CN110184227A - One plant of lactobacillus acetotolerans and its application - Google Patents
One plant of lactobacillus acetotolerans and its application Download PDFInfo
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Abstract
The invention discloses one plant of lactobacillus acetotolerans, the lactobacillus acetotolerans are preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, and the deposit date is on December 13rd, 2018, deposit number was CGMCC NO.16938.The invention also discloses the applications of the bacterial strain.Lactobacillus acetotolerans of the invention are strong to the tolerance of acetic acid, glucide can be converted to lactic acid in the high acetic environment that acetic acid concentration is 7.0g/100mL, and generate the fragrance matters such as ethyl lactate.Total acid be 6.0 ~ 7.0g/100mL brewing liquid edible vinegar in using the bacterial strain after lactic acid content can be improved to 0.76 ~ 0.91 g/100ml, content of ethyl lactate improves 10 times or more and reaches 13.69 ~ 15.26mg/L, reduce the irritation of product, improve soft degree, increase the content of aroma substance, the flavor quality of product is greatly improved, and application is convenient, significantly improves the economic benefit of enterprise.
Description
Technical field
The present invention relates to one plant of lactobacillus acetotolerans and its application more particularly to a kind of resistance to acetic acid, high-yield lactic acid and lactic acid second
The lactobacillus acetotolerans of ester and its application belong to microbe application and traditional food brewing field.
Background technique
The liquid state fermentation of vinegar is broadly divided into surface standing for fermentation and deep layer liquid state fermentation, and deep layer liquid state fermentation is because having certainly
The advantages that dynamicization degree is high, fermenting speed is fast, occupied area is small, raw material availability is high, easy to operate, it has also become domestic and international liquid
The main production process of fermentation vinegar.Domestic brewing white vinegar, brewing rice vinegar and brewing fruit vinegar are almost all made of liquid hair at present
The production of ferment method, liquid fermentation edible vinegar have become the important component in making vinegar market.
It is high-efficient using the vinegar of liquid phase process brewing compared with the vinegar that China's conventional solid-state method is made, it is at low cost, but have
For machine acid mainly based on acetic acid, lactic acid content is extremely low, and product tart flavour irritation is strong, and mildness is poor, and taste is boring, to a certain extent
Limit the development of liquid vinegar.Lactic acid is soft with tart flavour, irritation is small, can mitigate the tart flavour of acetic acid stimulation, have simultaneously
The katabolism in alimentary canal generates energy, can play sharp diuresis and laxative action, the synthesis to hepatic glycogen adjust intracellular oxygen
Change reducing condition and body fluid plays good action, the flavor product of product will greatly be improved by improving the lactic acid content in liquid vinegar
Matter.Lactobacillus-fermented is the important method for improving lactic acid content in liquid vinegar at present, is broadly divided into two classes: being advanced in acetic fermentation
Row lactic fermentation and lactic fermentation is carried out after acetic fermentation.
Lactic fermentation is carried out before acetic fermentation, although lactic acid content can be improved easily, in later period acetic fermentation process
In, acetic acid bacteria can be such that lactic acid content constantly reduces using lactic acid as nutrients substrate.CN 109234135A discloses one kind and exists
The method that lactic fermentation improves lactic acid content in liquid vinegar is carried out before acetic fermentation, but does not show that increasable lactic acid contains in patent
Amount；In scholar Bai Ye " research of mixed fungus fermentation orange fruit vinegar ", using carrying out lactic acid fermented method before acetic fermentation,
Lactic acid content is only set to reach 2.91g/L by lactic fermentation, and later period lactic acid only residue 0.92g/L after acetic fermentation；It learns
Person Li Huan is in " research rich in lactic acid former vinegar of apple brewage process ", using progress saccharomycete and lactic acid bacteria before acetic fermentation
Common fermentation, obtaining lactic acid content accounting in apple vinegar is 7.53%, but lactobacillus inoculum amount excessively high (20%) is uncomfortable in this method
In industrial application, and the acid that lactic acid bacteria generates will inhibit Yeast Growth and metabolism, extend fermentation time, reduce production effect
Rate.
