CN108034610B - Grape vinegar aoxidizes acetic acid bacteria and its application - Google Patents
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Abstract
The invention discloses a kind of grape vinegars 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.A kind of wine vinegar oxidation acetic acid bacteria preparation is also disclosed, active constituent is that grape vinegar aoxidizes acetic acid bacteria Miao 1.1610.Also disclose application of grape vinegar oxidation acetic acid bacteria Miao 1.1610 in the brewing of grape vinegar or other fruit vinegars.Grape vinegar is brewed using wine spirit extraction raffinate, it would be possible to which the Spirit extraction raffinate " turning waste into wealth " of serious pollution environment can mitigate the pressure to environment and increase economic benefit.The grape vinegar of use aoxidizes acetic acid bacteria Miao 1.1610, solves in grape vinegar fermentation technique that common acetic acid bacteria specificity is not strong, specificity is unobvious because using, and leads to that vinegar body is uncoordinated, vinegar grape fruit flavor is not dense, the impure direct problem of fragrance.
Description
Technical field
The present invention relates to a kind of grape vinegar oxidation acetic acid bacteria and its applications, belong to field of microorganism engineering.
Background technique
In fruit distillate liquor production, the extraction raffinate amount after distillation is big and is rich in nutrition, and direct emission will necessarily seriously pollute
The cost of environment, harmless treatment is high and the 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 stress directly to environment.
In making vinegar industry, oxidation of ethanol is acetaldehyde in aerobic environment by alcohol dehydrogenase secreted by acetic acid bacteria, into
It and is acetic acid (acetic acid) by oxidation of acetaldehyde.But the acetic acid bacteria of variety classes, separate sources is to the fermentability difference for making vinegar raw material
Very big, content, the mouthfeel of 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, and the fruit aroma for causing fruit vinegar that should have is not
Obviously, flavor does not protrude.Breeding is needed to have the strong bacterial strain of specificity of grape fruit vinegar fine quality.
Grape fruit vinegar is to use grape as direct or indirect raw material, by being brewed using modernization biotechnology, into
And a kind of sour formed, the beverage contain unique flavor and nutrition abundant, grape fruit vinegar is provided simultaneously with fruit
With the nutrition health-care functions of vinegar and vitamin abundant and organic acid.Blood lipid, the functions such as anti-oxidant can effectively be adjusted.
Summary of the invention
In view of the above-mentioned problems, the object of the present invention is to provide one kind can turn waste into wealth grape vinegar oxidation acetic acid bacteria and its
Using.
To achieve the goals above, the invention provides the following technical scheme:
A kind of grape vinegar oxidation acetic acid bacteria (Acetobacter oxydans) Miao 1.1610, protects in Chinese microorganism strain
The preservation of administration committee's common micro-organisms center is hidden, preservation registration number is CGMCC No.14778.
The grape vinegar aoxidizes acetic acid bacteria, colonial morphology: intermediate milky, and periphery white, edge is irregular, protuberance；
Unicellular size: 1.0-4.0 μm of 0.8-0.9 μ m；Suitable cultivation temperature: 31~33 DEG C；Suitable culture pH value: 4~
6.5。
A kind of wine vinegar oxidation acetic acid bacteria preparation, the active constituent of the preparation are that grape vinegar described in claim 1 aoxidizes vinegar
Sour bacterium (Acetobacter oxydans) Miao 1.1610.
The present invention also provides grape vinegars to aoxidize the answering in the brewing of grape vinegar or other fruit vinegars of acetic acid bacteria Miao 1.1610
With.
The beneficial effects of the present invention are: brewing grape vinegar using wine spirit extraction raffinate, it would be possible to serious pollution environment
Spirit extraction raffinate " turns waste into wealth ", can mitigate the pressure to environment and increase economic benefit.
The grape vinegar of use aoxidizes acetic acid bacteria Miao 1.1610, solves in grape vinegar fermentation technique because using common acetic acid bacteria
Specificity is not strong, specificity is unobvious, leads to 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, there are few bad physiological reaction, long shelf-life, in right amount
It drinks beneficial to human health.
Detailed description of the invention
Fig. 1 is that grape vinegar aoxidizes 1.1610 plate of acetic acid bacteria Miao separation figure.
Fig. 2 is that grape vinegar aoxidizes 1.1610 slant tube figure of acetic acid bacteria Miao.
