CN108034610A - Grape vinegar aoxidizes acetic acid bacteria and its application - Google Patents
Grape vinegar aoxidizes acetic acid bacteria and its application Download PDFInfo
- Publication number
- CN108034610A CN108034610A CN201810007658.3A CN201810007658A CN108034610A CN 108034610 A CN108034610 A CN 108034610A CN 201810007658 A CN201810007658 A CN 201810007658A CN 108034610 A CN108034610 A CN 108034610A
- Authority
- CN
- China
- Prior art keywords
- grape
- acetic acid
- vinegar
- acid bacteria
- miao
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/02—Acetobacter
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/02—Vinegar; Preparation or purification thereof from wine
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
Abstract
The invention discloses a kind of grape vinegar to aoxidize acetic acid bacteria (Acetobacter oxydans) Miao 1.1610, and in China Committee for Culture Collection of Microorganisms's common micro-organisms center's preservation, preservation registration number is CGMCC No.14778.Also disclose a kind of vinegar of making and aoxidize acetic acid bacteria preparation, active ingredient aoxidizes acetic acid bacteria Miao 1.1610 for grape vinegar.Also disclose grape vinegar oxidation acetic acid bacteria 1.1610 application in the brewing of grape vinegar or other fruit vinegars of Miao.Wine spirit extraction raffinate is utilized to brew grape vinegar, it would be possible to which the Spirit extraction raffinate " turning waste into wealth " of serious pollution environment, can mitigate to the pressure of environment and increase economic benefit.Grape vinegar oxidation acetic acid bacteria Miao 1.1610 of use, solves in grape vinegar fermentation technique that vinegar body is uncoordinated, vinegar grape fruit flavor is not dense, the impure direct problem of fragrance because using common acetic acid bacteria specificity is strong, specific unobvious, causing.
Description
Technical field
The present invention relates to a kind of grape vinegar oxidation acetic acid bacteria and its application, belong to field of microorganism engineering.
Background technology
In fruit distillate liquor production, the extraction raffinate amount after distillation is big and is rich in nutrition, and directly discharge will necessarily seriously pollute
Environment, the cost of harmless treatment is high and effect is unsatisfactory, this is the persistent ailment of objective reality in the industry.Water caused by it
The pollution in wide area of body, soil, not only seriously restricts the development of industry, and causes pressure directly to environment.
In vinegar industry is made, oxidation of ethanol is acetaldehyde in aerobic environment by the alcohol dehydrogenase secreted by acetic acid bacteria, into
And it is acetic acid (acetic acid) by oxidation of acetaldehyde.But the acetic acid bacteria of variety classes, separate sources is to the fermentability difference of wine vinegar raw material
Very big, content, the mouthfeel of the acetic acid generated also have very big difference.The production strain of present brewing fruit vinegar, is generally adopted
With the acetic acid bacteria for brewing grain vinegar, the acetic acid bacteria strain for production lacks specificity, causes the fruit aroma that fruit vinegar should have not
Substantially, flavor does not protrude.Selection and breeding are needed to possess the strong bacterial strain of specificity of grape fruit vinegar fine quality.
Grape fruit vinegar, be by the use of grape as direct or indirect raw material, by being brewed using modernization biotechnology, into
And a kind of sour formed, the flavor and abundant nutrition, grape fruit vinegar which contains uniqueness are provided simultaneously with fruit
With the nutrition health-care functions of vinegar, and abundant vitamin and organic acid.Blood fat can effectively be adjusted, the function such as anti-oxidant.
The content of the invention
In view of the above-mentioned problems, the grape vinegar oxidation acetic acid bacteria that can turn waste into wealth the object of the present invention is to provide a kind of and its
Using.
To achieve these goals, the present invention provides following technical solution：
A kind of grape vinegar aoxidizes acetic acid bacteria (Acetobacter oxydans) Miao 1.1610, is protected in Chinese microorganism strain
Administration committee's common micro-organisms center preservation is hidden, preservation registration number is CGMCC No.14778.
