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Lactic acid-producing caproiciproducens derived from pit mud for white spirit brewing and application of lactic acid-producing caproiciproducens

A technology of caproic acid bacteria and inoculum, which is applied in the field of winemaking and achieves the effects of good acid-base tolerance, easy cultivation and reduced production cost

Active Publication Date: 2021-03-09
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, it has been found that lactic acid is mainly synthesized by Lactobacillus using reducing sugars, caproic acid is synthesized by strains such as Clostridium krujiri which use ethanol as a substrate and Ruminococcaceae CPB6 which uses lactic acid as a substrate, and no one can produce both lactic acid and caproic acid Microorganisms are discovered and applied

Method used

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  • Lactic acid-producing caproiciproducens derived from pit mud for white spirit brewing and application of lactic acid-producing caproiciproducens
  • Lactic acid-producing caproiciproducens derived from pit mud for white spirit brewing and application of lactic acid-producing caproiciproducens
  • Lactic acid-producing caproiciproducens derived from pit mud for white spirit brewing and application of lactic acid-producing caproiciproducens

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Example 1: Isolation and Identification of Lactobacillus Caproiciproducens sp.JNLZ26

[0045] (1) Isolation and purification of caproic acid bacteria strains

[0046] Take 1g sample from pit mud and add it to Clostridium glucose liquid culture medium. After culturing for 20 days, inoculate 10% (v / v) inoculation amount into Clostridium glucose liquid medium again, and the growth of bacteria is obvious. Afterwards, the bacterial suspension was diluted and spread on the Clostridium glucose solid medium, cultivated at 37°C for 5-7 days, picked a typical single colony, inoculated into the Clostridium glucose liquid medium for cultivation, and measured the ethanol in the system after 2-3 days. Acid content, screening single bacteria with higher concentration of caproic acid. Repeat the liquid culture and dilution coating operations to isolate and purify the strains and obtain a single colony for identification.

[0047] (2) Strain identification

[0048] 1) Gram staining ...

Embodiment 2

[0056] Embodiment 2: the fermentation culture of caproic acid bacterium Caproiciproducens sp.JNLZ26 and strain property

[0057] (1) the caproic acid bacterium Caproiciproducens sp.JNLZ26 that embodiment 1 is isolated is cultivated through the clostridium glucose liquid culture medium, as Figure 2-Figure 5 , grow 24h, OD 600 up to the maximum, the OD at this time 600 After 72 hours of fermentation, the consumption of glucose was 8.11g / L, the output of hexanoic acid was 0.81g / L, and the output of lactic acid was 11.3g / L.

[0058] (2) The nature of the strain

[0059] Salt-tolerant detection: the caproic acid bacteria Caproiciproducens sp.JNLZ26 that embodiment 1 isolates is based on the clostridium glucose medium, and the concentration gradient of NaCl in the setting medium is 0-8% (w / v), and the concentration interval is 1% (w / v).

[0060] The steps are as follows: respectively detect the bacterial growth of caproic acid bacteria Caproiciproducens sp. JNLZ26 in the medium...

Embodiment 3

[0065] Example 3: caproic acid bacteria Caproiciproducens sp.JNLZ26 applied to starch fermentation to produce lactic acid and caproic acid

[0066] Specific steps are as follows:

[0067] (1) Inoculate the caproic acid bacteria Caproiciproducens sp.JNLZ26 obtained in Example 1 into the Clostridium glucose liquid medium, and culture it for 24 hours at 37° C. to obtain the seed liquid;

[0068] (2) Take the seed solution obtained in step (1), inoculate it into soluble starch medium and ordinary starch medium respectively according to the inoculation ratio of 10% (v / v), and ferment for 60 hours at 37°C, and the volume of the fermentation culture system is 80mL .

[0069] The result is as Figure 8-Figure 9 As shown, caproic acid bacteria Caproiciproducens sp. JNLZ26 is in a vigorous growth period at 0-36h, and the bacterial body settles after 48-60h of fermentation.

[0070] After testing, caproic acid bacteria Caproiciproducens sp.JNLZ26 can ferment soluble starch to produce ...

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Abstract

The invention discloses lactic acid-producing caproiciproducens derived from pit mud for white spirit brewing and application of the lactic acid-producing caproiciproducens. The lactic acid-producingcaproiciproducens is named as Caroiciproducens sp. JNLZ26, and has a deposit number of CGMCC No. 17440. The strain can utilize starch and glucose to ferment and produce caproic acid and lactic acid atthe same time, has a yield of 1.32 g / L for fermenting caproic acid by using starch, and a yield of 10.68 g / L for lactic acid. The strain can be applied to the field of wine brewing, including pit mudpreparation and rice wine flavor improvement, can also be applied to synchronous fermentation production of caproic acid and lactic acid, and has great industrial application value.

Description

technical field [0001] The invention relates to a lactic acid-producing caproic acid bacterium derived from liquor brewing pit mud and application thereof, belonging to the field of wine making. Background technique [0002] The basic flavor types of liquor are divided into four flavor types: Luzhou-flavor type, light-flavor type, sauce-flavor type and rice-flavor type. On the basis of these four flavor types, phoenix-flavor type, mixed-flavor type, sesame-flavor type, and medicinal-flavor type are derived. , Special fragrance type, Fragrant fragrance type, Laobaigan fragrance type, and Black Bean fragrance type. Liquor fermentation is produced by multi-strain fermentation, involving three types of microorganisms: mold, yeast and bacteria. From the point of view of metabolites, ethanol (5-10%, mass fraction) is the fermentation product with the highest content, while lactic acid (1-3%, mass fraction) is the fermentation product with the content second only to ethanol. The ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/04C12G3/02C12G3/022C12P7/56C12P7/40C12R1/01
CPCC12N1/20C12N1/04C12G3/02C12G3/022C12P7/56C12P7/40
Inventor 任聪徐岩沈才洪林锋李勇辜杨敖灵
Owner JIANGNAN UNIV
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