Direct vat set acetic acid bacteria leavening agent as well as preparation method and application thereof

A technology of acetic acid bacteria and starter, which is applied in the field of direct-throwing acetic acid bacteria starter and its preparation, can solve the problems of not being able to meet production requirements, difficulty in maintaining the activity of acetic acid bacteria, and low number of viable bacteria, so as to reduce the attenuation rate, Improve the survival rate and the effect of increasing the number of viable bacteria

Pending Publication Date: 2022-02-08
JIANGSU WECARE BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, it is difficult to maintain the activity of acetic acid bacteria in the direct throw type acetic acid bacteria starter provided in the prior art, resulting in fewer viable bacteria in the prepared starter, generally 2.0-7.0×10 9 CFU / g, unable to meet production requirements

Method used

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  • Direct vat set acetic acid bacteria leavening agent as well as preparation method and application thereof
  • Direct vat set acetic acid bacteria leavening agent as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] The present embodiment provides a kind of direct throw type acetic acid bacteria starter, and its preparation method is as follows:

[0063] (1) Acetobacter xylinum was inoculated into the shake flask seed medium according to the inoculum amount of 2%, and incubated at 150 r / min at 30° C. for 16 hours to obtain the primary seed liquid; the same method as above was used to obtain the secondary seed liquid.

[0064] (2) Inoculate the seed solution into a fermenter with an inoculation amount of 2% (v / v) and use the fermentation medium to cultivate, add sodium hydroxide to control the pH of the fermentation process to be 5.3, and start the set temperature at 32°C. When the glucose consumption is 1%, start the first stage of cooling down to 30°C, when the remaining glucose is 1%, start the second stage of cooling down, drop the temperature to 27°C, stop the cultivation when the glucose fermentation residual sugar reaches 0.5%, and obtain the bacterial liquid. Centrifuge at 4...

Embodiment 2

[0068] The present embodiment provides a kind of direct throw type acetic acid bacteria starter, and its preparation method is as follows:

[0069] (1) Acetobacter xylinum was inoculated into the shake flask seed medium according to the inoculum amount of 2%, and incubated at 150 r / min at 33° C. for 14 hours to obtain the primary seed liquid; the same method as above was used to obtain the secondary seed liquid.

[0070] (2) Inoculate the seed solution into a fermenter with an inoculation amount of 2% (v / v) and use the fermentation medium to cultivate, add sodium hydroxide to control the pH of the fermentation process to be 5.3, and start the set temperature to be 33°C. When the glucose consumption is 1.5%, start the first stage of cooling down to 31°C, when the remaining glucose is 0.6%, start the second stage of cooling down to 28°C, when the residual sugar of glucose fermentation reaches 0.3%, stop the cultivation and obtain the bacterial liquid , Centrifuge at 6000r / min fo...

Embodiment 3

[0074] The present embodiment provides a kind of direct throw type acetic acid bacteria starter, and its preparation method is as follows:

[0075] (1) Acetobacter xylinum was inoculated into the shake flask seed medium according to the inoculum amount of 2%, and incubated at 150r / min at 28°C for 18 hours to obtain the first-grade seed liquid; the second-grade seed liquid was obtained by the same method as above.

[0076] (2) Inoculate the seed solution into a fermenter with an inoculation amount of 2% (v / v) and use the fermentation medium to cultivate, add sodium hydroxide to control the pH of the fermentation process to be 5.3, and set the temperature to start at 31°C. When the glucose consumption is 0.7%, start the first stage of cooling down to 29°C, when the remaining glucose is 1.2%, start the second stage of cooling down to 26°C, when the residual sugar of glucose fermentation reaches 0.4%, stop the cultivation and obtain the bacterial liquid , Centrifuge at 3000r / min f...

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Abstract

The invention relates to a direct vat set acetic acid bacteria leavening agent and a preparation method and application thereof. The direct vat set acetic acid bacteria leavening agent is prepared from acetic acid bacteria and a protective agent, the protective agent comprises skimmed milk powder and amino acid, and the amino acid comprises leucine, isoleucine and valine. According to the invention, the skimmed milk powder, leucine, isoleucine and valine are creatively combined as a protective agent for acetic acid bacteria, and the four components cooperate with each other and have synergistic interaction, so that the destructive effect of ice crystal formation on thalli and the damage of dehydration drying on thalli and enzyme activity in the freeze-drying process can be reduced, the activity of acetic acid bacteria is better protected, the survival rate in the freeze-drying process is improved, and the viable count of acetic acid bacteria in the prepared leavening agent is increased. The direct vat set acetic acid bacteria leavening agent provided by the invention has important application value in preparation of fermented beverages or fermented seasonings.

Description

technical field [0001] The invention belongs to the technical field of microbial preparations and relates to an acetic acid bacteria starter and its preparation method and application, in particular to a direct-throwing acetic acid bacteria starter and its preparation method and application. Background technique [0002] Acetic acid bacteria (Acetic Acid Bacteria, referred to as AAB) are Gram-negative bacteria, chemoheterotrophic, strictly aerobic, and are a general term for bacteria that can oxidize ethanol into acetic acid. Acetobacter belongs to the phylum α-proteobacteria and has a high frequency of mutations. In nature, acetic acid bacteria can be found on the surface of fruits, flowers, soil, honey and rancid food. A large number of studies have shown that fruit vinegar and grain vinegar produced by the fermentation of acetic acid bacteria can promote intestinal peristalsis, antibacterial and bactericidal, relieve fatigue, inhibit blood sugar rise, lower blood lipids,...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L2/38A23L27/24C12R1/01
CPCC12N1/20A23L27/24A23L2/382Y02E50/10
Inventor 方曙光李腾宇费腾韩梅汪欣朱建国
Owner JIANGSU WECARE BIOTECHNOLOGY CO LTD
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