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Bacillus amyloliquefaciens and application thereof in solid-state fermentation vinegar brewing

A technology for dissolving starch spores and solid-state fermentation, which is applied in the preparation of vinegar, bacteria, food science, etc., to achieve the effects of increasing the rate of vinegar production, increasing the content of ammonia nitrogen, and reducing production costs

Active Publication Date: 2022-05-13
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 of 4-ethylguaiacol and 4-vinylguaiacol in vinegar to enhance the sauce and burnt flavor of vinegar.

Method used

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  • Bacillus amyloliquefaciens and application thereof in solid-state fermentation vinegar brewing
  • Bacillus amyloliquefaciens and application thereof in solid-state fermentation vinegar brewing
  • Bacillus amyloliquefaciens and application thereof in solid-state fermentation vinegar brewing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Screening and enzyme activity determination of ferulic acid esterase-producing bacteria:

[0037]From the solid-state vinegar fermentation tanks in the natural fermentation state of Qianhe Weiye Food Co., Ltd., the 2nd, 4th, 6th, 8th, 10th, 12th, 14th, 6th, 18th, 20th, 22nd, and 24th days of the fermentation cycle were respectively selected. For the vinegar grains, the sampling method is to take samples vertically 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:

[0038] Weigh 100g of vinegar unstrained spirits sample and put it in 1000mL 0.85% sterilized physiological saline, stir it evenly and let it stand still, take 10mL supernatant into 100mL enrichment medium, cultivate overnight at 30°C and 150rpm to obtain the initial culture solution. Continue to take 10 mL of the obtained i...

Embodiment 2

[0047] Re-screening of ferulic acid decarboxylase-producing bacteria:

[0048] Inoculate the ferulic acid esterase-producing bacteria obtained in Example 1 into the screening medium, culture at 37°C and 150 rpm for 3 days, and take the supernatant to detect 4-vinylguaiacol and 4-ethylguaiacol content. The higher the content of the obtained 4-vinylguaiacol and 4-ethylguaiacol, the higher the enzyme activity of ferulic acid decarboxylase. The screening medium is: ferulic acid 2g / L, glucose 10g / L, yeast powder 2g / L, (NH 4 ) 2 SO 4 1.2g / L,KH 2 PO 4 0.37g / L, MgSO 4 ·7H 2 O 0.25g / L, CaCl 2 2H 2 O 0.05g / L, distilled water 1000mL, pH natural. 4-vinylguaiacol and 4-ethylguaiacol were measured by GC-MS, the fermentation supernatant was collected by centrifugation, and 5 times the volume of dichloromethane and a certain amount of 2-octanol (internal standard ), after ultrasonic extraction for 15 min, the organic phase was obtained, and the extraction was repeated twice. Add...

Embodiment 3

[0054] Identification of strain QH-20002:

[0055] 1. Morphological identification:

[0056] The strain QH-20002 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, a raised center, mucus inside, jagged edges, and a colony diameter of 1-4 mm. Observation by Gram staining: pink short rod shape, the colony shape of Bacillus amyloliquefaciens QH-20002 is as follows figure 1 As shown, the phylogenetic tree analysis of strain QH-20002 based on 16S rDNA is shown as figure 2 shown.

[0057] Composition of solid medium: sodium chloride 10g / L, peptone 10g / L, yeast powder 5g / L, agar 20g / L, solvent is deionized water.

[0058] 2. Physiological and biochemical identification:

[0059] Using the Biolog (GENⅢ) automatic microbial identification system, 94 kinds of phenotypic tests were carried out on the strain QH-20002, including 71 kinds of carbon source utilization detection and 23 kinds of chem...

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Abstract

The invention discloses bacillus amyloliquefaciens and application of the bacillus amyloliquefaciens in solid-state fermentation table vinegar brewing. The preservation name of the bacillus amyloliquefaciens is QH-20002; the strain is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation time is April 27, 2021, and the preservation number is CGMCC NO.22252. The bacillus amyloliquefaciens disclosed by the invention has the capability of producing acid-resistant amylase, protease and cellulase at high yield, also has the capability of producing feruloyl esterase and feruloyl decarboxylase, and can decompose a ferulate ester compound in a vinegar brewing raw material bran to generate flavor substances with baking fragrance, such as 4-vinyl guaiacol, 4-ethyl guaiacol, 4-methyl guaiacol, 4-methyl guaiacol, 4-methyl guaiacol, 4-methyl guaiacol, 4-methyl guaiacol, 4-methyl guaiacol and 4-methyl guaiacol. When the strain is applied to solid vinegar brewing as a brewing functional strain, the yield and the ammonia nitrogen content of vinegar can be increased, the vinegar production cost can be reduced, meanwhile, the flavor of the vinegar is improved to a certain extent, the product quality is remarkably improved, and good operability and economic benefits are achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a strain of Bacillus amyloliquefaciens and its application in solid-state fermented vinegar brewing. Background technique [0002] The vinegar brewing process in my country is mostly a multi-strain mixed solid-state fermentation process. Through the enzymatic reaction of various microorganisms, the macromolecular starch, protein, cellulose and other substances are decomposed into small molecular substances. Various flavor substances are generated to make the vinegar flavor full and vigorous, and the sour taste soft and pure. Traditional vinegar generally goes through three main fermentation stages: saccharification of raw materials, alcoholic fermentation and acetic acid fermentation, and the finished vinegar is obtained through processes such as vinegar drenching and post-ripening. [0003] Vinegar contains a variety of organic acids and flavor substances. Some of the ch...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12J1/04A23L29/00C12R1/07
CPCC12N1/20C12J1/04A23L29/065
Inventor 康雪梅樊君郭建李范宇伍学明
Owner QIANHE CONDIMENT & FOOD CO LTD
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