A Sonora Desert Bacillus and Its Application

A technology of bacillus and viable count, applied in the direction of bacteria, microorganisms, microorganisms, etc., can solve the problems of poor stability of non-volatile acid content, achieve the effect of improving product flavor, increasing content, and improving product quality

Active Publication Date: 2021-08-27
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country's vinegar mostly adopts a unique open natural multi-strain mixed fermentation process, which has certain differences in different seasons and different batches, and the stability of the non-volatile acid content in the product is poor

Method used

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  • A Sonora Desert Bacillus and Its Application
  • A Sonora Desert Bacillus and Its Application
  • A Sonora Desert Bacillus and Its Application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1 Isolation and identification of Sonora desert bacillus HS-B1

[0030] 1. Isolation of strains

[0031] Take 25g of low-layer vinegar unstrained spirits samples of Zhenjiang balsamic vinegar acetic acid fermented to the 7th and 15th days respectively, add them to 225ml of sterilized normal saline, shake well, take 1ml of the samples and add them to 9ml of sterile normal saline, and mix evenly on the vortex mixer Then, take 1ml of the diluted solution and add it to 9ml of normal saline, and so on. Select 3 appropriate concentrations and apply them sequentially on nutrient agar solid plates added with 3% (v / v) acetic acid by volume, and culture them in 37°C common incubator and anaerobic incubator for 48 hours.

[0032] 2. Strain purification

[0033] 3% (v / v) acetic acid has an obvious inhibitory effect on most of the bacteria, and only a small amount of colonies grow on the plate. The suspected Bacillus colony grown on the plate was streaked and purified twi...

Embodiment 2

[0045] Example 2 Application of Sonora desert bacillus HS-B1 in the brewing of Zhenjiang balsamic vinegar

[0046] 1. Expansion and cultivation of bacterial strains

[0047] The preparation of first-class seed liquid: according to the inoculum size of 5% (v / v), inoculate in the liquid nutrient broth medium after purifying, the Sonora desert bacillus HS-B1 bacterium liquid that is in the logarithmic growth phase, Incubate at 37°C for 20h.

[0048] Preparation of the secondary seed liquid: select a 50L liquid fermenter, add 35L of water, stir at a speed of 80-100r / min, heat the water to 90-95°C, add 7kg of rice flour (after the rice is crushed, pass through an 80-mesh sieve to obtain rice flour) , add 20,000 U / ml high-temperature α-amylase, the addition amount is 2.8ml, keep warm for 40min to obtain mash. Then lower the temperature of the mash to 45-55°C, add 50,000 U / g of glucoamylase in an amount of 0.49 g, and keep it warm for 40 minutes to obtain a rice milk saccharificati...

Embodiment 3

[0057] Example 3 Application of Sonora Desert Bacillus HS-B1 in the Brewing of Shanxi Mature Vinegar

[0058] 1. Expansion and cultivation of bacterial strains

[0059] The preparation of first-class seed liquid: according to the inoculum size of 5% (v / v), inoculate in the liquid nutrient broth medium after purifying, the Sonora desert bacillus HS-B1 bacterium liquid that is in the logarithmic growth phase, Incubate at 37°C for 20h.

[0060] Preparation of the secondary seed liquid: select a 50L liquid fermenter, add 35L of water, stir at a speed of 80-100r / min, heat the water to 90-95°C, add 7kg of rice flour (after the rice is crushed, pass through an 80-mesh sieve to obtain rice flour) , add 20,000 U / ml high-temperature α-amylase, the addition amount is 4.2ml, keep warm for 30min. Then lower the temperature of the mash to 45-55°C, add 50,000 U / g of glucoamylase in an amount of 0.7 g, and keep it warm for 30 minutes to obtain a rice milk saccharification liquid. Add 0.4% ...

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Abstract

The invention discloses a Sonora desert bacillus, the Sonora desert bacillus is Sonora desert bacillus HS‑B1, which is preserved in the General Microorganism Center of China Microbiological Culture Preservation Management Committee, and the preservation date is 2018 On May 30, the deposit number is CGMCC NO.15824. The invention also discloses the application of the bacterial strain. The bacterial strain of the present invention has excellent stress resistance, and can be directly used as an auxiliary bacterial strain in the production of traditional solid-state brewing vinegar such as balsamic vinegar and aged vinegar, and can also be applied in the production of liquid-state brewing vinegar. Through the use of this bacterial strain, the problem of non-volatile acid content reduction caused by seasonal changes, strain degradation and other problems can be improved, the content of non-volatile acid in vinegar can be significantly increased, the flavor of the product can be improved, the quality of the product can be improved, and to a certain extent Improve product yield.

Description

technical field [0001] The present invention relates to a strain of Sonora desert bacillus and its application, specifically a Sonora desert bacillus (Bacillus sonorensis HS-B1) which is suitable for the harsh environment of vinegar brewing and can improve the quality of vinegar, belonging to microorganisms Applications and traditional food brewing fields. Background technique [0002] Traditionally brewed vinegar is a typical representative of traditional solid-state brewed food. In China, Japan and other oriental countries, vinegar is mainly made from glutinous rice, sorghum or sweet potato and other grains with high starch content as the main raw material, with bran and bran as auxiliary materials, and is brewed through a solid-state fermentation process of various microorganisms. . In addition to acetic acid in traditional brewing vinegar, non-volatile acid is an important flavor substance, and lactic acid is the main non-volatile acid. Lactic acid has the characteris...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12J1/04C12R1/07
CPCC12J1/04C12N1/20C12N1/205C12R2001/07
Inventor 李信张俊红余永建朱胜虎崔鹏景陈志娜
Owner JIANGSU HENGSHUN VINEGAR IND
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