A method for simultaneously reducing ethyl carbamate and its precursors in liquor fermented grains
A technology of ethyl carbamate and wine grains, applied in the field of simultaneously reducing ethyl carbamate and its precursors in liquor grains, can solve problems affecting the food safety of liquor
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Embodiment 1
[0019] Example 1: Effect of Bacillus amyloliquefaciens JP21 bacterial liquid volume on the environment of fermented grains
[0020] Pick a single colony of activated Bacillus amyloliquefaciens JP21 on the plate and inoculate it in LB liquid medium, culture it at 37°C for 24 hours, centrifuge the bacterial liquid for 5 minutes (8000rpm, 4°C) and discard the supernatant, add the obtained bacteria into etc. Volume sterile saline resuspended, adjust the concentration of resuspended bacteria. The final concentration of fermented grains is 1~9×10 7 Addition amount of CFU / g Add the bacterial suspension to the fermented grains in the cellar, and the added volume of the bacterial suspension in each 100g fermented grains is 5, 10, 20, 30mL respectively. After inoculation, the resuspension liquid and the fermented grains were stirred evenly, and the state of the fermented grains was observed after anaerobic fermentation at 28-30°C for 5 days. The results showed that the morphology of t...
Embodiment 2
[0022] Bacillus amyloliquefaciens JY06 was used as a control. Bacillus amyloliquefaciens JY06 was screened from moromi in our laboratory, and its culture conditions were consistent with those of Bacillus amyloliquefaciens JP21.
[0023] The strain cultivation method was the same as that in Example 1. The cultured bacterial liquid was centrifuged for 5 minutes (8000 rpm, 4° C.) to discard the supernatant, and the obtained bacterial cells were resuspended by adding an equal volume of sterile saline to adjust the bacterial cell concentration of the resuspended liquid. The final concentration of fermented grains is 1~9×10 6 Addition amount of CFU / g Add the bacterial suspension to the fermented grains in the cellar, and the added amount of the bacterial suspension in each 100g of fermented grains is 5-10mL. After inoculation, the resuspension liquid and the fermented grains were stirred evenly, and the contents of urea and EC in the fermented grains were determined after anaerobic ...
Embodiment 3
[0028] The strain culture method is the same as in Example 1. Centrifuge the cultured bacteria liquid, collect the bacteria, resuspend with sterile physiological saline, inoculate Bacillus amyloliquefaciens JP21 into the wine grains, control the inoculation volume at 5-10mL / 100g wine grains, and make the Bacillus amyloliquefaciens JP21 The final concentration is 1~9×10 7 CFU / g. Stir the inoculated fermented grains evenly, and carry out anaerobic fermentation under the condition of 28-30°C, and make three parallels for each sample. According to the same method as above, Bacillus amyloliquefaciens JY06 was inoculated into the fermented grains in the cellar, and anaerobically fermented under the same conditions, and the contents of urea and EC in the fermented grains were measured at 5 days of fermentation, and the results were as follows figure 2 shown.
[0029] At the beginning of fermentation, the EC content was 15.17ppb, and 1~9×10 7 After CFU / g Bacillus amyloliquefacien...
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