CN103834598A - Method for screening special acetic bacteria strains in Fujian red rice vinegar - Google Patents
Method for screening special acetic bacteria strains in Fujian red rice vinegar Download PDFInfo
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Abstract
The invention discloses a method for screening special acetic bacteria strains in Fujian red rice vinegar, which relates to the table vinegar. The method comprises the following steps: taking red rice wine as a carbon source to concentrate special acetic bacteria for the Fujian red rice vinegar; preliminarily screening the special acetic bacteria strains for the Fujian red rice vinegar; re-screening the special acetic bacteria strains for the Fujian red rice vinegar and comparing the acid production capability of different preliminarily-screened strains, wherein the strains which can produce acid rapidly in a culture medium in which the concentration of ethanol is higher than 4% are the special acetic bacteria strains for the Fujian red rice vinegar. The strains are Y5052 and Y5072. As authenticated, the Y5052 and the Y5072 are both gluconacetobacter xylinus. The method adopts two key techniques, one i adding the red rice wine to concentrate target strains in yeast, and the other one is adoption of a culture medium slab containing high-concentration methanol so that the acetic bacteria strains form a transparent hydrolysis ring on the slab, so that the success rate of the screening is increased. Due to adoption of a concentration method of adding the red rice wine in the yeast and a screening method of adding the high-concentration methanol into the slab, the screening process can be simplified and the screening efficiency can be improved.
Description
Technical field
The present invention relates to vinegar, especially relate to a kind of method of screening special acetic bacteria bacterial strain in the Monas cuspurpureus Went vinegar of Fujian.
Background technology
Vinegar is the traditional brewing seasonings of China, can improve a poor appetite, suppresses germ, help digest, indispensable in people's dietetic life.Vinegar be with the starchiness such as grain (Cereals class, potato class etc.) be raw material, complete the stage brews such as saccharification, zymamsis, acetic fermentation through different types of microorganisms and form.The main component of vinegar is acetic acid (3%～5%), also contains nutritive ingredient and the flavor compound such as each seed amino acid, organic acid, carbohydrate, VITAMIN, alcohol and ester, has unique color.
The production technique of vinegar can be divided into solid state fermentation, the large class of liquid state fermentation two.Folk tradition vinegar adopts solid-state fermentation process, and also there is employing liquid-state fermentation technology in medium and small enterprise, and these techniques generally can only be produced medium-sized vinegar.Along with socio-economic development and people's living standard improve, the high-grade vinegar seasonings of market demand.Fujian Monas cuspurpureus Went vinegar is one of China's four great tradition name vinegar, has unique local flavor and health-care effect.The high-grade vinegar of traditional characteristics generally all has the features such as technique uniqueness, output are lower, cannot realize industrial-scale production, can not meet the demand in market.Need to adopt modern biotechnology transformation traditional technology, improve product quality and yield, meet social needs.
Conventional solid-state zymotechnique utilizes many bacterial strains acetic bacteria of nature inoculation to produce vinegar, and modern liquid-state fermentation technology adopts single pure tungus inoculation fermentation, but local flavor is poor.Fujian Monas cuspurpureus Went vinegar is also liquid state fermentation, but adopt for many years, mother of vinegar is as Inoculant, and product special flavour uniqueness obviously exists some specific acetic bacteria bacterial strains in this mother of vinegar.Existing much about the research of separating acetic acid bacterium, general extensive sampling, comprises the soil sample of mother of vinegar, vinegar sample, vinegar production environment, etc.In physical environment, microorganism is of a great variety, and each microbe species proportion is very low.Wish separates certain specified strain, and investigator need to first take enrichment measure, to increase the ratio of this bacterial classification in sample microbial total quantity, therefore before separation and purification, adopts suitable beneficiation technologies to be the key that successfully obtains object bacterial classification.In the work of separating acetic acid bacterium bacterial classification, mostly investigator is to take to add glucose or ethanol with enrichment acetic bacteria.Brewageing of Fujian Monas cuspurpureus Went vinegar adopted unique preservation mother of vinegar for many years, this mother of vinegar acid content reaches 6%～8%, be far longer than the content of acetic acid 3%～5% in general vinegar, in this environment, original dominant acetic bacteria is also suppressed itself, and quantity significantly declines; If take this mother of vinegar as sample, directly adopt dilution-plate method separating acetic acid bacterium to be difficult to succeed.
