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Method for detecting gas-producing acidophilic bacteria in vinegar

A detection method, acidophilic bacteria technology, applied in the direction of biochemical equipment and methods, microbial measurement/inspection, etc., can solve the problems of bulging bottles, vinegar bags, etc., achieve low detection cost, accelerate the speed of acid and gas production , Accelerate the effect of acid and gas production

Active Publication Date: 2019-06-25
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the vinegar-making enterprises in my country adopt the solid-state fermentation method. For the vinegar brewed by the solid-state fermentation method, most of the bacteria are killed after sterilization, but in a few cases, the gas-producing bacteria in the vinegar cause the vinegar to produce gas. Lead to serious problems such as vinegar swelling bags and bottles

Method used

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  • Method for detecting gas-producing acidophilic bacteria in vinegar
  • Method for detecting gas-producing acidophilic bacteria in vinegar
  • Method for detecting gas-producing acidophilic bacteria in vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] like figure 1 Shown, the detection method of aerogenous acidophilus in a kind of vinegar of the present invention comprises the following steps.

[0036] 1. Composition of the culture medium: 400ml / L of solid vinegar fermented in the pool for 1 day (provide the trace acid, sugar, and wine required for cultivation, so that its components are close to those contained in the finished vinegar stock solution) 400ml / L (total acid 0.3g / 100ml, reducing sugar 7%, PH5.5, alcohol 2%), glucose 10g / L, peptone 5g / L, fresh milk 30g / L, citric acid 1g / L, dipotassium hydrogen phosphate 2g / L, ammonium citrate 8g / L, sodium acetate 5g / L, magnesium sulfate heptahydrate 7g / L, Tween 80 1ml / L, the rest is water, pH6.0.

[0037] 2. Packing of culture medium

[0038] Dispense 180ml of culture medium into small-mouth retort bottle 1, cover the mouth of the bottle tightly with a silica gel stopper, sterilize at 121°C for 25min, and cool for later use.

[0039] 3. Vaccination

[0040] Under a ...

Embodiment 2

[0047] like figure 1 Shown, the detection method of aerogenous acidophilus in a kind of vinegar of the present invention comprises the following steps.

[0048] 1. Composition of the culture medium: 500ml / L of solid vinegar fermented in the tank for 2 days (provide the trace acid, sugar, and wine required for cultivation, so that its components are close to those contained in the finished vinegar stock solution) 500ml / L (total acid 0.4g / 100ml, reducing sugar 8%, PH6, alcohol 3%), glucose 13g / L, peptone 8g / L, fresh milk 40g / L, citric acid 2g / L, dipotassium hydrogen phosphate 2g / L, ammonium citrate 7g / L , sodium acetate 4g / L, magnesium sulfate heptahydrate 5g / L, Tween 80 1ml / L, the rest is water, pH5.0.

[0049] 2. Packing of culture medium

[0050] Divide 180ml of the culture medium into small-mouth retort bottles, cover the mouth of the bottle tightly with a silica gel stopper, sterilize at 121°C for 25 minutes, and cool for later use.

[0051] 3. Vaccination

[0052] Und...

Embodiment 3

[0057] like figure 1 Shown, the detection method of aerogenous acidophilus in a kind of vinegar of the present invention comprises the following steps.

[0058] 1. Composition of the culture medium: 600ml / L of fermented liquid of solid vinegar in the pond for 3 days (provide the trace acid, sugar, and wine required for cultivation, so that its components are close to those contained in the stock solution of finished vinegar) 600ml / L (total acid 0.5g / 100ml, reducing sugar 10%, PH7, alcohol 4%), glucose 15g / L, peptone 10g / L, fresh milk 50g / L, citric acid 3g / L, dipotassium hydrogen phosphate 1g / L, ammonium citrate 6g / L , sodium acetate 3g / L, magnesium sulfate heptahydrate 4g / L, Tween 80 1ml / L, the rest is water, pH4.0.

[0059] 2. Packing of culture medium

[0060] Divide 180ml of the culture medium into small-mouth retort bottles, cover the mouth of the bottle tightly with a silica gel stopper, sterilize at 121°C for 25 minutes, and cool for later use.

[0061] 3. Vaccinatio...

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Abstract

The invention discloses a method for detecting gas-producing acidophilic bacteria in vinegar. The method comprises the following steps: (1) adding the finished vinegar to a reactor containing a medium, and then connecting a balloon to a glass tube of the reactor in the sealing mode; (2) conducting shake culture on the reaction liquid in the reactor at different temperature and rotation speed; (3)after shaking culture, judging whether the finished vinegar contains gas-producing bacteria according to whether the culture medium becomes cloudy or whether the balloon is expanded. According to themethod, whether a vinegar product contains gas-producing acidophilic bacteria can be detected rapidly. The method has high detection efficiency and good specificity and is simple in operation, therebyeffectively ensuring the quality of the vinegar product.

Description

technical field [0001] The invention relates to the field of vinegar detection, in particular to a detection method for aerobic acidophilus in vinegar. Background technique [0002] As one of the condiments in daily life, vinegar has a history of nearly 3,000 years. As the earliest country in the world to brew vinegar from grains, China has a historical record of vinegar in the 8th century BC. Vinegar workshops already existed. In the early Han Dynasty, vinegar began to be brewed on a large scale, and its production areas were widely distributed. Vinegar is made from grains through the combination of microbial koji making, saccharification, alcoholic fermentation, acetic acid fermentation and various amino acids and enzyme preparations. [0003] In the production process of finished vinegar, there will be microorganisms, such as: lactic acid bacteria, yeast, a certain number of bacteria and actinomycetes. Most of the vinegar-making enterprises in my country adopt the solid...

Claims

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Application Information

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IPC IPC(8): C12Q1/04
Inventor 樊君赵辉平荣秋亮罗红刚左上春
Owner QIANHE CONDIMENT & FOOD CO LTD
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