaOH consumed by t...

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Abstract

The invention discloses bacillus aceticus and application of bacillus aceticus in coffee cherry peel and pulp fermentation vinegar, and particularly provides a new acetobacter pasteurianus strain and application of the new acetobacter pasteurianus strain in acetic acid fermentation. The strain is preserved in the common microorganism center of the China Committee for Culture Collection of Microorganisms, the preservation date is June 23rd, 2015, and the preservation serial number is CGMCC No.11014. The invention further provides a method for producing coffee cherry vinegar from coffee cherry peel and pulp fermented through the separated and authenticated acetobacter pasteurianus strain. The method includes the steps of coffee cherry peel and pulp juice making, cellulose processing, sugar degree adjusting, sterilizing, alcohol fermenting, vinegar fermenting and the like. The coffee cherry vinegar made from coffee cherry peel and pulp fermented through the acetobacter pasteurianus strain is clear and transparent, and the physical and chemical indexes and the microorganism indexes completely conform to the national vinegar brewing standard.

Description

technical field [0001] The invention belongs to the field of microbial fermentation and food, in particular to the field of acetic acid bacteria fermented food. Background technique [0002] Coffee is the most consumed beverage in the world at present, and it is called the world's three major beverages together with tea and cocoa. Coffee trees belong to the evergreen small trees or shrubs of the Rubiaceae Coffea genus, and are important tropical economic crops. Ripe coffee fruit is a red berry that includes the exocarp, pulp, endocarp (also known as "sheep" or "paper"), silver husk, and seeds. The coffee we usually drink is made from the seeds of the coffee cherry after roasting, grinding, brewing and other steps. During coffee processing, it is necessary to remove the coffee peel and pulp, and use the coffee beans in the middle. The part other than coffee seeds (coffee beans), usually discarded as waste. When processing 1 ton of fresh coffee cherries, there are 43-50% b...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12J1/04C12R1/02
Inventor 袁唯李凌飞傅冰屈海盼赵德锟刘苏瑶付晓萍
Owner YUNNAN AGRICULTURAL UNIVERSITY
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