122 results about "Acetobacter pasteurianus" patented technology

The invention relates to the field of deodorization, and especially relates to a plant extract and microbe composite deodorant. According to the invention, a plant extract and a microbial fermentation broth are mixed according to a ratio of 1:3; the mixture is placed in plastic buckets; and sealed anaerobic fermentation is carried out for 5-9 days, such that the composite deodorant is obtained. The microbial fermentation broth is obtained through the following steps: saccharomycetes, lactobacillus, bacillus subtilis, acetobacter pasteurianus and photosynthetic bacteria are inoculated according to the ratio of 1-4:2-6:5-25:1-4:1-2, and mixed fermentation is carried out; and after 60-84h of aerobic fermentation, the microbial fermentation broth is obtained. The invention aims at providing the plant extract and microbe composite deodorant. Deodorizing is realized with the combination of the plant extract and microbes. With the deodorant, fast and continuous deodorization can be realized; production cost is reduced; and a deodorization effect is good. With the deodorant, deodorization can be achieved fundamentally.

The invention relates to a preparation method of an efficient microorganism deodorant. The preparation method includes the steps of 1, preparing a mixed fermentation and inoculation seed solution from yeast, lactic acid bacteria, bacillus subtilis, acetobacter pasteurianus and photosynthetic bacteria according to a proportion of 1-4:2-6:5-25:1-4:1-2; 2, inoculating the seed solution prepared in the first step into a mixed fermentation culture medium according to 3% of the content of the culture medium; 3, subjecting the mixed fermentation culture medium inoculated with the seed solution in the second step to aerobic fermentation at the temperature of 35-39 DEG C for 60-84 hours; 4, subpackaging a mixed microorganism solution, obtained after aerobic fermentation in the third step, in plastic buckets for hermetic anaerobic fermentation for 5-9 days so as to obtain the efficient microorganism deodorant. The preparation method has the advantages that the efficient microorganism deodorant is prepared from the specific microorganism seed solution and obtained by fermenting the seed solution in a fermentation tank via the culture medium, so that the problem that an effective microorganism of an existing microorganism deodorizing product is instable is solved; the efficient microorganism deodorant is capable of producing a great quantity of acids on its own to maintain a low-pH (potential of hydrogen) environment.

The invention discloses a high-temperature-resistant Acetobacter pasteurianus strain and an application thereof in production of acetic acid through fermentation. The strain is preserved in the China General Microbiological Culture Collection Center (CGMCC) and has a preservation number of CGMCC No.8189. The acetic acid bacteria disclosed by the invention can grow and generate acid at 25-45 DEG C; the strain and ethanol serving as a main raw material are used to produce acetic acid through liquid submerged fermentation, and the temperature and ventilation volume during fermentation are controlled in three stages; the concentration of acetic acid obtained after fermentation can reach 60-180g / L, and the acid conversion rate of ethanol reaches 85-101%. The production of acetic acid through fermentation is performed by using the high-temperature-resistant acetic acid bacteria, and a relatively high fermentation temperature is adopted, so that the consumption of cooling electricity and cooling water is reduced, relatively high production efficiency is achieved at the same time, and the production cost is reduced. The high-temperature-resistant acetic acid bacteria and a fermentation process thereof are suitable for production of a variety of table vinegar including food vinegar, fruit vinegar and the like through fermentation.

The invention discloses an acetic acid type pickled Chinese cabbage composite leavening agent, a preparation method thereof and an application, and belongs to the technical field of vegetable processing. The acetic acid type pickled Chinese cabbage composite leavening agent mainly comprises bacterial powder and calcium chloride; and the bacterial powder consists of acetobacter pasteurianus, leuconostoc mesenteroides, lactobacillus plantarum, lactobacillus brevis, lactobacillus buchneri and lactobacillus acidophilus. The leavening agent has the advantages of high activity, good taste, convenience in use and reliable quality. The viable count of the acetobacter pasteurianus, the leuconostoc mesenteroides, the lactobacillus plantarum, the lactobacillus brevis, the lactobacillus buchneri and the lactobacillus acidophilus reaches 1010cfu / g. After being fermented by the acetic acid type pickled Chinese cabbage composite leavening agent, Chinese cabbages contain lactic acid which tastes soft, and also contains flavor substances such as acetic acid tasting sour, and the taste of the Chinese cabbages which are fermented by the acetic acid type pickled Chinese cabbage composite leavening agent is the same with that of pickled Chinese cabbages which are fermented naturally by the traditional method.

