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Gluconacetobacter persimmonis and application thereof

A technology of gluconoacetobacter persimmons and persimmon gluconic acid, which is applied in the field of microorganisms, can solve the problem of lack of independent strains of free glucuronic acid, etc., and achieve the effect of good flavor and light aroma

Inactive Publication Date: 2020-11-10
JILIN AGRI SCI & TECH COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the lack of independent strains capable of producing free glucuronic acid, at present, there is no method for producing glucuronic acid by fermentation of a single microorganism

Method used

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  • Gluconacetobacter persimmonis and application thereof
  • Gluconacetobacter persimmonis and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Screening of Gluconacetobacter persimmons: Take a small amount of rice vinegar to enrich in GY liquid medium, culture at 30°C, 200r / min shaker for 48h, and then dilute to 10 -3 、10 -4 、10 -5 、10 -6 、10 -7 For 5 gradients, 100 μL of each diluted sample was applied to GYC solid medium, and each dilution gradient was repeated twice. Single colonies were picked and streaked, and cultured at 30°C for 72 hours. Select a single colony with a large transparent circle and inoculate it in GY liquid medium, cultivate it on a shaker at 30°C and 200r / min until the logarithmic phase is taken and stored, collect and cultivate the fermentation broth for 72 hours, centrifuge, and obtain the supernatant and bacteria for future use. detection.

[0032] Identification of target strains:

[0033] (1), 16S rDNA comparison identification: extract the genomic DNA of the starting strain, use the genomic DNA of the starting strain as a template, use the bacterial 16S rDNA PCR upstream pri...

Embodiment 2

[0038] Embodiment 2 Application of a kind of Gluconacetobacter persimmons in vinegar production

[0039] The brewing of solid-state brewing vinegar, the steps are as follows: 1) preparation of seed liquid: adopt GY liquid culture medium in the preparation of described seed liquid, the preparation method of described liquid culture medium is: first configuration contains 20g / L glucose, 20g / L The aqueous solution of L yeast extract was sterilized at 121°C for 15 minutes, cooled to 35°C, added with 0.5% acetic acid and 3% ethanol, inoculated with Gluconacetobacter persimmonus C45, and cultured in a shaker at 30°C and 200r / min for 36h. 2) Acetic acid fermentation: Mix rice wine, bran, and rice husk evenly, inoculate the seed solution, and then turn the fermented grains every day and mix until the total acid in the vinegar fermented grains no longer rises. 3) Drizzle vinegar: add equal quality water to the vinegar fermented grains, soak for 24 hours, and filter to obtain raw vinega...

Embodiment 3

[0041] The brewing of liquid brewing vinegar, the steps are as follows: 1) preparation of seed liquid: adopt GY liquid culture medium in the preparation of described seed liquid, the preparation method of described liquid culture medium is: first configuration contains 20g / L glucose, 20g / L Aqueous solution of L yeast extract, sterilized at 121°C for 15min, cooled to 30°C, added 0.5% V / V acetic acid and 3% V / V ethanol, inoculated with Gluconacetobacter persimmonus C45, shaken at 30°C, 200r / min Cultured in bed for 36h. 2) Acetic acid fermentation: use a liquid fermenter, add persimmon wine with an alcohol content of 10% V / V, add seed liquid, keep the temperature at 30°C, stir and ferment.

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Abstract

The invention discloses gluconacetobacter persimmonis and application thereof, and belongs to the technical field of microorganisms. Gluconacetobacter persimmonis C45 is preserved in General microbiological center of China Committee for Culture Collection of Microorganisms on July 16, 2020, the preservation number is CGMCC No: 20187, and the gluconacetobacter persimmonis C45 is classified and named as gluconacetobacter persimmonis. The gluconacetobacter persimmonis C45 disclosed by the invention can be used for rapidly converting ethanol into acetic acid, is relatively good in flavor and has light fragrance, and the content of acetic acid can be up to 13.4 g / 100 mL after deep liquid state fermentation is finished. A bacterial strain can produce bacterial celluloses by utilizing various carbon sources such as glycerol, glucose, mannitol, cane sugar and fructose, and the yield of the bacterial celluloses cultured in an improved HS culture medium can reach 8.7 g / L. The strain can be usedfor producing glucuronic acid by taking the glucose as a substrate through fermentation, and the content of free glucuronic acid is about 12.96 mg / L under a simple fermentation condition.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, and in particular relates to gluconacetobacter persimmons and its application. Background technique [0002] The liquid fermentation method of vinegar is mainly divided into surface static fermentation and deep liquid fermentation. Deep liquid fermentation is fermented by fermenter, which has high mechanization strength, fast fermentation speed, small footprint, high raw material utilization rate and convenient operation. Such advantages have become the main production method of domestic liquid fermented vinegar. The brewing of vinegar in foreign countries is mainly based on the liquid method. At present, the brewed white vinegar, brewed rice vinegar and brewed fruit vinegar produced in China are almost all produced by the liquid fermentation method, which has become an important part of the brewed vinegar market. Vinegar brewing is carried out in a harsh environment with high ethanol and...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12J1/04C12P19/02C12P19/04C12R1/01
CPCC12J1/04C12P19/02C12P19/04C12N1/205C12R2001/01
Inventor 刘静雪
Owner JILIN AGRI SCI & TECH COLLEGE
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