Method for producing pyrroloquinoline quinine-containing table vinegar through co-culture and fermentation of microorganisms

A pyrroloquinoline quinone, co-cultivation technology, applied in microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve problems such as single method and limited types of nutritional functional factors, and achieve novel methods and increase nutritional health. effect of value

Active Publication Date: 2019-12-13
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, today’s nutrition and health function vinegar often only achieves its purpose by changing the type of raw materials, the method is relatively simple, and there are limitations to the types of nutritional function factors added.
The multi-strain co-cultivati...

Method used

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  • Method for producing pyrroloquinoline quinine-containing table vinegar through co-culture and fermentation of microorganisms
  • Method for producing pyrroloquinoline quinine-containing table vinegar through co-culture and fermentation of microorganisms

Examples

Experimental program
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Effect test

Embodiment 1

[0021] Embodiment 1: the hyphomicrobe used in this application is the hyphomicrobial LXL-PQ-409, which is specifically obtained through the following steps:

[0022] Isolation of pyrroloquinoline quinone-producing bacteria from Zhejiang rice wine fermented grains. The fermented wine grains were taken, diluted appropriately with sterile physiological saline, and spread on methanol solid medium. Solid medium containing 2% methanol, (NH 4 ) 3 C 6 h 8 o 4 0.3%, KH 2 PO 4 0.14%, Na 2 HPO 4 0.3%, MgSO 4 ·7H 2 O 0.1%, trace element solution 0.07%, agar 2%, and water as the balance, the pH of the medium was 7, the culture temperature was 30°C, and the culture time was 7 days. Then pick out the colonies with better growth and inoculate them in liquid medium (same as solid medium except without agar) for 7 days. After LC / MS analysis and detection, the pyrroloquinoline quinone-producing strains are obtained.

[0023] Take the slant bacteria, add 10 mL of normal saline to m...

Embodiment 2

[0028] (1) Take 10 parts of rice wine mash, 1 part of methanol, and 89 parts of water to prepare Saccharomyces cerevisiae-hybrid microbe culture medium, adjust reducing sugar to 3% w / v, and pH to 7.0. Inoculate the Phytophagia and Saccharomyces cerevisiae for co-cultivation, the inoculum size is 2%, and the culture condition is 32°C for 96 hours. The germination rate of yeast is 98%, and the number of colony-forming units of hyphaetic microbes is greater than or equal to 7.0×10 8 / ml.

[0029] (2) Using rice and water as raw materials, mix them at a ratio of 1:3, add 0.3% α-amylase and 0.3% glucoamylase for amylase saccharification treatment, and add 0.1% CaCl 2 Carry out pulping treatment, add methanol concentration to 1.0% w / v, inoculate Saccharomyces cerevisiae-Rhimephagia seed solution for fermentation, inoculum size 5% v / v, and culture at 30°C for 64 hours to obtain ethanol alcohol base, ethanol Concentration 6% w / v. After fermentation, adjust the concentration of etha...

Embodiment 3

[0033] (1) Take 10 parts of pre-fermented wine mash, 1 part of methanol, and 89 parts of water to prepare Saccharomyces cerevisiae-hybrid microbe culture medium, adjust reducing sugar to 1% w / v, and pH to 6.0. Inoculate Acetobacter-Saccharomyces cerevisiae for co-cultivation at 25°C for 48 hours. The germination rate of yeast is greater than or equal to 85%, and the number of colony-forming units of hyphaetic microbes is greater than or equal to 0.2×10 8 / ml.

[0034] (2) Using rice and water as raw materials, mix them at a ratio of 1:3, add 0.3% α-amylase and 0.3% glucoamylase for amylase saccharification treatment, and add 0.1% CaCl 2 Slurry treatment was carried out, after the concentration of methanol was added to 0.2% w / v, the seed liquid of Saccharomyces cerevisiae-Phyphaeophagic bacteria was inoculated for fermentation, the inoculum amount was 1% v / v, and the temperature was 28°C for 24 hours to obtain ethanol alcohol base. Ethanol concentration 2.5% w / v. After ferme...

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Abstract

The invention discloses a method for producing pyrroloquinoline quinone table vinegar through co-culture and fermentation of microorganisms, and belongs to the technical field of table vinegar brewing. A co-culture system is constructed by saccharomyces cerevisiae, hyphomicrobium and acetobacter pasteurianus, and the table vinegar rich in pyrroloquinoline quinone is produced. The table vinegar rich in pyrroloquinoline quinone is prepared by adopting a method of co-culturing saccharomyces cerevisiae, hyphomicrobium and acetobacter pasteurianus microorganisms through the stages of alcoholic fermentation, acetic fermentation, fermentation stopping, product filtering and packaging and the like, and the concentration of pyrroloquinoline quinone is 0.05-0.2 mg/L. The method is novel, the microorganism co-culture method is adopted, nutritional factors are combined with the table vinegar, the nutritional and healthy value of the table vinegar is increased, and feasibility is achieved.

Description

technical field [0001] The invention belongs to the technical field of vinegar brewing, and more specifically relates to a method for producing pyrroloquinoline quinone vinegar by co-culture and fermentation of microorganisms. Background technique [0002] As a basic condiment, vinegar has also been paid attention to its nutritional and health functions. However, nowadays nutritional and healthy functional vinegar often achieves its purpose only by changing the types of raw materials, which is relatively simple and has limitations on the types of added nutritional functional factors. The multi-strain co-cultivation method is a new fermentation technology, which has been reported in the fields of biology, food, chemistry, etc., but there are few research reports on the introduction of functional nutritional factors through multi-strain co-culture to improve the quality of vinegar . Contents of the invention [0003] Aiming at the problems existing in the prior art, the ob...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12N15/01C12N13/00C12N1/20C12R1/865C12R1/02C12R1/01
CPCC12J1/04C12N15/01C12N13/00C12N1/20C12R2001/01C12N1/205
Inventor 梁新乐韩程程季妍
Owner ZHEJIANG GONGSHANG UNIVERSITY
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