The invention relates to a building method of genetic engineering acetic acid bacteria of recombinantly expressing coenzyme PQQ (pyrroloquinoline quinone) synthetic proteins. The PQQ biosynthetic proteins are PqqA, PqqB, PqqC, PqqD, PqqE, and functional equivalents thereof. An alcohol dehydrogenase promoter from acetobacter pasteurianus and a coenzyme PQQ synthetic protein gene cluster pqqABCDE sequence are orderly connected into plasmids which can be stably copied in the acetic acid bacteria, so as to recombine pBBR-padh-pqq; recombinant plasmid pBBR-padh-pqq is transferred into the acetic acid bacteria, so as to obtain the genetic engineering acetic acid bacteria of overexpressing the coenzyme PQQ synthetic proteins. Thus, the concentration of in vivo coenzyme PQQ of the acetic acid bacteria in the fermentation process of acetic acid is improved. Acetic acid fermentation is carried out by using the genetic engineering bacteria disclosed by the invention, the fermentation delay phase can be shortened, and the fermentation rate of the acetic acid is increased. Thus, the production cost is reduced.

The invention discloses an Acetobacter strain and application thereof in fermenting apple vinegar, belonging to the field of industrial microbes. The Acetobacter strain is an Acetobacter pasteurianus CYD159 strain which is collected by China Center for Type Culture Collection on June 30th, 2015, the collection address is Wuhan University, Wuhan, PRC, and the collection number is CCTCC NO:2015418. The strain has higher acid production capacity (up to 110 g / L or above). The apple vinegar fermented from the Acetobacter strain has the advantages of high acetic acid yield and favorable flavor, and thus, the Acetobacter pasteurianus CYD159 strain is an Acetobacter strain suitable for brewing apple vinegar.

The invention relates to a preparation method of Eucommiaulmoides Oliver fermentation extract, the Eucommiaulmoides Oliver fermentation extract obtained by the method, and a use of the Eucommiaulmoides Oliver fermentation extract for the preparation of cosmetics. The preparation method includes the following steps that a step of preparation of a composite strain is carried out, in the step, the composite strain is obtained by pre-culture of Acetobacter pasteurium, Lactobacillus plantarum and Saccharomyces cerevisiae separately; a step of enzymatic hydrolysis of Eucommiaulmoides Oliver powder to prepare a fermentation matrix is carried out, in the step, leaves of Eucommiaulmoides Oliver are washed, dried, crushed into powder and mixed with water, then Eucommiaulmoides Oliver enzymatic hydrolysate after enzymatic hydrolysis is obtained by adding protease, cellulase and pectinase for enzymatic hydrolysis, and the fermentation matrix is obtained based on the Eucommiaulmoides Oliver enzymatic hydrolysate; a step of fermentation is carried out, in the step, the composite strain is inoculated into the fermentation matrix containing the Eucommiaulmoides Oliver enzymatic hydrolysate after enzymatic hydrolysis and fermented under the condition of low dissolved oxygen to obtain fermentation broth; and a step of purification is carried out, in the step, the obtained fermentation broth is centrifuged and filtered to obtain the Eucommiaulmoides Oliver fermentation extract.

The invention relates to a preparation method of red koji vinegar containing rich gamma-aminobutyric acid. The method comprises the following steps: preparing Lactobacillus plantarum cells cultured on an MRS (Man, Rogosa and Sharpe) solid slant culture medium into a Lactobacillus plantarum suspension, inoculating in a liquid culture medium, carrying out shaking table culture on the Lactobacillus plantarum seed solution, injecting into a plate membrane bioreactor 1, and carrying out enrichment culture; injecting an Acetobacter pasteurianus seed solution and red koji yellow wine into a plate membrane bioreactor 2, and carrying out enrichment culture; and finally, mixing the Lactobacillus plantarum fermented liquor and rice arrack, pumping into the plate membrane bioreactor 2, and fermenting to obtain the red koji vinegar containing rich gamma-aminobutyric acid. By adopting the polypropylene hollow fiber membrane reactor and carrying out proliferation and fermentation processes in the two membrane bioreactors, the method is simple, and has the advantages of controllable technique and energy saving. The gamma-aminobutyric acid content in the obtained red koji vinegar is enhanced by 120-230% as compared with the traditional method.