It is few that lactic acid fermented research report is carried out after acetic fermentation because the acetic acid of high-content to lactic acid bacteria have compared with
Strong inhibiting effect, and nutriment is deficient after acetic fermentation, conventional lactic acid bacteria and method are difficult to reach expected results.CN
105925461 A disclose a kind of method for improving lactic acid content in liquid vinegar, i.e., lactic acid bacteria hair is carried out after acetic fermentation
Ferment avoids consumption of the acetic acid bacteria to lactic acid has been generated, but lactic acid content increase rate is smaller in this method, and lactic acid content is only up to
To the 0.7%~0.8% of total acid quality, and total acid is only 4.0~4.5g/100mL.
Therefore, it is strong to filter out Acetate tolerance, lactic acid production is high, raciness, is suitable for industrialized production, can send out in acetic acid
The strain excellent that lactobacillus-fermented is carried out after ferment, has great importance to the development of enterprise and industry.
Summary of the invention
Goal of the invention: the deficiencies in the prior art are directed to, technical problem to be solved by the invention is to provide one
The lactobacillus acetotolerans of the resistance to acetic acid of strain, high-yield lactic acid and ethyl lactate.
Also there is provided a kind of microbial bacterial agents for technical problems to be solved by the present invention.
Also there is provided lactobacillus acetotolerans, the microbial bacterial agents in field of food for technical problems to be solved by the present invention
In application.
Also there is provided lactobacillus acetotolerans, the microbial bacterial agents in vinegar brewing for technical problems to be solved by the present invention
In application.
There is provided a kind of brewing methods of vinegar for the last technical problems to be solved of the present invention.
Technical solution: to realize the above-mentioned technical purpose, the invention adopts the following technical scheme: one plant of lactobacillus acetotolerans,
The classification naming of the lactobacillus acetotolerans is Lactobacillus acetotolerans, which is preserved in China Microbiological
Culture presevation administration committee common micro-organisms center, the deposit date is on December 13rd, 2018, deposit number CGMCC
NO.16938.Preservation address are as follows: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3 Institute of Microorganism, Academia Sinica.
The content of present invention further includes a kind of microbial bacterial agent, and the microbial bacterial agent includes the lactobacillus acetotolerans.
The content of present invention further includes the application of the lactobacillus acetotolerans, the microbial bacterial agent in field of food.
The content of present invention further includes the application of the lactobacillus acetotolerans, the microbial bacterial agent in vinegar brewing.
Wherein, the vinegar is one of rice vinegar or apple vinegar.
The content of present invention further includes a kind of brewing method of vinegar, and the brewing method of the vinegar includes the following steps:
1) using the preparation of the seed liquor of the lactobacillus acetotolerans；
2) it is fermented using bacterial strain seed liquor.
Wherein, the preparation of seed liquor includes the preparation of primary seed solution and the preparation of secondary seed solution in the step 1).
Wherein, the primary seed solution preparation specifically includes the following steps: according to 3%~10% (v/v) inoculum concentration,
The lactobacillus acetotolerans of purifying are inoculated into liquid MRS culture medium of the 1L containing 2%~4% (w/v) acetic acid, 30 DEG C of closed standing trainings
Support 5~7d.
Wherein, the secondary seed solution preparation the following steps are included: according to 3%~10% (v/v) inoculum concentration, by one
In grade seed liquor access culture solution, 30 DEG C of closed 5~7d of stationary culture.
Wherein, it is fermented using bacterial strain seed liquor specifically includes the following steps: according to vinegar brewing in the step 2)
Technique transfers them in storage tank when acetic fermentation to total acid is 6.0~7.0g/100mL, and addition glucose 0.5%~
2.0% (w/v) is accessed secondary seed solution 3%~8% (v/v), and closed storage tank, normal temperature laboratory stand hair naturally after mixing evenly
Ferment 2~6 months.