Summary of the invention
The object of the present invention is to provide a kind of method of screening special acetic bacteria bacterial strain in the Monas cuspurpureus Went vinegar of Fujian.
Another object of the present invention is to provide special acetic bacteria in the Monas cuspurpureus Went vinegar of a kind of Fujian.
The method of special acetic bacteria bacterial strain in the Monas cuspurpureus Went vinegar of described screening Fujian, comprises the following steps:
1) take wine of rice fermented with red yeast as the special acetic bacteria of carbon source enrichment Fujian Monas cuspurpureus Went vinegar:
Glutinous rice is added to water soaking for the first time, eluriate, drain, steam heating, packs into after spreading for cooling in altar, adds red colouring agent for food, also used as a Chinese medicine and water for the second time, stirs evenly rear Zha Tankou, controls temperature lower than 34 ℃, maintains 40～45 days, and middle stirring 4～5 times, makes wine of rice fermented with red yeast fermented glutinous rice; Again after filtration, after heating, make wine of rice fermented with red yeast; In wine of rice fermented with red yeast, add Monas cuspurpureus Went vinegar mother of vinegar, keep temperature lower than 34 ℃, 5～35 days time, make the enrichment culture thing of the special acetic acid bacteria strain of enrichment Fujian Monas cuspurpureus Went vinegar;
2) the special acetic acid bacteria strain of primary dcreening operation Fujian Monas cuspurpureus Went vinegar:
First prepare acetic bacteria selective medium, then prepare acetic bacteria selective medium flat board; Dilution step 1) the enrichment culture thing of the special acetic acid bacteria strain of enrichment Fujian Monas cuspurpureus Went vinegar that makes, the concentration of dilution is followed successively by: 10
-1, 10
-2... to 10
-8getting respectively each concentration dilution liquid 100 μ L is coated on acetic bacteria selective medium flat board, be inverted and cultivate, select the bacterium colony of the hydrolysis of acetic bacteria selective medium dull and stereotyped surrounding appearance, at the flat lining out purifying of acetic bacteria selective medium, then be inoculated on acetic bacteria selective medium inclined-plane, obtain the special acetic acid bacteria strain of Fujian Monas cuspurpureus Went vinegar of primary dcreening operation;
3) sieve again the special acetic acid bacteria strain of Fujian Monas cuspurpureus Went vinegar:
Sour substratum is produced in preparation, by step 2) the special acetic acid bacteria strain of Fujian Monas cuspurpureus Went vinegar of primary dcreening operation is inoculated in and fills in the triangular flask that 100mL produces sour substratum, and shaking table is cultivated for the first time, obtains primary dcreening operation bacterial strain seed liquor; Get again 100mL and produce sour substratum to triangular flask, access 1mL primary dcreening operation bacterial strain seed liquor, shaking table is cultivated for the second time, obtains primary dcreening operation bacterial strain bacterium liquid, then measures the acid producing ability of primary dcreening operation bacterial strain bacterium liquid, concrete grammar is: draw primary dcreening operation bacterial strain bacterium liquid 200 μ L, add 10 times of 1.8mL sterilized water dilutions, drip the alcohol phenolphthalein solution of 1～2 0.1%, be titrated to micro mist look with 0.1mol/L NaOH solution, record the volume of the 0.1mol/L NaOH solution of consumption, primary dcreening operation bacterial strain produces acid amount and is:
X（g/L)=V
NaOH×C
NaOH×0.060×100/V
Wherein, V
naOH---measure with sample consumption NaOH reference liquid volume, mL;
C
naOH---the concentration of NaOH standardized solution, mol/L;
0.060---with the quite quality of acetic acid of 1.0mL NaOH standardized solution [C (NaOH)=1.000mol/L], g;
V---volume of sample, mL;
Produce acid amount X---total acid content in sample (with acetometer), g/L;
The acid producing ability of more different primary dcreening operation bacterial strains can produce fast sour bacterial strain and be special acetic bacteria bacterial strain in the Monas cuspurpureus Went vinegar of Fujian in the substratum higher than 4% ethanol.