The invention belongs to the technical field of microorganisms, and provides a development and multi-stage strengthening method for a Shanxi mature vinegar composite bacterial agent based on bacteriastrain interaction. Shanxi mature vinegar native high-yield alcohol saccharomyces cerevisiae, high-yield ester wormwood candida, high-yield acetoin, bacillus mojavensis of high ester production capacity, high-yield non-volatile acid lactobacillus plantarum, high-yield acid, acetoin and acetobacter pasteurianus of high tolerance are subjected to an interaction experiment. The saccharomyces cerevisiae, the wormwood candida, the bacillus mojavensis and the lactobacillus plantarum are prepared into a compound direct vat set in the alcoholic fermentation stage, the bacillus mojavensis, the lactobacillus plantarum and the acetobacter pasteurianus are prepared into a compound direct vat set in the fermentation stage for strengthening production of Shanxi mature vinegar, according to new pour vinegar, the content of total acid is 6.23 g / 100mL, the content of involatile acid is 2.68 g / 100 mL, the content of total ester is 5.88 g / 100 mL, the content of ligustrazine is 335.6-5 micrograms / mL, andthe spectrogram and content of organic acid and volatile aroma are enriched.

The invention, which relates to the field of liquor brewage, provides a method for increasing ester-aroma substances in Fen-flavor liquor by utilizing liquor tailing. The method adopts the liquor tailing as a main component for culture medium, cultures acetobacter pasteurianus to obtain liquor tailing acetic acid fermentation broth, and then mixes the liquor tailing acetic acid fermentation brothand hard liquor-making yeast into fermented grain, and after fermentation and distillation, liquor with high ester-aroma substance content is obtained. A result indicates that after a certain amount of liquor tailing acetic acid fermentation broth is added into the fermented grain, the content of acetic acid in the liquor can be increased by 49.86 to 161.02 percent and the content of ethyl acetate can be increased by 38.05 to 85.43 percent. The technique is simple and effective, and not only solves the problem on how to utilize liquor tailing, but also increases the ester-aroma substances in the liquor.

The invention relates to a bacterial cellulose edible packaging product and a production method thereof, mainly aims to provide an edible food packing material and a preparation method thereof, and belongs to the technical field of biotechnology and food packaging materials. In the method, a bacterial cellulose film is produced by taking fruit and vegetable juice such as coconut milk, chayote juice, white gourd juice and the like as raw materials and acetobacter xylinum or acetobacter pasteurianus as strains through fermentation; and then the bacterial cellulose film is treated by alkali and hydrogen peroxide sequentially and then dried to form the edible food packaging product.

The invention discloses a preparation method of a direct-vat-set black tea fungus starter. The preparation method includes the steps of taking tea extract as a main freeze-drying protection agent, preparing saccharomycetes, acetobacter pasteurianus and acetobacter xylinum into freeze-dried fungus powder, and mixing according to a certain proportion to prepare the direct-vat-set black tea fungus starter. The preparation method has the advantages that the direct-vat-set black tea fungus starter with (1-2)*10<11> colony-forming units of viable bacteria per gram has stable quality and long shelf life, and the direct-vat-set black tea fungus starter can be stored for two years in the temperature of -18DEG C with fungus vitality remains above 85%; compared with a black tea fungus starter prepared by a traditional manual workshop, the direct-vat-set black tea fungus starter can be directly added into tea soup to ferment so as to prepare black tea fungus fermentation liquor, and can be applied to large-scale industrialized production of black tea fungus drinks; compared with a direct-vat-set starter with dried skim milk serving as the main freeze-drying protection agent, the direct-vat-set black tea fungus starter is free from milk flavor, and flavor of tea is not effected when the direct-vat-set black tea fungus starter is used for black tea fungus starting and can be kept as same as that of traditional tea fungus fermentation liquor.