Lactic acid bacteria is added in the original vinegar that acetic fermentation terminates by the present invention, quiet under the conditions of room temperature (20~40 DEG C) indoors
It sets and carries out lactic acid content in lactic fermentation raising liquid edible vinegar, improve product special flavour in combination with the physic-chemical changes in traditional aging process
Quality is a kind of preferable mode that is easy to operate, at low cost, being easy to industrial application.But acetic acid is to most lactic acid
Bacterium has stronger inhibiting effect, and conventional lactic acid bacteria is difficult to growth and generation in acetic acid concentration >=6.0g/100mL high acid environment
It thanks.When acetic acid concentration (≤5.0g/100mL) is relatively low in liquid edible vinegar, part lactic acid bacteria can carry out after acetic fermentation
Lactic fermentation, but the low not only reduction production efficiency of acetic acid concentration, raising production cost in original vinegar of fermenting, but also in traditional aging process
Easily cause putrid and deteriorated.Therefore it filters out that Acetate tolerance is strong, can be carried out in acetic acid concentration >=6.0g/100mL vinegar
Lactic fermentation and the bacterial strain for improving lactic acid content are the technical problems to be solved by the invention.
The utility model has the advantages that compared with prior art, the present invention has the advantage that 1, can be in Gao Yi the present invention provides one plant
Lactic acid fermented lactobacillus acetotolerans are carried out under acid environment, the bacterial strain is strong to the tolerance of acetic acid, can be in acetic acid concentration 7.0g/
Glucide is converted to lactic acid in the high acetic environment of 100mL, and generates the fragrance matters such as ethyl lactate.2, bacterial strain of the present invention
Industrial applications significant effect, it is easy to operate, it is low in cost.Terminate in the brewing liquids vinegar acetic fermentation such as rice vinegar, fruit vinegar
Bacterial strain of the present invention, indoors (20~40 DEG C) progress lactic fermentations under natural conditions are added afterwards, while can carry out ageing, it can
Significantly improve the content of the key such as lactic acid and ethyl lactate flavor substance in liquid vinegar.Total acid is 6.0~7.0g/100mL condition
Under, by the bacterial strain using lactic acid content up to 0.76~0.91g/100ml, 10 times of content of ethyl lactate raising or more is reachable
13.69~15.26mg/L reduces the irritation of product, improves soft degree, increases the content of aroma substance, product is greatly improved
Flavor quality, significantly improve the economic benefit of enterprise.
Detailed description of the invention
Fig. 1 is the thalli morphology of 2035 bacterial strain of HSCY of the present invention；
Fig. 2 is influence of the acetic acid concentration of the present invention to lactic acid production；
Fig. 3 is the different group rice vinegar Analyses Methods for Sensory Evaluation Results comparisons of the present invention；
Fig. 4 is the different group apple vinegar Analyses Methods for Sensory Evaluation Results comparisons of the present invention.
Specific embodiment
Applicant will in conjunction with specific embodiments do specifically the preparation process of product of the present invention and application process below
It is bright, the present invention is expressly understood convenient for those skilled in the art.It is to be understood that following embodiment should not be solved in any way
It is interpreted as the claim of this application book being claimed the limitation of range.
MRS culture medium in the embodiment of the present invention: casein peptone 10.0g, glucose 20.0g, yeast powder 4.0g, powdered beef
8.0g, sodium acetate 5.0g, Triammonium citrate 2.0g, dipotassium hydrogen phosphate 2.0g, magnesium sulfate 0.2g, manganese sulfate 0.05g, tween
801.0g distilled water 1000mL.Solid medium adds 15~20g/L agar powder.Isolation medium adds 3% (w/v) acetic acid
(being added after sterilizing).
The separation and identification of 1 bacterial strain HSCY 2035 of embodiment
1, the separation of bacterial strain
Acquire the liquid fermentation edible vinegar sample Jing Guo ageing such as ageing rice vinegar, ageing apple vinegar, ageing persimmon vinegar, each sample
Product take 25ml to be added in the physiological saline of 225ml sterilizing respectively, respectively take 1ml to be added in 9ml sterile saline after shaking up,
After being mixed evenly on eddy mixer, then the solution for taking 1ml to dilute is added in 9ml physiological saline, and so on.Choose 3
A suitable concentration is successively applied on the MRS solid plate of addition 3% (w/v) acetic acid (adding acetic acid after sterilizing), and 30
DEG C culture 5~10d.