The grape vinegar oxidation acetic acid bacteria, colonial morphology：Middle milky, periphery white, edge is irregular, protuberance；
Unicellular size：0.8-0.9μm×1.0-4.0μm；Suitable cultivation temperature：31~33 DEG C；Suitable culture pH value：4~
6.5。
One kind makes vinegar oxidation acetic acid bacteria preparation, and the active ingredient of the preparation is that grape vinegar described in claim 1 aoxidizes vinegar
Sour bacterium (Acetobacter oxydans) Miao 1.1610.
Present invention also offers grape vinegar oxidation acetic acid bacteria Miao 1.1610 answering in the brewing of grape vinegar or other fruit vinegars
With.
The beneficial effects of the invention are as follows：Grape vinegar is brewed using wine spirit extraction raffinate, it would be possible to serious pollution environment
Spirit extraction raffinate " turns waste into wealth ", can mitigate to the pressure of environment and increase economic benefit.
Grape vinegar oxidation acetic acid bacteria Miao 1.1610 of use, solves in grape vinegar fermentation technique because using common acetic acid bacteria
Specificity is strong, specific unobvious, causes that vinegar body is uncoordinated, vinegar grape fruit flavor is not dense, the impure direct problem of fragrance.Using
The method " can turn waste into wealth " and preferably retain in fruit vinegar the specific fragrance and flavor of grape fruit.Use the present invention
Grape fruit in the grape fruit vinegar of method production is with rich flavor, and vinegar body is mellow, several without bad physiological reaction, long shelf-life, in right amount
Drink beneficial to health.
Brief description of the drawings
Fig. 1 aoxidizes 1.1610 tablet separation figure of acetic acid bacteria Miao for grape vinegar.
Fig. 2 aoxidizes 1.1610 slant tube figure of acetic acid bacteria Miao for grape vinegar.
Fig. 3 aoxidizes the lower 1600 times of observations figure of acetic acid bacteria 1.1610 microscopes of Miao for grape vinegar.
Embodiment
Embodiment 1 obtains wine spirit extraction raffinate
First, separation, the purification of grape wild yeasts bacterium
After grape is crushed when Multiplying culture 48 is small under the conditions of 29~31 DEG C, acquisition has more individual grape
Wild yeasts Multiplying culture liquid.By obtained Multiplying culture liquid by 10 times, 20 times, 40 times, 80 times, 160 times, 320 times, 640 times
Seven concentration gradients are diluted with sterile distilled water, are then respectively coated on tablet Selective agar medium that (tablet Selective agar medium is matched somebody with somebody
Side：4~5 ° of B é fresh grape pulps 24.5%, 4 ° of filtrate, 24.5%, 4 ° of B é brewer's worts, 24.5%, 4 ° of B é murphy juices of B é soybean juices
24.5%th, agar 2%), the nutrient solution of each diluted concentration gradient makees 4 tablets, is isolated using " plate streak " tens of
The single cell colonies of a grape wild yeasts bacterium.According to the colonial morphology of the single cell colonies of wild yeasts bacterium, unicellular individual
Form, growing way etc., select five healthy and strong pure bacterial strain difference transposing to 50ml test tube slants to become first class inoculum, obtain 6 plants of open countries
The pure bacterial strain of raw yeast, is respectively designated as the 1st, 2,3,4,5, No. 6 grape wild yeasts.Screening obtains on tablet Selective agar medium
Grape wild yeasts bacterium, bacterium colony is rounded, milky, neat in edge, raised.Obtained grape wild yeasts bacterium is placed in 640
Observed under power microscope, it is seen that cell is oval.
2nd, the performance measurement small-scale test of the pure bacterial strain of grape wild yeasts bacterium
1 test objective
Verify six isolated grape wild yeasts bacteria strain fermentabilities and production wine effect.
