Lactobacillus fermentum strain suitable for table vinegar brewing as well as preparation method and applications of bacteria powder of lactobacillus fermentum strain

A technology for fermenting Lactobacillus and vinegar, which is applied in the preparation of vinegar, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of high transportation cost, difficult storage, and inconvenient use of liquid lactic acid bacteria, and achieve convenient storage and Effects of transportation, improvement of flavor and quality, and convenience of use

Active Publication Date: 2016-12-07
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] my country's traditional brewing vinegar mainly uses natural lactic acid bacteria in the brewing process. Some scholars use liquid lactic acid bacteria to strengthen, but liquid lactic acid bacteria have disadvantages such as high transportation costs, inconvenient use, difficult storage, and easy contamination. inconvenient
In recent years, many scientific research workers have carried out research on the direct-throwing lactic acid bacteria starter, such as patent CN101218964, but there is no direct-throwing lactic acid bacteria starter suitable for vinegar brewing

Method used

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  • Lactobacillus fermentum strain suitable for table vinegar brewing as well as preparation method and applications of bacteria powder of lactobacillus fermentum strain
  • Lactobacillus fermentum strain suitable for table vinegar brewing as well as preparation method and applications of bacteria powder of lactobacillus fermentum strain
  • Lactobacillus fermentum strain suitable for table vinegar brewing as well as preparation method and applications of bacteria powder of lactobacillus fermentum strain

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Embodiment 1: Isolation and identification of lactic acid bacteria.

[0051] 1. Isolation and purification of lactic acid bacteria

[0052]Take a 25g sample of Zhenjiang balsamic vinegar fermented grains, add it to 225ml sterile saline and shake it evenly. Take 1ml of the sample and add it to 9ml of sterile normal saline, mix evenly on a vortex mixer, then take 1ml of the diluted solution and add it to 9ml of normal saline, and so on. Select 3 suitable concentrations and apply them sequentially on the MRS solid plate added with calcium carbonate (15-20g / L), and culture in an anaerobic incubator at 37°C for 48h.

[0053] Pick the suspected lactic acid bacteria colony with a large calcium dissolution zone, streak and purify it twice on the MRS plate by streaking method, and store it in a refrigerator at 4°C.

[0054] 2. Primary screening of strains

[0055] Inoculate the preserved strain into a test tube containing liquid MRS medium, seal it with gauze and culture it i...

Embodiment 2

[0075] Example 2: Preparation of Lactobacillus fermentum HS3-7 direct injection bacterial powder.

[0076] 1. Expansion of strains

[0077] Preparation of primary seed liquid: Inoculate purified Lactobacillus fermentum HS3-7 into liquid MRS medium according to 5% inoculum amount, and culture at 37° C. for 20 h.

[0078] Preparation of the secondary seed liquid: select a 50L liquid fermenter, add 35L of processed rice milk, the content of rice flour in the rice milk is 15% to 25%, the processing process of the rice milk is as follows: gelatinize at 100°C for 30 minutes, add 6 ~8u / ml of amylase is kept at 85~90°C for liquefaction for 30 minutes, then 100~300u / ml of glucoamylase is added and kept at 55~60°C for saccharification for 30 minutes. After adding 2‰ skimmed milk powder, sterilize at 115°C for 20min. According to the inoculum amount of 5%, add the primary seed solution. The temperature is controlled at 37°C, the pressure in the tank is 0.05MPa, the pH value of the cul...

Embodiment 3

[0085] Example 3: Application of Lactobacillus fermentum HS3-7 direct injection bacterial powder in Zhenjiang vinegar.

[0086] 1. Inoculation and fermentation of direct-injection bacterial powder

[0087] Select six 400kg vats, add 250kg of wine mash, 90kg of bran, and 50kg of bran into each vat. Select 3 cylinders as the test group, insert 100g of bacterial powder into each cylinder, and the remaining 3 cylinders as the control group. According to the brewing process of Zhenjiang balsamic vinegar, the seeds are carried out, and the fermented grains are turned over for fermentation.

[0088] 2. Detection of lactic acid content

[0089] During the fermentation process, the bittern after inoculation, when the bottom was exposed and when the fermented grains were sealed were taken for testing.

[0090] Lactic acid adopts high-performance liquid chromatography, referring to the method in Appendix B of "GB / T 18623-2011 Geographical Indication Products Zhenjiang Fragrant Vinegar...

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Abstract

The invention discloses a lactobacillus fermentum strain suitable for table vinegar brewing, wherein the classification name of the lactobacillus fermentum strain is Lactobacillus fermentum HS3-7, the Lactobacillus fermentum HS3-7 is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation place is the Institute of Microbiology of Chinese Academy of Sciences located in 3, Courtyard 1, West Beichen Road, Chaoyang District, Beijing, the accession number is CGMCC NO.12226, and the preservation data is March 18, 2016. The invention further provides ready-to-use bacteria powder of the lactobacillus fermentum strain and applications of the bacteria powder. After the bacteria powder is used, the number of lactobacillus in table vinegar or other vinegar products can be obviously improved, the content of non-volatile acid is increased, and the flavor and quality of the product are improved.

Description

technical field [0001] The invention relates to the field of vinegar brewing and processing, in particular to a preparation method and application of a lactobacillus fermentum suitable for vinegar brewing and bacterial powder thereof. Background technique [0002] Lactic acid bacteria are widely distributed in nature and have a very long history of application. As early as 4,000 years ago, the ancients had a history of drinking yogurt. Lactic acid bacteria have important functions in traditional brewed foods such as vinegar, rice wine, soy sauce, fermented bean curd and other products. With the development of microbial technology, lactic acid bacteria have also received more and more attention. [0003] Lactic acid bacteria are also important microorganisms in the vinegar brewing process. The lactic acid produced by lactic acid bacteria in the vinegar production process can not only alleviate the irritation of acetic acid, increase the alcohol and taste of vinegar, but also ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12J1/04C12R1/225
CPCC12J1/04C12N1/20C12N1/205C12R2001/225
Inventor 李信余永建朱胜虎李童其他发明人请求不公开姓名
Owner JIANGSU HENGSHUN VINEGAR IND
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