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Acetic bacterium for highly yielding acid and application of acetic bacterium to brewing of high-acidity vinegar

A technology of acid acetic acid and acetic acid bacteria, which is applied in the biological field, can solve the problems of slowing down the acid production rate, reducing the acid production activity of acetic acid bacteria, affecting the output and quality of acetic acid, etc., so as to improve production efficiency, strong acid production capacity, and increase enterprises benefit effect

Active Publication Date: 2018-08-10
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of these strains belong to the genus Acetobacter. When the acetic acid content reaches 6%, the product inhibition effect is intensified, the acid production activity of acetic acid bacteria is reduced, and the acid production rate is slowed down, which seriously affects the output and quality of acetic acid.

Method used

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  • Acetic bacterium for highly yielding acid and application of acetic bacterium to brewing of high-acidity vinegar
  • Acetic bacterium for highly yielding acid and application of acetic bacterium to brewing of high-acidity vinegar
  • Acetic bacterium for highly yielding acid and application of acetic bacterium to brewing of high-acidity vinegar

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The separation and screening of embodiment 1 high-yield acid acetic acid bacteria

[0021] 1. Strain proliferation and purification

[0022] Take 5mL of high-acidity acetic acid fermentation broth in the fermentation state, put it into a 500mL Erlenmeyer flask filled with 100mL of proliferation medium, shake it at 30°C and 200r / min for 36h, and then carry out dilution coating. Dilute the proliferation medium to 10 with sterile saline -4 , 200 μL of each dilution was drawn and spread on the separation medium, and placed at 30°C for 2-3 days. Pick a single colony with a large color change circle and dominant growth and purify it on the isolation medium. When the colonies on the isolation medium had the same shape and the individual shapes observed under the microscope were roughly the same, the purification was stopped, and a total of 10 strains were obtained, which were numbered HSMC-1 to HSMC-10 in sequence. Pick a single strain with a large color change circle and i...

Embodiment 2

[0034] The fermentation situation of embodiment 2 acetic acid bacteria HSMC-9 in initial fermentation medium

[0035] 1. Preparation of seed solution

[0036]Pick the strain HSMC-9 from the slope and inoculate it in RAE according to 3 rings / 100mL 1 medium, cultured in an incubator at 30°C, 200rpm until OD 600 The value is 0.8-1.0, then carry out Gram staining on the bacteria and observe its shape, check whether it is infected with bacteria and judge the growth status of the bacteria. If the proliferation is normal, inoculate the seed medium with RAE at 10% (v / v) 1 Culture medium, cultured at 30°C, 200rpm to OD 600 The value is 0.8-1.0.

[0037] RAE 1 Medium composition: glucose 40g / L, yeast extract 10g / L, fish powder peptone 10g / L, disodium hydrogen phosphate dodecahydrate 6.8g / L, citric acid monohydrate 1.5g / L, absolute ethanol 2% ( Volume fraction).

[0038] Seed medium composition: glucose 20g / L, yeast extract 5g / L, fish powder peptone 5g / L, disodium hydrogen phospha...

Embodiment 3

[0042] Embodiment 3 utilizes acetic acid bacteria HSMC-9 to ferment high-acid alcohol vinegar

[0043] 1. Preparation of seed solution

[0044] Pick the strain HSMC-9 from the slope and inoculate it in RAE according to 3 rings / 100mL 1 In liquid medium, culture in an incubator at 30°C and 200rpm until OD 600 The value is 0.8-1.0, then carry out Gram staining on the bacteria and observe its shape, check whether it is infected with bacteria and judge the growth status of the bacteria. If the proliferation is normal, inoculate the seed medium with RAE at 10% (v / v) 1 Culture medium, cultured at 30°C, 200rpm to OD 600 The value is 0.8-1.0.

[0045] RAE 1 Medium composition: glucose 40g / L, yeast extract 10g / L, fish powder peptone 10g / L, disodium hydrogen phosphate dodecahydrate 6.8g / L, citric acid monohydrate 1.5g / L, absolute ethanol 2% ( Volume fraction).

[0046] Seed medium composition: glucose 20g / L, yeast extract 5g / L, fish powder peptone 5g / L, disodium hydrogen phosphate...

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Abstract

The invention discloses acetic bacterium for highly yielding acid and application of the acetic bacterium to brewing of high-acidity vinegar, and belongs to the technical field of biology. The aceticbacterium belongs to glucose acetobacter, and is preserved in China Center for Type Culture Collection, with the preservation number being CCTCC NO: M2017563. The bacterium strain serving as fermentedculture takes edible alcohol or fruit wine and food wine as a main material, a sectional feeding method is adopted to start a fermentation mode of fermentation in combination with semicontinuous fermentation and perform brewing to obtain the high-acidity vinegar, the total acid can reach 90-120g / L (calculated based on acetic acid), the maximum acid production rate reaches 8.19g / (L. h) which is greater than reported the acetic bacterium production rate (0.1-3.5g / *(L. h)). The bacterium strain can obviously improve the production efficiency when being used for performing acetic fermentation, and improve the enterprise benefit. The acetic bacterium and the fermentation technology are suitable for the production of high-acidity vinegar.

Description

technical field [0001] The invention relates to a strain of high-acid-producing acetic acid bacteria and its application in the production of high-acidity vinegar by fermenting ethanol as a main substrate, belonging to the field of biotechnology. Background technique [0002] High acidity and high acetic acidity not only have good fresh-keeping effect and strong bactericidal ability, but also have low transportation and storage costs, and its production equipment has a high degree of automation and high production efficiency, which is favored by food, medical, beauty and other industries. [0003] Acetic acid bacteria is a general term for a class of microorganisms that can oxidize ethanol or sugars to produce organic acids such as acetic acid. So far, 16 genera of acetic acid bacteria have been reported, and the vast majority of acetic acid bacteria found are Acetobacter, Glucobacterium and Gluconacetobacter. In China, manufacturers often choose Zhongke As 1.41, Shanghai N...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12J1/04C12R1/01
CPCC12J1/04C12N1/205C12R2001/01
Inventor 马永昆肖露露马胜梅刘爱平
Owner JIANGSU UNIV
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