Strain HSCY 2073 as well as separation and screening thereof and application of strain HSCY 2073 in improvement of flavor and quality of table vinegar

Abstract

The invention discloses a strain HSCY 2073 as well as separation and screening thereof and an application of the strain HSCY 2073 in improvement of the flavor and quality of table vinegar. The strain HSCY 2073 is identified as lactobacillus and is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation time is November 21, 2019, and the preservation number is CGMCC No.18982. The strain HSCY 2073 is the lactobacillus which is high in acetic acid and ethanol tolerance, excellent in effect of producing non-volatile acid and high in content of five fruity aroma substances such as acetaldehyde, ethyl acetate, isobutyl acetate, isoamyl acetate and ethyl 3-methylvalerate, can adapt to severe environments such as high-acid, high-alcohol and oligotrophic environments for table vinegar brewing, is high in high-acid resistance.The non-volatile acid can be produced to improve the softness of the taste of the table vinegar, meanwhile, the aroma substances such as aldehydes and esters with good aroma can be improved, and finally the overall flavor quality of a table vinegar product is greatly improved.

Description

technical field [0001] The invention relates to the field of traditional vinegar brewing, in particular to a bacterial strain HSCY 2073, its isolation and screening, and its application in improving the flavor and quality of vinegar. Background technique [0002] Vinegar is an important condiment, and products blended with glacial acetic acid must not be called vinegar, only those that have been brewed can be called vinegar. China is a major producer and consumer of vinegar, especially traditional solid-state brewed vinegar, such as Zhenjiang balsamic vinegar and Shanxi mature vinegar, which are protected varieties of geographical indications in China and are typical traditional fermented foods in China. The unique flavor quality is the most important Among them, the unique "solid-state layered fermentation process" of Zhenjiang vinegar was included in the first batch of China's intangible cultural heritage list. The traditional brewing of vinegar adopts open fermentation, ...

AI Technical Summary

Problems solved by technology

[0005] In the process of vinegar brewing, conventional lactic acid bacteria mainly increase non-volatile acid, and yeasts mainly increase aroma substances. There are also a small number of acetic acid bacteria that produce some esters in addition to acetic acid, but there are few reports that can be good. A single lactic acid bacterium adapted to the harsh environment of vinegar brewing, such as high acid, high alcohol, and oligonutrients, can produce non-volatile acid to improve the softness of vinegar taste, and at the same time improve the aroma of aldehydes, esters, etc. Aroma substances, and finally the report that the overall flavor quality of vinegar products is greatly improved

In addition, the ability of conventional lactic acid bacteria to resist high acid is poor, and it is difficult to grow and metabolize in the vinegar brine system with an acidity exceeding 7g / 100mL

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