Acetobacter strain separated from traditional fermented food acidic-gruel and application of acetobacter strain

Abstract

The invention relates to an acetobacter strain separated from traditional fermented food acidic-gruel and application of the acetobacter strain. The strain name is H22-b, the classification name is Acetobacter syzgii, the preservation unit is China General Microbiological Culture Collection Center, and the preservation number is CGMCC No.11759. The invention provides application of the acetobacter strain separated from the traditional fermented food acidic-gruel by serving as a food preservative, a fermenting agent, edible vinegar making industry or a vitamin C fermenting agent and the like. The separated Acetobacter syzgii conducts acidic-gruel fermentation by serving as a single strain, and therefore the indexes such as the strain number, pH and the free amino acid content of the acidic-gruel can reach the level of natural fermented acidic-gruel. It can be primarily determined that the Acetobacter syzgii can serve as a starting strain for acidic-gruel fermentation.

Description

technical field [0001] The invention belongs to the field of microorganisms, and relates to an acetic acid bacterium isolated from traditional fermented food porridge and its application. Background technique [0002] Traditional naturally fermented cereal foods are very common in Asia, where fermentation imparts unique organoleptic flavor and textural properties. In traditional fermented foods, the microbial flora is relatively stable and safe, and can be preserved for a long time without heat treatment. The raw materials for making sour porridge can be millet, millet, rice, corn grits, etc. Among them, millet is the most common raw material. Sour porridge with milled rice is the best food for refreshing and relieving heat in the windy and sandy areas along the Great Wall in the north. It is a very distinctive folk food custom in Fugu, Shanxi, Hequ, Inner Mongolia, and other places. In Hequ, Pianguan and other places in Shanxi, sour porridge is an essential food for peopl...

AI Technical Summary

Problems solved by technology

This kind of production process leads to the formation of a unique microbial flora in the sour porridge, but the production of sour porridge family workshops often has unsanitary environments and high temperatures in daily life, which are very susceptible to bacterial contamination.

Today, as food safety is getting more and more attention, the rice sour porridge fermented in natural old soup can no longer meet the needs of modern people. The traditional production method will cause unstable vitality due to the continuous passage of microorganisms, and it is prone to bacterial contamination or symbiotic bacteria in the old soup. The unbalanced group will reduce the flavor and other quality properties of milled rice fermented sour porridge, thus limiting the commercial production of this traditional fermented food

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