Acetobacter strain and application thereof

Abstract

The invention discloses an acetobacter strain (acetobacter sp. SJA-1) CGMCC No.3347 and an application thereof in seabuckthorn fruit vinegar production. The invention relates to an acetobacter strain and a method for producing seabuckthorn fruit vinegar by using the acetobacter strain. A separation source of the stain is naturally fermented seabuckthorn fruit vinegar mash. The strain is used in seabuckthorn fruit vinegar production with seabuckthorn fruit wine as a raw material. A colony has a regular shape, circular projections, a milky white color, and a glossy surface. With 5 days of plate culturing, the diameter of the colony is 0.1-0.2mm, and a transparent circle diameter is 0.5-1.0cm. The strain shows negative by Gram stain. A thallus has a size of (0.6-1.0)*(1.0-1.8)mum, a short rod shaped, and no spore. The strain obtained after separation and screening can be fully adapted to relatively high acidity of seabuckthorn fruit wine, a fermentation speed is high, acetic acid conversion rate is high, and acetic acid peroxidation reaction is less possible. When the acetobacter is used for producing seabuckthorn fruit vinegar, a sour taste is prominent, a fruit aroma is rich, and a unique seabuckthorn fruit vinegar style is provided.

Description

technical field [0001] The invention relates to microorganisms and fruit vinegar brewing technology, in particular to a strain of Acetobacter and its application in the production of seabuckthorn fruit vinegar. Background technique [0002] In the brewing of fruit vinegar, acetic acid bacteria are the driving force of fermentation. To obtain high fermentation efficiency, it is necessary to have excellent production strains. At present, the strains used by fruit vinegar manufacturers in my country are all vinegar-eating strains, whose acid-producing ability and ester-producing ability need to be improved, and the flavor of the fruit vinegar produced by fermentation is generally not good. Therefore, it is necessary to select and breed good special bacteria for fruit vinegar, but there are not many research reports on acetic acid bacteria special for fruit vinegar, and most of them use vinegar mash as the source of bacteria for isolation and screening, or directly use vinegar ...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a strain of Acetobacter, which can effectively adapt to the fermentation of seabuckthorn fruit vinegar, and is used to overcome the low conversion rate of acetic acid in the fermentation of seabuckthorn vinegar by AS1. Deficiency in acetic acid peroxidation, Acetobacter ( Acetobacter sp. SJA-1) was deposited in the General Microorganism Center of China Microbiological Culture Collection Management Committee on October 20, 2009, and the preservation number is CGMCC No.3347

Images