2 test materials and method
New 18 kilograms of fresh grape (kind is sunlight rose), grape slurries 14.0 thousand are obtained after removing base of fruit, stalk and mashing
Gram, it is divided into 7 test samples, each test sample dosage is 2.0 kilograms.Wherein 6 test samples are used for 6 in embodiment 1
Strain grape wild yeasts are used as experimental group, and in addition 1 sample is used for Italian " English receive Supreme Being Si " (Enartis) grape in commercial goods
Wine active dry yeast is as control.Fresh 10.0 grams of wheat bran yeast is inoculated with into each grape slurries test sample, inoculum concentration is
0.5% (the fresh wheat bran yeast added in experimental group respectively by the 1st in embodiment 1,2,3,4,5, No. 6 grape wild yeasts systems
Standby to obtain, the fresh wheat bran yeast in control group is prepared by " English receive Supreme Being Si " wine active dry yeast).After fully mixing
25 DEG C are placed in ferment 15 days.
Fresh wheat bran yeast preparation method：1) into embodiment 1, the 50ml equipped with grape wild yeasts bacterium first class inoculum is tried
30ml sterile waters are added in pipe, are suctioned out liquid after jiggling stand-by.2) after 100 grams of grape slurries, 100 grams of wheat brans being mixed
115 DEG C sterilize 30 minutes, and taking-up is cooled to room temperature, and add the grape saccharomycete liquid 5ml that step 1) obtains, 28~30 DEG C of cultures
60~72h, (therebetween when 24 is small, 8 it is small when each shaking flask 1 time) obtain fresh wheat bran yeast.Control " English receive Supreme Being Si " grape wine
The fresh wheat bran yeast of yeast is also made in this way.
3 result of the tests
It will be distilled after above-mentioned 25 DEG C of 7 test samples fermentation 25 days, every plant of grape wild yeasts have stronger production
Wine ability.Alcoholic strength is measured on the basis of 200 milliliters of equivalent wine liquids are distilled out respectively, measures the 1st, 2,3,4,5, No. 6 grape
Wild yeasts and " English receive Supreme Being Si " alcoholic strength of white wine made from wine yeast are followed successively by： 48、45、46、49、47、51、50
(control), it is seen that No. 6 grape wild yeasts bacterial strain and the fermentability for compareing " English receive Supreme Being Si " wine yeast are closest.
The organoleptic indicator such as the fragrance to wine liquid, flavor organizes related personnel to carry out " blind to comment " at the same time, unanimously thinks No. 6 wild strain
It is most characteristic and be substantially better than control strain " English receive Supreme Being Si ".
3rd, the performance measurement medium-sized test of the pure bacterial strain of grape wild yeasts bacterium (Miao 2.1609)
1 test objective
In being carried out with No. 6 grape wild yeasts bacterium (Miao 2.1609) for separating, filtering out on the basis of small-scale test
Type is tested, further to verify the performance of the wild yeasts bacteria strain (color and luster, flavor, liquor-producing ability etc.).
2 test materials and method
No. 6 bacterial strain (Miao in Example 2 by being selected in the 1st, 2,3,4,5, No. 66 plants of grape wild yeasts bacterial strains
2.1609) fresh wheat bran yeast 2.5 kilograms (inoculum concentrations 0.5%), 50 kilograms of the grape slurries being prepared, after fully mixing often
(September part) is fermented 25 days under the conditions of temperature.Compared at the same time with the equally processing of " English receive Supreme Being Si " wine yeast.
3 result of the tests
After fermenting 15 days under room temperature, No. 6 wild yeasts bacterial strain (Miao 2.1609) obtains 53 degree of 7 kilograms of distilled spirits and (goes out
Product rate 14.0%), control strain obtains 53 degree of distilled spirits 6.5 kilograms (yield rates 13.0%), and liquor-producing ability is better than control bacterium
Strain " English receive Supreme Being Si ".
The identification to related organoleptic indicator has been organized at the same time, it is obtained with No. 6 bacterial strains (Miao 2.1609) of grape wild yeasts
Distilled spirit wine liquid color clarification is transparent, grape flavor is strong, quiet and tastefully laid out, good taste, and excitation that entrance is stingless, wine body is mellow, hangs
Cup is obvious, not top after people's drink, several without bad physiological reaction, hence it is evident that better than control strain.