The invention provides a method for preparing a natural antioxidative food additive. The method is characterized by comprising the following steps that: wine Hanseniaspora uvarum, monascus purpureus, Acetobacter pasteurianus and Lactobacillus bulgaricus are cultured on a respective culture medium by an eggplant shaped flask, and are inoculated into LB culture fluid to be fermented and concentrated to obtain the natural antioxidative food additive. The natural antioxidative food additive does not have organic solvent residual, has complete and stable antioxidation capability.

The invention relates to a method for preparing vinegar by continuously fermenting a multi-strain immobilized cell composition. In the method, a strain A is Saccharomyces cerevisiae and a strain B is Acetobacter pasteurianus subsp. pasteurianus. The method specifically comprises the following steps of: 1, culturing strains; 2, immobilizing the strains to obtain immobilized cell particles of the strain A and immobilized cell particles of the strain B respectively; and 3, preparing the vinegar by continuously fermenting immobilized cells. In the method, the vinegar is produced by a modern biological engineering technology, the traditional vinegar brewing process is completely changed, and the aim of accurately regulating and controlling production process parameters is fulfilled; the dirty, disorderly and bad backward production environment in the traditional brewing process is changed, and the labor intensity of workers is reduced; and the utilization rate of raw materials is improved, and the production efficiency is improved.

The invention discloses a method for producing pyrroloquinoline quinone table vinegar through co-culture and fermentation of microorganisms, and belongs to the technical field of table vinegar brewing. A co-culture system is constructed by saccharomyces cerevisiae, hyphomicrobium and acetobacter pasteurianus, and the table vinegar rich in pyrroloquinoline quinone is produced. The table vinegar rich in pyrroloquinoline quinone is prepared by adopting a method of co-culturing saccharomyces cerevisiae, hyphomicrobium and acetobacter pasteurianus microorganisms through the stages of alcoholic fermentation, acetic fermentation, fermentation stopping, product filtering and packaging and the like, and the concentration of pyrroloquinoline quinone is 0.05-0.2 mg / L. The method is novel, the microorganism co-culture method is adopted, nutritional factors are combined with the table vinegar, the nutritional and healthy value of the table vinegar is increased, and feasibility is achieved.

The invention discloses a novel compound microbial agent. The novel compound microbial agent is prepared from an active seed fluid and a producing culture medium by volume ratio of 2 to 10. The active seed fluid is prepared from bacillus velezensis, camellia flower lactobacillus, Pichia kudriavzevii, brewer's yeast, acetobacter pasteurianus, lactobacillus plantarum and lactobacillus casei by volume ratio of (10-20) to (3-9) to (2-4) to (1-5) to (1-5) to (1-3) to (1-3). The producing culture medium is prepared from 200-300 kg of tomatoes, 200-300 kg of bean sprouts, 100-200 kg of wheat bran, 300-400 kg of brown sugar, 250-350 kg of molasses, 2-6 kg of peptone, 2-7 kg of yeast extract and 3-9 kg of glacial acetic acid which are contained in every 10 tons of water. The production and fermentation process is simple, the deodorization efficiency is high, microbial flora are stable, and he applicability is high.

The invention discloses an Acetobacter pasteurianus strain. The Acetobacter pasteurianus strain is preserved in China General Microbiological Culture Collection Center since May 13, 2019 under the preservation number CGMCC No. 17802. The invention further discloses a microbial inoculum containing the Acetobacter pasteurianus strain. The invention still further discloses application of the Acetobacter pasteurianus strain and the microbial inoculum in edible vinegar fermentation, as well as a preparation method of the edible vinegar. The Acetobacter pasteurianus strain can adapt to environment of solid vinegar fermentation and liquid vinegar fermentation. Being applied in solid vinegar fermentation, the Acetobacter pasteurianus strain is capable of achieving fast acid production rate, high acid yield and rapid heat recovery, as well as ensuring good overall flavor of vinegar. Being applied in liquid vinegar fermentation, the Acetobacter pasteurianus strain is capable of achieving high acid yield, and is especially capable of ensuring relatively excellent lactic acid production and ester production performance; and the edible vinegar produced by using the Acetobacter pasteurianus strain is good in flavor and high in quality.

