9 results about "Acetobacter sp." patented technology

The invention discloses a specific primer pair and a qPCR quantitative detection method for acetic acid bacteria in table vinegar, and particularly relates to the technical field of quantitative detection of acetic acid bacteria in table vinegar. The specific primer pair is designed by using a groEL gene as a target sequence and comprises a forward primer F and a reverse primer R, the sequence of the forward primer F is shown as SEQ ID No: 1, and the sequence of the reverse primer R is shown as SEQ ID No: 2. According to the qPCR quantitative detection method, accurate and rapid quantitative measurement of the concentration of acetic bacteria is realized through specific primer amplification, so that technicians can conveniently control the fermentation efficiency and the fermentation flavor of table vinegar.

The invention discloses a nutrition activator for improving fermentation acid production activity of acetic bacteria and application of the nutrition activator, and belongs to the technical field of food fermentation. The nutrition activator disclosed by the invention is prepared from the following nutritional ingredients in percentage by concentration: 1.00 to 1.50 percent of acetic acid, 1.00 to 2.00 percent of yeast extract, 1.50 to 2.50 percent of trehalose and 0.10 to 0.20 percent of CaCl2. The nutrition activator can improve the fermentation acid production activity of acetic acid bacteria, is a natural and safe nutrition activator, can activate the acetic acid bacteria, improves the activity of ethanol dehydrogenase and acetaldehyde dehydrogenase of the acetic acid bacteria in vinegar fermentation, improves the acid resistance of the acetic acid bacteria, and improves the fermentation efficiency and the acetic acid yield.

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 invention relates to the technical field of biological environmental protection, and discloses a compound microbial agent for constructing micro-ecological balance based on five florae. Comprising the following raw materials in parts by weight: 3-5 parts of photosynthetic bacteria, 1-2 parts of lactic acid bacteria, 2-4 parts of yeast acid, 2-5 parts of bacillus, 2-5 parts of actinomycetes, 1-2 parts of acetic bacteria, 2-3 parts of trichoderma viride, 2-4 parts of bifidobacterium, 2-3 parts of lactobacillus plantarum, 1-2 parts of nitrifying spina bacteria, 10-14 parts of corn, 10-14 parts of soybeans, 10-14 parts of sorghum and 1-3 parts of aspergillus. According to the compound microbial agent with micro-ecological balance constructed based on the five flora, the aspergillus is decomposed into monosaccharide by utilizing energy, the monosaccharide becomes food of saccharomycetes, the monosaccharide is converted into alcohol after being subjected to saccharomycetes bacterial decomposition, the alcohol is converted into acetic acid by acetic acid bacteria, and carbon dioxide generated by the saccharomycetes is utilized by photosynthetic bacteria to prepare glucose; the microbiota complement each other to live together, and micro-ecological balance is constructed through the five microbiota.

To provide a flavor and / or texture modifier.SOLUTION: The flavor and / or texture adjusting agent contains acetic acid bacteria. There are also provided a method for producing a food having an adjusted flavor and / or texture, comprising adding the acetic acid bacterium to a food, and a food having an adjusted flavor and / or texture, comprising the acetic acid bacterium.SELECTED DRAWING: None

A method for producing an acetic acid bacteria-containing composition is provided. The method includes culturing acetic acid bacteria of the genus Acetobacter, collecting the bacteria, and washing the bacteria. The acetic acid bacteria-containing composition includes nonanal, methylheptenone, dimethyl trisulfide, and 2-tridecanone so that the peak area ratio of nonanal to methylheptenone (nonanal:methylheptenone) is 1:10 to 100:1, the peak area ratio of nonanal to dimethyl trisulfide (nonanal:dimethyl trisulfide) is 1:100 to 50:1, and the peak area ratio of nonanal to 2-tridecanone (nonanal:2-tridecanone) is 1:100 to 100:1.

To provide a novel strain of acetic acid bacterium and its use or application, in response to ongoing investigation of the effects of acetic acid bacteria on fermentation performance and physiological functions, particularly regarding application of acetic acid bacteria to foods and health foods, and to meet the demand for employing previously unidentified acetic acid bacteria as fermentation-use microorganisms or immunoactivators.SOLUTION: An acetic acid bacterium identified as Gluconacetobacter takamatsuzukensis, deposited under deposit number NITE P-04018 with the Patent Microorganisms Depositary of the National Institute of Technology and Evaluation, and a fermentation composition containing the same are provided, and furthermore, compositions including immunoactivating compositions comprising the acetic acid bacterium are also provided.SELECTED DRAWING: Figure 1

The present invention has an object to provide a D-mannose isomerase of membrane-bound form having the optimal reaction pH in acidic region. The membrane-bound D-mannose isomerase derived from acetic acid bacteria is produced. The acetic acid bacteria preferably belong to the genera of Acetobacter, Gluconobacter, or Gluconacetobacter. Furthermore, the membrane-bound D-mannose isomerase from the acetic acid bacteria is used to produce D-fructose from D-mannose.

The application discloses a grape aroma vinegar brewing process and grape aroma vinegar capable of killing influenza viruses, and the brewing process comprises the following steps: 1) preparing acetobacter mother liquor by using sports-type acetobacter; 2) pouring the acetobacter mother liquor into a ceramic jar, and then pouring rose wine into the bottom layer of the ceramic jar to accelerate mixing; 3) covering the ceramic jar with a lid to isolate, and then storing for a period of time to obtain grape aroma vinegar. In the grape aroma vinegar prepared by using the grape aroma vinegar brewing process, the sports-type acetobacter in the grape aroma vinegar can generate an electric field effect in the oxidation process by discharge, and has aerobic characteristics, can destroy aerosols, and viruses cannot grow under the double effects of anaerobic and electric shock, so that the grape aroma vinegar can effectively inhibit viruses, and can prevent and treat respiratory diseases such as influenza and novel coronavirus infection, and the treatment effect is remarkable. The grape aroma vinegar has high concentration, high acidity, contains active acetobacter, and the sterilization rate reaches 99.99%, and the test and clinical trial prove that the treatment efficiency can reach 99.99%.