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Method for promoting fermentation production of lactohacillin by preprocessing waste distiller's grains

A technology of rice wine waste and pretreatment, applied in the direction of microorganism-based methods, biochemical equipment and methods, fermentation, etc., can solve the problems of rice wine waste not being effectively used, environmental pollution, resource waste, etc., and achieve the solution of by-products Large output, increase output and potency, solve the effect of low utilization rate

Inactive Publication Date: 2016-01-06
SUZHOU SANJIEYANG WINE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, about 8-15 tons of waste grains are discharged from the production of 1 ton of rice wine, and most of the waste grains (main components of nutrients such as protein, amino acid, starch, cellulose, mineral elements, and microbial residues) produced by making rice wine are If it is not used effectively, it is not only a great waste of resources, but also causes a certain degree of pollution to the environment after being discarded.

Method used

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  • Method for promoting fermentation production of lactohacillin by preprocessing waste distiller's grains

Examples

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Effect test

Embodiment 1

[0018] Production of Lactic Acid Bacteria Preparations by Fermentation of Ordinary Rice Wine Discarded Grains

[0019] 1) Preparation of expansion culture medium: collect 1 kg of fresh yellow rice wine and throw away grains, add 1 kg of water, mix well, add yeast extract 0.3-0.8%; sucrose 1-5%; glucose 1-5%; dipotassium hydrogen phosphate (KH 2 PO 4 ) 0.3-0.5%; and adjust the pH to 5.5-6.5 with 1% HCl or 1% NaOH, and sterilize at 121° C. for 20 minutes.

[0020] 2) Activation of test tube parent species: inoculate Streptococcus lactis into a test tube containing 10 mL of expansion medium, culture at 30°C for 24 hours, and ensure the purity through microscope inspection and slant coating.

[0021] 3) Erlenmeyer flask expansion: according to the inoculum amount of 5%, the test tube seed was inserted into a 150mL Erlenmeyer flask containing 100mL expansion medium, and cultured at 30°C for 24h. According to the inoculum amount of 5%, 90 mL strains in a 150 mL Erlenmeyer flask we...

Embodiment 2

[0029] Combined ultrafine pulverization technology and step-by-step sieving technology to pretreat yellow rice wine grains

[0030] 1) Use wet ultrafine pulverization technology to pretreat yellow rice wine grains: collect 1 kg of fresh yellow rice wine grains, add 1 kg of water, stir evenly with a mechanical stirring shaft, and pass through a wet ultrafine pulverizer (Wuxi Hepu Light Industry Equipment Technology Co., Ltd. produced HOP type cutting wet ultrafine pulverizer) for pulverization, and the pulverization time was 3 minutes.

[0031] 2) Pretreatment of rice wine discarded grains using step-by-step sieving technology: pass the discarded grains material after the first wet superfine grinding through a 100-mesh sieve, and return the material that passed the 100-mesh sieve to the pulverizer for the second wet grinding process. The pulverized material is then passed through a 150-mesh sieve, and the material that passes through the 150-mesh sieve is subjected to the third...

Embodiment 3

[0033] Step-by-step expansion culture of fermentation strains

[0034] 1) Preparation of expansion culture medium: After wet superfine grinding and step-by-step sieving, add yeast extract 0.3-0.8%; sucrose 1-5%; glucose 1-5% ; Dipotassium hydrogen phosphate (KH 2 PO 4) 0.3-0.5%; and adjust the pH to 5.5-6.5 with 1% HCl or 1% NaOH, and sterilize at 121° C. for 20 minutes.

[0035] 2) Activation of test tube parent species: inoculate Streptococcus lactis into a test tube containing 10 mL of expansion medium, culture at 30°C for 24 hours, and ensure the purity through microscope inspection and slant coating.

[0036] 3) Erlenmeyer flask expansion: according to the inoculum amount of 5%, the test tube seed was inserted into a 150mL Erlenmeyer flask containing 100mL expansion medium, and cultured at 30°C for 24h. According to the inoculum amount of 5%, 90 mL strains in a 150 mL Erlenmeyer flask were inserted into a 5000 mL volume Erlenmeyer flask containing 3000 mL expansion med...

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Abstract

The invention relates to a method for promoting fermentation production of lactohacillin by taking waste distiller's grains which is processed by a superfine grinding technology and a step-by-step screening technology in combination as a main matrix, and belongs to the field of processing and preparation of biological preparation. The method comprises the following steps: preprocessing the waste distiller's grains by virtue of the wet-process superfine grinding technology and the step-by-step screening technology; screening the ground waste distiller's grains, and grinding the screened waste distiller's grains again by virtue of a superfine grinding machine; such repeating, screening the waste distiller's grains by virtue of a sieve of 60-100 meshes, a sieve of 150-200 meshes, a sieve of 250-350 meshes and a sieve of 400-800 meshes step by step, and collecting materials finally passing through the sieve of 400-800 meshes so as to obtain a fermentation matrix; and propagating lactobacillus step by step, and fermenting so as to obtain a lactobacillus powder preparation. The yield and the titer of the lactobacillus powder preparation are respectively improved by 35.2% and 41.4%; and the method not only achieves recycling of the waste distiller's grains and protection of environment but also reduces the cost of producing the lactobacillus powder preparation.

Description

technical field [0001] The invention relates to a method for promoting the fermentation and production of lactic acid bacteria by using the grains of rice wine as the main substrate after pretreatment by combining ultrafine pulverization technology and step-by-step sieving technology, and belongs to the field of biological agent processing and preparation. Background technique [0002] Yellow rice wine is the most nutritious brewed wine, which has become more and more popular among consumers in recent years, and has been listed as one of the beverage wines to be supported and developed by the state. In 2005, the total output of rice wine in the country exceeded 2 million tons, and in 2015, the national rice wine market demand is expected to reach 2.5 million tons. However, about 8-15 tons of waste grains are discharged from the production of 1 ton of rice wine, and most of the waste grains (main components of nutrients such as protein, amino acid, starch, cellulose, mineral ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/00C12R1/46
Inventor 姚卫蓉朱塽倪加泉
Owner SUZHOU SANJIEYANG WINE
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