Bacillus siamensis and application thereof in acetoin-rich table vinegar

Abstract

The invention discloses bacillus siamensis and application thereof in acetoin-rich table vinegar, bacillus siamensis QH-20009 can grow and metabolize under an acidic condition and produce amylase, granular amylase, pullulanase and protease at the same time, is applied to the field of food, and can remarkably improve the starch utilization rate and the nonvolatile acid content of a table vinegar brewing raw material, so that the yield of the vinegar is increased, and the production cost is reduced. The problem that the raw material utilization rate is not high in the vinegar brewing process can be solved, full utilization of grains is guaranteed, the amino acid content in the vinegar is increased, carbohydrates can be metabolized to produce acetoin, the acetoin content in the brewed vinegar can be increased, the flavor of the brewed vinegar can be improved, and the vinegar product quality can be improved.

Description

technical field

[0001] The invention relates to the technical field of microbial fermentation, in particular to a bacillus siamese and its application in acetoin-rich vinegar. Background technique

[0002] Vinegar is an acidic condiment fermented by microorganisms using raw materials containing starch and sugar. It contains a variety of organic acids, amino acids, peptides, polyphenols, and flavonoids, endowing vinegar with the functions of promoting digestion, lowering blood pressure, Lower blood fat, soften blood vessels, lose weight, anti-oxidation and other functions.

[0003] According to different brewing raw materials, brewed vinegar can be divided into grain vinegar, fruit vinegar and so on. Most of the traditional brewed vinegar in my country is grain vinegar, using rice, glutinous rice, sorghum, wheat and other starchy raw materials, and at the same time using chaff as auxiliary material, adding wine medicine, block koji, bran koji, distiller's yeast and other sta...

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