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Lactobacillus acetotolerans and application thereof

A technology of lactobacilli and strains, which is applied in the field of microbial application and traditional food brewing, can solve the problems that lactic acid bacteria and methods are difficult to achieve the expected results, the inoculation amount of lactic acid bacteria is high, and it is not suitable for industrial application. application, well tolerated effect

Active Publication Date: 2019-08-30
JIANGSU HENGSHUN VINEGAR IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN 109234135A discloses a method of carrying out lactic acid fermentation before acetic acid fermentation to increase the lactic acid content in liquid vinegar, but the patent does not indicate the lactic acid content that can be increased; scholar Bai Ye used The method of carrying out lactic acid fermentation before acetic acid fermentation, the lactic acid content only reaches 2.91g / L through lactic acid fermentation, and only 0.92g / L of lactic acid remains after acetic acid fermentation in the later stage; In "Research", co-fermentation of yeast and lactic acid bacteria was carried out before acetic acid fermentation, and the proportion of lactic acid in apple cider vinegar was 7.53%. The acid produced by lactic acid bacteria will inhibit the growth and metabolism of yeast, prolong the fermentation time and reduce production efficiency
[0005] There are very few research reports on lactic acid fermentation after acetic acid fermentation, because high content of acetic acid has a strong inhibitory effect on lactic acid bacteria, and nutrients are scarce after acetic acid fermentation, conventional lactic acid bacteria and methods are difficult to achieve the expected results

Method used

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  • Lactobacillus acetotolerans and application thereof
  • Lactobacillus acetotolerans and application thereof
  • Lactobacillus acetotolerans and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Isolation and Identification of Example 1 Strain HSCY 2035

[0033] 1. Isolation of strains

[0034] Collect aged rice vinegar, aged apple vinegar, aged persimmon vinegar and other aged liquid fermented vinegar samples, take 25ml of each sample and add to 225ml of sterilized normal saline, shake well and add 1ml to 9ml of sterile normal saline , after mixing evenly on a vortex mixer, take 1ml of the diluted solution and add it to 9ml of normal saline, and so on. Select 3 appropriate concentrations and spread them sequentially on the MRS solid plate added with 3% (w / v) acetic acid (acid added after sterilization), and culture at 30°C for 5-10 days.

[0035] 2. Strain purification

[0036] According to the size, color, luster, transparency, etc. of the microbial colonies, the colonies on the separation plate were picked, and purified twice on the MRS solid plate containing 3% (w / v) acetic acid by streaking.

[0037] 3. Strain screening

[0038] The purified strains we...

Embodiment 2

[0049] Application of Example 2 Strain HSCY 2035 in Rice Vinegar Brewing

[0050] 1. Preparation of strain seed solution

[0051] Preparation of primary seed liquid: according to the inoculum amount of 5% (v / v), the acid-resistant Lactobacillus HSCY2035 bacterial liquid in the logarithmic phase of growth and the acid-resistant Lactobacillus ATCC 43578 bacterial liquid in the logarithmic phase of growth were inoculated into 1L containing 3 % (w / v) acetic acid liquid MRS medium, 30 ° C closed static culture for 5 to 7 days to obtain the first-class seed liquid of Lactobacillus acid-resistant HSCY 2035 and the first-class seed liquid of Lactobacillus acid-resistant ATCC 43578 respectively.

[0052] Preparation of secondary seed liquid: according to the inoculum size of 5% (v / v), the primary seed liquid of Lactobacillus acid-resistant HSCY 2035 and the primary seed liquid of Lactobacillus acid-resistant ATCC 43578 were respectively inserted in 20L culture fluid (cultivation The l...

Embodiment 3

[0062] Application of Example 3 strain HSCY 2035 in apple cider vinegar brewing

[0063] 1. Preparation of strain seed solution

[0064] Preparation of primary seed liquid: according to the inoculum amount of 5% (v / v), the acid-resistant Lactobacillus HSCY2035 bacterial liquid in the logarithmic phase of growth and the acid-resistant Lactobacillus ATCC 43578 bacterial liquid in the logarithmic phase of growth were inoculated into 1L containing 3 % (w / v) acetic acid liquid MRS medium, 30 ° C closed static culture for 5 to 7 days to obtain the first-class seed liquid of Lactobacillus acid-resistant HSCY 2035 and the first-class seed liquid of Lactobacillus acid-resistant ATCC 43578 respectively.

[0065] Preparation of secondary seed liquid: according to the inoculum size of 5% (v / v), the primary seed liquid of Lactobacillus acid-resistant HSCY 2035 and the primary seed liquid of Lactobacillus acid-resistant ATCC 43578 were inserted into 20L culture fluid respectively (culture f...

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Abstract

The invention discloses lactobacillus acetotolerans. The lactobacillus acetotolerans is preserved in the China General Microbiological Culture Collection Center, the preservation date is 13 December 2018, and the preservation number is CGMCC NO.16938. The invention further discloses an application of the strain. The lactobacillus acetotolerans disclosed by the invention is high in tolerance to acetic acid, can convert carbohydrate substances into the lactic acid in high acetic acid environment of which the acetic acid concentration is 7.0g / 100mL, and can produce fragrance substances of ethyl lactate and the like. After the strain is used in brewed liquid vinegar of which the total acid is 6.0-7.0g / 100mL, the acid content can be increased to 0.76-0.91 / L, the ethyl lactate content can be increased by 10 times or above and reach 13.69-15.26mg / L, the irritant of products is reduced, the softness is increased, the content of fragrance substances is increased, the flavor quality of the products is greatly improved, the application is convenient, and economic benefits of enterprises are significantly increased.

Description

technical field [0001] The invention relates to an acid-resistant Lactobacillus strain and its application, in particular to an acid-resistant Lactobacillus strain resistant to acetic acid and high in lactic acid and ethyl lactate production and its application, belonging to the fields of microbial application and traditional food brewing. Background technique [0002] The liquid fermentation of vinegar is mainly divided into surface static fermentation and deep liquid fermentation. Deep liquid fermentation has the advantages of high degree of automation, fast fermentation speed, small footprint, high raw material utilization rate, and convenient operation. The main production method of fermented vinegar. At present, domestic brewed white vinegar, brewed rice vinegar and brewed fruit vinegar are almost all produced by liquid fermentation method, and liquid fermented vinegar has become an important part of the brewed vinegar market. [0003] Compared with the vinegar brewed ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12J1/00C12R1/225
CPCC12N1/20C12J1/00C12R2001/225C12N1/205
Inventor 余永建李信朱胜虎张俊红崔鹏景陆平陈志娜
Owner JIANGSU HENGSHUN VINEGAR IND
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