Bacillus siamensis and application thereof in acetoin-rich table vinegar

A technology of bacillus and acetoin, which is applied in the field of bacillus siam and its application in acetoin-rich vinegar, to achieve the effects of improving starch utilization, increasing acetoin content, and clarifying the body

Active Publication Date: 2021-05-14
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few reports on its application in vinegar brewing to improve its starch utilization and enhance the taste and flavor of vinegar.

Method used

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  • Bacillus siamensis and application thereof in acetoin-rich table vinegar
  • Bacillus siamensis and application thereof in acetoin-rich table vinegar
  • Bacillus siamensis and application thereof in acetoin-rich table vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Breeding of Bacillus siamensis QH-20009, such as figure 2 shown.

[0030] 1. Primary screening

[0031] The present invention selects vinegar grains fermented for the 2nd, 4th, 6th, 8th, 10th, 12th, 14th, 6th, 18th, 20th, 22nd, and 24th day respectively from the vinegar grains fermentation tanks in the natural fermentation state, and the sampling method is fermentation tanks Take vertical samples from the surface to the bottom of the fermented grains of vinegar, and then uniformly mix the fermented fermented grains samples of different fermentation periods to obtain strain screening samples; the specific method of screening: Weigh 100g strain screening samples and place them in 1000mL 0.85% physiological saline, shake and let stand , take the supernatant into the enrichment medium, culture at 30°C, 150r / min shaking for 2-3 days; then take 10mL of the enrichment solution and add it to 100mL of the fresh enrichment medium, repeat this process for 3 times and then carry ...

Embodiment 2

[0047] Identification of strain QH-20009

[0048] 1. Morphological identification:

[0049] The bacterial strain QH-20009 obtained by screening in Example 1 was inoculated on a solid medium, such as figure 1 As shown, after culturing at 37°C for 24 hours, irregular-shaped, soft texture, raised in the middle, containing mucus, irregular edges, glossy milky white colonies, 1-3mm in diameter, formed. Observation by Gram staining: short pink rods without spores.

[0050] Composition of solid medium: sodium chloride 10g / L, peptone 10g / L, yeast powder 5g / L, agar 20g / L, solvent is deionized water.

[0051] 2. Molecular biological identification:

[0052] Using the total DNA of strain QH-20009 as a template, primers P1:5'-AGAGTTTGATCCTGGCTCAG-3' and P2:5'-AAGGAGGTGATCCAGCCGCA-3' were used to amplify the 16S rDNA gene of the strain, and the 16S rDNA of the strain was amplified and sequenced. After the 16S rDNA sequence of the strain was obtained, the 16S rDNA gene sequence of the r...

Embodiment 3

[0054] Preparation of fermentation broth

[0055] 1. Incline cultivation:

[0056] Bacillus siamese QH-20009 was inoculated into the slant medium, and cultured at 35°C for 48 hours to obtain slant bacteria; the final concentration of the slant medium was: glucose 20g / L, peptone 10g / L, yeast powder 5g / L, Na 2 HPO 4 0.5g / L, K 2 HPO 4 0.5g / L, MgSO 4 0.1g / L, the agar is 20.0g / L, the solvent is deionized water, and the pH value is 6.0.

[0057] 2. Seed cultivation

[0058] Primary seed culture: pick an inoculation ring from the slant and inoculate it into the seed medium, and cultivate it at 35°C for 24 hours to obtain the primary seed liquid; the final concentration of the primary seed medium consists of: glucose 10g / L , peptone 10g / L, yeast powder 5g / L, Na 2 HPO 4 0.5g / L, K 2 HPO 4 0.5g / L, MgSO 4 0.1g / L, the agar is 20.0g / L, the solvent is deionized water, and the pH value is 6.0.

[0059] Secondary seed cultivation: inoculate the primary seed liquid into the se...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/02C12J1/04C12R1/07C12R1/865
CPCC12N1/20C12N1/02C12J1/04
Inventor 康雪梅黄静樊君李范宇伍学明
Owner QIANHE CONDIMENT & FOOD CO LTD
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