In step 1), described glutinous rice, for the first time water, red colouring agent for food, also used as a Chinese medicine, the mass ratio of water, Monas cuspurpureus Went vinegar mother of vinegar and wine of rice fermented with red yeast can be 20: 40 for the second time: (1～2): (30～40): (20～40): (10～20); The time of described immersion can be 15～18h; Described elutriation can adopt clear water to eluriate 3～4 times; The described steam-heated time can be 15～25min; Described spreading for cooling can spreading for cooling to 40～45 ℃; Described red colouring agent for food, also used as a Chinese medicine can adopt commercially available red colouring agent for food, also used as a Chinese medicine; Described Zha Tankou can adopt newspaper Zha Tankou; Described filtration can adopt cloth bag squeeze and filter; The condition of described heating can heat 5～20min at 80～95 ℃.
In step 2) in, the composition of described acetic bacteria selective medium can be by mass percentage: glucose 5%～10%, peptone 0.5%, yeast powder 1%, CaCO
31%, agar 1.5%～2%, dehydrated alcohol 1.5%～8%, surplus is water; The preparation method of described acetic bacteria selective medium can be: glucose, peptone, yeast powder, CaCO
3, agar and water mixes, 121 ℃ of sterilizing 20min, are cooled to 45～55 ℃ after sterilizing, then add dehydrated alcohol, obtain acetic bacteria selective medium; Described dilution can adopt decimal dilution method; The condition that described inversion is cultivated can be inverted and cultivate 3～7 days at 25～32 ℃.
In step 3), the sour substratum of described product composition by mass percentage can be: glucose 1%～4%, and yeast powder 1%, dehydrated alcohol 1%～8%, surplus is water, pH5.5～7.5; The condition that described shaking table is for the first time cultivated can be in 25～32 ℃, the shaking table of 100～180r/min and cultivates 24h; The condition that described shaking table is for the second time cultivated can be in 25～32 ℃, the shaking table of 100～180r/min and cultivates 48～120h.
In step 3), the preparation method of described 0.1mol/L NaOH solution can be: take 0.4g NaOH solid, after dissolving, be settled to 100mL with volumetric flask with pure water; The preparation method of described 0.1% alcohol phenolphthalein solution can be: take 0.025g phenolphthalein powder and be dissolved in dehydrated alcohol, be settled to 25mL with volumetric flask.
In the Monas cuspurpureus Went vinegar of described Fujian, special acetic bacteria bacterial strain is:
1.(Gluconacetobacter swingsii) Y5052, described (Gluconacetobacter swingsii) Y5052 has been preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center on November 21st, 2013, address is No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, postcode 100101, registers on the books and is numbered CGMCC No.8494 in preservation center.
2.(Gluconacetobacter swingsii) Y5072, described (Gluconacetobacter swingsii) Y5072 has been preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center on November 21st, 2013, address is No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, postcode 100101, registers on the books and is numbered CGMCC No.8495 in preservation center.
Through identifying, (Gluconacetobacter swingsii) Y5052 and (Gluconacetobacter swingsii) Y5072 are wood sugar glyconic acid acetobacter.The discovery of Physiology and biochemistry Epidemiological Analysis, the fermentation and acid speed of (Gluconacetobacter swingsii) Y5052 is slower, the fermentation and acid speed of (Gluconacetobacter swingsii) Y5072.
The present invention adopts two gordian techniquies.The one, adopt and add aimed strain in wine of rice fermented with red yeast enrichment mother of vinegar, the 2nd, adopt high concentration ethanol culture medium flat plate, make acetic bacteria bacterial strain can on flat board, form hydrolysis transparent circle, increase the success ratio of screening.The enriching method that adds wine of rice fermented with red yeast in mother of vinegar that the present invention adopts and add the screening method of high concentration ethanol in flat board, can simplify screening process, improves screening efficiency.