The invention relates to the technical field of microorganisms and particularly relates to a bacillus amyloliquefaciens. The bacillus amyloliquefaciens is separated and bred from soil of Jiangxi Fuzhou domestic refuse landfill site; the strain number is SQ-001; the Latin name is bacillus amyloliquefaciens; the strain SQ-001 is preserved in China General Microbiological Culture Collection Center (CGMCC) on August 30, 2016; the preservation address is Building 3, Yard 1, West Beichen Street, Chaoyang District, Beijing; the postcode is 100101; the strain preservation number is CGMCC No.12917. The bacillus amyloliquefaciens strain SQ-001, rhodotorula mucilaginosa CGMCC No. 2.4008, enterococcus faecalis CGMCC No. 1.2024 and acetobacter pasteurianus CGMCC No. 1.2830 are prepared into a composite microbial deodorant through processes of purebred amplification culture and mixed fermentation; the composite microbial deodorant is excellent in deodorization effect and wide in application range.

The invention discloses a preparation method of a fructo-oligosaccharide lotus root vinegar. The method comprises the following steps: carrying out mixed fermentation on fresh lotus roots and jerusalem artichoke, wherein adding beta-D-furan glycosidase, amylase, glucoamylase, rhizopus oryzae CICC3100, saccharomyces cerevisiae CICC1023 and acetobacter pasteurianus CICC20760 during a fermentation process. The content of fructo-oligosaccharide in the prepared lotus root vinegar is 3.0%, and the content of free amino groups in each 100ml of prepared lotus root vinegar is between 3.8g and 4.3g. Thus, the fructo-oligosaccharide lotus root vinegar produced by using the method is abundant in nutritional ingredients, pure in flavor as well as sour and smooth in taste, thereby being a vinegar product with a good taste and functions of nutrition and health care at the same time.

The invention provides an acetobacter pasteurianus and application thereof, and belongs to the technical field of bioengineering. The acetobacter pasteurianus (Acetobacterpasteurianus) Ab3 is stored with a number of CCTCC (China General Microbiological Culture Collection Center) No: M2013116. The invention also discloses application of the acetobacter pasteurianus Ab3 in fermentation production of C18 dihydroceramide and application in fermentation production of table vinegar. The acetobacter pasteurianus is high in yield of the C18 dihydroceramide obtained in fermentation broth per unit volume; the result of quantitative analysis by HPLC (High Performance Liquid Chromatography) shows that the yield of the C18 dihydroceramide in the fermentation broth per unit volume is up to 8.69mg / L; and the yield of the C18 dihydroceramide obtained by the supercritical CO2 extraction technique and the high-speed counter-current chromatography is up to 83.7%, and the purity reaches 92.5%.

The invention discloses a brown pigment-producing Gluconobacter sp. strain, and application of Gluconobacter sp. and Acetobacter pasteurianus (CGMCC 1.41) to mixed fermentation production of liquid-state fermented vinegar with a brown color and excellent flavor. The Gluconobacter sp. strain FBFS 82 is preserved in China Center for Type Culture Collection on July 11th, 2016, with an accession number of CCTCC M2016387. After the Gluconobacter sp. FBFS 82 and Acetobacter pasteurianus CGMCC 1.41 undergo mixed liquid-state fermentation for 6 d under the conditions of a temperature of 30 DEG C and a rotating speed of 170 r / min, the brown liquid-state fermented vinegar with acidity of 4.3%, mild sour flavor and good flavor can be produced. The Gluconobacter sp. and the application thereof in the invention have not been reported in the prior art.

The invention provides a compound microbial agent for straw turnover, and a preparation method and application of the compound microbial agent. The compound microbial agent comprises fungi and bacteria, wherein the bacteria include lactic acid bacteria, Acetobacter pasteurianus and Sphingomonas xenophaga. The compound microbial agent can quickly compost straws in about 15 days, meanwhile, the nutrient substances of soil are increased, the content of total nitrogen, available phosphorus, organic matters and rapidly available potassium is increased, and the compound microbial agent is favorablefor the growth of crops, inhibits reproduction of harmful bacteria and reduces accumulation of organic acid.