Fig. 3 is that grape vinegar aoxidizes the lower 1600 times of observations figure of 1.1610 microscope of acetic acid bacteria Miao.
Specific embodiment
Embodiment 1 obtains wine spirit extraction raffinate
One, the separation, purification of grape wild yeasts bacterium
After grape is crushed Multiplying culture 48 hours under the conditions of 29~31 DEG C, the grape with more individual is obtained
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 plate Selective agar medium that (plate Selective agar medium is matched
Side: 4~5 ° of B é fresh grape pulp 24.5%, 4 ° of filtrate, 24.5%, 4 ° of B é brewer's wort, 24.5%, 4 ° of B é murphy juices of B é soybean juice
24.5%, agar 2%), the culture solution of each diluted concentration gradient makees 4 plates, 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., selecting five healthy and strong pure bacterial strains to distinguish transposing to the test tube slant 50ml becomes first class inoculum, obtains 6 plants of open countries
The raw pure bacterial strain of yeast, is respectively designated as the 1st, 2,3,4,5, No. 6 grape wild yeasts.Screening obtains on plate Selective agar medium
Grape wild yeasts bacterium, bacterium colony is rounded, milky, neat in edge, protrusion.Obtained grape wild yeasts bacterium is placed in 640
It is observed under power microscope, it is seen that cell is oval.
Two, the performance measurement small-scale test of the pure bacterial strain of grape wild yeasts bacterium
1 test objective
It verifies six isolated grape wild yeasts bacteria strain fermentabilities and produces wine effect.
2 test materials and method
New 18 kilograms of fresh grape (kind is sunlight rose), obtains grape slurries 14.0 thousand after removal 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 for 6 in embodiment 1
Strain grape wild yeasts are used as experimental group, and in addition 1 sample is for Italian " English receive Supreme Being Si " (Enartis) grape in commercial goods
Wine active dry yeast is as control.10.0 grams of fresh wheat bran yeast is inoculated with into each grape slurries test sample, inoculum concentration is
0.5% (the fresh wheat bran yeast being 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 mixing well
25 DEG C are placed in ferment 15 days.
Fresh wheat bran yeast preparation method: 1) 50ml into embodiment 1 equipped with grape wild yeasts bacterium first class inoculum is tried
30ml sterile water is added in pipe, liquid is sucked out for use after jiggling.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 the grape saccharomycete liquid 5ml that step 1) obtains, 28~30 DEG C of cultures are added
60~72h, (therebetween in 24 hours, 8 hours each shaking flasks 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 test results
It is distilled after above-mentioned 25 DEG C of 7 test samples are fermented 25 days, every plant of grape wild yeasts have stronger production
Wine ability.Alcoholic strength is measured on the basis of distilling out 200 milliliters of equivalent wine liquids respectively, measures the 1st, 2,3,4,5, No. 6 grape
The alcoholic strength of white wine made from wild yeasts and " English receive Supreme Being Si " wine yeast is successively are as follows: 48,45,46,49,47,51,50
(control), it is seen that No. 6 grape wild yeasts bacterial strain is closest with the fermentability for compareing " English receive Supreme Being Si " wine yeast.
It organizes related personnel to carry out " blind to comment " organoleptic indicators such as fragrance, the flavor of wine liquid simultaneously, unanimously thinks No. 6 wild strain
It is most characteristic and be substantially better than control strain " English receive Supreme Being Si ".
Three, 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 on the basis of small-scale test with No. 6 grape wild yeasts bacterium (Miao 2.1609) for separating, filtering out
Type test, further to verify the performance (color, flavor, liquor-producing ability etc.) of the wild yeasts bacteria strain.
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) 2.5 kilograms of fresh wheat bran yeast (inoculum concentration 0.5%), 50 kilograms of grape slurries be prepared, after mixing well often
(September part) is fermented 25 days under the conditions of temperature.It equally handles and compares with " English receive Supreme Being Si " wine yeast simultaneously.
3 test results
After fermenting 15 days under room temperature, No. 6 wild yeasts bacterial strain (Miao 2.1609) obtains 7 kilograms of 53 degree of distilled spirits (out
Product rate 14.0%), control strain obtains 6.5 kilograms of 53 degree of distilled spirits (yield rate 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 simultaneously, 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, and not top after people's drink, there are few bad physiological reactions, hence it is evident that is better than control strain.
