CN103695285A

CN103695285A - Acetic acid bacteria fermentation culture medium and use method thereof

Info

Publication number: CN103695285A
Application number: CN201310745354.4A
Authority: CN
Inventors: 王亚利; 洪厚胜
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-12-31
Filing date: 2013-12-31
Publication date: 2014-04-02

Abstract

The invention belongs to the technical field of food production, and relates to an acetic acid bacteria fermentation culture medium and a use method thereof. The culture medium is characterized by comprising the following components in percentage by weight: 1.5%-3.5% of a yeast extract, 70%-80% of glucose, 5%-12% of dipotassium hydrogen phosphate, 1.5%-4.5% of ammonium acetate, 2%-5% of magnesium sulfate, 0.7%-1.5% of sodium glutamate and 5%-7% of ammonium sulfate. According to the culture medium, the nutrition required in an acetic acid bacteria fermentation process is satisfied, the fermentation speed can be increased, and the production cost is reduced.

Description

A kind of acetic bacteria fermention medium and using method thereof

Technical field

The present invention relates to a kind of acetic bacteria fermention medium and using method thereof, belong to food production technology field.

Background technology

The output of the current vinegar of China approximately reaches 5,000,000 tons (with 5% acidity, calculating), and this field presents a growth faster, increases every year with 8% amplification.Vinegar Fermentation is divided into two kinds of solid brewing and submerged technologies, solid brewing is the traditional brewing method of China, is mainly that the wild acetic bacteria that adopts etc. mixes all fermentations, has raciness, the advantage such as nutritious, but exist, fermentation period is long, productive rate is low, high in cost of production shortcoming.What submerged technology adopted is the pure strain fermentation of forcing oxygen supply, and fermentation period is short and can implementation procedure full automatic control, but taste is compared and had limitation with solid-state vinegar.In recent years, the light-coloured vinegar that foodstuffs industry is used and fashionable fruit vinegar brewing method mostly are liquid submerged fermentation, and along with the purposes of alimentary acetic acid constantly expands, and country is for the guiding of grain fermentation policy, and it is a direction that acetic acid is produced in liquid deep layer zymamsis.

Mierocrystalline cellulose is natural polymer the abundantest on the earth, is extensively present in the plants such as bibliography, cotton, also has and is present on a small quantity in some bacteriums and indivedual rudimentary animal.Synthetic cellulose does not have the peculiar function of plant, studied at present and found certain micro-organisms especially acetic bacteria can synthetic cellulose, compare with the plant cellulose that occurring in nature exists, bacteria cellulose has more superior characteristic, it exists with the form of pure cellulose, in plant cellulose, be that the form that forms three grades of three-dimensional arrangements with hemicellulose and xylogen exists, acetic bacteria Mierocrystalline cellulose presents huge some commercial potential in a lot of fields.

The fermentation of traditional acetic bacteria has mainly utilized the substratum such as the residual nutrition source of rice wine fermenting or supplementary glucose, yeast extract paste, peptone, the employing response surface methods such as Sun Wenying have been studied the fermentation and acid substratum of acetic bacteria, Zhou Guoping etc. have also optimized that to take yeast extract paste, glucose be main substratum, but it is low all to exist nutrition source cost performance, the problem such as ferment effect is not remarkable.The Chinese patent application of publication number CN102443549A discloses " a kind of acetic acid bacterium fermentation nutritive salt and using method thereof ", hydrolysed leaven powder, ammonium citrate, glucose, dipotassium hydrogen phosphate, Sodium phosphate dibasic and magnesium sulfate etc. are made to nutritive salt, be applied in the liquid state fermentation of edible vinegar, but still there is nutritive ingredient imperfection, the problem such as fermentation production rate is not high.The Chinese patent application of publication number CN102260724A discloses " a kind of for the cellulosic substratum of fermenting bacteria ", substratum using coconut meat slurries as acetic bacteria fermented cellulose, the nutrition source limitation that has solved acetic bacteria fermentative production fiber, has improved acetic bacteria fermentation rate to a certain extent.

Summary of the invention

The present invention is directed to the not high and cost performance of current edible vinegar fermented acetic acid bacterium culture medium efficiency low, and the shortcoming such as acetic bacteria cellulose fermentation speed is slow, a kind of acetic bacteria fermention medium and using method thereof are provided.This Medium Proportion meets the required nutrition of acetic bacteria fermenting process, can shorten fermentation period, improves fermentation rate, reduces production costs.

The component that the invention provides weightmeasurement ratio is yeast extract 1.5%-3.5%, glucose 70%-80%, dipotassium hydrogen phosphate 5%-12%, ammonium acetate 1.5%-4.5%, magnesium sulfate 2%-5%, Sodium Glutamate 0.7%-1.5%, ammonium sulfate 5-7%, the substratum of vitamins B 0.3%-0.5%.

Wherein effect is respectively that a kind of component of weightmeasurement ratio is yeast extract 1.5% preferably, glucose 70%, dipotassium hydrogen phosphate 12%, ammonium acetate 4.5%, magnesium sulfate 5%, Sodium Glutamate 1.5%, ammonium sulfate 5%, the substratum of VITAMIN 0.5%.

