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Acetobacter orientalis YZD-09 and application thereof

A YZD-09, acetic acid bacteria technology, applied in the preparation of bacteria, vinegar, microorganism-based methods, etc., can solve the problems of low fermentation efficiency, easy contamination of miscellaneous bacteria, lack of flavor characteristics of enzyme drinks, and achieve better flavor, Effect of good antibacterial activity, good alcohol tolerance

Active Publication Date: 2017-05-10
厦门元之道生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the enzymes on the market adopt the natural fermentation method. This method not only has low fermentation efficiency, but also easily contaminates miscellaneous bacteria, and the produced enzyme drinks lack flavor characteristics.

Method used

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  • Acetobacter orientalis YZD-09 and application thereof
  • Acetobacter orientalis YZD-09 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0042] The present invention also provides a kind of preparation method of fruit and vegetable enzyme liquid, comprises the following steps:

[0043] Step 1. Firstly take the fruits and vegetables and sterilize them, beat the pulp, adjust the pH of the fruit pulp to 3.0-4.5, add 0.05-0.1wt% cellulase and 0.05-0.1wt% pectinase for enzymolysis to obtain an enzymatic hydrolysis solution , the enzymatic hydrolysis temperature is 45°C, and the time is 8 hours;

[0044] Step 2. Add 25wt% white granulated sugar and 0.02wt% yeast powder to the enzymolysis solution obtained in the above step 1, and ferment at a temperature of 20 to 35°C until the alcohol content in the fermentation broth reaches 5% (V / V ), stop fermentation;

[0045] Step 3, adding 6% (V / m) of activated Acetobacter orientalis YZD-09 seed liquid to the fermented liquid obtained in the above step 2, fermenting for 30 days at a temperature of 25-40° C. and stirring at 120 r / min;

[0046] Step 4, adding 0.01wt% lactic ac...

Embodiment 1

[0058] Isolation and Screening of Strain YZD-09

[0059] Acetobacter orientalis YZD-09 derived from Tibetan mushrooms of the present invention was deposited in the China Center for Type Culture Collection (CCTCC) on October 17, 2016, and the preservation number is CCTCC NO: M2016566.

[0060] The separation and screening method adopted by Acetobacter orientalis YZD-09 in the present invention is as follows:

[0061] Step 1, experimental medium preparation:

[0062] Acetic acid bacteria isolation medium

[0063] MC medium: 5g soybean peptone, 5g beef extract, 5g yeast extract, 20g glucose, 20g lactose, 10g calcium carbonate, 15g agar, 0.05g neutral red, 1000mL water, pH6.0±0.2.

[0064] MRS medium: peptone 10g, beef extract 5g, yeast extract 4g, triammonium citrate 2.0g, glucose 20g, Tween 801mL, sodium acetate 5g, dipotassium hydrogen phosphate 2.0g, magnesium sulfate 0.2g, manganese sulfate 0.05g, Agar 15g, water 1000mL, pH6.2~6.6.

[0065] Isolation of acetic acid bacter...

Embodiment 2

[0075] Taxonomic Identification of Strain YZD-09

[0076] The acetic acid bacteria YZD-09 isolated and screened in the present invention is identified based on the morphological characteristics, physiological and biochemical characteristics of the strain and the comparison results of 16S rDNA.

[0077] The color of the colony of the strain YZD-09 on the MC medium is light pink, the colony is small, approximately round, the surface is moist, the edges are neat, slightly raised, and there are obvious calcium dissolution circles. The color of the colony on the MRS medium is Light yellow, small colonies, approximately round, moist surface, neat edges, slightly raised. Scanning electron microscope results showed that the bacterial cells of the strain YZD-09 were Brevibacterium round-terminals, with a length of 1.2-1.5 μm and a width of 0.6-0.8 μm. The bacteria appeared singly or in pairs without spores.

[0078] Carry out Gram staining to bacterial strain YZD-09, the experimental ...

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Abstract

The invention discloses acetobacter orientalis. The acetobacter orientalis YZD-09 is preserved in China Center for Type Culture Collection (abbreviated at CCTCC) on October 17, 2016, a preservation number is CCTCC NO. M 2016566, a preservation address is Wuhan University in China, and the acetobacter orientalis YZD-09 is separated from tibetan Kefir. The invention also discloses a preparation method of fruit and vegetable enzyme liquid. The invention also discloses fruit and vegetable fermented liquid or a fruit and vegetable drink containing the fruit and vegetable fermented liquid by virtue of the method. The acetobacter orientalis YZD-09 disclosed by the invention is selected by virtue of strict experiments and is proved to have good ethanol tolerance capacity, the acetobacter orientalis YZD-09 can perform the fermentation at a high temperature, is sensitive to broad-spectrum antibiotics, and high in acid production capacity and is a strain of acetic bacteria with special source. The strain is used for preparing the fruit and vegetable enzymes, and by virtue of three-level fermentation process of saccharomycetes, acetic bacteria and lactobacillus, the prepared enzyme liquid is better in flavor and better in antibacterial activity.

Description

technical field [0001] The invention relates to the field of industrial microorganisms, in particular to a strain of Acetobacter orientalis YZD-09 and its application. Background technique [0002] Tibetan spirit mushrooms, also known as "Tibetan snow lotus" and "Tianshan spirit mushrooms", are unique and rare strains originating from the Nyingchi area in southern Tibet and the mountainous areas above the Tianchi Lake in Tianshan, Xinjiang. The natural yogurt fermented by Tibetan spirit mushrooms is rich in nutrition The ingredients and high concentration of probiotics are dozens of times the content of probiotics in ordinary yogurt. Long-term consumption can enhance the body's immunity. Tibetan spirit mushrooms are naturally inoculated with natural microorganisms. The bacterial phase composition is very complex, and the distribution of microorganisms is very different, but the microbial symbiosis system is mainly composed of yeast, lactic acid bacteria, and acetic acid bact...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12J1/00A23L33/00A23L2/38C12R1/02
CPCA23L2/382C12J1/00C12R2001/02C12N1/205
Inventor 黄君阳
Owner 厦门元之道生物科技有限公司
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