Embodiment
The present invention is further illustrated for following examples.
Embodiment 1:
The screening of bacterial strain, concrete operation step is as follows:
1. take wine of rice fermented with red yeast as the special acetic bacteria of carbon source enrichment Fujian Monas cuspurpureus Went vinegar
1.1. prepare wine of rice fermented with red yeast fermented glutinous rice
Get glutinous rice 20kg, clear water is eluriated, and the 40kg that adds water soaks 18h; Clear water eluriate 4 times, drain; In steamer by glutinous rice steam heating 20min, spreading for cooling to 42 ℃; Glutinous rice after boiling is moved in altar, add commercially available red colouring agent for food, also used as a Chinese medicine 1.5kg, water 30kg, stirs evenly; Use newspaper Zha Tankou, control temperature lower than 32 ℃, maintain 45 days, middle stirring 4～5 times, makes wine of rice fermented with red yeast fermented glutinous rice.
1.2. prepare wine of rice fermented with red yeast
By aforementioned wine of rice fermented with red yeast fermented glutinous rice, through cloth bag squeeze and filter, 85 ℃ of heating 10min, make wine of rice fermented with red yeast.
1.3. the special acetic bacteria of enrichment Fujian Monas cuspurpureus Went vinegar
Get traditional Monas cuspurpureus Went vinegar mother of vinegar 30kg, add prepared wine of rice fermented with red yeast 15kg, keep temperature lower than 30 ℃, 15 days time, make the enrichment culture thing of the special acetic acid bacteria strain of enrichment Fujian Monas cuspurpureus Went vinegar.
2. the special acetic acid bacteria strain of screening Fujian Monas cuspurpureus Went vinegar
2.1. prepare acetic bacteria selective medium
Selective medium formula: glucose 7%, peptone 0.5%, yeast powder 1%, CaCO
31%, 1.5%7,121 ℃ of sterilizing 20min of agar, are cooled to 50 ℃ after sterilizing, add 6% dehydrated alcohol, make acetic bacteria selective medium, prepare acetic bacteria selective medium flat board for subsequent use.
2.2. primary dcreening operation process
Adopt decimal dilution method, dilute the enrichment culture thing of the special acetic bacteria of above-mentioned enrichment Fujian Monas cuspurpureus Went vinegar, the concentration of dilution is followed successively by: 10
-1, 10
-2... to 10
-8, get respectively each concentration dilution liquid 100 μ L and be coated on selective medium flat board, be inverted for 32 ℃ and cultivate 7 days; Select the bacterium colony that hydrolysis appears in the dull and stereotyped surrounding of selective medium, at the flat lining out purifying of selective medium, be then inoculated on selective medium inclined-plane, obtain the special acetic bacteria primary dcreening operation of 12 strain Fujian Monas cuspurpureus Went vinegar bacterial strain.
3. sieve again the special acetic bacteria strain excellent of Fujian Monas cuspurpureus Went vinegar
3.1. produce sour substratum
Produce sour culture medium prescription as follows: glucose 1%～4%, yeast powder 1%, dehydrated alcohol 6%, pH6.0.
3.2. prepare seed liquor
From the selective medium inclined-plane of primary dcreening operation bacterial strain, a small amount of inoculation to be measured of picking is in the 150mL triangular flask that fills 100mL and produce sour substratum; In 32 ℃, the shaking table of 150r/min, cultivate 24h, make primary dcreening operation bacterial strain seed liquor.
3.3. prepare bacterium liquid
Get 100mL and produce sour substratum to 150mL triangular flask, access 1mL primary dcreening operation bacterial strain seed liquor is cultivated 72h in 30 ℃, the shaking table of 150r/min, makes primary dcreening operation bacterial strain bacterium liquid.
3.4. measure the acid producing ability of primary dcreening operation bacterial strain
Adopt the method for conventional mensuration total acid to measure the acid producing ability of primary dcreening operation bacterial strain.
Preparation 0.1mol/L NaOH solution: take 0.4g NaOH solid, be settled to 100mL with volumetric flask after dissolving with pure water.Prepare 0.1% alcohol phenolphthalein: take 0.025g phenolphthalein powder and be dissolved in dehydrated alcohol, be settled to 25mL with volumetric flask.
