Acetic bacteria and application thereof

A technology of acetic acid bacteria and vinegar, which is applied in the field of microbial application and food brewing, can solve the problem of unretrieved acetic acid bacteria, and achieve the effect of improving utilization rate, improving economic benefits, and good flavor

Active Publication Date: 2019-01-18
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are almost no relevant patents and literature reports on acetic acid bacteria brewing high-acidity vinegar

Method used

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  • Acetic bacteria and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Isolation and Identification of Example 1 Bacterial Strain HS-K1

[0030] 1. Strain Isolation

[0031] Take 25ml of rice vinegar, white vinegar, fruit vinegar and other fermented liquids from different vinegar factories and different vinegar workshops, add them to 225ml of sterilized physiological saline, shake well, take 1ml of samples and add them to 9ml of sterile physiological saline, and put them on the vortex mixer After mixing evenly, take 1ml of the diluted solution and add it to 9ml of normal saline, and so on. Select 3 suitable concentrations and apply them to the solid medium (glucose 50g, yeast extract 5g, distilled water 1000mL, adjust the pH to 6.5, add agar powder 15g / L.) plate with 20g / L calcium carbonate in turn, 28 Cultivate for 48-72 hours at ℃. Select the bacterial strain that produces a transparent circle on the plate and set aside.

[0032] 2. Strain re-screening

[0033] Inoculate the initially screened strains on a re-screened solid medium (g...

Embodiment 2

[0043] Application of Example 2 bacterial strain HS-K1 in rice vinegar brewing

[0044] 1. Preparation of strain seed solution

[0045] The preparation of first-level seed liquid: according to the inoculum size of 10% (v / v), make the number of viable bacteria about 10 7Inoculate 3L liquid medium (1L liquid medium formula: glucose 5g, peptone 4g, yeast extract 3g, acetic acid 30ml, ethanol 30ml, distilled water 940ml) with cfu / ml European bacillus omae HS-K1 bacterial liquid, 28 ℃, Shake the flask at 150r / min for 20h.

[0046] Preparation of the secondary seed solution: select a 50L liquid fermenter, add 20L rice wine with an alcohol content of 5% vol, and insert the primary seed solution according to the inoculation amount of 15% (v / v). Keep the temperature at 28-30°C, stir at 160r / min, and ventilate at 0.2vvm, and ferment for 14h.

[0047] 2. Fermentation of rice vinegar

[0048] Select a 500L liquid fermenter, add 100L rice wine with an alcohol content of 5% vol, and ins...

Embodiment 3

[0052] Application of Example 3 bacterial strain HS-K1 in white vinegar brewing

[0053] 1. Preparation of strain seed solution

[0054] The preparation of first-level seed liquid: according to the inoculum size of 10% (v / v), make the number of viable bacteria about 10 7 Inoculate 3L liquid medium (1L liquid medium formula: glucose 5g, peptone 4g, yeast extract 3g, acetic acid 30ml, ethanol 30ml, distilled water 940ml) with cfu / ml European bacillus omae HS-K1 bacterial liquid, 28 ℃, Shake the flask at 150r / min for 20h.

[0055] The preparation of secondary seed liquid: select 50L liquid fermenter for use, add 20L alcoholic strength and be the wine liquid (with edible alcohol deployment) of 5%vol, add liquid vinegar fermentation and use nutrient salt 0.9g, glucose 2.5g, according to 15% ( The inoculation amount of v / v) is inserted into the primary seed solution. Keep the temperature at 28-30°C, stir at 160r / min, and ventilate at 0.2vvm, and ferment for 15h.

[0056] 2. Ferm...

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Abstract

The invention discloses an acetic bacteria, in particular to the European bacterium Bacillus licheniformis HS-K1, which is deposited in the General Microbiology Center of the China Microbial Culture Collection Management Committee, and the deposit date is August 27, 2018, and the deposit number is CGMCC No. 16345, whose classification is Komagataeibacter europaeus. The invention also discloses theuse of this strain. The invention can rapidly convert ethanol into acetic acid through the use of the European bacterium Bacillus subtilis HS-K1, has good flavor and has a light aroma, and the content of acetic acid can reach up to 13.4g/100ml after the fermentation, the fermentation of the invention The method greatly improves the utilization rate of equipment, reduces the production, storage and transportation costs, and significantly improves the economic benefits of the enterprise.

Description

technical field [0001] The invention belongs to the field of microbe application and food brewing, and relates to a strain of acetic acid bacteria and its application, specifically a strain of Komagataeibactereuropaeus which has good fermentation characteristics and is suitable for brewing high-acidity liquid vinegar. Background technique [0002] The liquid fermentation method of vinegar is mainly divided into surface static fermentation and deep liquid fermentation. Deep liquid fermentation is fermented by fermenter, which has high mechanization strength, fast fermentation speed, small footprint, high raw material utilization rate and convenient operation. Such advantages have become the main production method of domestic liquid fermented vinegar. The brewing of vinegar in foreign countries is mainly based on the liquid method. At present, the brewed white vinegar, brewed rice vinegar and brewed fruit vinegar produced in China are almost all produced by the liquid fermenta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12J1/02C12J1/04C12R1/01
CPCC12J1/02C12J1/04C12R2001/01C12N1/205
Inventor 余永建李信张俊红李海涛朱胜虎崔鹏景
Owner JIANGSU HENGSHUN VINEGAR IND
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