2, bacterial strain purifies
According to the size of microbe colony, color, gloss, transparency etc., bacterium colony of the picking on separation plate, and utilize
Scribing line purifying 2 times on the MRS solid plate containing 3% (w/v) acetic acid of the method for scribing line.
3, bacterial strain screening
By strain inoculated after purification into the liquid MRS containing 3% (w/v) acetic acid, 30 DEG C of closed 5~7d of stationary culture,
The yield for measuring lactic acid, filters out lactic acid production >=0.5g/100mL bacterial strain.
The bacterial strain just sifted out is inoculated into liquid modified MRS (casein peptone 10.0g, Portugal containing 5% (w/v) acetic acid respectively
Grape sugar 40.0g, yeast powder 4.0g, powdered beef 8.0g, sodium acetate 5.0g, Triammonium citrate 2.0g, dipotassium hydrogen phosphate 2.0g, sulfuric acid
Magnesium 0.2g, manganese sulfate 0.05g, Tween 80 1.0g, distilled water 1000mL) in culture medium, 30 DEG C of closed 10~15d of stationary culture,
The yield for measuring lactic acid, filters out the highest bacterial strain of lactic acid production.
The bacterial strain HSCY2035 of one plant of resistance to acetic acid, high-yield lactic acid is finally obtained by repeatedly screening.
4, bacterial strain is identified
The 16S rRNA sequence blast program measured compares analysis in ncbi database, as a result bacterial strain of the present invention
The 16SrRNA homology of HSCY 2035 and bacterial strain Lactobacillus acetotolerans DSM 20749 is 99%.Knot
Physiological and biochemical property is closed, is 2035 (Lactobacillus of lactobacillus acetotolerans HSCY by Strain Designation of the present invention
acetotolerans HSCY 2035)。
The bacterial strain is now preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, and preservation place is north
No. 3 Institute of Microorganism, Academia Sinica, institute of the Chaoyang District Jing Shi North Star West Road 1, the number that preservation is registered on the books is CGMCC
NO.16938, the deposit date is on December 13rd, 2018.
5, strain characteristic
By to bacterial strain HSCY 2035 of the present invention and lactobacillus acetotolerans type strain ATCC43578 (Lactobacillus
Acetotolerans ATCC43578) comparative study discovery, the acetic acid tolerance of bacterial strain HSCY 2035 and lactic acid production are aobvious
It writes and is higher than strains A TCC43578.Bacterial strain HSCY 2035 can tolerate the acetic acid of 7.0% (w/v), be 7.0% (w/ in acetic acid content
V) Lactic Acid from Fermentation Broth yield can reach 0.37g/100mL.
1 Acetate tolerance of table
Note: "+" represents the positive, and "-" represents feminine gender.
Application of the 2 bacterial strain HSCY 2035 of embodiment in rice vinegar brewing
1, prepared by bacterial strain seed liquor
The preparation of primary seed solution: according to the inoculum concentration of 5% (v/v), the lactobacillus acetotolerans HSCY of logarithmic phase will be grown
43578 bacterium solution of lactobacillus acetotolerans ATCC of 2035 bacterium solutions and growth logarithmic phase is inoculated into the liquid that 1L contains 3% (w/v) acetic acid respectively
In body MRS culture medium, 30 DEG C of closed 5~7d of stationary culture respectively obtain lactobacillus acetotolerans HSCY 2035 primary seed solution and
The primary seed solution of lactobacillus acetotolerans ATCC 43578.
The preparation of secondary seed solution: according to the inoculum concentration of 5% (v/v), by the first order seed of lactobacillus acetotolerans HSCY 2035
The primary seed solution of liquid and lactobacillus acetotolerans ATCC 43578 are respectively connected in 20L culture solution (culture formula of liquid are as follows: fermentation rice vinegar
Original vinegar (is prepared by rice or rice wine according to conventional liquid fermentation method, total acid 3g/100mL), 2% (w/v) glucose of addition, and 1%
(w/v) peptone), 30 DEG C of closed 5~7d of stationary culture respectively obtain the secondary seed solution of lactobacillus acetotolerans HSCY 2035 and resistance to
The secondary seed solution of Lactobacillus lactis ATCC43578.
