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

A bacterial strain and vinegar technology, applied in the preparation of vinegar, isolation of microorganisms, bacteria, etc., can solve the problems of poor high acid resistance and difficult growth and metabolism of lactic acid bacteria, achieve convenient operation, enhance flavor quality, and improve overall flavor quality Effect

Active Publication Date: 2021-11-26
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • 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
  • 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
  • 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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Isolation and Identification of Strain HSCY 2073

[0039] (1) Enrichment culture of bacterial strains

[0040]Collect Zhenjiang fragrant vinegar, Shanxi mature vinegar, Sichuan bran vinegar and other manufacturers and different batches of vinegar unstrained spirits that have just finished fermentation. Weigh 250g of each sample and add 250mL sterilized glucose aqueous solution, the glucose content is 2% (w / w), after the mouth was tied and sealed, it was placed in a 35°C incubator for static enrichment culture for 14 days.

[0041] (2) Isolation of strains

[0042] Take the above-mentioned enriched samples, take 25ml of each sample and add it to 225ml sterilized physiological saline, shake well, take 1ml each and add it to 9ml sterile physiological saline, mix evenly on a vortex mixer, and then take 1ml The diluted solution was added to 9ml of normal saline, and so on, diluted 7 times. The stock solution and all diluted samples were selected and spread onto the modif...

Embodiment 2

[0058] Intensive application of strain HSCY 2073 in brewing Zhenjiang fragrant vinegar

[0059] This example provides the enhanced application of the strain HSCY 2073 of the present invention in combination with traditional Zhenjiang balsamic vinegar seed fermented grains in the brewing of Zhenjiang balsamic vinegar.

[0060] (1) Preparation of seed solution

[0061] 1. Strain activation and expansion

[0062] Use an inoculation loop to inoculate the strain HSCY 2073 stored on a slope at 4°C into 10mL of sterilized modified liquid MRS medium, where the modified liquid MRS medium is adjusted to 5.0g / 100mL of total acid by acetic acid, and then kept at 30°C, sealed and allowed to stand Culture 10d. Then take 5mL of the above fermentation broth and transfer it into 100mL sterilized liquid MRS medium. Here, the improved liquid MRS medium is adjusted to 5.0g / 100mL of total acid by acetic acid, and then at 30°C, the number of viable bacteria is about 10 7 CFU / mL.

[0063] Strain...

Embodiment 3

[0093] Intensified Application of Strain HSCY 2073 in Shanxi Mature Vinegar Production

[0094] This example provides the enhanced application of the bacterial strain of the present invention combined with the traditional fermented grains of Shanxi mature vinegar in the brewing of Shanxi mature vinegar.

[0095] (1) Preparation of seed solution

[0096] Adopt the same method as above-mentioned embodiment 2 to carry out expansion cultivation.

[0097] (2) Intensified application in the brewing of traditional Shanxi mature vinegar

[0098] 1. Wine mash preparation

[0099] Take nine 500kg large vats, each take 100kg of crushed sorghum with only four to six petals, add 50kg of water to moisten the material for 15 hours. Steam sorghum with steam, add 300kg of water and stir, then cool to 30°C, then put 60kg of Daqu into it, and stir evenly. During the alcoholic fermentation process, stir irregularly according to the winemaking requirements, control the temperature at about 30°...

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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, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/02C12J1/04C12R1/225
CPCC12N1/20C12N1/02C12J1/04
Inventor 李信李国权张俊红朱胜虎崔鹏景陈雯熊锋陆荣松
Owner JIANGSU HENGSHUN VINEGAR IND
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