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Microbial flocculant for clarifying brewed vinegar and preparation method and application thereof

A microbial flocculant, a technology for brewing vinegar, applied in the field of microbial engineering

Pending Publication Date: 2021-03-19
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the application and research of microbial flocculants in vinegar clarification have not been reported

Method used

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  • Microbial flocculant for clarifying brewed vinegar and preparation method and application thereof
  • Microbial flocculant for clarifying brewed vinegar and preparation method and application thereof
  • Microbial flocculant for clarifying brewed vinegar and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Paenibacillus castaneae was first activated on the test tube slant before inoculation, and cultivated at 28°C for 48 hours. The slant medium used for cultivation consisted of: 2.0% soluble starch, 0.5% peptone, 0.05% potassium chloride, hydrogen phosphate Dipotassium 0.1%, magnesium sulfate 0.05%, agar 2.0%, pH 7.0; Then the bacterial cells were washed with sterile water and inserted into a triangular flask (500mL) containing 100mL seed culture solution for seed culture (cultivated at 28°C for 30 hours ), the medium is 1.0% soluble starch, 1.5% sucrose, 0.5% peptone, 0.05% potassium chloride, 0.1% dipotassium hydrogen phosphate, and 0.05% magnesium sulfate. After the seed growth is completed, the microscopic examination is free of bacteria for later use.

[0025] 7L of fermentation medium was prepared, and the formula of the medium was 3.0% of glucose, 0.1% of sodium nitrate, 0.3% of peptone, 0.05% of potassium chloride, 0.1% of dipotassium hydrogen phosphate, and 0.05%...

Embodiment 2

[0028] Example 2: Optimization of microbial flocculant application conditions in brewing vinegar

[0029] 1. Method for determination of flocculation effect of vinegar

[0030] The submerged liquid fermented vinegar was collected, and the permeability was used as an index to measure the flocculation effect of the purified bioflocculant in rice vinegar. Add 1 mL of the purified bioflocculant solution to 100 mL of rice vinegar. Stir for 2 minutes, let stand for 10 minutes, and take the supernatant for analysis. The transmittance of the supernatant was measured at a wavelength of 900 nm. The control group was prepared according to the same process except that the sample solution was used instead of distilled water.

[0031]The increase rate of transmittance (Increase rate of transmittance, IRT) is calculated as follows:

[0032]

[0033] A: initial value; B: value after flocculation treatment

[0034] 2. Single factor optimization method for vinegar flocculation condition...

Embodiment 3

[0050] Embodiment 3: the product safety test that the inventive method prepares

[0051] 1. Acute oral toxicity test in mice

[0052] Evenly disperse the prepared sample homogenizer in distilled water at 70°C, and prepare the concentration to be 0.1g·ml -1 solution, cooled to 40°C for later use. Select clean-grade ICR mice, weighing 18-24g, 10 males and 10 males, fasted for 16 hours before gavage, and give the test substance three times within 24 hours after weighing, with a gavage volume of 40ml kg -1 , with a cumulative total dose of 12 g·kg -1 . They were given food 4 hours after gavage, observed continuously for 14 days, and recorded the symptoms of poisoning and death.

[0053] Table 3 Body weight gain record of acute toxicity mice

[0054]

[0055] Note: * is significantly different from the control group (P<0.05), ** is very significantly different from the control group (P<0.01)

[0056] After administration, the mice had bright coat, no excitement, restlessne...

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Abstract

The invention provides a microbial flocculant for clarifying brewed vinegar and a preparation method and application thereof, and belongs to the technical field of microbial engineering. The method comprises the following steps of: 1) inoculating a test tube slant culture medium with Paenibacillus castanea mollissima for activation, treating with sterile water to obtain a bacterial suspension, inoculating for seed culture, and performing microscopic examination to obtain no infectious microbe for later use; 2) performing fermentation culture in a fermentation tank to obtain a culture solution;and 3) extracting and purifying to obtain the microbial flocculant. The microbial flocculant prepared by the method can be applied to clarification of brewed vinegar. The microbial flocculant produced by the invention has good edible safety and a wide pH application range; in the fermentation culture solution prepared by the method, the content of exopolysaccharides is greater than 3.57%, and thecontent of mucopolysaccharides accounts for 90% or above, so that the light transmittance of vinegar can be increased by 240.63%; and the microbial flocculant can be applied to clarification of brewed vinegar.

Description

technical field [0001] The invention belongs to the technical field of microbial engineering, and in particular relates to a microbial flocculant for clarification of brewed vinegar, a preparation method and application thereof. Background technique [0002] Flocculants are widely used in industrial processes such as wastewater treatment, drinking water purification, food and fermentation processing. Flocculants can be divided into three categories: inorganic flocculants such as aluminum salts (aluminum sulfate and polyaluminum chloride), chemically synthesized flocculants (derivatives of polyacrylamide and polyethylene) and biological flocculants. Among these flocculants, organic synthetic polymer flocculants are widely used in actual production because of their good flocculation effect and low cost. Polyacrylamide is a commonly used one, but it is difficult to degrade. There is evidence that acrylamide monomer is a strong carcinogen and has strong neurotoxicity. Acrylamid...

Claims

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Application Information

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IPC IPC(8): C12P19/26C12N1/20C12J1/00C12R1/01
CPCC12P19/26C12N1/20C12J1/00
Inventor 戴德慧胡伟莲
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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