Method for strengthening traditional solid fermentation of vinegar by mixed agent and application of mixed agent

A technology of solid-state fermentation and mixed bacterial agents, which is applied in the field of Lactobacillus helveticus, can solve the problems such as the reduction of lactic acid bacteria and the inability to fully exert its functions, and achieve the effects of round taste, shortened fermentation cycle, and improved health value

Active Publication Date: 2017-02-22
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the solid-state brewing process of vinegar, the acidity of the vinegar grains gradually increases with the progress of acetic acid fermentation, and the fermentation temperature reaches above 45°C, and the abundance of some lactic acid bacteria gradually decreases due to intolerance to environmental changes, resulting in their inability to fully exert their functions

Method used

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  • Method for strengthening traditional solid fermentation of vinegar by mixed agent and application of mixed agent
  • Method for strengthening traditional solid fermentation of vinegar by mixed agent and application of mixed agent
  • Method for strengthening traditional solid fermentation of vinegar by mixed agent and application of mixed agent

Examples

Experimental program
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Effect test

Embodiment 1

[0032] Example 1: Obtaining a strain of Lactobacillus helveticus and preparation of a mixed bacterial agent.

[0033]Obtaining of Lactobacillus helveticus CGMCC No.12062:

[0034] (1) Preliminary screening of bacterial strains: from the vinegar unstrained spirits in the fermentation stage of Shanxi mature vinegar, use the double-layer plate method, dilute and spread on the MRS medium plate of pH 4.0 (using lactic acid to adjust the pH value), at 37 ° C and 45 Cultivate at two temperatures and pressures for 48 hours, select colonies that can grow normally at 45°C and have transparent circles, and perform multiple streaking and purification until the microbial colonies in the petri dish are completely consistent in shape, pick a single colony into the MRS medium, and culture After 12 hours, the primary screening strains were obtained, and the strains were preserved in glycerol tubes, frozen in a -20°C refrigerator for one day, and placed in a -80°C refrigerator for long-term pre...

Embodiment 2

[0049] Embodiment 2: Add the mixed bacterial agent 1 in the alcoholic fermentation stage in the vinegar fermentation process.

[0050] (1) Preparation of mixed microbial agent 1: Lactobacillus helveticus (CGMCC No.12062), Hansenula anomalies (CCTCC AY 93050, purchased by commercial institutions) and Bacillus amyloliquefaciens were prepared respectively according to the preparation method of the mixed microbial agent described in Example 1 Bacillus (CCTCC AB 205140, purchased by commercial institutions) is mixed according to the mass ratio (1-2): 1:1 to form the mixed bacterial agent 1.

[0051] (2) Raw material processing: crush sorghum into 6-8 petals, add warm water, cook for 1.5-2 hours, add 62.5kg of Daqu flour (purchased from factory) per 100kg of sorghum and mix well.

[0052] (3) Alcoholic fermentation: put the above-mentioned raw materials into a wine vat (about 1.5m in height), and carry out alcoholic fermentation with dilute mash. The first 4 days of open fermentatio...

Embodiment 3

[0063] Embodiment 3: Add mixed microbial agent 2 in the acetic acid fermentation stage in the vinegar fermentation process.

[0064] (1) Preparation of mixed bacterial agent 2: according to the preparation method of the mixed bacterial agent described in Example 1, respectively prepare the bacterial agents of Lactobacillus helveticus (CGMCC No.12062) and Pediococcus lactis (CICC No.10346, purchased by commercial institutions) , mixed according to the mass ratio of 1:1 is the mixed bacterial agent 2.

[0065] (2) Raw material processing: crush sorghum into 6-8 petals, add warm water, cook for 1.5-2 hours, add 62.5kg of Daqu powder per 100kg of sorghum and mix well.

[0066] (3) Alcoholic fermentation: put the above-mentioned raw materials into a wine vat (about 1.5m in height), and carry out alcoholic fermentation with dilute mash. The first 4 days of open fermentation, the last 8 days of sealed fermentation, a total of 12 days. The fermentation workshop uses an air conditione...

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Abstract

The invention discloses a method for strengthening traditional solid fermentation of vinegar by a mixed agent, and belongs to the technical field of food fermentation. The invention further discloses lactobacillus helveticus and application thereof. The lactobacillus helveticus is separated from traditional Chinese vinegar brewing mass and collected with a collection number being CGMCC No. 12062 in China General Microbiological Culture Collection Center, Institute of Microbiology, Chinese Academy of Sciences NO.1, West Beichen Road, Chaoyang District, Beijing, China. The lactobacillus helveticus is resistant to temperatures and acids and capable of highly yielding exopolysaccharides and gamma-aminobutyric acid. The mixed agent prepared from the lactobacillus helveticus, pediococcus acidilactici, hansenula anomala and bacillus amyloliquefaciens is applied to the traditional vinegar fermentation process, so that fermentation period can be remarkably shortened, raw material use ratio is increased, the content of active ingredients such as the exopolysaccharides and the gamma-aminobutyric acid in products is increased, and the antioxidant function of the vinegar products is improved.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, and in particular relates to a method for strengthening traditional vinegar solid-state fermentation by using a mixed microbial agent and a strain of Lactobacillus helveticus used for vinegar solid-state fermentation. Background technique [0002] The natural fermentation method is mostly used in the traditional vinegar brewing process in my country. During the fermentation process, microorganisms such as lactic acid bacteria and acetic acid bacteria metabolize to produce a variety of organic acids, polysaccharides and other components, which endow the product with a unique flavor. In the traditional vinegar production in my country, Daqu is used as the starter to start the fermentation. After two stages of alcohol fermentation and acetic acid fermentation, there are still problems such as long fermentation period, low raw material utilization rate, and unstable product quality batches. ...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12N1/20C12R1/225C12R1/78C12R1/07
CPCC12J1/04C12N1/205C12R2001/225
Inventor 郑宇王敏符传学宋佳杨帅夏梦雷骆健美
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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