Draw primary dcreening operation bacterial strain bacterium liquid 0.2mL, add 10 times of 1.8mL sterilized water dilutions, drip the alcohol phenolphthalein solution of 1～2 0.1%, be titrated to micro mist look with 0.1mol/L NaOH solution, record the volume of the 0.1mol/L NaOH solution of consumption.
Primary dcreening operation bacterial strain produces acid amount X(g/L)=V
naOH× C
naOH× 0.060 × 100/V
V
naOH---measure and consume NaOH reference liquid volume, mL
C
naOH---the concentration of NaOH standardized solution, mol/L
0.060---with the quite quality of acetic acid of 1.0mL NaOH standardized solution [C (NaOH)=1.000mol/L], g
V---primary dcreening operation bacterial strain bacteria liquid is long-pending, mL
Produce acid amount X---total acid content in sample (with acetometer), g/L
The product acid that obtains 12 strain primary dcreening operation bacterial strains is measured, and the relatively product of 12 strain primary dcreening operation bacterial strains acid amount finds that a wherein strain is numbered 6 days product acid amounts of Y5052 strain culturing and is greater than 10g/L, and Ethanol-torlerance reaches 6%, acidproof; Y5052 bacterial strain is the special acetic bacteria of Fujian Monas cuspurpureus Went vinegar.Through identifying that Y5052 bacterial strain is wood sugar glyconic acid acetobacter (Gluconacetobacter swingsii).
Embodiment 2:
Concrete operation step is as follows:
1. take wine of rice fermented with red yeast as the special acetic bacteria of carbon source enrichment Fujian Monas cuspurpureus Went vinegar
1.1. prepare wine of rice fermented with red yeast fermented glutinous rice
The same, slightly.
1.2. prepare wine of rice fermented with red yeast
The same, slightly.
1.3. the special acetic bacteria of enrichment Fujian Monas cuspurpureus Went vinegar
The same, slightly, but within 25 days, finish enrichment process.
2. the special acetic acid bacteria strain of screening Fujian Monas cuspurpureus Went vinegar
2.1 prepare selective medium
Fill a prescription the same, slightly; Add 5% ethanol, preparation is dull and stereotyped for subsequent use.
2.2. primary dcreening operation process
Fill a prescription the same, slightly.Obtain 14 strain acetic bacteria primary dcreening operation bacterial strains
3. multiple sieve
3.1. produce sour substratum
Fill a prescription the same, but dehydrated alcohol 7%, pH5.5.
3.2. prepare seed liquor
Process is the same, slightly.
3.3. prepare bacterium liquid
Get 100mL and produce sour substratum to 150mL triangular flask, access 1mL primary dcreening operation bacterial strain seed liquor is cultivated 96h in 32 ℃, the shaking table of 180r/min, makes primary dcreening operation bacterial strain bacterium liquid.
3.4. measure the acid producing ability of primary dcreening operation bacterial strain
Measure the product acid amount of 14 strain primary dcreening operation bacterial strains, find wherein to number 6 days product acid amounts of Y5072 strain culturing and be greater than 24g/L, Ethanol-torlerance is greater than 6%, acidproof, and Y5072 bacterial strain is the special acetic bacteria of Fujian Monas cuspurpureus Went vinegar.Through identifying that Y5072 bacterial strain is wood sugar glyconic acid acetobacter (Gluconacetobacter swingsii).