The invention discloses a preparation method of natural lemon liquid fermented fruit vinegar. The preparation method comprises the steps: picking up lemon fruits, juicing, adjusting the sugar content, heating, insulating heat and cooling; mixing wine yeast, saccharomyces cerevisiae and streptococcus pasteurianus to obtain a mixed strain; transferring the lemon juice to the mixed strain, and fermenting to obtain a fermentation liquid; mixing acetobacter pasteurianus, gluconacetobacter xylinus and glucinacetobacter hansenii to obtain mixed acetic acid bacteria; transferring the fermentation liquid to the mixed acetic acid bacteria and fermenting to obtain lemon fermented vinegar; adding chitosan to the lemon fermented vinegar, clarifying, and sterilizing to obtain the natural lemon liquid fermented fruit vinegar. The acid components of the product are capable of dredging and softening blood vessels, killing bacteria, enhancing human immunity and virus resisting capability, improving digestion system, and cleaning digestive tracts, and have obvious blood fat reducing and health preserving functions; the natural lemon liquid fermented fruit vinegar is high in alcohol and acetic acid content, high in fermentation speed and good in flavor, has special fruit flavor of lemons and also has special flavor of lemon juice fermented fruit vinegar.

The invention relates to mannan-oligosaccharide and mulberry vinegar. The mannan-oligosaccharide and mulberry vinegar is prepared with a method comprising following steps: beta-mannase produced from penicillium oxalicum is used for hydrolyzing mixed slurry containing konjac, waste yeast, red algae, mulberry leaves, carob seed endosperm and cluster bean endosperm, and a mannan-oligosaccharide enzymatic hydrolysate is obtained; mulberries are milled with a colloid mill, a thick liquid after milling is mixed with the mannan-oligosaccharide enzymatic hydrolysate, amylase and glucoamylase are added for saccharification, and a mulberry saccharified liquid is obtained; saccharomyces cerevisiae and aroma-producing yeast are added to the mulberry saccharified liquid for fermentation, and mash is obtained; Acetobacter Pasteurianus is added to the mash for solid state fermentation, and solid state fermented mash liquid is obtained; the solid state fermented mash liquid is subjected to centrifugation, sterilization and packaging, and the mannan-oligosaccharide and mulberry vinegar is obtained. The total number of effective viable bacteria in the mannan-oligosaccharide and mulberry vinegar is larger than 4.58*10<9>-6.74*10<11> / mL, the content of mannan-oligosaccharide reaches 3.5 g / 100 g, and the content of vitamin E reaches 11.5 mg / 100 g. The vinegar is soft in taste, rich in nutrition and excellent in flavor and has good taste and a health care effect.

A method for inhibiting xanthine oxidase and for reducing uric acid levels using a composition obtained by culturing Gluconacetobacter hansenii or Acetobacter pasteurianus in a medium. Also disclosed is a composition that includes a metabolite of Gluconacetobacter hansenii or Acetobacter pasteurianus for reducing uric acid levels in a subject and a method for producing the composition.

The invention discloses a preparation method of an apple enzyme functional beverage, and belongs to the technical field of food. The preparation method comprises the steps of taking apples, white granulated sugar and purified water as raw materials, inoculating a fermentation preparation for three times of fermentation in sequence, firstly inoculating saccharomyces cerevisiae with the inoculationamount of 0.1-0.2%, fermenting for 5 d, and sterilizing; inoculating Acetobacter pasteurianus with the inoculation amount of 1.2-1.8%, fermenting for 3 d, and sterilizing; finally inoculating lactobacillus plantarum with the inoculation amount of 1.2-1.8%, fermenting for 4 days, and sterilizing. Compared with the gamma-aminobutyric acid prepared by simultaneous fermentation of the three bacteria,the content of the gamma-aminobutyric acid is low, and the content of total phenols and crude polysaccharides is high. The apple enzyme functional beverage disclosed by the invention is wide in raw material source, low in price, unique in sweet and sour taste and mellow in mouthfeel; the product has stable quality, no preservative, rich metabolite and easy absorption by human body. The apple enzyme functional beverage can clear toxins in the body, clear free radicals, delay aging, resist cancer, maintain beauty and keep young, enhance memory and improve immunity.

