Brown pigment-producing Gluconobacter sp. and application of same to liquid-state fermented vinegar

A technology of Gluconobacter and vinegar, which is applied to a brown pigment-producing Gluconobacter and its application in liquid fermented vinegar, can solve the problem of not conforming to consumer consumption habits, dull color, and liquid fermented food. Problems such as single vinegar flavor

Inactive Publication Date: 2017-03-15
陈福生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the flavor of liquid fermented vinegar is single, the acidity is strong, and the color is weak, which is not in line with the consumption habits of Chinese consumers. Therefore, at present, the liquid fermented vinegar in my country is mainly used as a raw material, and it is mixed with traditional solid fermented vinegar. Or add food flavoring agents and coloring agents to produce low-end vinegar products

Method used

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  • Brown pigment-producing Gluconobacter sp. and application of same to liquid-state fermented vinegar
  • Brown pigment-producing Gluconobacter sp. and application of same to liquid-state fermented vinegar
  • Brown pigment-producing Gluconobacter sp. and application of same to liquid-state fermented vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1 Detection of total acid content in the fermentation process of vinegar: According to the method described in the manual, the total acid content of the fermented liquid was measured by acid-base titration at different fermentation times in the fermented process, and it was found that the acidity in the fermented liquid increased with time. Carry on, rise first and then stay flat. When Acetobacter pasteurii CGMCC 1.41 is fermented alone, the total acidity reaches 4%; when Gluconobacter FBFS 82 is fermented alone, the total acidity reaches 3%; when the two strains are fermented together, the total acidity reaches 4.3% ( figure 2 ).

[0021] The method for detecting the total acid content in the fermentation broth in the above example includes the following steps: take an appropriate amount of fermentation broth (1-5 mL) and dilute it to 20 mL with double distilled water, use 1% phenolphthalein as an indicator, and use 0.1 mol / L hydrogen The sodium oxide standar...

Embodiment 2

[0025] The composition of organic acid in the vinegar of embodiment 2: get vinegar by fermenting according to the method described in the manual, detect the content of organic acid in the vinegar by high-performance liquid chromatography, find that Acetobacter pasteurii CGMCC 1.41 can produce acetic acid and a small amount of citric acid Tartaric acid is produced, while Gluconobacter FBFS 82 can produce citric acid and a small amount of tartaric acid and almost no acetic acid, so the two are complementary to a certain extent, so that the vinegar after mixed fermentation contains acetic acid, tartaric acid and citric acid at the same time, and the acetic acid The contents of tartaric acid and tartaric acid were higher than those of the two strains when they were fermented alone, so that the content of organic acids in mixed fermented vinegar was more and the types were more abundant ( image 3 ).

[0026] The high-performance liquid chromatography method for detecting the conte...

Embodiment 3

[0028] Example 3 Identification of Flavor Components in Vinegar: Ferment vinegar according to the method described in the manual, detect the types of flavor components in vinegar by gas chromatography-mass spectrometry, and find that the mixed-fermented vinegar contains esters, aldehydes Flavor components such as alcohols, alcohols, acids, etc., and produced flavor components that did not exist in the four original strains (FBFS82 and CGMCC 1.41), such as ethyl phenylacetate with honey aroma, and nononium with rose, citrus, etc. Aldehydes (Table 1).

[0029] The gas chromatography-mass spectrometry method for detecting flavor components in vinegar in the above example includes the following steps: the flavor components in vinegar are first extracted by solid-phase microextraction, and then detected by gas chromatography-mass spectrometry.

[0030] The above method of solid-phase microextraction is as follows: accurately measure 8 mL of vinegar and place it in a 15 mL sample bo...

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Abstract

The invention discloses a brown pigment-producing Gluconobacter sp. strain, and application of Gluconobacter sp. and Acetobacter pasteurianus (CGMCC 1.41) to mixed fermentation production of liquid-state fermented vinegar with a brown color and excellent flavor. The Gluconobacter sp. strain FBFS 82 is preserved in China Center for Type Culture Collection on July 11th, 2016, with an accession number of CCTCC M2016387. After the Gluconobacter sp. FBFS 82 and Acetobacter pasteurianus CGMCC 1.41 undergo mixed liquid-state fermentation for 6 d under the conditions of a temperature of 30 DEG C and a rotating speed of 170 r / min, the brown liquid-state fermented vinegar with acidity of 4.3%, mild sour flavor and good flavor can be produced. The Gluconobacter sp. and the application thereof in the invention have not been reported in the prior art.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and relates to a brown pigment-producing Gluconobacter ( Gluconobacter sp.) FBFS 82 and its presence in Acetobacter pasteurii ( Acetobacter pasteurianus CGMCC 1.41, the commonly used strains for vinegar production in my country) in the application of mixed liquid fermented vinegar. Background technique [0002] Vinegar is an acid condiment fermented from food, fruit, wine and other substances containing starch, sugar and alcohol. According to the mode of production, vinegar in my country can be divided into solid-state fermented vinegar and liquid-state fermented vinegar. Solid-state fermented vinegar is a traditional vinegar in my country. It has the advantages of sauce-red color, strong flavor, mellow taste, and soft sour taste. However, it also has disadvantages such as long production cycle, large floor space, and high labor intensity. In recent years, due to the advantages of small pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12J1/00C12R1/01C12R1/02
CPCC12J1/00C12N1/205C12R2001/01
Inventor 陈福生陈亨业王斌
Owner 陈福生
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