4th, Table Grape Spirit is prepared
1) preparation method of Table Grape Spirit, according to following technological process：
Table Grape go destemming, the base of a fruit → → raw material crush and (obtain grape slurries) → → inoculation yeast bacterium → → fermentation 15~
20 days (fermentation temperature control in first three day is in 25~28 DEG C of Multiplying cultures and accompanies by intermittent stirring, is largely bred with sharp somatic cells,
After three days control at 22~23 DEG C, be left to ferment with profit produce wine) → → detection zymotic fluid physical and chemical index → → fermentation is obtained by filtration
Filtrate → → distillation for the first time → second of → first wine → → distillation (segmentation takes wine) → → semi-finished product physical and chemical index detection → →
Semi-finished product wine → → stores sth. in a cellar ageing → → finished product
Specifically operate in accordance with the following steps：
A, 2.1609 grape yeast strain two level of Miao, three-level seed are made
The pure culture of the bacterial strain is made into 2.5 kilograms of wheat bran yeast secondary seeds by preceding method.
5 kilograms of fresh grape liquid are prepared, uniform with 6 kilograms of fresh wheat bran mixs, 100 DEG C of normal pressures maintain sterilize for 60 minutes, from
So it is cooled to room temperature, enters seeding tank and be inoculated with 2.5 kilograms of wheat bran yeast secondary seeds, 25 DEG C of intervals shake tank and lead to oxygen, culture 60~72
Hour, obtain 12.5 kilograms of wheat bran yeast three-level seeds.
B, it is inoculated with
12.5 kilograms of No. 6 grape wild yeasts bacterium are accessed in the stainless steel fermentation tank equipped with 1000 kilograms of fresh grape liquid
The wheat bran yeast three-level seed of bacterial strain, inoculum concentration 1.25%.
C, ferment
First three day maintains 25~28 DEG C of Multiplying cultures and intermittent stirring (stirring daily three times, 30 minutes every time), to promote
Breed into somatic cells, it is ensured that enough thalline quantities needed for fermentation.22~23 DEG C are maintained later to be left to ferment 15~20 days.
D, the physical and chemical index of zymotic fluid is detected
The physical and chemical indexes such as the alcoholic strength, pH, reduced sugar of zymotic fluid are detected, to determine fermentation termination.
Alcohol content more than 10%, pH3~3.5, reduced sugar (residual sugar) below 0.4g/100ml can terminate fermentation.(also
Raw sugar measure uses ferropotassium cyanide method；Alcoholometry uses hydrometer method；Acidity assaying uses pH meter).
E, filtering, distillation
Voluntarily filtered using fermentation tank body gravity flow method.Filtrate takes wine by the method distilled twice.
Distillating method is as follows：
A, distill for the first time：Zymotic fluid is distilled at 90~92 DEG C, distillation is terminated when alcoholic strength is 35 degree.It is remaining
Still residue be to be used to make the raw material of grape vinegar.
B, distill for second：It is to distill obtained first wine for the first time to distill object, and vapo(u)rizing temperature is 90~92 DEG C, is taken point
The method that section takes wine：It is divided into three sections：First segment is " chieftain's wine ", contains more fusel oil in wine body, and taste is more bitter, amount
It is few, the white wine that alcoholic strength measuring device at liquid shows 70~76 degree is collected out, is mainly used for allocating wine；Second segment is " center
Wine ", is the main body of Spirit, and amount is big, and for alcoholic strength generally between 58~70 degree, taste is more pure, it is necessary to add a certain amount of
Distilled water be configured to finished wine；3rd section is " original plasm wine ", and amount is less, and alcoholic strength is between 53~58 degree, because it possesses not
The characteristics of can directly being drunk with allotment (blending), therefore it is called " original plasm wine ".It can be terminated when alcohol concentration is less than 53 degree
Distillation, extraction raffinate participate in next pot distillation, second pot of tail wine for connecing first pot, the 3rd pot of tail wine for connecing second pot, and so on (i.e.
Circulation distillation).
Using strain Italy " English receive Supreme Being Si " (Enartis) commodity wine active dry yeast reference while production
The above method prepares wine spirit, and inoculum concentration is 20g/100L (2/10000ths), inventory, fermentation condition, filtering, distillation with
Above-mentioned processing is identical.
