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Bacillus safensis, microbial agent, application of Bbacillus safensis and microbial agent, and table vinegar preparation method

A technology of bacillus saffordii and microbial inoculum, which is applied in the preparation of microbial inoculants and vinegar, bacillus sapphire and application fields, to achieve the effect of improving flavor and product quality, brighter color and brighter color

Active Publication Date: 2020-03-06
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although there are related reports on the isolation of Bacillus suffolus from vinegar fermented grains, there are few reports on the application of Bacillus suffolus to amino acids and flavor enhancement of vinegar.

Method used

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  • Bacillus safensis, microbial agent, application of Bbacillus safensis and microbial agent, and table vinegar preparation method
  • Bacillus safensis, microbial agent, application of Bbacillus safensis and microbial agent, and table vinegar preparation method
  • Bacillus safensis, microbial agent, application of Bbacillus safensis and microbial agent, and table vinegar preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1 Isolation and identification of Bacillus shamfu bacillus HSCY3047

[0034] 1. Isolation of strains

[0035] Weigh 10g sample of Zhenjiang balsamic vinegar fermented grains, put it in 90ml sterilized MRS liquid culture medium, temperature 40℃, rotation speed 200r / min, shake culture for 20min, heat in 90℃ water bath for 10min, and dilute the sample 10 times , choose a dilution gradient of 10 -3 、10 -4 、10 -5 and 10 -6 Pipette 100 μL of the diluted solution to coat the MRS solid medium plate, and incubate it upside down at 40°C for 24 hours.

[0036] 2. Strain purification

[0037] Pick a single colony for Gram staining and microscopic examination, streak and separate the Gram-positive and rod-shaped bacterial plate for 3 times, and take a single colony for preservation.

[0038] 3. Strain screening

[0039] Inoculate the purified strain to be tested on the amylase-producing screening medium by spot-splicing method, and after culturing at 40°C for 48 hours...

Embodiment 2

[0045] Example 2 Application of Bacillus suffolus HSCY3047 in the brewing of Zhenjiang balsamic vinegar

[0046] 1. Expansion and cultivation of bacterial strains

[0047] Preparation of primary seed liquid: according to the inoculum size of 3% (v / v), inoculate the purified bacillus HSCY3047 bacteria liquid in the logarithmic growth phase into the MRS medium at a temperature of 40°C and a rotating speed of 180r / Min culture 20h.

[0048] Preparation of secondary seed liquid: select a 50L liquid fermenter, add 35L of water, stir at a speed of 120r / min, heat the water to 90°C, add 10kg of rice flour obtained by crushing and passing through a 100-mesh sieve, add 20,000 U / ml high temperature Add α-amylase in an amount of 3.0ml, keep it warm for 35 minutes to obtain mash; then lower the temperature of the mash to 45°C, add 50,000 U / g of glucoamylase, add 0.50g, keep it warm for 35 minutes, and obtain a saccharification liquid; Add 0.5% (w / v) peptone and 0.5% (w / v) yeast powder to...

Embodiment 3

[0080] Example 3 Application of Bacillus suffolus HSCY3047 in Shanxi Mature Vinegar

[0081] 1. Expansion and cultivation of bacterial strains

[0082] Preparation of primary seed liquid: according to the inoculum size of 10% (v / v), inoculate the purified Bacillus HSCY3047 bacteria liquid in the logarithmic growth phase into the MRS medium at a temperature of 35°C and a rotating speed of 220r / m. Min cultivated for 36h.

[0083] Preparation of the secondary seed liquid: select a 50L liquid fermenter, add 35L of water, stir at a speed of 150r / min, heat the water to 95°C, add 12kg of rice flour obtained by crushing and passing through a 100-mesh sieve, add 20,000 U / ml high temperature Add α-amylase in an amount of 3.0ml, keep it warm for 40 minutes to obtain mash; then lower the temperature of the mash to 55°C, add 50,000 U / g of glucoamylase, add 1.0g, keep it warm for 40 minutes to obtain a saccharification solution; Add 1.0% (w / v) peptone and 1.0% (w / v) yeast powder to the pr...

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Abstract

The invention discloses Bbacillus safensis, a microbial agent, application of the Bbacillus safensis and the microbial agent, and a table vinegar preparation method. The Bacillus safensis is preservedin the China General Microbiological Culture Collection Center, the preservation number is CGMCC NO.18727, and the preservation date is October 23rd, 2019. The invention also discloses the microbialagent containing the Bacillus safensis. The invention discloses the application of the Bacillus safensis and the microbial agent in the field of food and table vinegar brewing. The invention further discloses the table vinegar brewing method. The Bacillus safensis disclosed by the invention has high-yield amylase activity and high-yield protease activity in vinegar brewing. Compareed with a control group, the starch utilization rate is increased by 18.04%, the protease activity can reach 860.62 U / mL fermentation liquor, starch and protein utilization rates of vinegar brewing can be obviously increased, precipitation is reduced, the content of amino acid in table vinegar is increased, the product flavor is improved, and the product quality is improved.

Description

technical field [0001] The invention relates to a bacterial strain and its application, a microbial agent and a method for preparing vinegar, in particular to a strain of Bacillus suffolus and its application, a microbial agent and a method for preparing vinegar. Background technique [0002] Traditional brewing vinegar is mainly made of glutinous rice, sorghum and other starchy raw materials, with bran, rice bran and rice husk as auxiliary materials, using Daqu as a saccharification starter, and brewing through alcoholic fermentation, acetic fermentation and other processes. The bran and rice husks used in the vinegar making process are not cooked, and are directly used for acetic fermentation. The large amount of starch and protein contained in it cannot be fully utilized, which will not only cause waste of raw materials, but also increase food intake. Vinegar precipitation affects the appearance of the product and reduces the value of the product. [0003] At present, me...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12J1/04C12R1/07
CPCC12J1/04C12N1/205C12R2001/07
Inventor 李国权张俊红余永建朱胜虎李信崔鹏景王芸陈雯
Owner JIANGSU HENGSHUN VINEGAR IND
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