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Bacillus velezensis ZH902 and application thereof

A technology of Bacillus Velez and ZH902, applied in the field of microorganisms, can solve problems such as difficulty in meeting consumer product quality needs, greater influence of external environmental factors, and low quality controllability, and achieve rich fragrance, delicate taste, Fragrant effect

Active Publication Date: 2022-02-08
海天醋业(广东)有限公司 +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, improving the aroma of rice wine through aging not only takes a long time, but also is greatly affected by external environmental factors, and the quality controllability is low, which makes it difficult to meet consumers' demand for product quality.

Method used

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  • Bacillus velezensis ZH902 and application thereof
  • Bacillus velezensis ZH902 and application thereof
  • Bacillus velezensis ZH902 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The isolation and screening of embodiment 1 Veles bacillus (Bacillus velezensis) ZH902

[0048] 1. Material preparation:

[0049] Alcohol koji: traditional rice wine barley koji

[0050] Medium: beef extract peptone medium

[0051] Culture conditions: 45°C, 48h

[0052] 2. Isolation and purification of strains:

[0053] Take 1g of distiller's yeast and add it to 10mL of normal saline, dilute it to an appropriate concentration with normal saline, take 0.5mL and spread it on the culture medium, incubate at 45°C for 48 hours, and then select the colonies whose colony conforms to the shape of spores from the culture medium, and use Streak the inoculation loop on the new medium and culture it at 45°C for 48 hours, and the individual colonies are the pure spore strains. The shape of the colony isolated by streaking is as follows figure 2 As shown, the microscopic image is shown as image 3 shown.

[0054] 3. Bacteria liquid expansion: use the inoculation loop to take ...

Embodiment 2

[0064] The present embodiment provides a kind of method that uses Bacillus Velez ZH902 to brew yellow rice wine, and concrete steps are as follows ( Figure 5 ):

[0065] 1. Preparation of first-grade koji: Take a certain amount of wheat, roll it into wheat grains with a wheat rolling machine, and pass through a 2mm sieve to remove flour and bran that are too small; weigh 50g of wheat grains in a triangular flask, and use a ratio of 1:0.2 Add water in proportion, and sterilize with high-pressure steam at a pressure of 0.1 MPa for 30 minutes. After cooling, add 0.5 mL of bacterial solution prepared by Bacillus Velez ZH902, shake well, place it at 30°C for 72 hours, and then dry it at 40°C to obtain the first-grade koji.

[0066] 2. Preparation of secondary seed koji: Take a certain amount of wheat grains and cook them on the continuous cooking equipment for 60-75 minutes. During the cooking process, spray water continuously to ensure that the wheat grains are cooked. Add 10g / k...

Embodiment 3

[0082] The present embodiment provides a kind of method that uses Bacillus Velez ZH902 to brew rice vinegar, and the concrete steps are as follows ( Figure 5 ):

[0083] 1. Preparation of first-grade koji: Take a certain amount of wheat, roll it into wheat grains with a wheat rolling machine, and pass through a 2mm sieve to remove flour and bran that are too small; weigh 50g of wheat grains in a triangular flask, and use a ratio of 1:0.2 Add water in proportion, and sterilize with high-pressure steam at a pressure of 0.1 MPa for 30 minutes. After cooling, add 0.5 mL of bacterial solution prepared by Bacillus Velez ZH902, shake well, place it at 30°C for 72 hours, and then dry it at 40°C to obtain the first-grade koji.

[0084] 2. Preparation of secondary seed koji: Take a certain amount of wheat grains and cook them on the continuous cooking equipment for 60-75 minutes. During the cooking process, spray water continuously to ensure that the wheat grains are cooked. Add 10g / k...

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Abstract

The invention provides a bacillus velezensis ZH902, and the preservation number of the bacillus velezensis ZH902 is GDMCC No: 61836. The culture solution of the bacillus can generate unique milk fragrance. Therefore, when the strain is prepared into distiller's yeast for a brewing process of a food condiment, the condiment can generate cream fragrance, so that the bad smell of the condiment is covered, the pungent smell of the condiment is reduced, and the quality of the condiment is improved.

Description

technical field [0001] The invention belongs to the technical field of microbes, and in particular relates to a strain of Bacillus Velez ZH902 and its application. Background technique [0002] The microbial community in rice wine koji is extremely complex. In the brewing process of traditional rice wine, in addition to being used as a saccharification starter, it is also a compound biochemical enzyme preparation that integrates many functions such as aroma, flavor, and color. It is an important part of traditional liquid fermented rice wine. Flavor guaranteed. [0003] The aroma of the newly brewed yellow rice wine is relatively rough, with obvious raw material and musty smell, and the aroma is strong and frivolous. After aging and ripening, the aroma of the wine becomes complex and rich, and the aroma quality improves. According to research reports such as "Rapid Identification of Rice Wine Age and Brand Based on Gas Phase-Ion Mobility Spectroscopy", a variety of ketones ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12G3/021C12J1/04C12R1/07
CPCC12N1/20C12G3/021C12J1/04
Inventor 周其洋江盛宇栗连会陈兴兴
Owner 海天醋业(广东)有限公司
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