2) result of the test
Handle (No. 6 pure bacterial strain, that is, Miao 2.1609 of grape wild yeasts bacterium)：53 degree of distilled spirits 135,000 of comprehensive conversion production
Gram, yield rate 13.5%.Wine liquid color clarification is transparent, and grape flavor is strong, quiet and tastefully laid out, good taste, entrance is stingless excitation, wine
Body is mellow, hangs that cup is obvious, and not top after people's drink is several without bad physiological reaction.Miao 2.1609 is managed by China Microbiological preservation
Committee's common micro-organisms center (abbreviation CGMCC) carries out preservation, and address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3,
Preservation date is on October 11st, 2017, and deposit number is CGMCC No.14779, and classify entitled Saccharomyces
cerevisiae。
Control (Italy " English receive Supreme Being Si " (Enartis) commodity wine active dry yeast：Comprehensive 53 degree of distillations of conversion production
128 kilograms of white wine, yield rate 12.8%.Wine liquid color clarification is transparent, grape fragrance is thin, taste is purer, and entrance stimulates
Feel weak, wine body is more mellow, and it is more apparent to hang cup.
Two compare, and voluntarily selection and breeding No. 6 grape wild yeasts bacteria strain Miao 2.1609 is better than control strain Italy
" English receive Supreme Being Si " (Enartis).According to lab scale, pilot scale, trial production properties synthesis measuring as a result, it is believed that Miao
2.1609 have obvious advantage in the production of Table Grape distilled spirit.
Embodiment 2 brews grape vinegar using wine spirit extraction raffinate
First, separation, the purification of the wild acetic acid bacteria of grape
After grape is crushed when Multiplying culture 48 is small under the conditions of 30~33 DEG C, acquisition has more individual grape
Wild acetic acid bacteria Multiplying culture liquid.By obtained Multiplying culture liquid by 10 times, 20 times, 40 times, 80 times, 160 times, 320 times, 640
Seven concentration gradients are diluted with sterile distilled water again, are then respectively coated on tablet Selective agar medium (tablet Selective agar medium
Formula：90 milliliters of 3-4B é grape juices, 1% calcium carbonate of yeast extract 2%, 65 degree of 10 milliliters of alcohol, agar 2.2%), each concentration
The nutrient solution of gradient makees 4 tablets, and the single cell colonies of the wild acetic acid bacteria of dozens of grape are isolated using " plate streak ".
According to the colonial morphology of the wild acetic acid bacteria single cell colonies of grape, unicellular individual morphology, growing way etc., five are selected
Healthy and strong pure bacterial strain difference transposing to 50ml test tube slants become first class inoculum, obtain 5 plants of pure bacterial strains of wild yeasts, name respectively
For the 1st, 2,3,4, No. 5 wild acetic acid bacteria of grape.As shown in Figure 1, 2, the grape open country to be screened on tablet Selective agar medium
Raw acetic acid bacteria, bacterium colony centre milky, periphery white, edge is irregular, protuberance, a diameter of 2~4mm, unicellular size：0.8-
0.9μm×1.0-4.0μm。
The wild acetic acid bacteria of obtained grape is placed under 1600 power microscopes and is observed, as shown in figure 3, visible cell is in uniform
Scattered rod-short it is unicellular.
2nd, the performance measurement of the pure bacterial strain of the wild acetic acid bacteria of grape and grape wine still residue ferment effect small-scale test
1 test objective
Verify the isolated wild acetic acid bacteria strain fermentation ability of five amur grapes and the fermentation of grape wine still residue
Produce vinegar effect.
