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Preparation method of direct fermentation agent of high-yield acetoin and aromatized mohevea bacillus and application of direct fermentation agent in production of Shanxi mature vinegar

A technology of direct-throwing fermentation agent and Bacillus vegiturus, applied in the field of microorganisms, can solve the problems of less research on the development and application of Bacillus

Active Publication Date: 2019-04-23
SHANXI AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are few studies on the development and application of spores in the process of vinegar brewing

Method used

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  • Preparation method of direct fermentation agent of high-yield acetoin and aromatized mohevea bacillus and application of direct fermentation agent in production of Shanxi mature vinegar
  • Preparation method of direct fermentation agent of high-yield acetoin and aromatized mohevea bacillus and application of direct fermentation agent in production of Shanxi mature vinegar
  • Preparation method of direct fermentation agent of high-yield acetoin and aromatized mohevea bacillus and application of direct fermentation agent in production of Shanxi mature vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1: Screening of high-yielding acetoin, polyphenols and aromatizing spores

[0019] (1) Screening of high-yielding acetoin spores: the wine mash samples from the alcoholic fermentation stage of Shanxi old mature vinegar and the vinegar fermented grains samples from the acetic acid fermentation stage were collected respectively, diluted and coated with MRS medium, and finally 50 strains of spores were isolated . The ability to produce acetoin was determined by Voges-Proskauer (V-P) reaction and spectrophotometry, and Bacillus 15 produced the highest acetoin at 45.63g / L; followed by Bacillus 297 (40.52g / L) and Bacillus 2030 (40.28g / L).

[0020] The preparation method of the above-mentioned MRS solid medium is: peptone 10g, beef extract 10g, yeast extract 5g, K 2 HPO 4 2g, sodium acetate 2g, triammonium citrate 2g, glucose 20g, Tween 80 1mL, MgSO 4 0.2g, MnSO 4 0.05g, 20g agar, 1000mL distilled water, adjust the pH to 6.2‒6.6, and sterilize at 121°C for 20min...

Embodiment 2

[0047] Example 2: Strain identification of high-yielding acetoin, polyphenols and Aromaspora 15

[0048] Morphological identification: Pick up 15 spores with an inoculation loop and streak on the MRS plate medium to isolate a single colony, take pictures of the colonies grown on the medium, record them, and then check by Gram staining microscope. Observe its cell morphology. Bacillus 15 formed a colony with a diameter of 4.80mm on the MRS plate medium, with irregular edges, rough surface and obvious wrinkles, translucent, dry, ridge-like protrusions in the middle, slightly viscous, and light yellow; its cell shape: leather Ran's staining was G + , rod-shaped, with spores in the middle, such as figure 1 shown.

[0049] 16Sr DNA sequencing: the genome of Bacillus 15 was extracted with a kit, and the 16Sr DNA sequencing and strain identification were carried out. The primers were: upstream: 5′-CAGATGGGAGCTTGCTCCCTG-3′ downstream: 5′-CGACTTCACCCAATC

[0050] ATCTG-3′, using B...

Embodiment 3

[0051] Embodiment 3: the preparation of Bacillus mohewei CGMCC 16910 direct throw type starter

[0052] Insert the activated Bacillus mohewei CGMCC 16910 into the MRS medium at an inoculum amount of 3%, and cultivate it at 37°C and 180r / min for 24 hours, and the concentration of the bacteria at this time reaches 10 8 cfu / mL, use a hollow fiber membrane to concentrate the fermentation broth of Bacillus mohaiwei to 1 / 5 of the original volume, add a sterile protective agent to the concentrated fermentation broth, and the volume ratio of the concentrated fermentation broth to the protective agent is 1:3 (v: v) Mixing, processing the fermented liquid by low-temperature spray drying, and then vacuum-packing to obtain the Bacillus mohaiwi direct-throwing starter.

[0053] The preparation method of the above protective agent is: A: 10 g of skim milk powder, 100 mL of distilled water, sterilized at 115 °C for 15 min; B: 1.5 g of trehalose, 0.5 g of glycerin, 2 g of sorbitol, 1 g of mal...

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Abstract

The invention belongs to the technical field of microorganisms, and provides a preparation method of a direct fermentation agent of high-yield acetoin and aromatized mohevea bacillus and an application of the direct fermentation agent in production of Shanxi mature vinegar. The method comprises the following steps of: separating and screening a strain of mohevea bacillus which has strong acetoin production, fragrance production and polyphenol production capabilities from the fermentation process of Shanxi mature vinegar, and preserving the strain of the mohevea bacillus in a common microorganism center of the China Committee for Culture Collection of Microorganisms, wherein the preservation number is CGMCC 16910. The direct fermentation agent of the aromatized mohevea bacillus CGMCC16910 is forcedly used to the production of Shanxi mature vinegar, the ligustrazine is 266.47micro g / mL and the polyphenol is 514micro g / mL in the final new vinegar, the physiological function components areobviously improved, the contents of the total acid, non-volatile acid and total ester are also obviously improved, compared with the control, the method has the advantages that the contents of the total acid, non-volatile acid and total ester are improved by 59.04%, 77.89% and 74.32% respectively, and the volatile aroma spectrum and content are enriched.

Description

technical field [0001] The invention belongs to the technical field of microbes, and in particular relates to a preparation method of a high-yield acetoin-enhancing and aroma-enhancing Bacillus mohaiwei direct-throwing starter and its application in the production of Shanxi mature vinegar. Background technique [0002] Shanxi Mature Vinegar uses high-quality sorghum as the main raw material and Daqu as the leavening agent. It adopts traditional natural solid fermentation and combines unique smoking, pouring, and drying processes to form the unique sour, mellow, fragrant, sweet flavor and taste of Mature Vinegar. The unique flavor of mature vinegar is due to the growth and metabolism of microbial flora and complex synergistic effects during its natural fermentation process. These microbial metabolisms produce rich enzymes, flavors, tastes and other physiological functions (antioxidant, blood pressure lowering, etc.) substances . In addition to mold, yeast, lactic acid bacter...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12J1/04C12R1/07
CPCC12J1/04C12N1/20C12R2001/07C12N1/205
Inventor 许女陈旭峰贾瑞娟王如福王佳丽
Owner SHANXI AGRI UNIV
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