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Lactobacillus plantarum and application thereof in rice wine brewing

A technology for brewing Lactobacillus plantarum and rice wine, which is applied in the field of lactic acid bacteria, can solve problems that cannot be solved, and achieve the effects of controllable production process, simple operation, and small seasonal impact

Active Publication Date: 2015-02-11
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the rice-soaked water is treated, huge costs will be incurred: the annual treatment cost of the rice-soaked water is as high as 225,000 yuan; the investment in treatment facilities needs more than 2 million yuan; equipment depreciation plus operating costs will cost each year More than 400,000 yuan
[0004] Therefore, in view of the above-mentioned problems in the traditional rice wine soaking water, it is necessary to abandon the use of the traditional rice wine soaking water in a certain way, but at present there is no way to solve the problem of ensuring the smooth fermentation of rice wine after abandoning the use of rice milk water question

Method used

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  • Lactobacillus plantarum and application thereof in rice wine brewing
  • Lactobacillus plantarum and application thereof in rice wine brewing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1 Bacterial Strain Isolation and Purification

[0019] Take 10g of rice milk water in 90mL of sterile water, shake and shake well, use a sterile pipette to draw 1mL of the mixture into 9mL of sterile water, shake evenly, repeat this operation, according to the gradient (10 -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 、10 -7 ) to dilute the sample, and use a sterile pipette to take 0.2mL of diluents of different concentrations.

[0020] Uniformly spread on solid tomato juice calcium carbonate medium, improved M17 medium and MRS medium, each gradient has three parallels, and cultured upside down in a constant temperature incubator at 30°C for 2-3 days. Then pick a single colony that has a calcium-dissolving ring that can turn bromocresol purple into yellow, milky white or off-white, with a raised middle. The isolated single colony of lactic acid bacteria is probably not composed of a single bacterium. To obtain simple lactic acid bacteria, it must be purified many...

Embodiment 2

[0025] Example 2 strain identification

[0026] (1) Physiological and biochemical identification

[0027] The isolated lactic acid bacteria were identified for aerobic, oxidase, sugar alcohol fermentation, gelatin, nitrate reduction, indole and other physiological and biochemical characteristics.

[0028] (2) Molecular biological identification

[0029] The 16S rDNA gene method was used to identify the isolated and screened bacteria in molecular biology. According to the highly conserved 16S rDNA gene sequence of prokaryotic organisms, universal primers are designed, and the 16S rDNA gene fragment of the bacteria is amplified using the DNA of the isolate as a template, and the 16S rDNA gene sequence of the isolate is determined, which is homologous to the gene sequence in GenBank Sexual comparison, in order to determine the species of isolates.

[0030] 16S rDNA was amplified by conventional methods, and the amplified PCR product was sent to the sample for sequencing, which...

Embodiment 3

[0032] Embodiment 3 Fermentation brews yellow rice wine

[0033] (1) Preparation of bacterial solution

[0034] Inoculate Lactobacillus plantarum (Lactobacillus plantarum) into the activation medium and activate it for 48 hours before use; use an automatic fermenter to carry out high-density culture of Lactobacillus plantarum (Lactobacillus plantarum). ℃, pH 6.1-6.2 and rotation speed 100r / mim, add culture medium and inoculate bacteria, carry out fermentation for 13-14 hours, and then prepare high-density bacterial liquid by centrifugation at 25000g for 30min.

[0035] (2) Preparation of direct-throwing starter

[0036] Aspirate 1mL of sterilized 10% skim milk in each freeze-dried vial as the suspending base, and the freeze-drying protective agent is: 10% skim milk powder, 30 mL·L glycerin -1 , maltodextrin 100g·L -1 , Trehalose 250g·L -1 , L-sodium glutamate 30g L -1 ;Sterilize by high-pressure steam at 115°C for 15 minutes; transfer 1mL of bacterial cells into a freeze-...

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Abstract

The invention discloses Lactobacillus plantarum and application of the Lactobacillus plantarum in rice wine brewing and belongs to the field of food biotechnology. The bacterial strain is named Lactobacillus plantarum. The bacterial strain is obtained from rice milk in a screened mode, the bacterial strain is preserved in the China general microbiological culture collection center in September 3, 2013, and the preservation number is CGMCC No.8097. The Lactobacillus plantarum and a ready-to-use starter of the Lactobacillus plantarum can be used for rice wine brewing, so that the production process is controllable and slightly affected by seasons, operation is simple and convenient, and the Lactobacillus plantarum has important significance in the innovation of the rice wine brewing technology.

Description

technical field [0001] The invention relates to a lactic acid bacterium, in particular to a plant lactobacillus and its application in rice wine brewing. Background technique [0002] Rice wine, as a precious material heritage of our country, is known as the world's three major ancient wines together with beer and wine, and enjoys the reputation of "national wine". Yellow rice wine has a history of 5,000 years. According to the two historical books "Guoyu" and "Lushi Chunqiu", there was a custom of brewing and drinking wine in the southern Yue Kingdom during the Spring and Autumn and Warring States Periods. The record of "this spring wine" shows that the seasonal production technique of autumn harvest-winter brewing-spring drinking has been formed at that time in my country, and it has been passed down to this day. After five thousand years of development, rice wine now has a unique brewing process and a long history of wine culture. [0003] The raw rice must be soaked in ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12G3/02C12R1/25
Inventor 毛健孟祥勇姬中伟刘云雅
Owner JIANGNAN UNIV
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