And the component of weightmeasurement ratio is yeast extract 3.5%, glucose 80%, dipotassium hydrogen phosphate 5%, ammonium acetate 1.5%, magnesium sulfate 2%, Sodium Glutamate 0.7%, ammonium sulfate 7%, the substratum of VITAMIN 0.3%.

The present invention also provides the using method of described substratum, and the addition of 0.8-1.5% is applicable to the fermentation of alcohol light-coloured vinegar, and the addition of 0.3-0.8% is applicable to the fermentation of fruit vinegar, and the addition of 1.5-8% is applicable to the fermentation of acetic bacteria fiber fungin.

Embodiment

Embodiment 1 is applied to the substratum of alcohol light-coloured vinegar fermentation

By weightmeasurement ratio according to yeast extract 1.5%, glucose 70%, dipotassium hydrogen phosphate 12%, ammonium acetate 4.5%, magnesium sulfate 5%, Sodium Glutamate 1.5%, ammonium sulfate 5%, VITAMIN 0.5% is configured to substratum after mixing.

Add 0.8% above-mentioned substratum and arrive ethanol concn 4% (V/V), in the mixing mash of acetate concentration 5%, access liquid acetic acid fermented bacterium, in 30 ℃, fermentation in the self-suction fermentor of air flow 150L/h, the 2 hours chemical examination acidity in interval and ethanol concn once, finally when ethanol concn residual quantity 0.5% (V/V), 36h secondary fermentation finishes, and in fermentation liquid, acidity is 8.1%.

Add 1.5% above-mentioned substratum and arrive ethanol concn 4% (V/V), in the mixing mash of acetate concentration 5%, access liquid acetic acid fermented bacterium, in 30 ℃, fermentation in the self-suction fermentor of air flow 150L/h, the 2 hours chemical examination acidity in interval and ethanol concn once, finally when ethanol concn residual quantity 0.5% (V/V), 31h secondary fermentation finishes, and in fermentation liquid, acidity is 8.25%.

Embodiment 2 is applied to the substratum of fruit vinegar fermentation

Add 0.3% above-mentioned substratum to apple ethanol concn 3.5% (V/V), in the mixing mash of acetate concentration 4.6%, access liquid acetic acid fermented bacterium, in 30 ℃, fermentation in the self-suction fermentor of air flow 150L/h, the 2 hours chemical examination acidity in interval and ethanol concn once, finally when ethanol concn residual quantity 0.4% (V/V), 34h secondary fermentation finishes, and in fermentation liquid, acidity is 7.3%.

Add 0.8% above-mentioned substratum to apple ethanol concn 3.5% (V/V), in the mixing mash of acetate concentration 4.6%, access liquid acetic acid fermented bacterium, in 30 ℃, fermentation in the self-suction fermentor of air flow 150L/h, the 2 hours chemical examination acidity in interval and ethanol concn once, finally when ethanol concn residual quantity 0.4% (V/V), 28h secondary fermentation finishes, and in fermentation liquid, acidity is 7.3%.

Claims

1. an acetic bacteria fermention medium, it is characterized in that: the component of weightmeasurement ratio is yeast extract 1.5%-3.5%, glucose 70%-80%, dipotassium hydrogen phosphate 5%-12%, ammonium acetate 1.5%-4.5%, magnesium sulfate 2%-5%, Sodium Glutamate 0.7%-1.5%, ammonium sulfate 5-7%, VITAMIN 0.3%-0.5%.

2. acetic bacteria fermention medium according to claim 1, is characterized in that, VITAMIN is Lin Suanna Vitamin B2 Sodium Phosphate.

3. acetic bacteria fermention medium according to claim 1, is characterized in that, the component of weightmeasurement ratio is yeast extract 1.5%, glucose 70%, dipotassium hydrogen phosphate 12%, ammonium acetate 4.5%, magnesium sulfate 5%, Sodium Glutamate 1.5%, ammonium sulfate 5%, VITAMIN 0.5%.

4. acetic bacteria fermention medium according to claim 1, is characterized in that, the component of weightmeasurement ratio is yeast extract 3.5%, glucose 80%, dipotassium hydrogen phosphate 5%, ammonium acetate 1.5%, magnesium sulfate 2%, Sodium Glutamate 0.7%, ammonium sulfate 7%, VITAMIN 0.3%.

5. a using method for acetic bacteria fermention medium, is characterized in that, acetic bacteria substratum according to claim 1 is added in the fermentation liquid of alcohol light-coloured vinegar to the fermentation for liquid light-coloured vinegar with the addition of 0.8-1.5%.

6. a using method for acetic bacteria fermention medium, is characterized in that, will with the addition of 0.3-0.8%, add in fruit wine the fermentation for liquid fruit vinegar to according to the acetic bacteria substratum shown in claim 1.

7. according to the using method of the acetic bacteria substratum of claim 4, it is characterized in that, described fruit wine is to contain the fruit of sugar through the fruit wine of zymamsis filtration.

8. a using method for acetic bacteria fermention medium, is characterized in that, by according to the acetic bacteria substratum shown in claim 1, the addition with 1.5-8% adds in the strain fermentation of bacteria cellulose.