Bacillus vallismortis and application thereof in vinegar brewing

A technology of Bacillus dead valley and vinegar, which is applied in the field of microorganisms to achieve the effects of enhancing aroma, increasing content and balancing production

Active Publication Date: 2022-01-14
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 applying it to vinegar brewing to increase the content

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Screening of α-Acetolactate Decarboxylase-producing Bacteria

[0033] 1. Primary screening

[0034] The present invention selects respectively the 2nd, 4th, 6th, 8th, 10th, 12th, 14th, 6th, 18th, 20th, 22nd, 24th day fermented fermented grains from the vinegar fermented grains fermented tank in the natural fermentation state of Qianhe Weiye Food Co., Ltd. For vinegar grains, the sampling method is to take vertical samples from the surface of the vinegar grains to the bottom around the fermentation tank, and then uniformly mix the vinegar grains samples from different fermentation cycles to obtain strain screening samples. The specific method of screening: Weigh 100g of vinegar fermented grains sample and place it in 1000mL of 0.85% normal saline, incubate in a water bath shaker at 70°C for 20min with shaking, let it stand still, and separate the supernatant. After the supernatant was diluted with 0.85% physiological saline, the LB solid medium plate (peptone 10g / L, yea...

Embodiment 2

[0045] Identification of strain QH-20001

[0046] 1. Morphological identification:

[0047] The strain QH-20001 screened in Example 1 was inoculated on a solid medium and cultured at 37°C for 24 hours to form milky-white colonies with irregular shapes, raised in the middle, mucus inside, jagged edges, and a colony diameter of 1-4 mm. Gram stain observation: pink short rod.

[0048] Composition of solid medium: sodium chloride 10g / L, peptone 10g / L, yeast powder 5g / L, agar 20g / L, solvent is deionized water.

[0049] 2. Physiological and biochemical identification:

[0050] Using the Biolog (GENⅢ) automatic microbial identification system, 94 kinds of phenotypic tests were carried out on the strain QH-20001, including 71 kinds of carbon source utilization detection and 23 kinds of chemical sensitivity detection: the bacterial strain QH-20001 was inoculated on the BUG plate medium ( BIOLOG UNIVERSAL GROWTH AGAR), cultured at 33°C for 2 days, washed the bacteria on the plate wit...

Embodiment 3

[0059] Effects of different pH on the growth of Bacillus dead valley QH-20001

[0060] Prepare LB medium (peptone 10g / L, yeast powder 5g / L, NaCl 10g / L), adjust different pH with lactic acid, cultivate at 35°C, 200rpm for a certain period of time, and the medium becomes turbid, then the strain can grow under this pH condition grow. The results are shown in Table 4. Among them, under the conditions of pH 5.5 and pH 4.8, the strains grow out about 8-12 hours after inoculation; under the conditions of pH 4.4 and pH 4.0, the strains grow out in 16-24 hours; Under the condition, the bacterial strain grows at 24-30h, and under the condition of pH3.0, the bacterial strain does not grow at 24-48h, but grows when the culture is continued until 57h. It can be seen that the Bacillus death valley QH-20001 can grow and metabolize in a low pH environment, and is suitable for the culture condition of low pH, further confirming that it can grow and metabolize in the environment of vinegar fe...

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Abstract

The invention discloses Bacillus vallismortis and application thereof in vinegar brewing. The name of the strain is Bacillus vallismortis QH-20001, the preservation number is CGMCC No.22251, the preservation date is April 27, 2021, the strain is preserved in the China General Microbiological Culture Collection Center, and the preservation address is Institute of Microbiology, Chinese Academy of Sciences, No. 3 , No. 1 Yard, Beichenxi Road, Chaoyang District, Beijing. The Bacillus vallismortis is applied to cellar vinegar brewing, can grow and metabolize under an acidic condition and produce alpha-acetolactate decarboxylase, the step of oxidizing alpha-acetolactate into diacetyl and then reducing the diacetyl to obtain acetoin can be avoided, and the alpha-acetolactate is quickly converted into the acetoin, thus, sufficient premise substances of ligustrazine is provided, the content of the acetoin and the ligustrazine in cellar vinegar can be obviously increased, and the production amount of the diacetyl is balanced.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a bacillus dead valley 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, Physiological functions such as lowering blood fat, softening blood vessels, losing weight, anti-oxidation, etc., endow vinegar with health care functions. In the current vinegar, the functional factors that have been identified include gallic acid and ferulic acid, which have antioxidant effects, and ligustrazine, which has the effects of lowering blood lipids, improving coronary heart disease, and scavenging free radicals. Tetracycline, also known as tetramethylpyrazine, is a flavor substance with r...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12J1/00C12J1/08C12R1/07
CPCC12N1/20C12J1/00C12J1/08Y02E50/10
Inventor 康雪梅黄静李范宇郭建伍学明
Owner QIANHE CONDIMENT & FOOD CO LTD
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