Claims (10)
1. screen a method for special acetic bacteria bacterial strain in the Monas cuspurpureus Went vinegar of Fujian, it is characterized in that comprising the following steps:
1) take wine of rice fermented with red yeast as the special acetic bacteria of carbon source enrichment Fujian Monas cuspurpureus Went vinegar:
Glutinous rice is added to water soaking for the first time, eluriate, drain, steam heating, packs into after spreading for cooling in altar, adds red colouring agent for food, also used as a Chinese medicine and water for the second time, stirs evenly rear Zha Tankou, controls temperature lower than 34 ℃, maintains 40～45 days, and middle stirring 4～5 times, makes wine of rice fermented with red yeast fermented glutinous rice; Again after filtration, after heating, make wine of rice fermented with red yeast; In wine of rice fermented with red yeast, add Monas cuspurpureus Went vinegar mother of vinegar, keep temperature lower than 34 ℃, 5～35 days time, make the enrichment culture thing of the special acetic acid bacteria strain of enrichment Fujian Monas cuspurpureus Went vinegar;
2) the special acetic acid bacteria strain of primary dcreening operation Fujian Monas cuspurpureus Went vinegar:
First prepare acetic bacteria selective medium, then prepare acetic bacteria selective medium flat board; Dilution step 1) the enrichment culture thing of the special acetic acid bacteria strain of enrichment Fujian Monas cuspurpureus Went vinegar that makes, the concentration of dilution is followed successively by: 10
-1, 10
-2... to 10
-8getting respectively each concentration dilution liquid 100 μ L is coated on acetic bacteria selective medium flat board, be inverted and cultivate, select the bacterium colony of the hydrolysis of acetic bacteria selective medium dull and stereotyped surrounding appearance, at the flat lining out purifying of acetic bacteria selective medium, then be inoculated on acetic bacteria selective medium inclined-plane, obtain the special acetic acid bacteria strain of Fujian Monas cuspurpureus Went vinegar of primary dcreening operation;
3) sieve again the special acetic acid bacteria strain of Fujian Monas cuspurpureus Went vinegar:
Sour substratum is produced in preparation, by step 2) the special acetic acid bacteria strain of Fujian Monas cuspurpureus Went vinegar of primary dcreening operation is inoculated in and fills in the triangular flask that 100mL produces sour substratum, and shaking table is cultivated for the first time, obtains primary dcreening operation bacterial strain seed liquor; Get again 100mL and produce sour substratum to triangular flask, access 1mL primary dcreening operation bacterial strain seed liquor, shaking table is cultivated for the second time, obtains primary dcreening operation bacterial strain bacterium liquid, then measures the acid producing ability of primary dcreening operation bacterial strain bacterium liquid, concrete grammar is: draw primary dcreening operation bacterial strain bacterium liquid 200 μ L, add 10 times of 1.8mL sterilized water dilutions, drip the alcohol phenolphthalein solution of 1～2 0.1%, be titrated to micro mist look with 0.1mol/L NaOH solution, record the volume of the 0.1mol/L NaOH solution of consumption, primary dcreening operation bacterial strain produces acid amount and is:
X（g/L)=V
NaOH×C
NaOH×0.060×100/V
Wherein, V
naOH---measure with sample consumption NaOH reference liquid volume, mL;
C
naOH---the concentration of NaOH standardized solution, mol/L;
0.060---with the quite quality of acetic acid of 1.0mL NaOH standardized solution [C (NaOH)=1.000mol/L], g;
V---volume of sample, mL;
Produce acid amount X---total acid content in sample, with acetometer, g/L;
The acid producing ability of more different primary dcreening operation bacterial strains can produce fast sour bacterial strain and be special acetic bacteria bacterial strain in the Monas cuspurpureus Went vinegar of Fujian in the substratum higher than 4% ethanol.
2. a kind of method of screening special acetic bacteria bacterial strain in the Monas cuspurpureus Went vinegar of Fujian as claimed in claim 1, it is characterized in that in step 1), described glutinous rice, for the first time water, red colouring agent for food, also used as a Chinese medicine, the mass ratio of water, Monas cuspurpureus Went vinegar mother of vinegar and wine of rice fermented with red yeast is 20: 40 for the second time: (1～2): (30～40): (20～40): (10～20).
3. a kind of method of screening special acetic bacteria bacterial strain in the Monas cuspurpureus Went vinegar of Fujian as claimed in claim 1, is characterized in that in step 1), the time of described immersion is 15～18h; Described elutriation can adopt clear water to eluriate 3～4 times; The described steam-heated time can be 15～25min; Described spreading for cooling can spreading for cooling to 40～45 ℃; Described red colouring agent for food, also used as a Chinese medicine can adopt commercially available red colouring agent for food, also used as a Chinese medicine; Described Zha Tankou can adopt newspaper Zha Tankou; Described filtration can adopt cloth bag squeeze and filter; The condition of described heating can heat 5～20min at 80～95 ℃.