Four, Table Grape Spirit is prepared
1) preparation method of Table Grape Spirit, according to following process flow:
Table Grape → → fermentation 15 of going destemming, the base of a fruit → → raw material to be crushed (obtaining grape slurries) → → inoculation yeast bacterium~
20 days (control of fermentation temperature first three days is in 25~28 DEG C of Multiplying cultures and accompanies by intermittent stirring, is largely proliferated with sharp somatic cells,
After three days control at 22~23 DEG C, standing for fermentation with benefit produce wine) → → detection fermentation liquid 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 second 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
It is so 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, it ferments
First three days maintain 25~28 DEG C of Multiplying cultures and intermittent stirring (stirring daily three times, 30 minutes every time), to promote
It is proliferated into somatic cells, it is ensured that enough thalline quantities needed for fermenting.22~23 DEG C are maintained later to be left to ferment 15~20 days.
D, the physical and chemical index of fermentation liquid is detected
The physical and chemical indexes such as alcoholic strength, pH, the reduced sugar of fermentation liquid are detected, to determine fermentation termination.
10% or more alcohol content, pH3~3.5, reduced sugar (residual sugar) 0.4g/100ml or less can terminate fermentation.(also
Raw sugar measurement uses ferropotassium cyanide method；Alcoholometry uses hydrometer method；Acidity assaying uses pH meter).
E, filtering, distillation
It is voluntarily filtered using fermentor ontology gravity flow method.Filtrate takes wine by the method distilled twice.
Distillating method is as follows:
A, it distills for the first time: fermentation liquid 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, second distills: distillation object is to distill obtained first wine for the first time, and vapo(u)rizing temperature is 90~92 DEG C, is taken point
The method that section takes wine: be 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 deploying 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, needs to be added a certain amount of
Distilled water be configured to finished wine；Third section is " original plasm wine ", and amount is less, and alcoholic strength is between 53~58 degree, because it has 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 lower than 53 degree
Distillation, extraction raffinate participate in next pot of distillation, and second pot connects first pot of tail wine, and third pot connects second pot of tail wine, 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) test result
Handle (No. 6 pure bacterial strain, that is, Miao 2.1609 of grape wild yeasts bacterium): comprehensive conversion produces 53 degree of distilled spirits 135,000
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, there are few bad physiological reactions.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,
The deposit date is on October 11st, 2017, deposit number was CGMCC No.14779, and classify entitled Saccharomyces
cerevisiae。
(Italy " English receive Supreme Being Si " (Enartis) commodity wine active dry yeast: comprehensive conversion produces 53 degree and distills for control
128 kilograms of white wine, yield rate 12.8%.Wine liquid color clarification is transparent, grape fragrance is thin, taste is purer, entrance stimulation
Feel weak, wine body is more mellow, and it is more apparent to hang cup.
Two compare, and voluntarily 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 apparent advantage in the production of Table Grape distilled spirit.
Embodiment 2 brews grape vinegar using wine spirit extraction raffinate
One, the separation, purification of the wild acetic acid bacteria of grape
After grape is crushed Multiplying culture 48 hours under the conditions of 30~33 DEG C, the grape with more individual is obtained
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 plate Selective agar medium (plate Selective agar medium
Formula: 90 milliliters of 3-4B é grape juice, 1% calcium carbonate of yeast extract 2%, 65 degree of 10 milliliters of alcohol, agar 2.2%), each concentration
The culture solution of gradient makees 4 plates, 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, which distinguishes transposing to the test tube slant 50ml, becomes first class inoculum, obtains 5 plants of pure bacterial strains of wild yeasts, names 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 plate Selective agar medium
Raw acetic acid bacteria, bacterium colony centre milky, periphery white, edge is irregular, protuberance, and diameter is 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
The rod-short of dispersion it is unicellular.
Two, 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 obtained according to the method for implementing 1 (adjusted to 6%vol), 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 for the wild acetic acid bacteria of 5 plants of grapes above-mentioned as experimental group, and in addition 1 sample is used for commercial goods
AS1.41 acetic acid bacteria is 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 thallus/milliliters), mixes well；Control group also equally operates.It is placed in hair
Ferment room keeps the temperature 31~33 DEG C, ferments 20 days, stirs logical oxygen daily three times, and 5 minutes every time.The termination index of fermentation are as follows: detection hair
Zymotic fluid alcoholic strength 0.1%vol or less, acetic acid reach 3.5g%100ml or more.
