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Sushi vinegar acetic acid bacterium, method for fermenting sushi vinegar and application of sushi vinegar acetic acid bacterium in sushi

A technology for sushi vinegar and acetic acid bacteria, which is applied in the field of microbial separation and fermentation, can solve the problems of separation and research of unfermented strains, and achieves the effects of excellent alcohol resistance, bright brown and yellow color, and comfortable aftertaste.

Active Publication Date: 2022-01-25
爱康食品(青岛)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But the more important problem is that there is no corresponding isolation and research on its fermentation strains in the prior art, let alone the fundamental fermentation of similar products to break the monopoly of foreign companies and realize the revitalization of national industries

Method used

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  • Sushi vinegar acetic acid bacterium, method for fermenting sushi vinegar and application of sushi vinegar acetic acid bacterium in sushi
  • Sushi vinegar acetic acid bacterium, method for fermenting sushi vinegar and application of sushi vinegar acetic acid bacterium in sushi
  • Sushi vinegar acetic acid bacterium, method for fermenting sushi vinegar and application of sushi vinegar acetic acid bacterium in sushi

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1 The screening of Acetobacter pasteurianus Ssc07 was obtained

[0037] (1) Microbial enrichment culture

[0038] Take 1-3 g samples of vinegar fermented grains fermented with Japanese white chrysanthemum vinegar for the 3rd to 6th day. The sampling position is 15 cm away from the surface of vinegar fermented grains. The count was 180 rpm, and the enrichment culture was carried out at 42°C for 36 hours.

[0039] Enrichment medium composition: glucose 20 g / L, yeast extract 15 g / L, ethanol 4% (v / v), acetic acid 5 g / L.

[0040] (2) Gradient screening with acetic acid and ethanol for continuous enrichment and purification

[0041]Transfer the fermented liquid obtained in the above step (1) to a 10% (v / v) inoculum into a shaker flask containing 100 mL of enrichment medium, and place the shaker at 180 rpm at 35 °C Under the conditions of enrichment culture, after 36 hours, transfer to fresh enrichment medium.

[0042] The composition of enrichment medium is: gluco...

Embodiment 2

[0047] Embodiment 2 Performance analysis of Acetobacter pasteurianus Ssc07 fermentation product

[0048] (1) Preparation of seed solution

[0049] Acetobacter pasteurii Ssc07 was inoculated from the slant into the seed medium, cultured on a shaker at 37 °C and 160 rpm for 24 hours, and transferred to Scale-up in fresh seed medium.

[0050] Seed medium composition: glucose 20 g / L, yeast extract 15 g / L, ethanol 3.5% (v / v).

[0051] (2) Acetic fermentation

[0052] According to the inoculum amount of 10% (v / v), the seed solution of Acetobacter pasteurii Ssc07 obtained in (1) was respectively inoculated into fermenters for acetic acid fermentation. During the fermentation process, the fermentation temperature was controlled at 37 °C, and the ventilation rate was 1:0.1 (v / v) / min.

[0053] The composition of the fermentation medium was: glucose 30 g / L, yeast extract 20 g / L, ethanol 7% (v / v), acetic acid 10 g / L, MgSO 4 0.1 g / L, CaCl 2 0.2 g / L.

[0054] Using Acetobacter past...

Embodiment 3

[0064] Example 3 Production of sushi vinegar by fermentation of Acetobacter pasteurianus Ssc07

[0065] (1) Raw material pretreatment: select sugar-containing raw materials without mildew and impurities, remove impurities, wash and dry the soil and microorganisms on the sugar-containing raw materials with clean water, crush them, and pass through a 60-mesh sieve; The raw materials used in the fermentation are rice, millet, sorghum, corn (the weight ratio is about 50:10:10:10), supplemented with apples and hawthorn (the weight ratio is about 5:1), and the grain and fruit The ratio, 90:10 by weight.

[0066] (2) Add 10 times the weight of water to the pulverized raw material, and add commercial high-temperature amylase, raise the temperature to 80°C, maintain the pH at 6.0, and keep it warm for 45 minutes;

[0067] (3) Add commercial refined koji to the bran, and ferment for 40 hours at 35°C;

[0068] (4) Mix the above-mentioned pretreated sucrose-containing raw materials and ...

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Abstract

The invention provides a sushi vinegar acetic acid bacterium, a method for fermenting sushi vinegar and application of the sushi vinegar acetic acid bacterium in sushi. An acetic acid bacterium Ssc07 with good fermentation performance and good tolerance is obtained through screening. The strain is excellent in acid resistance and alcohol resistance and can be used for preparing vinegar through single-strain fermentation, and the obtained sushi vinegar can be directly applied to preparation of products such as sushi without further seasoning proportioning. Compared with common vinegar, the sushi vinegar is milder in taste, moderate in sourness and sweetness, softer in mouth feel and small in irritation, and the sensory evaluation of the sushi vinegar prepared by the specific method is very excellent; and the sushi vinegar is brownish yellow and clear in color, strong in fruity flavor and sour flavor, comfortable in aftersweet taste and full in body. The current situation of lack of special sushi vinegar in the current domestic market is made up.

Description

technical field [0001] The invention relates to the field of microorganism separation and fermentation, in particular to a fermentation bacterium screened from sushi vinegar fermented products, and a further method and application of using the fermentation bacterium to ferment sushi vinegar. Background technique [0002] With the continuous deepening of international exchanges, Japanese culture, which is separated from my country by a strip of water, has gradually influenced our country. Among them, food culture is the main force, and among them, sushi is one of the most representative delicacies in Japan. It is deeply loved by people from all over the world. It is loved by the vast number of diners in our country, especially young people. Sushi originated more than 2,000 years ago, and there have been several major leaps in its development. The second major development was in the 17th century. People began to use vinegar instead of fermentation to increase the sour taste, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12J1/04C12J1/08A23L3/3472A23L7/117A23L27/24C12R1/02
CPCC12N1/20C12J1/04C12J1/08A23L27/24A23L7/117A23L3/3472
Inventor 赵洪梅曲卉赵文杰滕为祝
Owner 爱康食品(青岛)有限公司
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