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-

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

Example Embodiment

[0035] Example 1:

[0036] Screening of ferulate esterase producing bacteria and determination of enzyme activity:

[0037] From the solid-state vinegar fermentation tank in the natural fermentation state of Qianhe Weiye Food Co., Ltd., the vinegar fermented grains on the 2nd, 4th, 6th, 8th, 10th, 12th, 14th, 6th, 18th, 20th, 22nd and 24th day of the fermentation cycle are selected respectively. The sampling method is to take vertical samples from the surface to the bottom of the vinegar fermented grains around the fermentation tank, and then evenly mix the vinegar fermented grains samples in different fermentation cycles to obtain strain screening samples. Specific methods of screening:

[0038] Weigh 100g vinegar fermented grains and put them into 1000ml 0.85% sterilized normal saline, stir evenly and then stand still. Take 10ml supernatant into 100ml enrichment medium and culture overnight at 30 ℃ and 150rpm to obtain the primary culture solution. Continue to take 10ml of the o...

Example Embodiment

[0046] Example 2:

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

[0048] The ferulate esterase producing bacteria screened in example 1 were inoculated into the screening medium, cultured at 37 ℃ and 150 rpm for 3 days, and the supernatant was taken to detect the contents of 4-vinyl guaiacol and 4-ethyl guaiacol. The higher the content of 4-vinyl guaiacol and 4-ethyl guaiacol, the higher the 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-vinyl guaiacol and 4-ethyl guaiacol were determined by GC-MS. the fermentation supernatant was collected by centrifugation, 5 times the volume of dichloromethane and a certain amount of 2-octanol (internal standard) were added, and the organic phase was obtained after ultrasonic extraction for 15min, and the extraction was r...

Example Embodiment

[0053] Example 3:

[0054] Identification of strain qh-20002:

[0055] 1. Morphological identification:

[0056] The strain qh-20002 screened in example 1 was inoculated on the solid medium and cultured at 37 ℃ for 24 hours to form an irregular shape, raised in the middle, containing mucus, serrated milky white colony with a diameter of 1-4mm. Gram staining observation: pink short rod, the colony morphology of amylolytic Bacillus qh-20002 is as follows: Figure 1 As shown in, the evolutionary tree analysis of strain qh-20002 based on 16S rDNA is as follows: Figure 2 As shown in.

[0057] Solid medium composition: sodium chloride 10g / L, peptone 10g / L, yeast powder 5g / L, agar 20g / L, and the solvent is deionized water.

[0058] 2. Physiological and biochemical identification:

[0059] 94 phenotypes of strain qh-20002 were tested by Biolog (Gen Ⅲ) automatic microbial identification system, including 71 carbon source utilization tests and 23 chemical sensitivity tests: strain qh...

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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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