2 test materials and method
Take the alcoholic strength 3%vol (adjusted to 6%vol) obtained according to the method for implementing 1, total acid (with acetometer)
12 liters of the grape wine still residue of 1.6g/100ml, is divided into 6 test samples, and each test sample dosage is 2.0 liters.Wherein 5
A test sample is used for 5 plants of foregoing wild acetic acid bacterias of grape as experimental group, and in addition 1 sample is used for commercial goods
AS1.41 acetic acid bacterias are as a control group.Grape is inoculated with into each wine spirit still residue test sample of 1~No. 5 experimental group
Wild 200 milliliters of acetic acid bacteria strain daughter bacteria suspension (200 thalline/milliliters), fully mixes；Control group also equally operates.It is placed in hair
Ferment room keeps the temperature 31~33 DEG C, ferments 20 days, and stirring daily leads to oxygen three times, 5 minutes every time.The termination index of fermentation is：Detection hair
Below zymotic fluid alcoholic strength 0.1%vol, acetic acid reach more than 3.5g%100ml.
Wherein, the preparation of seed bacteria suspension：Glucose 1%, yeast extract 1%, fresh wine spirit still residue
96%, 115 DEG C sterilize 30 minutes, and 75% alcohol 2.5% is added after being cooled to room temperature, and mix the training that inoculation is placed on 31~33 DEG C
Support case 3 days (the logical oxygen of stirring daily 6 times, every time 5 minutes).
3 result of the tests
After above-mentioned 31-33 DEG C of 6 test samples fermentation 20 days, the wild acetic acid bacteria of every plant of grape has the sour energy of stronger production
Power.After testing：The zymotic fluid total acid of 1st, 2,3,4, No. 5 wild acetic acid bacteria of grape is followed successively by (with Acetometer)：3.2g/100ml、
2.9g100ml、3.0g/100ml、3.4g/100ml、3.6g/100ml；No. 6 (control) 3.5g/100ml.It can be seen that No. 5 Portugal
The wild acetic acid bacteria strain of grape and the fermentation and acid ability for compareing AS1.41 acetic acid bacteria strains are closest.
3rd, the performance measurement of the pure bacterial strain of the wild acetic acid bacteria of grape and grape wine still residue ferment effect medium-sized test
1 test objective
The pure bacterial strain of the wild acetic acid bacteria of the grape separated and grape wine extraction raffinate are carried out on the basis of small-scale test
Medium-sized test, further to verify the fermenting property (color and luster, flavor, production acetic acid ability etc.) of the bacterial strain and grape wine extraction raffinate.
2 test materials and method
5 liters of seed bacteria suspension is prepared with No. 5 wild acetic acid bacteria strain of grape above filtered out；Prepare control at the same time
5 liters of AS1.41 seeds bacteria suspension.
What is obtained in Example 1 is adjusted to alcoholic strength 6%vol, the grape of total acid (with Acetometer) 1.6g/100ml
50 liters of wine still residue, the inoculation wild acetic acid bacteria strain seed bacteria suspension of No. 5 grape 5 liters (processing).
Take alcoholic strength 6%vol, 50 liters of the grape wine still residue of total acid (with Acetometer) 1.6g/100ml, inoculation
AS1.41 seeds bacteria suspension 5 liters (controls).
Processing and control are placed in 31~33 DEG C of culturing room to ferment 20 days, circulate logical oxygen with micro pump daily therebetween
4 times, every time 30~60 minutes.
3 result of the tests
Physico-chemical tests：After fermentation 20 days, the total acid (with Acetometer) of No. 5 pure bacterial strain fermentation liquor of the wild acetic acid bacteria of grape by
1.6g/100ml rises to 3.6g/100ml；The total acid for compareing AS1.41 acetic acid bacterias is 3.5 g/100ml.
Naked eyes evaluation：The vinegar liquid color and luster made from No. 5 pure bacterial strain of the wild acetic acid bacteria of grape is beautiful pink, grape
Give off a strong fragrance, good taste, better than control AS1.41.
By No. 5 pure strain was named Miao 1.1610 of the wild acetic acid bacteria of grape, by China Microbiological preservation administration committee
Common micro-organisms center (abbreviation CGMCC) carries out preservation, and address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, preservation date
For on October 11st, 2017, deposit number was CGMCC NO.14778, and Classification And Nomenclature is Acetobacter oxydans.
