Development and multi-stage strengthening method for Shanxi mature vinegar composite bacterial agent based on bacteria strain interaction

A technology of compound bacterial agent and mature vinegar, applied in the field of microorganisms, can solve the problems of simple strengthening methods and lack of research on bacterial species interaction

Active Publication Date: 2019-04-19
山西不老泉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, looking at the above research, there are the following deficiencies: there is a lack of research on the interaction of strains, and only by fully considering the interaction mechanism between strains in different environments can the advantages and functions of the strains be brought into full play; the enhancement methods are simple, mostly Single-strain or double-strain single-stage, one-time addition for strengthening

Method used

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  • Development and multi-stage strengthening method for Shanxi mature vinegar composite bacterial agent based on bacteria strain interaction
  • Development and multi-stage strengthening method for Shanxi mature vinegar composite bacterial agent based on bacteria strain interaction
  • Development and multi-stage strengthening method for Shanxi mature vinegar composite bacterial agent based on bacteria strain interaction

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1: Isolation and identification of bacteria and screening of excellent strains

[0028] (1) Isolation of bacteria: Gradiently dilute the samples of wine mash and vinegar unstrained spirits in the brewing process of Shanxi mature vinegar, and spread them on MRS medium, acetic acid bacteria basal medium, and Bengal red medium, and place them in the Cultivate for 48 hours in a constant temperature incubator at 30°C and 37°C. Select an appropriate dilution (30‒300) to pick a single colony of a typical strain, and purify it in three sections on the medium, observe the surface morphology and microscopic shape of a single colony, if the shape of a single colony is consistent, then This colony is considered to be a pure species and transferred to a slant for preservation. A total of more than 3,000 strains were isolated from the brewing process of Shanxi mature vinegar, and a strain resource bank was established.

[0029] (2) Identification of strains: More than 600 s...

Embodiment 2

[0042] Example 2: The interaction between Saccharomyces cerevisiae CGMCC 15729, Candida wormwood CGMCC16913, Bacillus mohaiwei CGMCC 16910, Lactobacillus plantarum CGMCC 15731, and Acetobacter pasteurianus CGMCC 15730, which are excellent indigenous Shanxi mature vinegar

[0043] (1) Interaction between Saccharomyces cerevisiae CGMCC 15729, Candida wormwood CGMCC 16913, Bacillus mohaiwei CGMCC 16910, and Lactobacillus plantarum CGMCC 15731: The cultured Saccharomyces cerevisiae CGMCC 15729, Candida wormwood CGMCC 16913 was inserted into the sorghum juice medium with the cultured Bacillus mohaiwei CGMCC 16910 and Lactobacillus plantarum CGMCC 15731 at a ratio of 1:1:1 (1:1:1:1), and cultured at 30°C for 6 days The biomass of the strains was measured to check whether there was any inhibitory effect between them. The experimental results showed that there was no significant inhibitory effect on biomass between S. figure 1 ), increased the content of organic acids during the inter...

Embodiment 3

[0050] Embodiment 3: preparation of compound direct throw type starter

[0051] (1) Composite direct-injection starter in the alcohol fermentation stage: Inoculate Saccharomyces cerevisiae CGMCC 15729 and Candida wormwood CGMCC16913 into PDA liquid medium according to the inoculum amount of 3%, and culture them statically at 30°C for 24 hours; Bacillus mohaiwei CGMCC 16910 and Lactobacillus plantarum CGMCC 15731 were inoculated into MRS liquid medium according to the inoculum amount of 3%. Static culture for 24 hours, the bacterial concentration of the culture solution reaches 10 8 After cfu / mL, the hollow fiber membrane is used to concentrate, the fermentation broth is concentrated to 1 / 5 of the original volume, and then mixed with a sterile protective agent. The volume ratio of the concentrated fermentation broth to the protective agent is 1:3 v:v. After the fermentation broth is treated by spray drying, the dry powder of Saccharomyces cerevisiae CGMCC 15729, Candida wormwo...

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Abstract

The invention belongs to the technical field of microorganisms, and provides a development and multi-stage strengthening method for a Shanxi mature vinegar composite bacterial agent based on bacteriastrain interaction. Shanxi mature vinegar native high-yield alcohol saccharomyces cerevisiae, high-yield ester wormwood candida, high-yield acetoin, bacillus mojavensis of high ester production capacity, high-yield non-volatile acid lactobacillus plantarum, high-yield acid, acetoin and acetobacter pasteurianus of high tolerance are subjected to an interaction experiment. The saccharomyces cerevisiae, the wormwood candida, the bacillus mojavensis and the lactobacillus plantarum are prepared into a compound direct vat set in the alcoholic fermentation stage, the bacillus mojavensis, the lactobacillus plantarum and the acetobacter pasteurianus are prepared into a compound direct vat set in the fermentation stage for strengthening production of Shanxi mature vinegar, according to new pour vinegar, the content of total acid is 6.23 g / 100mL, the content of involatile acid is 2.68 g / 100 mL, the content of total ester is 5.88 g / 100 mL, the content of ligustrazine is 335.6-5 micrograms / mL, andthe spectrogram and content of organic acid and volatile aroma are enriched.

Description

technical field [0001] The invention belongs to the technical field of microbes, and in particular relates to a method for developing and multi-stage strengthening of Shanxi mature vinegar compound bacterial agent based on the interaction of bacteria species. Background technique [0002] Shanxi Mature Vinegar has strong aroma and mellow ester aroma. It is rich in amino acids, vitamins, minerals, organic acids and polyphenols, flavonoids, ligustrazine, melanoidin and other nutritional and functional active substances. Our national treasure. At present, Shanxi Mature Vinegar is still made from sorghum as raw material, bran and rice bran as auxiliary materials, Daqu as starter, and is made through traditional natural solid-state fermentation processes such as alcoholic fermentation, acetic acid fermentation, fumigation, and aging. Among them, the quality of Daqu is the most critical factor affecting the brewing of mature vinegar. However, due to the current koji-making proces...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/18C12N1/16C12J1/04C12R1/865C12R1/72C12R1/07C12R1/25C12R1/02
CPCC12J1/04C12N1/16C12N1/18C12N1/20
Inventor 许女王如福王佳丽陈旭峰贾瑞娟
Owner 山西不老泉食品有限公司
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