Bacillus coagulans and application thereof

A technology of Bacillus coagulans and strains, applied in the field of microbial application and traditional food brewing, can solve the problem that biological characteristics have not been fully utilized, not many, etc., and achieve the effects of improving product flavor, low requirements, and increasing content

Active Publication Date: 2019-11-05
JIANGSU HENGSHUN VINEGAR IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although Bacillus coagulans has high commercial application value, there are not many applications of Bacillus coagulans in industry at present, and its good biological characteristics have not been fully utilized

Method used

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  • Bacillus coagulans and application thereof
  • Bacillus coagulans and application thereof
  • Bacillus coagulans and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1 Isolation and identification of bacterial strain HSCY 3073

[0028] 1. Isolation of strains

[0029] Weigh 10g sample of Zhenjiang balsamic vinegar fermented grains, put it in 90ml sterilized MRS liquid medium, shake it for 10min at 40°C, rotate at 200r / min, then place it in a 40°C incubator for enrichment and culture for 3h, during which every day Shake the bacteria solution once. After enrichment, take 2mL of the bacterial solution, bathe in 90°C water for 10min, and then perform 10-fold serial dilution. Select 3 dilutions of 10, 100 and 1000 times of dilution, pipette 100 μL to coat the MRS solid plate, and incubate upside down at 40°C for 24 hours.

[0030] 2. Strain purification

[0031] Pick a single colony for Gram staining and microscopic examination, streak and separate the Gram-positive and rod-shaped bacterial plate for 3 times, and take a single colony for preservation.

[0032] 3. Strain screening

[0033] Inoculate the preserved strains into...

Embodiment 2

[0049] Example 2 Application of Bacillus coagulans HSCY3073 in the Brewing of Zhenjiang Balsamic Vinegar

[0050] 1. Expansion and cultivation of bacterial strains

[0051] Preparation of the primary seed liquid: inoculate the purified Bacillus coagulans HSCY3073 bacterial liquid in the logarithmic growth phase into the MRS medium according to the inoculation amount of 6% (v / v), at a temperature of 40°C and a rotational speed of 200r / min Cultivate for 20h.

[0052] Preparation of the secondary seed liquid: select a 50L liquid fermenter, add 35L of water, stir at a speed of 120r / min, heat the water to 95°C, add 8kg of rice flour (the rice is crushed and passed through a 100-mesh sieve) 8kg, add 20,000 U / ml high-temperature α-amylase, the addition amount is 3.0ml, and it is incubated for 35min to obtain mash. Then lower the temperature of the mash to 45°C, add 50,000 U / g of glucoamylase in an amount of 0.50 g, and keep it warm for 35 minutes to obtain a saccharified liquid. A...

Embodiment 3

[0062] Example 3 Application of Bacillus coagulans HSCY3073 in apple cider vinegar brewing

[0063] 1. Expansion and cultivation of bacterial strains

[0064] Preparation of the primary seed liquid: inoculate the purified Bacillus coagulans HSCY3073 bacterial liquid in the logarithmic growth phase into the MRS medium according to the inoculation amount of 5% (v / v), at a temperature of 40°C and a rotational speed of 200r / min Cultivate for 20h.

[0065] Preparation of the secondary seed liquid: select a 25L liquid fermenter, add 15L of water, stir at a speed of 100r / min, heat the water to 90°C, add 6kg of rice flour (after the rice is crushed, pass through a 100-mesh sieve) 6kg, add 20,000 U / ml high-temperature α-amylase, the addition amount is 1.5ml, is incubated 35min to obtain mash. Then lower the temperature of the mash to 55°C, add 50,000 U / g of glucoamylase in an amount of 0.25 g, and keep it warm for 40 minutes to obtain a rice milk saccharification liquid. Add 0.3% (w...

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Abstract

The invention discloses bacillus coagulans and an application thereof. The bacillus coagulans is preserved in China General Microbiological Culture Collection Center on May 13, 2019, and has the preservation number of CGMCC NO.17801. The invention also discloses a brewing method of table vinegar. The strain is resistant to 8% (v / v) acetic acid, has a wide range of growth temperature (30-55 DEG C),produces acetic acid and highly produces lactic acid, not only can adapt to an acetic acid fermentation harsh environment which is difficult for ordinary microorganisms to grow, but also has low requirements for oxygen, and can grow under both aerobic and anaerobic conditions. Through the use of the strain, the strain can improve the problem of reduction of the content of nonvolatile acid causedby seasonal changes, bacterial degradation and other problems, can significantly improve the content of nonvolatile acid in table vinegar, improves the flavor of the product, improves the quality of the product, and improves the yield of the product to a certain extent.

Description

technical field [0001] The invention relates to a strain of bacillus coagulans and its application, in particular to a strain of bacillus coagulans (Bacillus coagulans HSCY3073) which is suitable for the special environment of vinegar brewing and can improve the quality of vinegar, and belongs to the field of microbial application and traditional food brewing. Background technique [0002] Organic acid is an important component in vinegar, and its composition is very rich. It not only determines the sour taste quality of vinegar, but also one of the important substances that determine the buffering and pH of finished vinegar. At the same time, it also affects the shelf life and biological safety of products. sex. Although the acid content in vinegar is very high, there is no irritating feeling and the sour taste is very soft. The role of organic acids is very important. [0003] Due to the special environmental conditions of vinegar brewing, if the fermenting microorganisms...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12J1/02C12J1/04C12R1/07
CPCC12J1/02C12J1/04C12R2001/07C12N1/205
Inventor 张俊红余永建朱胜虎李信奚宽鹏崔鹏景陈雯
Owner JIANGSU HENGSHUN VINEGAR IND
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