4th, the performance measurement of the pure bacterial strain of the wild acetic acid bacteria of grape and the fermentation trial production experiment of grape wine still residue
1 test objective
By the pure bacterial strain of the wild acetic acid bacteria of the grape separated and grape wine still residue extraction raffinate medium-sized test base
Carry out trial production experiment on plinth, further to verify the ferment effect (color of the bacterial strain and grape wine still residue in production
Pool, flavor, production acetic acid ability, yield rate etc.).
2 test materials and method
Take alcoholic strength 6%vol, 500 liters of the grape wine still residue of total acid (with Acetometer) 1.6g/100ml, inoculation the 5th
Number wild acetic acid bacteria strain seed bacteria suspension of grape 50 liters (processing).
Take alcoholic strength 6%vol, 500 liters of the grape wine still residue of total acid (with Acetometer) 1.6g/100ml, inoculation
AS1.41 seeds bacteria suspension 50 liters (controls).
Processing and control are placed in 31~33 DEG C of heat-preservation fermentation tank to ferment 20 days, therebetween daily circulating pump original pond return pipe
Lead to oxygen 4 times, every time 30~60 minutes.
Zymotic fluid is carried out disinfection, clarify, grape vinegar is obtained by filtration.Sterilisation temp is 90 DEG C, and the time is 30 minutes.
3 result of the tests
Physico-chemical tests：After fermentation 20 days, the total acid (with Acetometer) of 1.1610 pure bacterial strain fermentation liquor of Miao is by 1.6g/100ml
Rise to 3.6g/100ml；The total acid for compareing AS1.41 acetic acid bacterias is 3.5g/100ml.
Naked eyes evaluation：The vinegar liquid color and luster made from 1.1610 pure bacterial strain of Miao is pink, grape gives off a strong fragrance, taste is pure
Just, better than control AS1.41.
Claims (4)
1. a kind of grape vinegar aoxidizes acetic acid bacteria (Acetobacter oxydans) Miao 1.1610, in Chinese microorganism strain preservation
Administration committee's common micro-organisms center preservation, preservation registration number are CGMCC No.14778.
2. grape vinegar according to claim 1 aoxidizes acetic acid bacteria, it is characterised in that：Colonial morphology：Middle milky, periphery
White, edge is irregular, protuberance；Unicellular size：0.8-0.9μm×1.0-4.0μm；Suitable cultivation temperature：31~33 DEG C；
Suitable culture pH value：4~6.5.
3. one kind makes vinegar oxidation acetic acid bacteria preparation, it is characterised in that：The active ingredient of the preparation is grape described in claim 1
Vinegar aoxidizes acetic acid bacteria (Acetobacter oxydans) Miao 1.1610.
4. grape vinegar oxidation acetic acid bacteria Miao 1.1610 answering in the brewing of grape vinegar or other fruit vinegars as claimed in claim 1
With.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810007658.3A CN108034610B (en) | 2018-01-04 | 2018-01-04 | Grape vinegar aoxidizes acetic acid bacteria and its application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810007658.3A CN108034610B (en) | 2018-01-04 | 2018-01-04 | Grape vinegar aoxidizes acetic acid bacteria and its application |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108034610A true CN108034610A (en) | 2018-05-15 |
| CN108034610B CN108034610B (en) | 2019-09-27 |
Family
ID=62098779
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810007658.3A Active CN108034610B (en) | 2018-01-04 | 2018-01-04 | Grape vinegar aoxidizes acetic acid bacteria and its application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108034610B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020136468A1 (en) | 2018-12-27 | 2020-07-02 | Victor Guedes - Indústria E Comércio, S.A. | Artisanal process of wine vinegar production |
| EP3693451A1 (en) | 2019-02-06 | 2020-08-12 | Victor Guedes - Industria E Comércio, S.A. | Artisanal method for the production of wine vinegar |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1200402A (en) * | 1997-05-23 | 1998-12-02 | 李秀琴 | Method for preparing grape vinegar |
| KR20090041083A (en) * | 2007-10-23 | 2009-04-28 | 유상훈 | A manufacturing method of green tea vinegar |
