Acetobacter pasteurianus strain, microbial inoculum, application thereof and preparation method of edible vinegar

A technology of Acetobacter pasteurii and microbial agent, which is applied in the field of microbial agent and vinegar production method, can solve the problems of not being well adapted to the harsh environment of liquid fermentation, limited application of acetic acid bacteria, low organic acid content, etc., and achieves convenient Storage and application, good overall flavor and high acid production

Active Publication Date: 2020-02-07
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rice vinegar currently on the market is produced using traditional industrial processes, with low organic acid content and high acetic acid content, resulting in an overall irritating, not soft, and even incongruous flavor, which in turn affects the taste.
[0004] Generally, acetic acid bacteria isolated from solid-state brewing environment can b

Method used

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  • Acetobacter pasteurianus strain, microbial inoculum, application thereof and preparation method of edible vinegar
  • Acetobacter pasteurianus strain, microbial inoculum, application thereof and preparation method of edible vinegar
  • Acetobacter pasteurianus strain, microbial inoculum, application thereof and preparation method of edible vinegar

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Experimental program
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Effect test

Embodiment 1

[0031] Embodiment 1: Isolation and identification of bacterial strain Acetobacter pasteurianus HSCY1085

[0032] Among them, calcium carbonate, glucose, agar powder, absolute ethanol, acetic acid and sodium hydroxide were purchased from Sinopharm Chemical Reagent Co., Ltd.; yeast extract was purchased from OXOID Company in the United Kingdom.

[0033] 1. Strain isolation

[0034] Take 10g of Zhenjiang balsamic vinegar unstrained spirits sample, add it to 90mL of sterilized normal saline, shake it well on a shaker, then take 100μL of the sample and add it to 900μL of normal saline, mix it in a vortex shaker, and then carry out gradient dilution. Mix well and spread on the solid medium with 20g of calcium carbonate added (each 1L contains 20g of glucose, 10g of yeast extract, 15g of agar powder, sterilized at 121°C for 20min, then cooled, and added with 3% ethanol), cultured at 30°C for 3 days . Observe whether there is a transparent circle on the plate, and pick the correspon...

Embodiment 2

[0042] Embodiment 2: Activation of Acetobacter pasteurianus HSCY1085 and preparation of seed solution

[0043] (1) Activation and expansion of bacteria

[0044] The strains stored in glycerol tubes were liquid-activated, that is, 1 mL was transferred into test tubes (containing 5 mL medium), and cultured at 30° C. at 180 rpm for 24 hours.

[0045] (2) Preparation of primary seed solution

[0046] Take 10mL of the above-mentioned culture solution and transfer it to a 250mL Erlenmeyer flask (filling volume 100mL) according to 10% inoculum size, and culture at 30°C, 220rpm, on a shaking table for 20h to prepare a first-grade seed solution.

[0047] (3) Preparation of secondary seed solution

[0048] The above-mentioned primary seed liquid was inserted into a 2L Erlenmeyer flask (liquid volume 1L) according to 10% inoculation amount, and cultivated on a shaking table at 30°C for 20h, and the number of viable bacteria reached 8.9×10 7 CFU / mL, the fermentation broth can be used f...

Embodiment 3

[0049] Embodiment 3: Activation of Acetobacter pasteurianus HSCY1085 and preparation of seed solution

[0050] (1) Activation and expansion of bacteria

[0051]The strains stored in glycerol tubes were liquid-activated, that is, 1 mL was transferred into test tubes (containing 5 mL of medium), cultured on a shaker at 30° C., 180 rpm, for 24 hours.

[0052] (2) Preparation of primary seed solution

[0053] Take 20mL of the above-mentioned culture solution and transfer it to a 250mL Erlenmeyer flask (100mL liquid volume) according to 20% inoculum size, and cultivate it on a shaking table at 35°C and 180rpm for 36h to prepare a first-class seed solution.

[0054] (3) Preparation of secondary seed solution

[0055] The above-mentioned primary seed liquid was inserted into a 2L Erlenmeyer flask (1L liquid volume) according to 20% inoculation amount, cultivated on a shaking table at 35°C for 24h, and the number of viable bacteria reached 5.4×10 7 CFU / mL, the fermentation broth ca...

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Abstract

The invention discloses an Acetobacter pasteurianus strain. The Acetobacter pasteurianus strain is preserved in China General Microbiological Culture Collection Center since May 13, 2019 under the preservation number CGMCC No. 17802. The invention further discloses a microbial inoculum containing the Acetobacter pasteurianus strain. The invention still further discloses application of the Acetobacter pasteurianus strain and the microbial inoculum in edible vinegar fermentation, as well as a preparation method of the edible vinegar. The Acetobacter pasteurianus strain can adapt to environment of solid vinegar fermentation and liquid vinegar fermentation. Being applied in solid vinegar fermentation, the Acetobacter pasteurianus strain is capable of achieving fast acid production rate, high acid yield and rapid heat recovery, as well as ensuring good overall flavor of vinegar. Being applied in liquid vinegar fermentation, the Acetobacter pasteurianus strain is capable of achieving high acid yield, and is especially capable of ensuring relatively excellent lactic acid production and ester production performance; and the edible vinegar produced by using the Acetobacter pasteurianus strain is good in flavor and high in quality.

Description

technical field [0001] The invention relates to a strain of Acetobacter pasteurianus HSCY1085 (Acetobacter pasteurianus) and application thereof, and also relates to a microbial agent containing the Acetobacter pasteurianus and a method for preparing vinegar. Background technique [0002] From the production process point of view, the vinegar category mainly includes balsamic vinegar and mature vinegar produced by solid state fermentation, rice vinegar and fruit vinegar produced by liquid state fermentation process. The traditional solid-state fermentation environment is an open fermentation environment, and the bacterial flora structure is complex, and there are many types of microorganisms that are difficult to control. When analyzing the microbial flora structure, acetic acid bacteria play an important role in the acetic acid fermentation process. The heating rate and acid production of acetic acid bacteria are the main focus when they are applied in the solid-state ferme...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12J1/04C12R1/02
CPCC12N1/20C12J1/04C12R2001/02C12N1/205
Inventor 王芸余永建李信张俊红陆平奚宽鹏胡凯伦熊锋
Owner JIANGSU HENGSHUN VINEGAR IND
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