A strain of Acetobacter pasteurianus subsp. pasteurianum, microbial agent and its application

Abstract

The invention discloses a Acetobacter pasteurian subsp. pasteurian, a microbial agent and applications thereof. The Acetobacter pasteurian subsp. pasteurian is preserved in the General Microbiology Center of the China Microbial Strain Preservation Management Committee, and the preservation date is March 2020 On March 17, the number of the deposit registration was CGMCC NO.19485, and provided a microbial agent containing Acetobacter pasteuriani subsp. The Acetobacter pasteurian subsp. pasteurian of the invention has good acid-producing, ester-producing and heat-resisting performances. The bacterial strain maintains good acetogenic effect under high-temperature conditions and can produce ethyl acetate, a typical aroma substance of balsamic vinegar.

Description

technical field [0001] The invention relates to a strain of Acetobacter pasteuriani, microbial agent and application thereof, in particular to a strain of Acetobacter pasteuriani subsp. pasteurianus, microbial agent and application thereof. Background technique [0002] Acetobacter pasteurian, Gram-negative, oval or short rod-shaped cells, aerobic, suitable breeding temperature is 28°C to 33°C. Temperature is an important environmental factor for the growth and metabolism of microorganisms. During the traditional Zhenjiang vinegar fermentation process, the temperature of the middle and upper layers of the vinegar grains can reach 45°C. Therefore, the screening of heat-resistant Acetobacter pasteurii is an important direction for the research of Zhenjiang vinegar brewing microorganisms. It is of great significance to the production of traditional Zhenjiang vinegar. The acetic acid in Zhenjiang vinegar is the main component of its sour taste, one of the most important taste s...

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Problems solved by technology

Patents CN201811445978.3, CN201611038082.4, and CN201510849370.7 disclose yeasts with high ethyl acetate production, and patents CN201810618880.7 and CN201510414149.9 disclose ethyl acetate-producing lactic acid bacteria (Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus plantarum ), although it has a good ester production effect, the traditional Zhenjiang balsamic vinegar acetic acid fermentation process is a harsh fermentation environment such as high acid, high alcohol, and oligonutrients. growth metabolism

Patent CN201910136573.X discloses the application of a strain of Acetobacter pasteurianus in the brewing of Shanxi mature vinegar. The strain can withstand a temperature of 55°C, which is the non-lethal temperature of spray drying, and does not indicate the maximum growth that can be tolerated in the vinegar fermented grains brewing system Metabolic temperature, and the tolerance to acidity is only pH=4 (the pH value of Zhenjiang balsamic vinegar vinegar brine is as low as 3.7 on the first day, and gradually decreases to pH=3.5 in the later period), and at the same time, Shanxi mature vinegar is integrated in raw materials and processes The above-mentioned patents are not suitable for the brewing of Zhenjiang balsamic vinegar due to the differences in the environment of the fermented grains of vinegar (nutrition environment, temperature environment, acid, ethanol, etc.) brought about by the significant difference in the brewing of Zhenjiang balsamic vinegar.

In addition, ethyl acetate is not listed in the detection results of the volatile aroma components in the vinegar fermented grains simulation system published by the patent CN201910136573. The content of similar substances is as high as 19.48g / 100mL, especially the content of ethyl acetate is as high as 1.62g / 100mL (the total amount of 8 kinds of organic acids in this new vinegar is 44.6714g / L).

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