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Apricotskin-skin residue vinegar acetic bacterium as well as separating-purifying method and application method thereof

A kind of technology of apricot peel residue vinegar and acetic acid bacteria, applied in the direction of biochemical equipment and methods, separation of microorganisms, methods based on microorganisms, etc., can solve the problems of no fermentation performance, etc., and achieve brownish-yellow clear color, plump body, and after-sweet taste comfortable effect

Inactive Publication Date: 2014-07-09
HANSHAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] At present, there is no acetic acid bacteria for apricot peel residue vinegar with excellent fermentation performance and good tolerance

Method used

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  • Apricotskin-skin residue vinegar acetic bacterium as well as separating-purifying method and application method thereof
  • Apricotskin-skin residue vinegar acetic bacterium as well as separating-purifying method and application method thereof
  • Apricotskin-skin residue vinegar acetic bacterium as well as separating-purifying method and application method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] The separation and purification of embodiment 1 acetic acid bacteria classification

[0053] (1) Selection of acetic acid bacteria isolation source:

[0054] Apricot peel residue: from Hualong Agriculture and Forestry Development Co., Ltd., Luntai County, Xinjiang;

[0055] Jujube vinegar: from Microbiology Laboratory, School of Food Science and Pharmacy, Xinjiang Agricultural University;

[0056] Vinegar grains: from Xinjiang Qiyi Sauce Garden Brewing Co., Ltd.

[0057] (2) Separation and purification of acetic acid bacteria:

[0058] 1) Enrichment culture of acetic acid bacteria:

[0059] Add 50g of apricot skin dregs to 250mL of water, culture at 30°C for 15 days to obtain apricot skin dregs natural fermentation broth, take 10g each of apricot skin dregs natural fermentation broth, jujube vinegar and vinegar grains, and put them into triangles containing 90ml of enriched medium In the bottle, cultivate at 30°C and 110r / min for 3 days to obtain the enriche...

Embodiment 2

[0066] Embodiment 2 Acetic acid bacteria Ac11 basic vinegar-making performance test

[0067] (1) Acid production test of acetic acid bacteria Ac11:

[0068] Add 100mL liquid medium (glucose 1%, yeast extract powder 1%, absolute ethanol 6% (v / v)) into a 500mL Erlenmeyer flask, insert the purified strain 5 rings, and culture at 30°C and 110r / min for 15d , to measure acid production.

[0069] After 15 days, take 2 mL of the above liquid culture solution, add 50 mL of distilled water, add 2-3 drops of 1% phenolphthalein reagent, and titrate with 0.1 mol / L standard NaOH solution until light pink. Calculate the acid content (as acetic acid) in the sample from the amount of NaOH solution consumed.

[0070] Acid production (g / L) = (V-V 0 ) × C NaOH ×60 / V 样

[0071] Where V: the amount of NaOH consumed in the titration of fermentation broth samples (ml);

[0072] V 0 : The amount of NaOH consumed in the blank medium control titration (ml);

[0073] C NaOH : concentration of...

Embodiment 3

[0083] Embodiment 3 Identification of acetic acid bacteria Ac11

[0084] (1) Physiological and biochemical identification:

[0085] Select contact enzyme test, glycerol ketogenic test, 5-ketogluconate formation test, gluconate test, ethanol oxidation test, fiber production according to the eighth edition of "Bergey's Bacterial Identification Manual" and "Common Bacterial System Identification Manual" The acetic acid bacteria Ac11 was tested by the element test, the water-soluble pigment test, the calcium acetate oxidation test, the starch hydrolysis test, and the calcium lactate oxidation test.

[0086] (2) Identification of acetic acid bacteria Ac11 16S rDNA:

[0087] Extraction of 16S rDNA:

[0088] Bacterial genomic DNA extraction kit (Beijing Zhuangmeng International Biogene Technology Co., Ltd.) was used to extract.

[0089] 16S rDNA PCR amplification:

[0090]Select bacterial universal primers for 16S rDNA amplification test:

[0091] Primer 1 sequence is 5'...

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Abstract

The invention discloses an apricot pomorum vinegar acetic acid bacterium and a method for preparing apricot pomorum vinegar by using the strain. The name of the strain is: Acetobacter pomorum strain LMG18848, which belongs to the genus Acetomonas and is named Ac11; it has been preserved In the General Microbiology Center of China Microbiological Culture Collection Management Committee, the preservation number is CGMCCNo.6938, and there is a proof of survival; it is easy to grow in an acidic and alcohol-containing environment, and the colony shape is a round shape with neat edges, smooth surface, milky white, and raised Shaped colony, diameter 0.5 ~ 1mm; individual shape is short rod, arranged in single, pair, pile or chain, it is Gram-negative bacteria. The invention screens the well-growing acetic acid bacterial strain from the natural fermentation liquid of apricot peel dregs, and is an acetic acid bacterial strain with good tolerance and excellent fermentation performance. The apricot pomace vinegar produced by this strain has the typical flavor of apricot fruit.

Description

technical field [0001] The invention relates to an apricot peel residue vinegar acetic acid bacterium and a method for preparing apricot peel residue vinegar by using the strain, belonging to the field of microorganism and fermentation industry. Background technique [0002] Apricot pomace is a by-product of processed apricot products. [0003] Xinjiang is the main producing area of ​​apricot in my country. According to statistics in 2010, Xinjiang apricot production reached 13.23×10 4 tons, accounting for about 22.29% of the total fruits in Xinjiang. With the birth of some deep-processing enterprises, the apricot industry in Xinjiang has been vigorously developed and has become a relatively large production base of concentrated apricot pulp, almost all of which are exported. Concentrated apricot pulp has become the second largest variety in the output and export volume of concentrated fruit juice (pulp) products in my country after concentrated apple juice. It takes 2.7...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12N1/02C12J1/04C12R1/02C12R1/865
Inventor 傅力张富县
Owner HANSHAN NORMAL UNIV
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