4. a kind of method of screening special acetic bacteria bacterial strain in the Monas cuspurpureus Went vinegar of Fujian as claimed in claim 1, it is characterized in that in step 2) in, the composition of described acetic bacteria selective medium is by mass percentage: glucose 5%～10%, peptone 0.5%, yeast powder 1%, CaCO
31%, agar 1.5%～2%, dehydrated alcohol 1.5%～8%, surplus is water.
5. a kind of method of screening special acetic bacteria bacterial strain in the Monas cuspurpureus Went vinegar of Fujian as claimed in claim 1, is characterized in that in step 2) in, the preparation method of described acetic bacteria selective medium is: glucose, peptone, yeast powder, CaCO
3, agar and water mixes, 121 ℃ of sterilizing 20min, are cooled to 45～55 ℃ after sterilizing, then add dehydrated alcohol, obtain acetic bacteria selective medium.
6. a kind of method of screening special acetic bacteria bacterial strain in the Monas cuspurpureus Went vinegar of Fujian as claimed in claim 1, is characterized in that in step 2) in, described dilution adopts decimal dilution method; The condition that described inversion is cultivated can be inverted and cultivate 3～7 days at 25～32 ℃.
7. a kind of method of screening special acetic bacteria bacterial strain in the Monas cuspurpureus Went vinegar of Fujian as claimed in claim 1, is characterized in that in step 3), the sour substratum of described product consisting of by mass percentage: glucose 1%～4%, yeast powder 1%, dehydrated alcohol 1%～8%, surplus is water, pH5.5～7.5; The condition that described shaking table is for the first time cultivated can be in 25～32 ℃, the shaking table of 100～180r/min and cultivates 24h; The condition that described shaking table is for the second time cultivated can be in 25～32 ℃, the shaking table of 100～180r/min and cultivates 48～120h.
8. a kind of method of screening special acetic bacteria bacterial strain in the Monas cuspurpureus Went vinegar of Fujian as claimed in claim 1, it is characterized in that in step 3), the preparation method of described 0.1mol/L NaOH solution is: take 0.4g NaOH solid, after dissolving, be settled to 100mL with volumetric flask with pure water; The preparation method of described 0.1% alcohol phenolphthalein solution can be: take 0.025g phenolphthalein powder and be dissolved in dehydrated alcohol, be settled to 25mL with volumetric flask.
9.(Gluconacetobacter swingsii) Y5052, be preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center on November 21st, 2013, register on the books and be numbered CGMCC No.8494 in preservation center.
10.(Gluconacetobacter swingsii) Y5072, be preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center on November 21st, 2013, register on the books and be numbered CGMCC No.8495 in preservation center.
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| CN105820977A (en) * | 2016-04-06 | 2016-08-03 | 江苏大学 | Method for improving propionic acid output of acetic bacteria through pulsed magnet field |
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| CN101475902A (en) * | 2008-11-27 | 2009-07-08 | 吴德辉 | Production method for edible vinegar |
| CN103421665A (en) * | 2013-07-17 | 2013-12-04 | 杭州清正生物科技有限公司 | Method for producing monascus fruit vinegar |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101475902A (en) * | 2008-11-27 | 2009-07-08 | 吴德辉 | Production method for edible vinegar |
| CN103421665A (en) * | 2013-07-17 | 2013-12-04 | 杭州清正生物科技有限公司 | Method for producing monascus fruit vinegar |
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| 郑虹: "高产红曲色素红曲霉菌株的筛选及抑菌试验的研究", 《中国酿造》, vol. 32, no. 2, 31 December 2013 (2013-12-31), pages 70 - 72 * |
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| CN105820977A (en) * | 2016-04-06 | 2016-08-03 | 江苏大学 | Method for improving propionic acid output of acetic bacteria through pulsed magnet field |
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