20 results about "Acetobacter pasteurianus" patented technology

The preparation method comprises the following steps: mixing salvia miltiorrhiza-schisandra chinensis superfine powder and roxburgh rose normal juice in a ratio of 3: 2: 5, carrying out composite enzymolysis and saccharomyces cerevisiae pretreatment, and sequentially carrying out aspergillus oryzae solid-state fermentation, acetobacter pasteurianus liquid-state index fed-batch fermentation and lactobacillus plantarum anaerobic flavor fermentation, so as to obtain the vinegar product with the homology of medicine and food. And parameters are regulated and controlled in real time through the three-layer stacked LSTM neural network. According to the invention, the conversion rate of tanshinone IIA to tanshinol reaches 65.8%, the total acid is greater than or equal to 7.2 g / 100mL, at least 21 flavor substances are contained, the batch difference rate is 4.2%, the energy consumption is reduced by 29.2%, the equipment utilization rate is increased by 50%, the product safety reaches the standard, and the method has a health-care function and palatability, and is suitable for industrial production.

The invention belongs to the technical field of microbiological detection, and discloses a PCR primer combination for detecting mixed microorganisms in a food fermentation process and a detection method thereof. The primer combination comprises a primer pair used for detecting pediococcus pentosaceus, a primer pair used for detecting plant lactobacillus, a primer pair used for detecting lactobacillus mucus fermentation, a primer pair used for detecting bacillus amyloliquefaciens and a primer pair used for detecting lactobacillus acidophilus. The primer pair is at least one of a primer pair for detecting lactobacillus helveticus and a primer pair for detecting acetobacter pasteurianus. The primer combination or the kit containing the primer combination can realize species level specific detection of microorganisms, and can be used for qualitatively / quantitatively detecting food and key functional microorganisms in the food fermentation process, so that the dynamic change of a target flora in the fermentation process is quickly and accurately monitored.

The invention relates to a compound microbial agent for improving saline-alkali soil, which comprises bacillus amyloliquefaciens BA-26 and acetobacter pasteurianus, and the strain ratio of the bacillus amyloliquefaciens BA-26 to the acetobacter pasteurianus is 200: (0.8-1). The invention further relates to a compound microbial organic fertilizer containing the compound microbial agent and a preparation method and application of the compound microbial organic fertilizer. The compound microbial agent and the organic fertilizer can improve the saline-alkali soil, improve the enzyme activity in the saline-alkali soil and promote the growth of plants in the saline-alkali soil.

The invention relates to the field of food biotechnology and fermentation engineering, and discloses lipid-lowering health-preserving vinegar capable of strengthening an amino acid metabolic pathway and a preparation process thereof, and the lipid-lowering health-preserving vinegar capable of strengthening the amino acid metabolic pathway is prepared by fermenting soybean protein isolate, silkworm chrysalis protein powder, broken rice, oat bran, a metabolism anchoring regulation composite emulsion and a plant extract. According to the metabolism anchoring regulation composite emulsion, carrier oligopeptide, pyridoxal-5-phosphoric acid and metal ions are utilized to construct a coordination system, and the microbial amino acid metabolism flow direction is directionally regulated. The preparation process is completed by adopting lactobacillus plantarum and acetobacter pasteurianus through anaerobic-aerobic variable-temperature variable-dissolved-oxygen coupling fermentation. Through a metabolic network intervention strategy, the enrichment efficiency of gamma-aminobutyric acid and hydrophobic active oligopeptide in the finished product is remarkably improved, and the flavor of the product is improved, so that the table vinegar is endowed with stronger auxiliary lipid-lowering and pressure-lowering effects.

This invention belongs to the field of vinegar brewing technology, and provides a multi-strain co-fermentation selenium-enriched active probiotic functional vinegar and its preparation method. Jujube enzymatic hydrolysate, malt juice, and ultrafine powder of Astragalus-Codonopsis compound traditional Chinese medicine are mixed in a certain proportion, and sodium selenite is added. Alcoholic fermentation is carried out using Saccharomyces cerevisiae CGMCC 34906. After alcoholic fermentation, acetic acid and lactic acid fermentation is carried out using a compound inoculum of Lactobacillus plantarum and Acetobacter pasteurization. After fermentation, the mixture is centrifuged, filtered, sterilized, post-ripened, blended, and sterilized. Active selenium-enriched Lactobacillus plantarum microcapsules are added, resulting in a double enhancement of selenium enrichment and active probiotics, yielding a selenium-enriched active probiotic functional vinegar. The vinegar is reddish-brown in color and has a complex aroma of jujube and malt fermentation, along with the aroma of traditional Chinese medicine. It has a mellow and pure sour taste with a long aftertaste. The flavor is rich and pleasant; total selenium ≥ 0.10 mg / L, and the number of viable lactic acid bacteria ≥ 10. 7 CFU / mL, polysaccharides ≥60.00 mg / 100 mL, saponins ≥2.50 mg / 100 mL.

