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Bacillus velezensis and application thereof in vinegar brewing

A technology of Bacillus and Veles, applied in the field of microorganisms, can solve the problem of low utilization rate of raw materials, achieve the effect of improving starch utilization rate and protein utilization rate, increasing non-volatile acid content, and increasing total amino acid content

Active Publication Date: 2021-12-24
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the vinegar industry is facing the problem of low utilization rate of raw materials. Therefore, it is necessary to improve the utilization rate of raw materials so that the protein, starch, cellulose, and fats in the raw materials are further hydrolyzed into small molecular substances, thereby participating in the enzymatic reaction.

Method used

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  • Bacillus velezensis and application thereof in vinegar brewing
  • Bacillus velezensis and application thereof in vinegar brewing
  • Bacillus velezensis and application thereof in vinegar brewing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Breeding Process of Bacillus velezensis QH-20003

[0039] 1. Primary screening

[0040] 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 Sampling was taken vertically from the surface to the bottom of the fermented grains of vinegar for four weeks, and then the samples of fermented grains of vinegar from different fermentation periods were evenly mixed to obtain strain screening samples.

[0041] The specific method of screening: Weigh 100g soil sample and put it in 1000mL 0.85% physiological saline, shake it and let it stand still, take the supernatant into the enrichment medium, and cultivate it at 30°C and 150r / min for 2-3 days with shaking. Take 10mL of the enrichment solution and add it into 100mL of fresh enrichment medium, and repeat this 3 ...

Embodiment 2

[0064] Identification of strain QH-20003

[0065] 1. Morphological identification:

[0066] The strain QH-20003 screened in Example 1 was inoculated on a solid medium and cultured at 37°C for 24 hours to form irregularly shaped, soft texture, raised in the middle, containing mucus, irregular edges, and glossy milky white colonies. Diameter 2-3mm ( figure 1 ). Observation by Gram staining: short pink rods without spores.

[0067] Composition of solid medium: sodium chloride 10g / L, peptone 10g / L, yeast powder 5g / L, agar 20g / L, solvent is deionized water.

[0068] 2. Physiological and biochemical identification:

[0069] Using the Biolog (GENⅢ) automatic microbial identification system, 94 kinds of phenotypic tests were carried out on the strain QH-20003, including 71 kinds of carbon source utilization detection and 23 kinds of chemical sensitivity detection: the bacterial strain QH-20003 was inoculated on the BUG plate medium ( BIOLOG UNIVERSAL GROWTH AGAR), cultured at 33°...

Embodiment 3

[0078] Preparation of Fermentation Broth and Seed Liquid

[0079] 1. Incline cultivation:

[0080] Inoculate Bacillus Velez QH-20003 into the slant medium and culture at 35°C for 48 hours to obtain slant bacteria; the final concentration of the slant medium is: 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.

[0081] 2. Seed cultivation

[0082] Divided into primary seed cultivation and secondary seed cultivation.

[0083] 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, agar 20.0g / L, solvent is deionized water, pH value is 6.0; the control gr...

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Abstract

The invention discloses bacillus velezensis and application thereof in vinegar brewing. The strain is bacillus velezensis QH-20003, which has been deposited in the China General Microbiological Culture Collection Center at Institute of Microbiology, Chinese Academy of Sciences, No. 3, Beichen West Road, Chaoyang District, Beijing, on January 13, 2021 with a deposit number of CGMCC No.21613. The bacillus velezensis is applied to cellar vinegar brewing, can grow, metabolize and produce enzymes under an acidic condition, has a capability of producing high-activity acid-resistant granular amylase, pullulanase and protease, can improve utilization rate of raw materials, provides a new enzyme source and a beneficial microbial fermentation strain for the vinegar brewing industry, thereby improving quality of a vinegar product and improving flavor of the vinegar.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a bacillus velei and its application in vinegar brewing. 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] The finished raw vinegar with harmonious taste and taste can be obtained by fermenting raw vinegar after aging and ripening. The existing technology is to increase the color and aroma of vinegar, promote the aging of vinegar, and promote the further physical and chemical reactions and fusion of acids, alcohols, aldehydes, esters, phenols, and ketones in vinegar, so that the aroma and color of vinegar Aspects su...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12J1/04C12R1/07
CPCC12N1/20C12J1/04Y02E50/10
Inventor 康雪梅黄静樊君李范宇伍学明郭建
Owner QIANHE CONDIMENT & FOOD CO LTD
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