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Acetobacter malorum and application thereof

A technology for bacillus apple cider vinegar and fruit vinegar, which is applied to the preparation of bacteria, vinegar, microorganisms, etc., can solve the problems of the bitterness of fruit vinegar being difficult to be widely accepted, the negative impact of industrial production, and the like.

Active Publication Date: 2015-05-13
陕西今氧生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At the same time, citrus contains bitter substances such as limonine, naringin and limonin analogues. During the process of using citrus to process fruit vinegar, these bitter substances will be dissolved from the fruit, making the fruit vinegar brewed Difficult to be widely accepted due to its bitterness issues
The measures currently taken are mainly adsorption debitterness, adding bitterness inhibitors and supercritical fluid extraction debitterness, etc. Although some effects have been achieved, industrial production has a relatively large negative impact

Method used

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  • Acetobacter malorum and application thereof
  • Acetobacter malorum and application thereof
  • Acetobacter malorum and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1: Isolation and identification of acetic acid bacteria

[0042] (1) Bacterial source preparation of commercially available citrus without rotten fruit, washed, beaten, and natural alcoholic fermentation first, and its sugar content was measured with a sugar meter every day. When the sugar content dropped to 5°BX and remained unchanged for a week, Start filtering. Filter with a double layer of boiled 80 mesh gauze, and store the filtrate in a stainless steel pot after filtering, that is, citrus wine. Cover the surface of the pot with gauze, and carry out natural acetic acid fermentation at 32°C to obtain naturally fermented vinegar liquid. After 5 days, the bacteria source was taken from the vinegar solution for screening and isolation.

[0043] (2) Strain isolation and screening process

[0044] Bacteria source—proliferation culture—dilution plate separation—preliminary screening—incline culture—liquid Erlenmeyer flask culture—confirmation of primary sc...

Embodiment 2

[0057] The performance measurement of embodiment 2 bacterial strains

[0058] 1. Physiological and biochemical tests:

[0059] The physiological and biochemical test results of Acetobacter malorum ZY.C4 are shown in Table 1

[0060] Table 1 Physiological and biochemical test results

[0061]

[0062] The strain ZY.C4 with high acid production was selected and sent to the Institute of Microbiology, Chinese Academy of Sciences for identification. The identification results are shown in Table 2. The ZY.C4 strain can not only oxidize ethanol, but also oxidize acetic acid, α-D-glucose, and inositol. Ability, and sensitive to troleandomycin, sodium lactate, tetrazolium blue, etc.

[0063] Table 2 Cell morphology and physicochemical experiment results of ZY.C4 strain

[0064]

[0065] 2. Toxicity test

[0066] According to GB / 4789.28-2003, the virulence test was carried out on the screened Acetobacter malorum (Acetobacter malorum) ZY.C4. They were inoculated in the enter...

Embodiment 3

[0095] Example 3 Production technology of citrus fruit vinegar

[0096] 1) preparing citrus fruit wine; including the following steps:

[0097] A: Preparation of glutinous rice saccharification solution: soak glutinous rice for 2-4 hours, drain and set aside; grind according to the ratio of water: glutinous rice = 2:1, adjust the pH to 6.2-6.4 with glacial acetic acid and sodium carbonate, add 1% (weight) Liquefaction enzyme, heated to 90-95°C to liquefy for 30 minutes, cooled to 60°C, adjusted pH to 4.5-5.0, then added 1% (weight) glucoamylase, saccharified at 60°C for 6-8 hours to obtain glutinous rice saccharification liquid;

[0098] B: Preparation of citrus juice: citrus peeled, citrus pulp mixed with 0.01% (weight) NaHSO 3 The aqueous solution was added to the beater at a ratio of 1:1, and after beating, 0.04% (weight) of pectinase was added for enzymolysis at 60°C for 60 minutes, after enzymolysis, filtered, and the filtrate was collected to obtain citrus juice;

[...

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Abstract

The invention provides Acetobacter malorum ZY.C4 with a collection number of CGMCC NO:8692. The strain is quick in acid production rate and high in ester yield, has relatively good temperature resistance and alcohol resistance, is stable in performance after five times of passage, and is low in acetic acid decomposition speed; and moreover, the strain can generate a limonin catabolic enzyme to decompose limonin in an orange juice, thereby removing bitterness from an orange fruit vinegar. The orange fruit vinegar brewed by using the strain is soft in acidity, strong in fruity flavor, rich in nutrition and good in mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of fruit vinegar brewing, and in particular relates to a strain of apple vinegar bacterium and its application. Background technique [0002] Citrus fruit vinegar is a kind of sour drink with rich nutrition and excellent flavor produced by alcoholic fermentation and acetic acid fermentation with fresh and ripe citrus fruits as raw materials. It is rich in organic acids and vitamins, and has health effects such as relieving heat and thirst, eliminating fatigue, beautifying and beautifying, increasing appetite, relieving alcohol and protecting the liver, antiseptic and sterilizing, etc. It has good therapeutic and preventive effects on cardiovascular diseases, and is a new generation of fermented food. Excellent acetic acid bacteria strain is one of the important factors affecting the quality of citrus fruit vinegar, and its performance will play a decisive role in the fermentation efficiency and the content...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12J1/02C12R1/01
CPCC12J1/04C12N1/205C12R2001/02
Inventor 刘青娥曹鹏飞蒋明钟仙龙
Owner 陕西今氧生物科技有限公司
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