2, rice vinegar fermentation and ageing
According to rice vinegar brewage process, when acetic fermentation to total acid is 7.0g/100mL, 400L rice vinegar original vinegar (fermentation knot is taken
Shu Houwei carries out any processing) in 500L storage tank, glucose 4kg is added, is respectively connected to the two of lactobacillus acetotolerans HSCY 2035
Each 20L of secondary seed solution of grade seed liquor and lactobacillus acetotolerans ATCC 43578, while pair of lactobacillus acetotolerans is not added in setting
According to group, closed storage tank, normal temperature laboratory (20~40 DEG C) are left to ferment 6 months naturally after mixing evenly.
3, it filters and filling
Clear rice vinegar is obtained after above-mentioned rice vinegar is carried out film (membrane aperture is 0.1 μm) filtering, it will using plate-frame heat exchanger
After rice vinegar is heated to 60 DEG C hot filling to get finished product rice vinegar (can add according to actual demand water be deployed into total acid be 3.5,4.0,
4.5g/100mL waiting the product of different acidities).
Lactic acid content increases to 0.76g/ by 0.06g/100mL in the finished product that addition 2035 test group of HSCY obtains
100mL, total acid content increase 3.13% and reach 7.23g/100ml, and content of ethyl lactate increases by 10 times or more and reaches
13.69mg/L, product irritation significantly reduce, and fragrance obviously increases, and whole mouthfeel is soft, gives off a strong fragrance, and quality significantly improves.
The different group rice vinegar product index comparisons of table 2
Note: total acid (with Acetometer) is measured with titration measuring, acetic acid and lactic acid using HPLC, and ethyl lactate uses GC-
MS measurement.
Application of the 3 bacterial strain HSCY 2035 of embodiment in apple vinegar brewing
1, prepared by bacterial strain seed liquor
The preparation of primary seed solution: according to the inoculum concentration of 5% (v/v), the lactobacillus acetotolerans HSCY of logarithmic phase will be grown
43578 bacterium solution of lactobacillus acetotolerans ATCC of 2035 bacterium solutions and growth logarithmic phase is inoculated into the liquid that 1L contains 3% (w/v) acetic acid respectively
In body MRS culture medium, 30 DEG C of closed 5~7d of stationary culture respectively obtain lactobacillus acetotolerans HSCY 2035 primary seed solution and
The primary seed solution of lactobacillus acetotolerans ATCC 43578.
The preparation of secondary seed solution: according to the inoculum concentration of 5% (v/v), by the first order seed of lactobacillus acetotolerans HSCY 2035
The primary seed solution of liquid and lactobacillus acetotolerans ATCC 43578 are respectively connected to 20L culture solution (culture formula of liquid are as follows: fermentation apple vinegar
Original vinegar (is prepared by cider or applejack according to conventional liquid fermentation method, total acid 3g/100mL), and 3% (w/v) glucose is added,
1.5% (w/v) peptone) in, 30 DEG C of closed 5~7d of stationary culture respectively obtain the second level kind of lactobacillus acetotolerans HSCY 2035
The secondary seed solution of sub- liquid and lactobacillus acetotolerans ATCC 43578.
2, apple vinegar fermentation and ageing
According to Brewing Process of Apple Vinegar, when acetic fermentation to total acid is 6.0g/100mL, 400L apple vinegar original vinegar (hair is taken
Any processing is not carried out after ferment) in 500L storage tank, glucose 6kg is added, is respectively connected to lactobacillus acetotolerans HSCY 2035
Secondary seed solution and lactobacillus acetotolerans ATCC 43578 each 20L of secondary seed solution, while setting do not add lactobacillus acetotolerans
Control group, closed storage tank, normal temperature laboratory (20~40 DEG C) are left to ferment 3 months naturally after mixing evenly.
