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Lactobacillus helveticus strain and applications thereof

A technology of Lactobacillus and microbial strains, applied in the field of microbial application and vinegar brewing, can solve the problem that lactic acid bacteria cannot increase in value, and achieve the effects of increasing relative abundance, flavor and quality

Active Publication Date: 2016-11-16
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, some lactic acid bacteria brought in cannot add value during the fermentation process because they are not suitable for special brewing environments such as high ethanol and high acetic acid.

Method used

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  • Lactobacillus helveticus strain and applications thereof
  • Lactobacillus helveticus strain and applications thereof
  • Lactobacillus helveticus strain and applications thereof

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Embodiment Construction

[0040] According to the present invention, a strain of Lactobacillus helveticus which is more suitable for vinegar brewing is obtained from the mash of the Zhenjiang aromatic vinegar production process. The Microbiology Center, the preservation location is the Institute of Microbiology, Chinese Academy of Sciences, No. 3, Beichen West Road, Chaoyang District, Beijing, and the preservation registration number is CGMCC NO.12225, and the preservation date is March 18, 2016.

[0041] The application of the Lactobacillus helveticus HS1-8 in the production of Zhenjiang aromatic vinegar will be described in detail below through specific examples.

[0042] 1. Expanded cultivation of strains

[0043] Preparation of the first-level seed liquid: According to the inoculum amount of 5%, the purified Lactobacillus helveticus HS1-8 was inoculated into the liquid MRS medium and cultured at 37°C for 20 hours.

[0044] Preparation of secondary seed liquid: select a 50L liquid fermentation tank and add ...

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Abstract

The invention discloses a lactobacillus helveticus strain HS1-8, which is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation place is the Institute of Microbiology of Chinese Academy of Sciences (located in Room 3, Courtyard 1, West Beichen Road, Chaoyang District, Beijing), the accession number is CGMCC NO.12225, and the preservation date is March 18, 2016. Due to the application of the lactobacillus helveticus, the content of lactic acid in vinegar can be obviously improved, the flavor of the product can be improved, and the quality of the product can be improved.

Description

Technical field [0001] The present invention relates to a strain of Swiss lactic acid bacteria and its application, in particular to a strain of Lactobacillus helveticus HS1-8 which is suitable for vinegar brewing and can increase the content of lactic acid in the vinegar, belonging to the field of microbial application and vinegar brewing. Background technique [0002] Lactic acid bacteria are widely distributed in nature, are closely related to human life, and have a variety of physiological functions. With the development of modern microbiology, the excellent characteristics of food-grade lactic acid bacteria have attracted the attention of the microbiology community. Lactic acid bacteria have been widely used in dairy products, meat products, fruit and vegetable products, soft drinks and other foods. The application of lactic acid bacteria in the brewing industry has also received more and more attention. [0003] Lactic acid has a mild sour taste and low irritation. It can al...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12J1/04C12R1/225
CPCC12J1/04C12N1/205C12R2001/225
Inventor 李信余永建朱胜虎李童张俊红
Owner JIANGSU HENGSHUN VINEGAR IND
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