Bacillus mixed bacterium moldy bran and preparation technology and application thereof

A bacillus and a preparation process technology, applied in the field of winemaking, can solve problems such as unfavorable long-term preservation of winemaking products, method unsuitable for liquor production, and the aroma of liquor needs to be improved, etc. Effect

Active Publication Date: 2020-02-07
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are several problems in the use of bacillus in brewing: (1) there is no complete process for using bacillus in liquor brewing; (3) The brewing products prepared by using Bacillus are not conducive to long-term preservation; (4) The method used is not suitable for the production of liquor

Method used

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  • Bacillus mixed bacterium moldy bran and preparation technology and application thereof

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Effect test

Embodiment 1

[0050] The preparation technology of the bacillus mixed bacterium bran song of the present embodiment comprises the following steps:

[0051] (1) The bacterial suspensions of Bacillus subtilis, Bacillus Velez, Bacillus pumilus, Bacillus licheniformis, Bacillus amyloliquefaciens and Bacillus megaterium were respectively inoculated into beef extract peptone liquid medium for constant temperature cultivation, and the culture conditions were: : Cultivate for 16 hours at 37° C. under a shaker at 150 r / min.

[0052] The beef extract peptone liquid culture medium is prepared by the following method:

[0053] In parts by weight, 2 parts of beef extract, 8 parts of peptone, 3.5 parts of NaCl, 15 parts of agar and 1000 parts of distilled water were mixed, and then sterilized at pH 7.2 and 110°C for 15 minutes.

[0054] (2) Mix bran, whole wheat flour and water evenly, the weight ratio of bran, whole wheat flour and water is 8:1:12, sterilize and cool to obtain the first-grade bran yeas...

Embodiment 2

[0058] The preparation technology of the bacillus mixed bacterium bran song of the present embodiment comprises the following steps:

[0059] (1) The bacterial suspensions of Bacillus subtilis, Bacillus Velez, Bacillus pumilus, Bacillus licheniformis, Bacillus amyloliquefaciens and Bacillus megaterium were respectively inoculated into beef extract peptone liquid medium for constant temperature cultivation, and the culture conditions were: : Cultivate for 16 hours at 37° C. under a shaker at 150 r / min.

[0060] The beef extract peptone liquid culture medium is prepared by the following method:

[0061] In parts by weight, 6 parts of beef extract, 18 parts of peptone, 10 parts of NaCl, 20 parts of agar and 1000 parts of distilled water were mixed, and then sterilized at pH 7.4 and 130°C for 25 minutes.

[0062] (2) Mix bran, whole wheat flour and water evenly, the weight ratio of bran, whole wheat flour and water is 12:1:15, sterilize and cool to obtain the first-grade bran car...

Embodiment 3

[0066] The preparation technology of the bacillus mixed bacterium bran song of the present embodiment comprises the following steps:

[0067] (1) The bacterial suspensions of Bacillus subtilis, Bacillus Velez, Bacillus pumilus, Bacillus licheniformis, Bacillus amyloliquefaciens and Bacillus megaterium were respectively inoculated into beef extract peptone liquid medium for constant temperature cultivation, and the culture conditions were: : Cultivate for 16 hours at 37° C. under a shaker at 150 r / min.

[0068] The beef extract peptone liquid culture medium is prepared by the following method:

[0069] In parts by weight, 6 parts of beef extract, 18 parts of peptone, 10 parts of NaCl, 20 parts of agar and 1000 parts of distilled water were mixed, and then sterilized at pH 7.4 and 130°C for 25 minutes.

[0070] (2) Mix bran, whole wheat flour and water evenly, the weight ratio of bran, whole wheat flour and water is 10:1:14, sterilize and cool to obtain the first-grade bran car...

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Abstract

The invention discloses bacillus mixed bacterium moldy bran and a preparation technology and application thereof. The preparation technology comprises the steps of firstly, culturing various bacillusin a beef extract peptone liquid culture medium, performing separate inoculating on cultured bacillus in a first-class moldy bran carrier, and performing constant-temperature culturing to obtain first-class monoxenie moldy bran containing different bacillus; subsequently, respectively performing extended culturing on the first-class monoxenie moldy bran to obtain second-class monoxenie moldy bran;and performing mixing on various second-class monoxenie moldy bran, and performing inoculating on the second-class moldy bran carrier, and performing constant-temperature culturing to obtain the mixed bacteria moldy bran containing various bacillus. The prepared moldy bran contains various bacillus, in the brewing process of Baijiu, fragrance improvement and reduction of higher alcohol are also facilitated, the entire preparation process is simple, and the bacillus is fused into the moldy bran, so that preservation and application can also be facilitated.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to bran yeast mixed with bacillus bacteria and its preparation process and application. Background technique [0002] Bacillus is one of the most abundant bacteria in Daqu. It has the ability to hydrolyze protein and starch, and can metabolize a variety of flavor components in the solid-state fermentation of liquor. Studies in recent years have shown that Bacillus subtilis produces complex enzymes and metabolites in the fermentation process, and its functions are very rich. The research on functional microorganisms in the liquor production process and their production applications have been confirmed. The research results in the field of sauce also give it sufficient evidence. A large number of research results have shown that Bacillus licheniformis, which has the flavor of Maotai-flavored substances, exists in large quantities in the micro-ecological environment and brewing proces...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/021C12H6/02C12R1/07C12R1/125C12R1/10C12R1/11
CPCC12G3/02C12G3/021C12H6/02Y02P60/87
Inventor 邓杰黄治国任志强卫春会罗碧霞
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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