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 (stirring logical oxygen daily 6 times, every time 5 minutes).
3 test results
After above-mentioned 6 31-33 DEG C of test sample is fermented 20 days, the wild acetic acid bacteria of every plant of grape has the sour energy of stronger production
Power.Through detecting: the 1st, the fermentation liquid total acid (with Acetometer) of 2,3,4, No. 5 wild acetic acid bacterias of grape is successively are as follows: 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 strain are closest.
Three, 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, 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 are prepared with No. 5 wild acetic acid bacteria strain of grape that front filters out；Control is prepared simultaneously
5 liters of AS1.41 seed bacteria suspension.
It is adjusted to alcoholic strength 6%vol, the grape of total acid (with Acetometer) 1.6g/100ml obtained in Example 1
50 liters of wine still residue, it is inoculated with wild 5 liters of acetic acid bacteria strain seed bacteria suspension (processing) of No. 5 grape.
Alcoholic strength 6%vol is taken, 50 liters of grape wine still residue of total acid (with Acetometer) 1.6g/100ml, is inoculated with
5 liters of AS1.41 seed bacteria suspension (control).
The culturing room that processing and control are placed in 31~33 DEG C is fermented 20 days, recycles logical oxygen with micro pump daily therebetween
4 times, every time 30~60 minutes.
3 test results
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 bacteria is 3.5 g/100ml.
Naked eyes evaluation: the vinegar liquid color made from No. 5 pure bacterial strain of the wild acetic acid bacteria of grape is beautiful pink, grape
It gives off a strong fragrance, good taste, better than control AS1.41.
It is Miao 1.1610 by No. 5 pure Strain Designation 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 naming is Acetobacter oxydans.
Four, 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 test 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
Alcoholic strength 6%vol is taken, 500 liters of grape wine still residue of total acid (with Acetometer) 1.6g/100ml, is inoculated with the 5th
Number 50 liters of wild acetic acid bacteria strain seed bacteria suspension of grape (processing).
Alcoholic strength 6%vol is taken, 500 liters of grape wine still residue of total acid (with Acetometer) 1.6g/100ml, is inoculated with
50 liters of AS1.41 seed bacteria suspension (control).
The heat-preservation fermentation tank that processing and control are placed in 31~33 DEG C is fermented 20 days, therebetween daily circulating pump original pond return pipe
Logical oxygen 4 times, every time 30~60 minutes.
Fermentation liquid is carried out disinfection, clarify, grape vinegar is obtained by filtration.Sterilisation temp is 90 DEG C, and the time is 30 minutes.
3 test results
Physico-chemical tests: after fermentation 20 days, the total acid (with Acetometer) of the pure bacterial strain fermentation liquor of Miao 1.1610 is by 1.6g/100ml
Rise to 3.6g/100ml；The total acid for compareing AS1.41 acetic acid bacteria is 3.5g/100ml.
Naked eyes evaluation: the vinegar liquid color made from the pure bacterial strain of Miao 1.1610 be pink, grape give off a strong fragrance, taste it is pure
Just, better than control AS1.41.
Claims (5)
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: intermediate milky, periphery
White, edge is irregular, protuberance；Unicellular size: 1.0-4.0 μm of 0.8-0.9 μ m；Suitable cultivation temperature: 31~33 DEG C；
Suitable culture pH value: 4~6.5.
3. a kind of wine vinegar aoxidizes acetic acid bacteria preparation, it is characterised in that: the active constituent of the preparation is grape described in claim 1
Vinegar aoxidizes acetic acid bacteria (Acetobacter oxydans) Miao 1.1610.
4. application of grape vinegar oxidation acetic acid bacteria Miao 1.1610 as described in claim 1 in the brewing of grape vinegar.
5. application of grape vinegar oxidation acetic acid bacteria Miao 1.1610 as described in claim 1 in the brewing of fruit vinegar.
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| 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 |
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| CN1049921C (en) * | 1997-05-23 | 2000-03-01 | 李秀琴 | Method for preparing grape vinegar |
| KR20090041083A (en) * | 2007-10-23 | 2009-04-28 | 유상훈 | A manufacturing method of green tea vinegar |
| CN102268383B (en) * | 2011-09-05 | 2013-03-27 | 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 |
| CN104371936B (en) * | 2014-11-25 | 2017-03-22 | 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 |
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