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ZHONGCUN bacillus QH-20011 with low pH tolerance and application of ZHONGCUN bacillus QH-20011

A technology of Bacillus and tolerance, applied in the field of microorganisms, can solve the problems of insignificant improvement of amino acids in cellar vinegar and bran vinegar, poor low pH tolerance, etc., to improve protein utilization, soft and long taste, and improve starch utilization rate effect

Active Publication Date: 2021-09-24
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the existing Bacillus bacteria used in vinegar brewing can produce protease and granular amylase at the same time, and can increase the utilization rate of raw materials in vinegar, they have poor low pH tolerance. Under the condition that Bacillus can no longer grow, the effect of improving the starch utilization rate of pit vinegar and bran vinegar is not obvious, which is only about 10%, and the effect of improving the amino acid content of pit vinegar and bran vinegar is not obvious.

Method used

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  • ZHONGCUN bacillus QH-20011 with low pH tolerance and application of ZHONGCUN bacillus QH-20011
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  • ZHONGCUN bacillus QH-20011 with low pH tolerance and application of ZHONGCUN bacillus QH-20011

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The breeding of Bacillus nakamurai (Bacillus nakamurai) QH-20011, such as figure 2 shown, including the following steps:

[0045] 1. Preliminary screening of protease-producing bacteria

[0046] The present invention selects the vinegar grains fermented for the 2nd, 4th, 6th, 8th, 10th, 12th, 14th, 6th, 18th, 20th, 22nd, and 24th day respectively from the vinegar grains fermentation tank of the applicant's own natural fermentation state, and takes samples The method is to take vertical samples from the surface of the fermented grains of vinegar to the bottom around the fermentation tank, and then uniformly mix the fermented grains of vinegar samples from different fermentation periods to obtain strain screening samples. The specific method of screening: Weigh 100g of vinegar unstrained spirits sample and place it in 1000mL of 0.85% physiological saline, shake it and let it stand still, take the supernatant into the enrichment medium, and culture it at 30°C and 150r / mi...

Embodiment 2

[0064] Identification of strain QH-20011

[0065] 1. Morphological identification:

[0066] The strain QH-20011 screened in Example 1 was inoculated on a solid medium and cultured at 37°C for 24 hours to form milky-white colonies with irregular shapes, soft texture, slightly protruding middle folds, a small amount of mucus, and irregular edges. 1-4mm. Gram stain observation: pink short rods, such as figure 1 shown.

[0067] Composition of solid medium: sodium chloride 10g / L, peptone 10g / L, yeast powder 5g / L, agar 20g / L, solvent is deionized water.

[0068] 2. Physiological and biochemical identification:

[0069]Using the Biolog (GENⅢ) automatic microbial identification system, 94 kinds of phenotypic tests were carried out on the strain QH-20011, including 71 kinds of carbon source utilization detection and 23 kinds of chemical sensitivity detection: the bacterial strain QH-20011 was inoculated on the BUG plate medium ( BIOLOG UNIVERSAL GROWTH AGAR), cultured at 33°C for ...

Embodiment 3

[0078] Preparation of fermentation liquid and seed liquid:

[0079] 1. Incline cultivation:

[0080] Bacillus Nakamura QH-20011 was inoculated into the slant medium, and cultured at 35°C for 48 hours to obtain slant bacteria; the final concentration of the slant medium was: peptone 10g / L, yeast powder 5g / L, NaCl 10g / L, agar It is 20.0g / L, the solvent is deionized water, the pH value is 3.0 (adjusted with lactic acid), the agar and the medium are sterilized separately, and they are mixed before being used on the plate.

[0081] 2. Seed cultivation

[0082] Divided into primary seed cultivation and secondary seed cultivation.

[0083] Primary seed culture: pick an inoculation loop bacterial cell from the slant and inoculate it into the seed medium, and cultivate it at 35°C for 24 hours to obtain the primary seed liquid; the final concentration of the primary seed medium consists of: peptone 10g / L , yeast powder 5g / L, NaCl 10g / L, solvent is deionized water, pH value is 3.0 (ad...

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Abstract

The invention discloses ZHONGCUN bacillus QH-20011 with low pH tolerance and application of the ZHONGCUN bacillus QH-20011, the ZHONGCUN bacillus QH-20011 is preserved in the China General Microbiological Culture Collection Center, the preservation name is QH-20011, and the preservation number is CGMCC No: 22253. The ZHONGCUN bacillus QH-20011 can grow, metabolize and produce enzymes under the condition of acidity (pH 3.0), has the capacity of producing high-activity protease and granular amylase, and is applied to vinegar brewing, so that the protein utilization rate and starch utilization rate of vinegar brewing raw materials can be remarkably increased, the content of free amino acids in vinegar is increased, particularly the content of sweet amino acids such as glycine and threonine, and the content of the sour amino acid cysteine can be increased, the content of acetoin and tetramethylpyrazine in the brewed vinegar can be increased, the flavor and the nutritional value of the brewed vinegar can be improved, and the quality of the vinegar product can be improved.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to Bacillus Nakamura QH-20011 with low pH tolerance and application thereof. Background technique [0002] Vinegar is an acidic condiment fermented by microorganisms using raw materials containing starch and sugar. It contains a variety of organic acids, amino acids, peptides, polyphenols, and flavonoids, endowing vinegar with the functions of promoting digestion, lowering blood pressure, Lower blood fat, soften blood vessels, lose weight, anti-oxidation and other functions. In the current solid-state brewing process, the bran and chaff used are not cooked and gelatinized, but are directly fermented with raw materials, which contain a large amount of starch and protein that cannot be fully utilized, resulting in reduced fermentation efficiency, not only waste of raw materials, but also increase the burden on the environment. [0003] The amino acids in vinegar can make the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12J1/04A23L29/00C12R1/07
CPCC12N1/20C12J1/04A23L29/065Y02E50/10
Inventor 康雪梅黄静李范宇伍学明郭建
Owner QIANHE CONDIMENT & FOOD CO LTD
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