Method for strengthening traditional solid fermentation of vinegar by mixed agent and application of mixed agent

A technology of solid-state fermentation and mixed bacterial agents, which is applied in the field of Lactobacillus helveticus, can solve the problems such as the reduction of lactic acid bacteria and the inability to fully exert its functions, and achieve the effects of round taste, shortened fermentation cycle, and improved health value

Active Publication Date: 2017-02-22
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the solid-state brewing process of vinegar, the acidity of the vinegar grains gradually increases with the progress of acetic acid fermentation, and the fermentation temperatur

Method used

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  • Method for strengthening traditional solid fermentation of vinegar by mixed agent and application of mixed agent
  • Method for strengthening traditional solid fermentation of vinegar by mixed agent and application of mixed agent
  • Method for strengthening traditional solid fermentation of vinegar by mixed agent and application of mixed agent

Examples

Experimental program
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Effect test

Example Embodiment

[0032] Example 1: Obtainment of a strain of Lactobacillus helveticus and preparation of a mixed bacterial agent.

[0033] Acquisition of Lactobacillus helveticus CGMCC No. 12062:

[0034] (1) Preliminary screening of strains: From the fermented vinegar in the fermentation stage of old aged vinegar in Shanxi, the double-layer plate method was used to dilute and spread on the MRS medium plate of pH 4.0 (the pH value was adjusted by lactic acid), and the temperature was kept at 37°C and 45°C. Cultivate for 48 hours at two temperatures and pressures at ℃, select colonies that can grow normally at 45℃ and have transparent circles for multiple streak purification, until the microbial colonies in the petri dish are completely consistent, pick a single colony into MRS medium and cultivate After 12 hours, the primary strain was obtained, the strain was preserved in the glycerol tube, and stored in the refrigerator at -20°C for one day, and stored in the refrigerator at -80°C for a long time...

Example Embodiment

[0049] Example 2: The mixed bacterial agent 1 is added during the alcohol fermentation stage in the vinegar fermentation process.

[0050] (1) Preparation of mixed inoculum 1: Lactobacillus helveticus (CGMCC No. 12062), Hansenula anomalous (CCTCC AY 93050, purchased by commercial institutions) and amylolytic spores were prepared according to the preparation method of mixed inoculum described in Example 1. Bacillus (CCTCC AB 205140, purchased by commercial institutions) inoculum, mixed in a mass ratio (1~2):1:1 is mixed inoculum 1.

[0051] (2) Raw material processing: After crushing the sorghum into 6-8 petals, add warm water, cook the material for 1.5-2h, add 62.5kg Daqu powder (purchased by the factory) for every 100kg sorghum and mix well.

[0052] (3) Alcohol fermentation: Put the above-mentioned raw materials into a wine tank (about 1.5m high), and carry out dilute mash alcohol fermentation, open fermentation for the first 4 days, and sealed fermentation for the next 8 days, for...

Example Embodiment

[0063] Example 3: The mixed bacterial agent 2 is added in the acetic acid fermentation stage during the vinegar fermentation process.

[0064] (1) Preparation of mixed inocula 2: According to the preparation method of mixed inocula described in Example 1, inoculations of Lactobacillus helveticus (CGMCC No. 12062) and Pediococcus lactis (CICC No. 10346, purchased by commercial institutions) were prepared respectively , Mixing according to the mass ratio of 1:1 is the mixed bacterial agent 2.

[0065] (2) Raw material processing: After crushing the sorghum into 6-8 petals, add warm water, cook the material for 1.5-2h, add 62.5kg Daqu powder for every 100kg of sorghum and mix well.

[0066] (3) Alcohol fermentation: Put the above-mentioned raw materials into a wine tank (about 1.5m high), and carry out dilute mash alcohol fermentation, open fermentation for the first 4 days, and sealed fermentation for the next 8 days, for a total of 12 days. The fermentation workshop uses air-conditio...

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Abstract

The invention discloses a method for strengthening traditional solid fermentation of vinegar by a mixed agent, and belongs to the technical field of food fermentation. The invention further discloses lactobacillus helveticus and application thereof. The lactobacillus helveticus is separated from traditional Chinese vinegar brewing mass and collected with a collection number being CGMCC No. 12062 in China General Microbiological Culture Collection Center, Institute of Microbiology, Chinese Academy of Sciences NO.1, West Beichen Road, Chaoyang District, Beijing, China. The lactobacillus helveticus is resistant to temperatures and acids and capable of highly yielding exopolysaccharides and gamma-aminobutyric acid. The mixed agent prepared from the lactobacillus helveticus, pediococcus acidilactici, hansenula anomala and bacillus amyloliquefaciens is applied to the traditional vinegar fermentation process, so that fermentation period can be remarkably shortened, raw material use ratio is increased, the content of active ingredients such as the exopolysaccharides and the gamma-aminobutyric acid in products is increased, and the antioxidant function of the vinegar products is improved.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, and in particular relates to a method for strengthening traditional vinegar solid-state fermentation by using a mixed microbial agent and a strain of Lactobacillus helveticus used for vinegar solid-state fermentation. Background technique [0002] The natural fermentation method is mostly used in the traditional vinegar brewing process in my country. During the fermentation process, microorganisms such as lactic acid bacteria and acetic acid bacteria metabolize to produce a variety of organic acids, polysaccharides and other components, which endow the product with a unique flavor. In the traditional vinegar production in my country, Daqu is used as the starter to start the fermentation. After two stages of alcohol fermentation and acetic acid fermentation, there are still problems such as long fermentation period, low raw material utilization rate, and unstable product quality batches. ...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12N1/20C12R1/225C12R1/78C12R1/07
CPCC12J1/04C12N1/205C12R2001/225
Inventor 郑宇王敏符传学宋佳杨帅夏梦雷骆健美
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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