The invention belongs to the field of molecular biology and genetic engineering, and discloses a chemiluminescent reporter plasmid pBBR402 and application thereof in detection of the transcription level of a target gene of acetobacter pasteurianus. The plasmid comprises a replication element (oriV and rep) from a pBBR1MCS-2 plasmid, a kanamycin resistance gene from a pMS402 plasmid, a promoter insertion site (BamHI / AvaI / XhoI), a luxCDABE reporter gene cluster and a T1 transcription terminator, and the kanamycin resistance gene, the promoter insertion site (BamHI / AvaI / XhoI), the luxCDABE reporter gene cluster and the T1 transcription terminator are obtained from the pBBR1MCS-2 plasmid. The plasmid can be inserted into a to-be-detected gene promoter of acetobacter pasteurianus to drive luxCDABE expression. During application, the recombinant plasmid is transferred into acetobacter pasteurianus, the OD value and the LUM value of the living bacteria liquid are directly detected, and the transcription level is quantified by the LUM / OD value. The method is easy to operate, high in sensitivity and suitable for gene regulation and control research of acetobacter pasteurianus.

The invention discloses a method for enhancing the flavor of sea buckthorn fruit vinegar through synergistic fermentation of multiple strains combined with medicinal and edible raw materials. Wickerhamomyces anomalus YCJP320 with clear hereditary characteristics and proprietary intellectual property rights (CGMCC No. 33925, which can produce esterifying enzyme at high yield and increase aroma components such as ester components) and acetobacter pasteurianus CL247, CGMCC No. 33924, which can resist 18% ethanol and 7% acetic acid, and can produce acid efficiency are respectively used for alcoholic fermentation and acetic fermentation, and then fermentation is carried out, so that the fermentation efficiency is improved. According to the fermentation production process of the sea buckthorn fruit vinegar, ganoderma lucidum post-prebiotics, phellinus linteus post-prebiotics and medicinal and edible raw materials (astragalus membranaceus, dogwood and cinnamon) are used as fermentation culture medium components for nutrient enrichment, so that directional regulation and control of flavor substances and functional components of the sea buckthorn fruit vinegar are realized.

The application belongs to the technical field of bioengineering, and discloses a gene engineering bacterium of acetobacter pasteurii with high temperature resistance, a construction method and application thereof. Acetobacter pasteurianus The gene engineering bacterium is constructed by using the acetobacter pasteurii (ATCC 10137) as a starting strain and knocking out the transposase gene in the genome of the acetobacter pasteurii (ATCC 10137) by a homologous recombination method. TnsR The gene engineering bacterium with high temperature resistance is obtained. TnsR The deletion of the gene is beneficial to maintaining the stability of the genome, so that the strain can maintain better growth and metabolic capacity under high-temperature pressure. Experimental results show that the biomass, survival rate and acetic acid yield of the gene engineering strain under the condition of 40 DEG C high temperature are significantly better than those of the wild-type strain. When the gene engineering strain is applied to traditional solid-state food vinegar brewing, the yield of organic acids such as acetic acid is significantly improved, the content of ester flavor substances is greatly improved, and the flavor quality of food vinegar is effectively improved. The application provides an effective technical means for solving the problem that high temperature in summer leads to abnormal fermentation and yield reduction of food vinegar.

The application discloses a high-temperature inducible promoter and application thereof, and belongs to the field of genetic engineering and fermentation engineering. Acetobacter pasteurianus A high-temperature inducible promoter P icd is screened from a bacillus pabuli (Olsenella ) and has a nucleotide sequence as shown in SEQ ID NO. 1. The application further constructs a recombinant expression vector pBBR1MCS2-icd containing the promoter and a recombinant bacterium expressing an ethanol dehydrogenase gene AdhP. The recombinant strain ApAdhP(icd) using the promoter to regulate the expression of the ethanol dehydrogenase can not only reduce the metabolic burden of the cell and maintain a good growth trend under high-temperature fermentation conditions, but also can reach an acetic acid final yield of 52.65 g / L, which is increased by about 31.5% compared with a wild strain. The application effectively solves the problems of the decrease of acetic acid production rate and yield under high-temperature environment in summer in traditional acetic acid fermentation.