The invention discloses a blueberry vinegar beverage product and a making method of the blueberry vinegar beverage product. Aiming at solving the problem that pigments are severely damaged under the effect of microbial fermentation in the processing procedures of the blueberry fermented products at present, the invention provides the making method of a health vinegar beverage with unique flavor, mellow taste, bright liquor color, rich anthocyanosides and blueberry aroma. The formula of the product comprises 40 to 80 parts of acetic acid material liquid, 10 to 30 parts of water, 10 to 15 parts of blueberry pigments, 5 to 15 parts of xylitol, and 0.2 to 1 part of sodium carboxymethyl cellulose. The blueberry pigments are extracted and directly added to the vinegar beverage to effectively prevent acetobacter pasteurianus and Saccharomyces cerevisiae from damaging the blueberry pigments during the fermentation process so as to reduce the conversion of the blueberry pigments into other substances to the utmost extent. Furthermore, the content of natural anthocyanosides of the finished product of the vinegar beverage is effectively improved to keep the natural health efficacy owned by the blueberries at the greatest extent.

The invention discloses ethanol-tolerant acetic acid bacteria and application thereof. The ethanol-tolerant acetic acid bacteria is acetobacter pasteurianus NF-171, is collected in China Center For Type Culture Collection on November 26, 2018, and has a collection number of CCTCC NO: M 2018824. The ethanol-tolerant acetic acid bacteria are separated from fruit vinegar virgin stock of Nanfeng tangerine oranges aged for many years, have high ethanol tolerance, and can tolerate an ethanol concentration of 12%. The tangerine orange fruit vinegar made by the strain is high in concentration of nutritional ingredients and excellent in flavor.

The invention discloses sophora flower bud vinegar, sophora flower bud health-care oral liquid and a preparation method of the sophora flower bud health-care oral liquid. The sophora flower bud vinegar is prepared through a method including the following steps that 1, sophora flower bud flour is mixed with water, hot water extraction and filtration are conducted, and sophora flower bud residues and sophora flower bud aqueous extract are obtained; 2, the sophora flower bud residues are mixed with edible alcohol, ultrasonic extraction and filtration are conducted, and sophora flower bud alcohol extract is obtained; 3, the sophora flower bud aqueous extract and the sophora flower bud alcohol extract are mixed, so that sophora flower bud extract is obtained; 4, acetobacter pasteurianus is inoculated into the obtained sophora flower bud extract, fermentation is carried out till the total acidity is 3.6%-4.0%, and accordingly the sophora flower bud vinegar is obtained. According to the sophora flower bud vinegar, nutritional and functional ingredients in sophora flower buds are fully extracted through different solvents, and then microbial fermentation is adopted, so that the sophora flower buds are made into the sophora flower bud vinegar; rutin is used in the fermentation process, and can be better converted into quercetin with higher biological activity; meanwhile, the content, solubility and stability of main functional factors such as the quercetin in the sophora flower bud vinegar are greatly improved, and therefore the sophora flower bud vinegar has good nutritional and health-care functions.

The invention belongs to the technical field of table vinegar production, and provides a method for co-fermenting red date and coix seed vinegar with high gamma-aminobutyric acid content through combination of monascus, lactic acid bacteria and spore bacteria. The method comprises steps as follows: mixing germinated coix seeds, coix seed bran, enzymatically decomposed red date juice and L-sodium glutamate, and carrying out alcohol fermentation by mixed bacteria of monascus with high yield of GABA, saccharomycetes and lactic acid bacteria; after the fermentation is finished, supplementing sugar, red date juice, L-sodium glutamate, lactic acid bacteria, spore bacteria and acetobacter pasteurianus, and carrying out aerobic acetic acid and lactic acid fermentation; and after the fermentation is finished, adding lactic acid bacteria for anaerobic secondary lactic acid fermentation. The red date and coix seed vinegar with high gamma-aminobutyric acid content is prepared through raw material optimization, strain optimization proportioning, multiple times of fermentation enrichment, ageing, blending, sterilization and filling. In a final product, the content of non-volatile acid is larger than or equal to 2.0 g / 100 mL, the content of flavone is larger than or equal to 120 mg / 100 mL, the content of GABA is larger than or equal to 280.0 mg / 100 mL, the content of Monacolin K is larger than or equal to 120 mg / 100 mL, and the effects of resisting oxidation, lowering cholesterol and lowering blood pressure are achieved.