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A strain of acid-tolerant Lactobacillus resistant to ethanol and high in lactic acid production and its application

A technology resistant to ethanol and lactobacilli, which is applied in the preparation of bacteria and alcoholic beverages, and methods based on microorganisms, can solve the problems of low ethanol tolerance, lactic acid bacteria increase, and the acidity of rice wine cannot be greatly improved, and achieve high Effects of Alcohol Tolerance

Active Publication Date: 2020-03-06
湖州老恒和酒业有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are following problems in utilizing rancid yellow rice wine to adjust acidity: (1) the organic acid composition in the rancid yellow rice wine is compared with normal yellow rice wine, and its acetic acid content is far higher than normal yellow rice wine, and acetic acid content is too high to bring a kind of unpleasant smell to wine body; (2) Rice wine with abnormal fermentation or rancidity during storage often has other peculiar smells, which will lead to abnormal flavor of rice wine after blending
The inoculated lactic acid bacteria reported so far have a strong ability to produce lactic acid, but they have low ethanol tolerance. Due to the high concentration of ethanol in the post-fermentation period, the growth of lactic acid bacteria is easily inhibited, and the final acidity of rice wine cannot be greatly improved.
In order to solve this problem, there are also studies that inoculate lactic acid bacteria on the first day of pre-fermentation to eliminate growth inhibition, but too early inoculation of lactic acid bacteria will easily cause a large increase in value of lactic acid bacteria, which will bring hidden dangers to post-fermentation rancidity

Method used

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  • A strain of acid-tolerant Lactobacillus resistant to ethanol and high in lactic acid production and its application
  • A strain of acid-tolerant Lactobacillus resistant to ethanol and high in lactic acid production and its application
  • A strain of acid-tolerant Lactobacillus resistant to ethanol and high in lactic acid production and its application

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1: acid-resistant Lactobacillus strain characteristics

[0039] Lactobacillus acid-tolerant was inserted into liquid MRS-mevalonic acid medium with different alcohol concentrations according to the inoculation amount of 10%, and anaerobic static culture was carried out at 30°C for two weeks. The consumption of reducing sugar by microorganisms was as follows: figure 1 shown. It can be seen from the figure that the acid-tolerant Lactobacillus has a high alcohol tolerance, and there is still a slight growth phenomenon when the alcohol content reaches 23% (v / v).

[0040] The acid-resistant Lactobacillus was inoculated into non-rancid rice wine samples according to 10% inoculation amount, and anaerobic static culture was carried out at 30°C for two weeks. Ultra-high performance liquid chromatography was used to detect the main organic acid content in the wine sample, and gas chromatography-mass spectrometry was used to detect the changes in the flavor substances ...

Embodiment 2

[0045] Embodiment 2: the preparation of acid-resistant Lactobacillus culture fluid

[0046] Bacteria culture in liquid test tubes: MRS-mevalonic acid medium was used, and anaerobic static culture was carried out at 30° C. for 3 to 5 days.

[0047]Preparation of seed medium: add glutinous rice to water and soak at 25°C for 2-3 days, drain and steam rice, add 4 times the amount of water according to the amount of glutinous rice, control the temperature at 50°C, add neutral protease at 8U / g glutinous rice, and stir Keep warm for 40 minutes, heat up to 60°C, add glucoamylase at 140U / g glutinous rice, stir evenly, keep warm and saccharify at 55°C for 4 hours, stir once every hour during this period, then filter to get the clear liquid, and pack it into a triangular flask at 115°C Sterilize for 20 minutes, cool to room temperature for later use.

[0048] Preparation of seed liquid: Inoculate the bacterium liquid in the above-mentioned triangular flask containing the seed culture li...

Embodiment 3

[0050] Embodiment 3: the fermentation process of rice wine with high acidity

[0051] Dosage of ingredients: based on 100kg of glutinous rice, 17kg of wheat koji, 7kg of rice wine yeast culture solution, 4kg of acid-tolerant Lactobacillus culture solution, and 180kg of water.

[0052] According to the ratio of raw materials, the specific steps of the production process are as follows:

[0053] (1) Rice soaking: After the rice is screened and removed, it is soaked in water for 24 hours, washed and drained;

[0054] (2) steamed rice;

[0055] (3) Cold rice: the steamed rice is cooled by a blower, and the temperature of the product in the tank is controlled to be 28°C;

[0056] (4) Pre-fermentation: add cooled rice, wheat koji, and feed water, and add 7 kg of yeast culture solution at the same time, stir evenly, and ferment for 4 days at a product temperature of 28°C;

[0057] (5) Post-fermentation: after the pre-fermentation ended, the fermented mash was transferred to the po...

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Abstract

The invention discloses an acid-resistant Lactobacillus strain resistant to ethanol and high in lactic acid production and application thereof, belonging to the technical field of microbial brewing. The acid-tolerant Lactobacillus of the present invention has been preserved in the China General Microorganism Culture Collection Management Center on April 21, 2017, and the preservation number is CGMCC NO.14059. The acid-tolerant lactobacillus of the present invention is used to produce high-acidity rice wine, has higher alcohol tolerance, and the total acid of the obtained rice wine is more than 16.4g / L, and the ratio of lactic acid content to total acid is more than 75%, and the alcohol content is 16 % (v / v), no bad smell, and the aroma is close to that of traditional rice wine.

Description

technical field [0001] The invention relates to an acid-resistant Lactobacillus strain resistant to ethanol and high in lactic acid production and application thereof, belonging to the technical field of microbial brewing. Background technique [0002] Rice wine, also known as old wine, is brewed from grains through a series of processing procedures. It is a national specialty in my country with a history of more than 5,000 years and enjoys a high reputation both at home and abroad. At present, the sales volume of low-alcohol yellow rice wine in the market is increasing. At present, low-alcohol rice wine is almost all produced by dilution method. The alcohol content of normal fermented high-quality rice wine is generally above 17% (v / v), and the total acid is generally 4.5-5.5g / L (calculated as lactic acid). The alcoholic strength of yellow rice wine is reduced to 8~12% (v / v). The acidity of diluted low-alcohol rice wine is low, and the taste is bland. Usually, the total a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12G3/022C12G3/06C12R1/225
CPCC12G3/02C12G3/06C12N1/205C12R2001/225
Inventor 陈双徐岩万培耀周华林盛明建
Owner 湖州老恒和酒业有限公司
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