| CN102268383A (en) * | 2011-09-05 | 2011-12-07 | 云南永仁和立葡萄醋酿造有限公司 | Yeast used for brewing grape vinegar and preparation method for yeast |
| CN104371936A (en) * | 2014-11-25 | 2015-02-25 | 重庆市南岸区广阳镇回龙枇杷种植观光园 | Saccharomyces cerevisiae and application thereof |
| CN105331509A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Method for quickly fermenting grape vinegar |
-
2018
- 2018-01-04 CN CN201810007658.3A patent/CN108034610B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1200402A (en) * | 1997-05-23 | 1998-12-02 | 李秀琴 | Method for preparing grape vinegar |
| KR20090041083A (en) * | 2007-10-23 | 2009-04-28 | 유상훈 | A manufacturing method of green tea vinegar |
| CN102268383A (en) * | 2011-09-05 | 2011-12-07 | 云南永仁和立葡萄醋酿造有限公司 | Yeast used for brewing grape vinegar and preparation method for yeast |
| CN104371936A (en) * | 2014-11-25 | 2015-02-25 | 重庆市南岸区广阳镇回龙枇杷种植观光园 | Saccharomyces cerevisiae and application thereof |
| CN105331509A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Method for quickly fermenting grape vinegar |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020136468A1 (en) | 2018-12-27 | 2020-07-02 | Victor Guedes - Indústria E Comércio, S.A. | Artisanal process of wine vinegar production |
| EP3693451A1 (en) | 2019-02-06 | 2020-08-12 | Victor Guedes - Industria E Comércio, S.A. | Artisanal method for the production of wine vinegar |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108034610B (en) | 2019-09-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109439557A (en) | High acid, low yield fusel oil S. cervisiae and combinations thereof and application | |
| CN108315200A (en) | The method for brewing grape vinegar using Table Grape Spirit extraction raffinate | |
| CN104371878B (en) | The preparation method of loquat liquor | |
| CN109097291A (en) | A kind of composite fermentation group agent and its application in brew Cabernet Sauvignon desiccation wine | |
| CN112143659B (en) | Pichia kluyveri for green production of fruit wine in whole process and application of pichia kluyveri | |
| CN107012103A (en) | Low yield fusel oil yeast and its application in mechanization production Chinese yeast former wine | |
| CN109182156B (en) | Saccharomyces cerevisiae suitable for brewing red-core pitaya wine and application thereof | |
| CN108624518A (en) | Yeast strain and its application | |
| CN101624573B (en) | Saccharomyces cerevisiae for brewing pomegranate fruit wine and pomegranate wine prepared by fermentation | |
| CN105886414B (en) | The screening and utilization of one plant of production organic acid S. cervisiae | |
| CN107603895A (en) | Aroma-producing yeast and its application in Chinese wolfberry fruit wine | |
| CN104862181A (en) | Preparation method for fermented artificial cordyceps crataequs pinnatifida bunges wine | |
| CN104371936B (en) | Saccharomyces cerevisiae and application thereof | |
| CN110272835A (en) | One Accharomyces cerevisiae Saccharomyces cerevisiae ScEy01 and application | |
| CN108034610B (en) | Grape vinegar aoxidizes acetic acid bacteria and its application | |
| CN110343625B (en) | Saccharomyces cerevisiae strain and application thereof | |
| CN106434397A (en) | Saccharomyces cerevisiae and application thereof | |
| CN106350462A (en) | Saccharomyces cerevisiae strain, method for screening saccharomyces cerevisiae and process for brewing myrica rubra wine by aid of saccharomyces cerevisiae strain | |
| CN103190585B (en) | Novel bean sprout production process | |
| CN109007497A (en) | Utilize the edible fungus fermented preparation method for increasing beverage function polysaccharide | |
| CN103865841B (en) | A kind of bacillus aceticus and the fruit vinegar utilizing apricot skin slag solid state fermentation to prepare thereof | |
| CN106754076A (en) | A kind of brewing method of mango wine | |
| CN108315119A (en) | The preparation method of Table Grape Spirit | |
| CN108315270B (en) | Table Grape Spirit saccharomyces cerevisiae and its application | |
| CN1066466A (en) | The method for making of cassis fruit vinegar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |