A kind of immobilized acetic acid fermentation method that improves the ability of acetic acid bacteria to produce acetic acid

A technology of acetic acid fermentation and acetic acid bacteria, applied in directions such as fermentation, fixation on/in organic carriers, etc., can solve problems such as improving the acetic acid resistance of acetic acid bacteria, and achieve the advantages of reducing production cost, increasing yield, and improving acid resistance. Effect

Active Publication Date: 2021-09-03
HUBEI UNIV OF TECH
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  • Application Information

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Problems solved by technology

[0006] A method for brewing banana whole fruit vinegar using corn cob immobilized acetic acid bacteria (CN201510492742.5) provides a method for using corn cob immobilized acetic acid bacteria; a method for immobilized acetic acid bacteria to prepare tobacco laurel extract (CN201610895642 .1) Add the wet bacteria to the mixed solution of polyvinyl alcohol and sodium alginate, and use 1-3% CaCl 2 Saturated solution of boric acid and saturated Na 2 SO 4 Cross-linking in the solution to obtain immobilized acetic acid bacteria pellets, but the above methods do not involve improving the acetic acid resistance of acetic acid bacteria

Method used

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  • A kind of immobilized acetic acid fermentation method that improves the ability of acetic acid bacteria to produce acetic acid

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Embodiment 1

[0024] (1) Preparation of corncobs: Soak 3 corncobs in pH 5.0 hydrochloric acid solution for 12 hours, then wash them with water, and leave them overnight at 80°C.

[0025] (2) Preparation of acetic acid bacteria cell membranes at the end of fermentation: A. Take 30L of acetic acid fermentation broth fermented in batches (the sampling point is the end of fermentation, acetic acid concentration is 6%), and centrifuge at 4000rpm to collect the bacteria. B. Resuspend in distilled water (containing 1.0mg / mL lysozyme) for 1 hour at 30°C. C. Centrifuge at 10000rpm for 10-15 minutes, and resuspend the pellet with 200-300mL PEG800 (6%).

[0026] (3) Carrier preparation: resuspend 30 g of commercial yeast cell walls in 300 mL of water, spray evenly onto the corn cobs prepared in step (1), and dry at 30°C with sterile air for 15 minutes.

[0027] (4) Spray the acetic acid bacteria cell membrane prepared in step (2) onto the corn cob in step (3), and dry it with a sterile wind at 30°C f...

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Abstract

The invention discloses an immobilized acetic acid fermentation method for improving the ability of acetic acid bacteria to produce acetic acid, which belongs to the field of food processing. The invention uses the reconstructed wall membrane complex (yeast cell wall, acetic acid bacteria cell membrane at the end of fermentation) to cover corncob microparticles as the carrier of acetic acid bacteria, so as to improve the acetic acid resistance of acetic acid bacteria and finally achieve the purpose of increasing the production of acetic acid.

Description

technical field [0001] The invention belongs to the field of food brewing, and in particular relates to an immobilized acetic acid fermentation method for improving the ability of acetic acid bacteria to produce acetic acid. Background technique [0002] Acetic acid can be prepared by artificial synthesis and biological fermentation. The fermentation method to produce acetic acid or vinegar is a process in which ethanol is oxidized into acetic acid under the action of acetic acid bacteria. Bio-fermentation accounts for only 10% of the entire world production. However, food safety regulations in many countries stipulate that vinegar in food must be prepared by biological methods, so biological fermentation is still the most important method for producing acetic acid, especially vinegar (acetic acid is the main component of vinegar). [0003] As little as 0.5% acetic acid can inhibit the growth of most microorganisms. Microbial inhibition makes acetic acid a commonly used pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P7/54C12N11/02
CPCC12N11/02C12P7/54
Inventor 胡勇唐斌王安李冬生徐宁柳志杰周梦舟祁勇刚吴茜汪超石勇龚元元
Owner HUBEI UNIV OF TECH
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