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Acetobacter pasteurianus for converting ethyl alcohol into acetic acid and application thereof in fruit vinegar brewing

A technology of Acetobacter pasteurii and ethanol, which is applied in the fields of food, beverage and biology, can solve the problems of poor flavor of fruit vinegar, insufficient acid-producing ability and alcohol-resistant ability, etc., and achieves high nutritional value, aroma and taste, and good alcohol tolerance. Effects of sex, high flavonoid content, and flavor content

Active Publication Date: 2019-05-10
HUAZHONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the acid-producing ability and alcohol-resistant ability of these two bacteria are still insufficient, and the flavor of the fruit vinegar formed by fermentation is not good.

Method used

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  • Acetobacter pasteurianus for converting ethyl alcohol into acetic acid and application thereof in fruit vinegar brewing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The separation and identification of embodiment 1 acetic acid bacteria

[0023] (1) Isolation of acetic acid bacteria

[0024] Take the original vinegar of orange vinegar for 10 times and 100 times of gradient concentration dilution, apply the original vinegar and the diluted original vinegar on the plate poured with the solid separation medium of acetic acid bacteria, apply three plates for each gradient, and place it upside down at a constant temperature Incubate at 30°C for 3 days in an incubator.

[0025] (2) Screening of acetic acid bacteria

[0026] Select a plate with good colony separation, pick multiple single colonies on the plate, respectively streak the plate, and then place them in an incubator at 30°C for 3 days, pick a single colony, and inoculate the same colony in the acetic acid bacteria liquid medium And in the preliminary identification medium with ethanol, after culturing in a shaker at 30°C and 150rpm for two days, if the medium containing ethano...

Embodiment 2

[0036] The brewing of embodiment 2 jujube fruit vinegar

[0037] 1) Enzymolysis: get red jujube meat, add 6 times the water of weight, beating with a juice extractor, then add the mixed enzyme of 0.24% cellulase and pectinase by weight in fruit pulp (cellulase: pectinase The mass ratio of the enzyme is 2:1), and after stirring, it is enzymolyzed at room temperature for 2 hours to obtain jujube pulp.

[0038] 2) Alcoholic fermentation: add Saccharomyces cerevisiae into jujube pulp at a ratio of 300mg / L, mix well, seal, and then place in a constant temperature incubator at 28°C for anaerobic fermentation. During the fermentation process, samples were taken regularly, and after the samples were processed at 5000rpm for 5 minutes, the content of reducing sugar in the fermentation broth was measured by the 3,5-dinitrosalicylic acid method. When the reducing sugar content no longer decreased significantly, the fermentation was terminated, and alcohol was obtained after filtration. ...

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Abstract

The invention discloses a strain of Acetobacter pasteurianus WH11240754(4B) which can effectively convert ethyl alcohol into acetic acid. The Acetobacter pasteurianus WH11240754(4B) is stored in ChinaCenter for Type Culture Collection, and the preservation number is CCTCC NO:M2019009. The invention further discloses a fruit vinegar fermentation method. The method comprises the steps that the Acetobacter pasteurium WH11240754(4B) is inoculated onto fruit juice obtained through enzymolysis and alcoholic fermentation, and then acetic acid fermentation is conducted. By adopting the acetic acid bacteria and fruit vinegar brewing method, not only is the alcohol conversion rate up to 95% or above, but also the content of flavonoids compounds and flavor substances in fruit vinegar is higher, so that the fruit vinegar has higher nutritional value and stronger aroma taste.

Description

technical field [0001] The invention belongs to the field of food, beverage and biotechnology, and relates to an acetic acid bacterium-Acetobacter pasteurianus (Acetobacter pasteurianus) used for converting ethanol into acetic acid, and also relates to the application of the strain in fruit vinegar brewing. Background technique [0002] Fruit vinegar is a kind of sour seasoning with rich nutrition and excellent flavor made from fruits (such as hawthorn, grapes, citrus, apples, kiwis, etc.) or fruit processing waste as the main raw material through alcohol fermentation and acetic acid fermentation It has the health functions of fruit and vinegar. At the same time, fruit vinegar also retains the rich vitamins, minerals, amino acids and other nutrients in the fruit, thus greatly improving the health care functions of fruit vinegar (such as promoting metabolism, regulating acid-base balance, lowering blood fat, lowering cholesterol, etc.) . [0003] The acetic acid fermentatio...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12J1/04C12R1/02C12R1/865
Inventor 李二虎孙婉莹钟武潘思轶
Owner HUAZHONG AGRICULTURAL UNIVERSITY
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