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Enrichment culture medium and detection method for metamorphic bacteria in fermented wine aging process

A detection method and enrichment culture technology are applied in the enrichment medium and detection field of spoilage bacteria during the aging process of fermented wine, which can solve the problems of long time consumption, shorten the time consumption, shorten the time consumption of enrichment, and ensure the sensory flavor. Effect

Pending Publication Date: 2021-09-28
海天醋业集团有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the medium involved in this technical solution still takes a long time in the process of cultivating such as seasoning wine

Method used

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  • Enrichment culture medium and detection method for metamorphic bacteria in fermented wine aging process

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preparation example Construction

[0057] In a second aspect, the present invention provides a method for preparing the medium as described above, the preparation method comprising the following steps: mixing the supernatant of the fermented wine concentrate, the MRS medium and water.

[0058] In one example, the preparation of the supernatant of the concentrated fermented wine comprises the following steps: concentrating the undeteriorated fermented wine to collect the concentrated liquid; centrifuging the concentrated liquid to collect the supernatant.

[0059] In one example, the temperature used for concentration is 40°C-50°C. It can be understood that, for the convenience of storage and subsequent use, the concentrate obtained after concentration can be sealed and stored in a low temperature environment (eg 4° C.). The present invention does not specifically limit the type of equipment used for concentration, including but not limited to using a rotary evaporator for concentration.

[0060] In one example...

Embodiment 1

[0084] Step 1. Preparation of fermented wine concentrate: take 500 mL of normal rice wine, concentrate it to 250 mL at 48°C with a rotary evaporator, freeze and centrifuge at 5000 r / min at 4°C for 5 minutes, and take the supernatant.

[0085] Step 2. Culture medium preparation: Take 50mL of the above concentrated solution, 5.4g of MRS medium, add distilled water to dissolve and mix evenly to make up to 100mL, take 8mL and put it in a 18mm×180mm test tube, sterilize under high pressure steam at 121°C for 30min, cool spare.

[0086] Step 3. Inoculation and cultivation: Inoculate 1 mL of rice wine sample to be tested in a test tube, and incubate at a constant temperature of 36°C for 12 hours.

[0087] Simultaneously, the rice wine samples to be tested were subjected to MRS plate detection.

[0088] Step 4. Collection of microorganisms: Use a refrigerated centrifuge (5000r / min 5min, 4°C) to collect the microorganisms in 2mL of the above culture medium, remove the supernatant and us...

Embodiment 2

[0114] Step 1. Preparation of fermented wine concentrate: Take 500 mL of normal rice wine, use a rotary evaporator to concentrate to 250 mL at 48°C, freeze and centrifuge at 5000 r / min at 4°C for 5 minutes, and take the supernatant.

[0115] Step 2. Culture medium preparation: Take 50mL of the above concentrated solution, 5.4g of MRS medium, add distilled water to dissolve and mix evenly to make up to 100mL, take 8mL and put it in a 18mm×180mm test tube, sterilize under high pressure steam at 121°C for 30min, cool spare.

[0116] Step 3. Inoculation and cultivation: Inoculate 1 mL of the rice wine sample to be tested in a test tube, and incubate at a constant temperature of 36° C. for 12 hours.

[0117] Simultaneously, the rice wine samples to be tested were subjected to MRS plate detection.

[0118] At the same time, the turbidity of the rice wine sample to be tested was 8.3NTU, and the total acid index was 4.3g / L.

[0119] Step 4, collection of microorganisms: Use a refrig...

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Abstract

The invention relates to an enrichment culture medium and a detection method for metamorphic bacteria in a fermented wine aging process. The culture medium comprises a supernatant of a fermented wine concentrated solution and an MRS culture medium, wherein the fermented wine concentrated solution is a concentrated solution of non-metamorphic fermented wine. The culture medium can be used for culturing microorganisms contained in to-be-detected fermented wine, can obviously promote microorganism breeding, shortens microorganism enrichment time, and is convenient for rapidly preparing a microorganism sample for detection. For example, compared with the traditional technology that the enrichment culture time is at least two days, the enrichment culture time of the microorganisms contained in the fermented wine is obviously shortened. Moreover, microorganisms are detected through an ATP detection method, whether metamorphic bacteria are bred or not is judged according to the result, the whole detection period can be completed within 15-18 h, and compared with traditional MRS plate detection, the detection period is shortened to 15-18 h from 72 h, the risk that the fermented wine goes bad in the detection period is avoided, and sterilization treatment can be conducted on the fermented wine in advance.

Description

technical field [0001] The invention relates to the technical field of microbial monitoring of fermented wine, in particular to an enrichment medium and a detection method for spoilage bacteria in the aging process of fermented wine. Background technique [0002] During the production and aging process of traditional brewed wine, there will be fluctuations in the quality of fermented wine, which may rise in acidity and return to turbidity. However, there is a certain lag in the detection of microorganisms and physical and chemical indicators of spoilage bacteria in fermented wine. The changes in total acid and pH can only be detected when the rancidity microorganisms in fermented wine multiply and produce metabolites. Due to timely sterilization, the quality of fermented wine often fluctuates during the detection period. At the same time, if only the turbidity is monitored, the chemical return to turbidity in the fermented wine cannot be ruled out. Therefore, in order to ens...

Claims

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Application Information

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IPC IPC(8): C12Q1/04
CPCC12Q1/045C12Q2304/60
Inventor 宋开阔邢国辉白永平刘源赵艳军
Owner 海天醋业集团有限公司
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