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Pediococcus pentosaceus ZF618 and application thereof

A technology of Pediococcus pentosaceae and ZF618, which is applied to the preparation of bacteria, microorganisms, and vinegar, can solve the problems of insufficient content of non-volatile acid and total esters, lack of beneficial microorganisms, and high cost, so as to ensure food safety and product quality. The effect of fast incense speed and simple cultivation conditions

Active Publication Date: 2019-07-05
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the introduction of a large number of enzymes is costly
[0006] At present, the liquid deep-fermented rice vinegar leads to the lack of beneficial microorganisms in the pure-bred and fermentation mode, which causes the problems of insufficient non-volatile acid and total ester content, irritating taste and lack of aroma in liquid deep-fermented rice vinegar.

Method used

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  • Pediococcus pentosaceus ZF618 and application thereof
  • Pediococcus pentosaceus ZF618 and application thereof
  • Pediococcus pentosaceus ZF618 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Embodiment 1, the isolation of candidate bacterial strain

[0052] Use a sterile sampling bottle to sample naturally fermented rice wine koji and bring it back at low temperature; immediately dilute to 10 with sterile water -3 、10 -4 、10 -5 , spread on the MRS solid medium; then put it into an anaerobic constant temperature incubator at 30°C, and cultivate it for 48 hours; pick candidate colonies and separate them by streaking on the plate, repeat this 4 to 5 times until a pure single colony is obtained . Glycerol tubes were prepared from the purified individual plants and stored in a -70°C refrigerator.

[0053] Among them, the formula of MRS solid medium is as follows: peptone 10.0g, beef extract powder 5.0g, yeast extract powder 4.0g, triammonium citrate 2.0g, sodium acetate 5.0g, glucose 20.0g, Tween-801.0ml, K 2 HPO 4 2.0g, MgSO 4 ·7H 2 O0.2g, MnSO 4 4H 2 O 0.05g, agar 15.0g, distilled water 1.0L, pH value 6.2±0.2.

Embodiment 2

[0054] Example 2, Primary Screening of Candidate Strains—Flavoured Rice Wine

[0055] The candidate strains and Saccharomyces cerevisiae were mixed and inoculated into rice liquefaction mash, and fermented at 30°C for 10 days. Bacillus was used as a control to evaluate the difference in the ability of candidate strains to produce non-volatile acid from rice liquefied mash under alcoholic conditions.

[0056] Among them, the preparation method of rice liquefied mash is as follows: add water to the rice vinegar raw material rice according to the mass ratio of 1:1 to 1:5, raise the temperature and keep it at 92 to 95°C, add liquefied enzyme with a volume ratio of 1‰ to 1%, and stir for 20 to 200 minutes , complete the liquefaction of raw materials, lower the temperature to 25 to 40° C., and prepare rice liquefaction mash.

[0057] The test result of this embodiment is as follows:

[0058] Table 1 Detection results of non-volatile acid content in rice wine prepared by candidat...

Embodiment 3

[0061] Example 3, re-screening of candidate strains—flavored rice vinegar

[0062] The flavored wine mash obtained in Example 2 was prepared into rice vinegar through vinegar liquid submerged fermentation process, and the non-volatile acid and aroma components in rice vinegar were determined to evaluate the application effect of candidate strains in rice vinegar. The measurement results are shown in Table 2 and Table 3.

[0063] Table 2 Detection results of non-volatile acid content of rice vinegar prepared by candidate strains and control strains

[0064]

[0065] Table 3 Detection results of aroma components and content of rice vinegar prepared by candidate strains and control strains

[0066]

[0067] It can be seen from the above results that the rice vinegar prepared by candidate strain 1 has the most non-volatile acid content; the total content of aroma components is 0.54g / 100mL, which is much higher than that of the control strain and candidate strains 2 and 3;...

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Abstract

The invention relates to Pediococcus pentosaceus ZF618 which is separated from natural rice wine yeast. By inoculating the Pediococcus pentosaceus ZF618 into an alcohol fermentation system during ricewine fermentation, rice wine flavor can be improved evidently. The Pediococcus pentosaceus ZF618 has the advantages that the problems of cost increasing and safety caused by exogenous flavoring substance adding can be avoided; the screened Pediococcus pentosaceus ZF618 is separated from the natural rice wine yeast, the Pediococcus pentosaceus ZF618 is suitable for growing in the fermentation system of raw material rice wine of liquid deep fermentation rice vinegar production, and uncertainty such as antagonism and safety problems possibly caused by the introduction of exogenous flora are avoided; the Pediococcus pentosaceus ZF618 is fast in acid production and fragrance production, simple in culture condition, easy to achieve industrial production and promising in development and application prospect in liquid deep fermentation rice vinegar production.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation, in particular to the field of vinegar industry, and in particular relates to Pediococcus pentosaceus ZF618 isolated from natural rice wine koji and its application in the production of liquid submerged fermented rice vinegar. Background technique [0002] As a traditional fermented condiment, rice vinegar has a long history in China. Most of the commercially available rice vinegar in my country is produced by the traditional solid-state fermentation process of rice vinegar. The rice vinegar prepared by the solid-state fermentation process is rich in nutrition and good in color and aroma; however, the solid-state fermentation process has the problems of low degree of mechanization, high labor intensity, long fermentation period, and low utilization rate of raw materials. With the development of science and technology, the submerged liquid fermented rice vinegar process has made gr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12J1/00C12G3/022C12R1/865C12R1/01
CPCC12G3/02C12J1/00C12N1/20C12N1/205C12R2001/01
Inventor 刘力周其洋栗连会
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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