The invention belongs to the technical field of genetic engineering, and discloses a genetically engineered bacterium for efficiently synthesizing gamma-aminobutyric acid from the beginning by efficiently utilizing a mixed carbon source, a method and application, and the genetically engineered bacterium is obtained by overexpressing edd from Zymomonas mobilis on the basis of escherichia coli E. coli G16; eda from the zymomonas mobilis is over-expressed; performing overexpression on acs (Acetobacter pasteurianus) sources; a malic acid synthase gene aceB is knocked out; a malic acid synthase gene glcB is knocked out; and the acetyl phosphate transferase gene eutD is knocked out. The escherichia coli strain which is clear in genetic background and capable of producing gamma-aminobutyric acid is utilized, and an ED path and an acetic acid utilization path are introduced, so that acetyl CoA branch metabolism is reduced, and the yield and conversion rate of gamma-aminobutyric acid are remarkably improved.

The application discloses a method for fermenting crop straws by using composite microorganisms and application of the composite microorganisms in mine ecological restoration, and belongs to the technical field of agricultural waste resource utilization and environmental restoration. The composite microbial inoculum is composed of Clostridium coccoides, Bacillus plantarum and Acetobacter pasteurianus. The composite microbial inoculum has a significant synergistic effect in degrading the nutrient components of crop straws and accumulating fermentation products, and can obtain high-quality fermentation products. The fermentation products can improve soil structure and morphology, and reduce heavy metal activity, so that the effect of mine ecological restoration is achieved. Therefore, the composite microbial inoculum provides technical guidance for resource utilization of agricultural wastes and sustainable development of the environment. The fermentation products produced by fermenting crop straws by using the composite microbial inoculum provide a new way for mine ecological restoration.

This invention discloses a method for preparing rum with high total ester content. The method includes the following steps: pretreating molasses; preparing a first fermentation medium using the pretreated molasses; expanding the culture of fissile yeast seed liquid in the first fermentation medium to obtain fissile yeast fermentation broth; continuously adding the pretreated molasses to the fissile yeast fermentation broth, culturing to obtain a fermentation product, wherein the residual sugar content of the fermentation product is controlled at 0.5-2%; preparing a second fermentation medium using the pretreated molasses; inoculating the fermentation bacteria into the second fermentation medium, culturing to obtain a fermentation broth; the fermentation bacteria include at least one of Clostridium acetic acid and Acetobacter pasteurella; adding the fermentation broth to the fermentation product, culturing to obtain a mash; continuously distilling the mash, using a kettle heating method for three-part distillation, mixing the second fraction with oak shavings, and aging; obtaining the base spirit, which is then blended to obtain rum with high total ester content. This method can produce mash with high alcohol content and high ester content in a short time.

The invention belongs to the technical field of microbial technology and biomass resource utilization, and particularly relates to a degradation-resistant microbial agent for producing acetic acid by fermenting corn straw as well as a preparation method and application of the degradation-resistant microbial agent. The microbial inoculum is prepared by compounding monascus purpureus, wet cellulomonas and acetobacter pasteurianus and freeze-drying through a protective agent, the viable count is greater than or equal to 1.0 * 10 < 10 > CFUg <-1 >, the survival rate is greater than or equal to 95% after the microbial inoculum is stored at 4 DEG C for 180 days, and the microbial inoculum is excellent in cold-chain-free transportation adaptability. According to the microbial inoculum, full-link efficient conversion of cellulose-glucose-acetic acid and cellulose-glucose-ethanol-acetic acid is achieved through nonlinear synergistic metabolism of the three strains, corn straw is fermented for 120 hours under the intermittent perturbation stirring condition at the temperature of 35 DEG C, the degradation rate can reach 61.5%, and the yield of acetic acid can reach 24.7 gL <-1 > and is increased by 23.5% or above compared with the prior art.

