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Ethanol-tolerant acetic acid bacteria and application thereof

A technology of ethanol acetic acid bacteria and ethanol acetic acid, which is applied in the preparation of bacteria, vinegar, microorganisms, etc., can solve the problems of cost increase and product quality cannot be guaranteed, and achieve the effects of cost saving, good flavor and improved use efficiency

Pending Publication Date: 2019-03-19
JIANGXI SCI & TECH NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the product quality cannot be guaranteed and the cost increases

Method used

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  • Ethanol-tolerant acetic acid bacteria and application thereof
  • Ethanol-tolerant acetic acid bacteria and application thereof
  • Ethanol-tolerant acetic acid bacteria and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Example 1: Ethanol-resistant acetic acid bacteria ( Acetobacter pasteurianus ) Separation of NF-171

[0027] (1) Enrichment culture: pipet 1mL Nanfeng mandarin fruit vinegar aging puree into a 250mL Erlenmeyer flask containing 50mL enrichment culture solution, culture for 3d in a shaker at 30℃, 150r / min, and select acetic acid For the Erlenmeyer flask for the next step of bacterial isolation.

[0028] (2) Separation and purification of strains: take 1 mL of enriched culture broth and dilute to 10 -6 ~10 -8 Concentration, spread in the primary screening petri dish, placed in an incubator at 30°C for 3 days. Observe the cultivation situation every day and record the situation of the transparent circle. Choose a strain with a large transparent circle.

[0029] (3) Re-screening of strains: the strains obtained in the initial screening are subjected to shake flask liquid culture (10% absolute ethanol is added to the medium) for re-screening, cultured at 30°C, 150r / min for 3 day...

Embodiment 2

[0030] Example 2 Identification of acetic acid bacteria

[0031] (1) Morphology of strain NF-171, physiological and biochemical tests to identify acetic acid bacteria refer to Bergisan Bacterial Identification Manual (Eighth Edition). (Table 1)

[0032] (2) 16Sr DNA identification: (Supplementary DNA extraction, PCR operation data)

Embodiment 3

[0033] Example 3: Ethanol resistance test

[0034] The high acid-producing acetic acid bacterium Acetobacter pasteurella NF171 and Acetobacter pasteurella NF172, which were screened through the quantitative acid production experiment, were activated at 32°C, 150r / min shaking culture (22±2) h, and then inoculated with ethanol content of 4 In %, 6%, 8%, 10%, 12% (v / v) acid-producing medium, cultured with shaking at 32°C and 150r / min for 72h to determine acid production. Under the same conditions, determine the acid production of the strain as image 3 Shown.

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Abstract

The invention discloses ethanol-tolerant acetic acid bacteria and application thereof. The ethanol-tolerant acetic acid bacteria is acetobacter pasteurianus NF-171, is collected in China Center For Type Culture Collection on November 26, 2018, and has a collection number of CCTCC NO: M 2018824. The ethanol-tolerant acetic acid bacteria are separated from fruit vinegar virgin stock of Nanfeng tangerine oranges aged for many years, have high ethanol tolerance, and can tolerate an ethanol concentration of 12%. The tangerine orange fruit vinegar made by the strain is high in concentration of nutritional ingredients and excellent in flavor.

Description

Technical field [0001] The invention relates to the technical field of industrial microorganisms, in particular to an ethanol-resistant acetic acid bacteria and applications thereof. Background technique [0002] Fruit vinegar is not only rich in organic acids, but also rich in mineral elements, amino acids and vitamins required by the human body; it not only has the functions of traditional vinegar, but also retains the original nutritional value of the fruit. Fruit vinegar also has the effect of regulating the body's acid-base balance, promoting digestion, enhancing appetite, and eliminating fatigue. Other beverages cannot compare with it. Therefore, fruit vinegar has great potential in the development of the beverage industry. [0003] In the process of brewing fruit vinegar, fruit wine fermentation is first carried out, and on this basis, acetic acid bacteria are further used to ferment to fruit vinegar. Therefore, acetic acid bacteria strains are one of the key factors affecti...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12J1/04C12R1/02
CPCC12J1/04C12N1/205C12R2001/02
Inventor 朱笃潘红菊肖依文汪涯高波良
Owner JIANGXI SCI & TECH NORMAL UNIV
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