A Strain of Acetobacter and Its Application

An acetic acid bacillus and sour soup technology, applied in the field of microbial engineering, can solve the problems of long shelf life, unstable quality, flaky bottle odor, etc., and achieve the effects of high acid production capacity, promoting stability and increasing aromatic odor.

Active Publication Date: 2021-04-02
贵州亮欢寨生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the fermentation rate in the traditional sour soup preparation is low, which leads to the short shelf life and poor stability of the prepared sour soup products. With the prolongation of the storage time, problems such as over-fermentation, stratification, and bottle swelling are prone to occur, which is serious. Affects the commodity value of the product
For example, Patent No. 201810745135.9 discloses the application of a composite fermentation bacterium in the preparation of red sour soup. The composite fermentation bacterium is composed of Lactobacillus plantarum, Bacillus natto, and Aspergillus oryzae in a ratio of 35:23:12. The compound fermentation bacteria obtained by the combination of specific strains are used in the preparation of red sour soup. The improvement of the existing red sour soup preparation process can prepare a kind of red sour soup with stable quality, good flavor and long shelf life, which can be used as sour soup Spicy seasoning package, which is made into hot and sour instant noodles or hot and sour rice noodles with rice noodles or instant noodles; but there are problems of high cost, complex microbial system, and unstable quality

Method used

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  • A Strain of Acetobacter and Its Application
  • A Strain of Acetobacter and Its Application
  • A Strain of Acetobacter and Its Application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Isolation and identification of embodiment 1 bacterial classification

[0028] Isolation of strains:

[0029] Weigh 5mL of naturally fermented soybean clear bacterial liquid sample and inoculate it into 20mL enriched liquid medium, and culture it statically at 36°C for 24h, dilute the enriched culture liquid sample tenfold with sterile normal saline, and take an appropriate dilution factor Add 1mL of the bacterial suspension into a sterilized plate, and pour it into a plate by MRS. After solidification, place it in a constant temperature incubator for 48 hours at 36°C to observe whether there are obvious calcium dissolution circles, and pick a single colony for streaking and purification. ~4 passages, and the colony shape and cell shape were determined through appearance judgment and microscopic examination, and the bacteria were stored on a slant plane at 4°C;

[0030] Identification of strains:

[0031] 1. Identification indicators

[0032] Morphological identifica...

Embodiment 2-3

[0060] Embodiment 1 provides the application method of Lactobacillus acetate LHZ-ST 001 in the production of sour soup of the Miao and Dong nationality, and the steps include the following steps: (1) prepare the bacterium liquid, inoculate the acetic acid bacteria in fresh, sterilized soybean clear liquid, Ferment at a temperature of 32°C-36°C for 20-24h to obtain a bacterial liquid; (2) prepare materials, wash fresh peppers and chop, fresh tomatoes are washed and cut into tomato pieces; (3) crushed into puree, Use colloid mill to pulverize the above-mentioned peppers and tomatoes into mud, and set aside; (4) mix the ingredients, add an appropriate amount of the above-mentioned bacterial liquid, salt, ginger, garlic, and rice wine to the above-mentioned crushed tomatoes and peppers, and mix evenly, and set aside; (5) fermenting, placing the above-mentioned mixed material at a temperature of 32°C-36°C for 10-15 days to obtain the sour soup of the Miao and Dong nationality;

[0...

Embodiment 3

[0066] The difference from Example 2 is that the bacterial solution is to inoculum 3 × 10 8 CFU / mL was obtained by fermenting in soybean clear liquid for 72 hours; wherein the composite strain was composed of Lactobacillus acetate LHZ-ST 001 of the present invention and Lactobacillus casei according to the inoculum size of 1:2;

[0067] Simultaneously, in order to verify the effect of the lactobacillus acetate that the present invention adopts and the effect of application method, the inventor has made following comparative example and test:

[0068] 1. Comparative example 1: the difference from Example 2 is that the fermenting bacteria used are lactic acid bacteria;

[0069]2. Comparative example 2: the difference from Example 2 is that the application method includes the following: (1) prepare materials, wash and chop fresh peppers, wash fresh tomatoes and cut them into tomato pieces; (2) grind them into For mud, use colloid mill to pulverize the above-mentioned peppers and...

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Abstract

The present invention relates to the technical field of microbial engineering, in particular to a acetic acid bacterium and its application. The acetic acid bacterium is Lactobacillus aceticum LHZ-ST001, and the depository unit is the General Microorganism Center of China Microbiological Culture Collection Management Committee (abbreviated as CGMCC), and the deposit address is It is No. 3, No. 1 Courtyard, Beichen West Road, Chaoyang District, Beijing, and the preservation date is September 10, 2018, and the preservation number is CGMCC No.16448; It has a strong ability to produce acid and alcohol dehydrogenase, has the ability to mix with other lactic acid bacteria or yeast, and has good tolerance to acid, and has the characteristics of high acid resistance.

Description

technical field [0001] The invention relates to the technical field of microbial engineering, in particular to an acetic acid bacterium and its application. Background technique [0002] Acetic acid bacteria (Acetic acid bacteria, AAB) belong to Bacteria, Protebacteria, α-Protebacteria, Rhodospirillales, Acetobacteracese, can oxidize ethanol It is an important class of industrial microorganisms, mainly used in the production of vinegar and fruit vinegar drinks. Acetobacter is not only used in the production of gluconic acid, vinegar and sorbic acid, but also the most important research object in biochemical reactions such as ethanol and sugar oxidation. At present, acetic acid bacteria play an important role in the vitamin C manufacturing industry and the vinegar brewing industry. [0003] Acetobacter can grow rapidly in the presence of a small amount of organic acid in the raw material to produce acetic acid; under aerobic conditions, Acetobacter can act through the compl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L23/00A23L29/00C12R1/02
CPCA23L23/00A23L29/065C12N1/205C12R2001/02
Inventor 吴笃琴黎亮黎力赵良忠李明李建华
Owner 贵州亮欢寨生物科技有限公司
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