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Method for increasing total acid content in gluconobacter oxydans fermented vinegar

A technology of Gluconobacter oxidans and total acid content, which is applied in the field of microbial application and vinegar brewing, can solve the problems of decreased acid production and death of acetic acid bacteria, and achieves the effects of improving acid resistance, reducing damage and improving integrity

Active Publication Date: 2021-09-03
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the fermentation of liquid vinegar, acetic acid bacteria will be affected by stress conditions such as ethanol and acetic acid (acetic acid). Therefore, the key to increasing the total acid content of fermented vinegar is to improve the ability of acetic acid bacteria to withstand the stress of ethanol and acetic acid, to improve the integrity of the cell membrane under high acetic acid or to reduce the damage of the cell membrane, and the application of ultrasound in this regard has not been reported.

Method used

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  • Method for increasing total acid content in gluconobacter oxydans fermented vinegar
  • Method for increasing total acid content in gluconobacter oxydans fermented vinegar
  • Method for increasing total acid content in gluconobacter oxydans fermented vinegar

Examples

Experimental program
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Effect test

Embodiment 1

[0028] Embodiment 1: Ultrasonic treatment of Gluconobacter oxydans W-1 high-alcohol fermented vinegar

[0029] (1) Preparation of seed solution

[0030] Inoculate the strains of Gluconobacter oxydans W-1 and Huyao 1.01 in the liquid seed medium, the composition of which is: glucose, yeast extract, ethanol and distilled water; pH 6.0, 30°C, 180rpm for 24h, Prepare the seed solution.

[0031] (2) Ultrasonic fermentation

[0032] Inoculate the seed liquid of Gluconobacter oxydans W-1 and Shanghaiyao 1.01 strains into the liquid fermentation medium at 5% (v / v), pH 6.0, 30°C, 180rpm for 1 day and then ultrasonic treatment, the power is 350W, and the time is 25min; the fermentation time is 8 days.

[0033] Specifically, a specific composition of the fermentation medium is: glucose 20g / L, yeast extract powder 10g / L, ethanol 80mL / L, pH 6.0.

[0034] Depend on figure 1 It can be seen that the biomass of Gluconobacter oxydans W-1 treated with ultrasonic wave has no significant chan...

Embodiment 2

[0036] Example 2: Ultrasonic treatment of changes in cell morphology and microstructure of Gluconobacter oxydans W-1

[0037] (1) Treat the bacteria and observe with electron microscope

[0038] Scanning and transmission electron microscopy (SEM and TEM) were used to observe the morphological and ultrastructural changes of bacteria after sonication. Each 1 mL sample was centrifuged at 6000 rpm for 10 minutes. Cell pellets of samples were fixed with 2.5% (v / v) pre-cooled glutaraldehyde at 4°C for 2 hours. Next, samples are dehydrated, embedded and prepared for ultrathin sections. The cross section of each sample was then observed under a transmission electron microscope (JEM-1200EM).

[0039] (2) SEM image

[0040] Depend on image 3 It can be seen that the supersonic treatment of Gluconobacter oxidans W-1 is a bacillus, which is more slender and smoother than before treatment. However, the shape of Gluconobacter oxydans W-1 without sonication was close to ellipse, the ce...

Embodiment 3

[0043] Example 3: Changes in the activity of alcohol dehydrogenase and acetaldehyde dehydrogenase of Gluconobacter oxydans W-1 by ultrasonic treatment

[0044] (1) Preparation of crude enzyme solution

[0045] Take the fermentation broth of Gluconobacter oxidans W-1 at 4°C, centrifuge at 8000g for 10min, and discard the supernatant. Then resuspend the cells with 20 mL of pre-cooled KPB (50 mmol / L, pH 6.0) buffer, centrifuge at 8000 g for 10 min, discard the supernatant, repeat the above operation, and wash the cell pellet 3 times. Then add 20mL of KPB buffer to resuspend the bacteria, and use SCIENTZ-IID ultrasonic cell pulverizer to perform ultrasonic crushing. The ultrasonic crushing conditions are: crushing time: 5min; crushing on / off=3 / 3s; crushing power: 40%. After crushing, the crushed solution was centrifuged at 4°C, 8000r / min for 5min, and the obtained supernatant was the crude enzyme solution.

[0046] (2) Determination of ADH and ALDH enzyme activity

[0047] Take...

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Abstract

The invention provides a method for increasing the total acid content in gluconobacter oxydans fermented vinegar. The method comprises the following steps: treating a gluconobacter oxydans liquid by using ultrasonic waves; and fermenting the treated gluconobacter oxydans to prepare vinegar, wherein the ultrasonic treatment is carried out under the specific condition that the gluconobacter oxydans liquid is treated by using the ultrasonic waves with the power of 300-350 W for 20-30 minutes, and the gluconobacter oxydans is a gluconobacter oxydans W-1 strain. According to the method, a seed solution or a fermentation solution of 0.5-2 days from the early logarithmic phase to the middle logarithmic phase of the gluconobacter oxydans W-1 strain is treated by using the ultrasonic waves, the thallus body of the gluconobacter oxydans W-1 is slender, the cell walls are compact, the integrity of cell membranes is improved, the damage degree of the cell membranes is reduced, the acid production and fermentation performance of the gluconobacter oxydans W-1 is remarkably improved, and the acid resistance of the gluconobacter oxydans W-1 and the total acid content of the vinegar are improved.

Description

technical field [0001] The invention belongs to the fields of microorganism application and vinegar brewing, and in particular relates to a method for increasing the total acid content in vinegar fermented by Gluconobacter oxydans. Background technique [0002] Vinegar is widely used in food cooking as an acid condiment, in which acetic acid is the main component of vinegar, and also contains phenolic compounds, flavonoids, carotenoids, phytosterols, vitamins and other nutrients and functional components , has multiple functions such as relieving fatigue, promoting appetite, regulating blood sugar, anti-oxidation, lowering blood pressure and blood cholesterol, preventing arteriosclerosis and certain cancers. With the continuous increase of people's demand for natural health products, vinegar has also been widely used in fishery processing, air purification and other aspects. Therefore, the brewing and deep processing of vinegar are getting more and more attention. [0003]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N13/00C12J1/04C12R1/01
CPCC12N13/00C12J1/04Y02E50/10
Inventor 谭海刚李静宋晓璐王震吴鸿雁黄国清
Owner QINGDAO AGRI UNIV