Method for biological strengthening of vinegar by using marine-derived bacillus licheniformis

A technology of Bacillus licheniformis and bio-augmentation, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., to achieve the effects of improving the utilization rate of raw materials, improving product flavor, and improving production efficiency

Active Publication Date: 2017-12-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the shortcomings of the existing vinegar solid-state brewing technology, to provide a kind of excellent performance of Bacillus licheniformis (Bacillus licheniformis) CCTCC M 2017209 for biointensification in the fermentation process of solid-state brewed vinegar, so as to improve the performance of vinegar. product flavor, improve the quality of vinegar, improve the utilization rate of raw materials, and better utilize the application of marine microorganisms in vinegar brewing

Method used

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  • Method for biological strengthening of vinegar by using marine-derived bacillus licheniformis
  • Method for biological strengthening of vinegar by using marine-derived bacillus licheniformis
  • Method for biological strengthening of vinegar by using marine-derived bacillus licheniformis

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1: Screening of High-Producing Amylase Strains in Marine Sediments

[0035] (1) Pretreatment of marine sediment samples

[0036] Put 2g of marine sediment in 18mL seawater containing 5% skimmed milk, 10mM asparagine, 10mM glucose, 10mM fructose, and 10mM KCl, place the Erlenmeyer flask at 85°C for 10 minutes after heat shock, then place it on a shaker at 55°C, 200rpm enrichment culture for 7 days.

[0037] (2) Isolation and purification of strains

[0038] After the pretreatment, use a pipette to draw 0.2ml of the supernatant and spread it on the PYA, AMGM, Casein, BPGS medium and culture it at 55°C. Different colonies were selected by morphological observation for four-section line purification, and the purified strains were cultured on PYA medium for 1-3 days, and stored simultaneously in glycerol tubes (-80°C) and lyophilized tubes (4°C).

[0039] Separation medium (PYA): peptone 0.8%, yeast extract 0.3%, K 2 HPO40.1%, EDTA3.5mg, ZnSO 4 ·7H 2 O 3 mg, Fe...

Embodiment 2

[0047] Example 2: Preparation of lyophilized powder of high amylase-producing strain B.licheniformis CCTCC M 2017209

[0048] (1) Activation culture of high amylase-producing strain B.licheniformis CCTCC M 2017209

[0049] Put the bacterial powder of the strain B.licheniformis CCTCC M 2017209 into 150mL liquid activation medium, and culture it on a shaker at 50°C for 40-48h to obtain the first-grade seed liquid; Put it into 400mL liquid medium, and cultivate it on a shaker at 50°C for 40-48h to obtain the secondary seed liquid;

[0050] The secondary seed solution was added to 6000 mL liquid medium according to the inoculum amount of 8% (v / v), and cultured on a shaker at 50° C. for 46-48 hours to obtain the tertiary seed solution.

[0051] Activation medium (Marine agar 2216E): yeast powder 0.1%, tryptone 0.5%, ferric citrate 0.1g / L, seawater 1L, pH 7.2-7.4.

[0052] (2) Cell collection

[0053] Pour the tertiary fermentation broth into a 500mL centrifuge cup (use after wip...

Embodiment 3

[0056] Embodiment 3: the bioaugmentation of vinegar fermentation process

[0057] (1) Raw materials

[0058] The selected fermented vinegar raw material proportioning of the present embodiment is:

[0059] Wine mash: 130kg / cyl (alcohol content: 9.6, total acid: 4.4g / L); bran: 50kg / cyl; large bran: 24kg / cyl; water: 15kg / cyl; NaCl: 3kg / cyl.

[0060] (2) Traditional vinegar brewing process

[0061] [1] Add 130kg of wine mash and 50kg of bran into the cylinder, stir and mix.

[0062] [2] Add 8kg seed unstrained spirits in the cylinder.

[0063] [3] Heating stage: Rinse the fermented grains properly, add bran, and turn the fermented grains, but do not cut the bran down, and wait for the product temperature to rise above 40°C.

[0064] [4] Scooping stage: After the heating is completed, according to the product temperature, the bran is cut down, rinsed, added, and fermented every day. One or two days after the ladle starts, start to divide the vats. At this stage, the addition...

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PUM

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Abstract

The invention discloses a method for biological strengthening of vinegar by using marine-derived bacillus licheniformis, and belongs to the technical field of food brewing. According to the method, bacillus licheniformis (B. licheniformis) with CCTCC NO: M 2017209 is selected from marine environment, and the B. licheniformis can grow at 65 DEG C and has a high amylase production capacity. According to the method, the B. licheniformis is made into B. licheniformis powder for enhancing fermentation of acetic acid of the vinegar, and the method has the advantages of improving the utilization ratio of raw materials, improving the product flavor of the vinegar and improving the quality of the vinegar.

Description

technical field [0001] The invention relates to a method for a marine-sourced bacillus licheniformis to be used for vinegar bioaugmentation, and belongs to the technical field of food brewing. Background technique [0002] Traditionally brewed vinegar is mainly made from glutinous rice, sorghum or sweet potato and other grains with high starch content as the main raw materials, with bran and bran as auxiliary materials, and is brewed through an open multi-strain mixed fermentation method. At present, in vinegar brewing, the raw material utilization rate of vinegar raw materials is relatively low, and the produced flavor substances need to be improved. [0003] At present, methods such as secondary fermentation of vinegar dregs, crushing raw materials to increase starch utilization and liquid reflux fermentation are often used in industrial production to improve the utilization of raw materials in vinegar brewing and enhance the flavor. A study screened 10 strains of Bacillu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12J1/00C12R1/10
CPCC12J1/00C12N1/20C12N1/205C12R2001/10
Inventor 毛健王宗敏刘双平张晶韩笑
Owner JIANGNAN UNIV
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