The invention relates to the technical field of garbage treatment, in particular to a combined microbial agent and application thereof in promoting garbage fermentation to produce acid. The invention provides a microbial composition. The microbial composition comprises klebsiella oxytoca, acetobacter pasteurianus, clostridium butyricum and pediococcus pentosaceus. The microbial composition provided by the invention can quickly decompose complex components in organic garbage through the synergistic effect of four types of functional bacteria in a specific proportion, and directionally convert the complex components into volatile fatty acids mainly comprising butyric acid, and has the advantages of quick start, high acid production efficiency and short fermentation period. No chemical reagent needs to be added in the treatment process, efficient conversion is achieved through microorganism cooperation, and the treatment cost is reduced.

The invention belongs to the technical field of industrial microorganism monitoring and fermentation engineering, and relates to a vinasse fermentation metabolism state analysis method based on key microorganism competition dynamics. The method comprises the following steps: analyzing a time sequence sample, identifying a key microorganism combination of which the abundance shows stable competitive change, and judging the conversion of a fermentation metabolism state based on an abundance dynamic relationship; the key microorganism combination comprises lactobacillus brevis, acetobacter aceti and acetobacter pasteurianus. By analyzing the sequencing data of the sample at the specific time point, the metabolic state conversion node in the fermentation process can be clearly analyzed. According to the analysis method, a key biomarker and a judgment basis are provided for developing a rapid monitoring technology, and the technical bottleneck of lack of traditional monitoring hysteresis and microorganism dynamic-functional relevance is solved.

The invention belongs to the technical field of vinegar brewing, and particularly relates to a composite acetic bacteria agent for preparing termitomyces albuminosus vinegar as well as a preparation method and application of the composite acetic bacteria agent. The composite acetic bacteria agent provided by the invention is prepared from acetobacter pasteurianus d739 and acetobacter aceti d1042 according to a specific proportion, and when the composite acetic bacteria agent provided by the invention is added into the fermented termitomyces albuminosus vinegar, the content of total phenols and total flavonoids in the termitomyces albuminosus vinegar can be increased, the capability of removing DPPH free radicals and ABTS free radicals is improved, and the yield of the termitomyces albuminosus vinegar is increased. The iron ion reduction capability is improved; in addition, the enzyme activity related to blood sugar and blood fat reduction can be remarkably improved, the quality of the termitomyces albuminosus vinegar is improved, and the vinegar is endowed with more complex flavor levels and anti-oxidation characteristics.

The invention discloses a preparation method of pungency-reducing and aroma-enhancing drunken peppers based on multi-strain segmented fermentation, and relates to the field of pepper processing. Comprising the following steps; s100, crushing dry red peppers, screening, removing seeds, adding water, boiling to obtain glutinous rice cake-shaped red peppers, and draining for later use; s200, sequentially adding lactobacillus plantarum, acetobacter pasteurianus and hansenula polymorpha into the Ziba pepper, and fermenting by adopting a segmented temperature control fermentation method; and S300, terminating fermentation, and filling to obtain the drunken pepper product. Through clear stage division and key parameter control, the whole fermentation process is relatively controllable, and the product quality is stable. The drunken pepper disclosed by the invention integrates the base taste of the pepper, the acid aroma of lactic acid fermentation, the vinegar aroma of acetic acid fermentation, the rich ester aroma (fruit aroma and wine aroma) generated by yeast fermentation and the additional flavor brought by chrysanthemum and pear juice, is rich in flavor level, and is a novel pepper fermented product with characteristics.

The invention discloses a method for fermenting apple vinegar by compounding phellinus igniarius postbiotics with medicinal and edible raw materials, and relates to an apple vinegar fermentation production process by using acetobacter pasteurianus CL247, CGMCC No.33924, phellinus igniarius postbiotics and medicinal and edible raw materials (astragalus membranaceus, dogwood and cinnamon) which have definite hereditary characteristics and proprietary intellectual property rights as fermentation medium components. The oriented regulation and control of flavor substances and functional components of the apple vinegar are realized.

The invention belongs to the technical field of microbiological detection, and discloses a primer combination, a kit and a detection method for key microbiological detection in a vinegar fermentation process. The primer combination provided by the invention comprises a primer pair aiming at digestion-like associated lactobacillus, a primer pair aiming at acetobacter pasteurianus, a primer pair aiming at Lactobacillus higardsonii, a primer pair aiming at Lactobacillus acidophilus, a primer pair aiming at Lactobacillus mucus fermentation and a primer pair aiming at Saccharomyces cerevisiae. The primer combination or the kit containing the primer combination can be used for qualitatively / quantitatively detecting key functional microorganisms in the vinegar fermentation process, so that quality monitoring is realized.