3, it filters and filling
Clear apple vinegar is obtained after above-mentioned apple vinegar is carried out film (membrane aperture 0.1um) filtering, is exchanged heat using sheet frame
Hot filling (can add water to be deployed into total acid to be according to actual demand after apple vinegar is heated to 60 DEG C by device to get finished product apple vinegar
3.5, the 4.0, product of the different acidities such as 4.5g/100mL, can also add the auxiliary materials such as concentrated apple juice, honey and be deployed into characteristic apple
The products such as fruit vinegar or beverage).
Lactic acid content reaches 0.91g/100mL in the finished product that addition 2035 test group of HSCY obtains, and total acid content increases
6.12% reaches 6.42g/100ml, and content of ethyl lactate increases by 10 times or more and reaches 15.26mg/L, and product irritation is significant
It reduces, fragrance obviously increases, and whole mouthfeel is soft, gives off a strong fragrance, and quality significantly improves.
The different group apple vinegar product index comparisons of table 3
Note: total acid (with Acetometer) is measured with titration measuring, acetic acid and lactic acid using HPLC, and ethyl lactate uses GC-
MS measurement.
Bacterial strain of the present invention can be applied not only to the brewing of above-mentioned rice vinegar and apple vinegar, be also applied for acetic acid concentration≤7.0g/
The brewing of other liquid fermentation edible vinegars of 100mL.
Sequence table
<110>Hengshun Vinegar Industry Co., Ltd., Jingsu, Jiangsu perseverance are along Group Co., Ltd
<120>one plants of lactobacillus acetotolerans and its applications
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 1440
<212> DNA
<213>the 16S rRNA sequence (Lactobacillus acetotolerans HSCY 2035) of bacterial strain HSCY 2035
<400> 1
acatgcaagt cgagcgagcc gaactaattg attaccttcg ggtatgaagt tagggaagcg 60
agcggcggat gggtgagtaa cacgtgggta acctacccta tagtctggga taccacttgg 120
aaacaggtgc taataccgga taaaaggaga gatcacatga tttctttttg aaaggcggcg 180
taagctgtcg ctaaaggatg gacccgcggt gcattagcta gttggtaagg taacggctta 240
ccaaggcaac gatgcatagc cgagttgaga gactgatcgg ccacattggg actgagacac 300
ggcccaaact cctacgggag gcagcagtag ggaatcttcc acaatggacg caagtctgat 360
ggagcaacgc cgcgtgagtg aagaaggttt tcggatcgta aagctctgtt gttggtgaag 420
aaagatagtg agagtaactg ctcattattt gccggtaatc aaccagaaag tcacggctaa 480
ctacgtgcca gcagccgcgg taatacgtag gtggcaagcg ttgtccggat ttattgggcg 540
taaagcgagc gcaggcggaa agataagtca gatgtgaaag ccctcggctt aaccgaggaa 600
tagcatcgga aactgtcttt cttgagtgca gaagaggaga gtggaactcc atgtgtagcg 660
gtggaatgcg tagatatatg gaagaacacc agtggcgaag gcggctctct ggtctgtaac 720
tgacgctgag gctcgaaagc atgggtagcg aacaggatta gataccctgg tagtccatgc 780
tgtaaacgat gagtgctaag tgttgggagg tttccgcctc tcagtgctgc agctaacgca 840
ttaagcactc cgcctgggga gtatgaccgc aaggttaaaa ctcaaaggaa ttgacggggg 900
cccgcacaag cggtggagca tgtggtttaa ttcgaagcaa cgcgaagaac cttaccaggt 960
cttgacatct agtgccaacc taagagatta ggcgttccct tcggggacac taagacaggt 1020
ggtgcatggc tgtcgtcagc tcgtgtcgtg agatgttggg ttaagtcccg caacgagcgc 1080
aacccttatt attagttgcc agcattaagt tgggcactct aatgagactg ccggtgacaa 1140
accggaggaa ggtggggatg acgtcaagtc atcatgcccc ttatgacctg ggctacacac 1200
gtgctacaat gggcagtaca acgaggagcg aacttgtgaa ggcaagcgaa tctctgaaag 1260
ctgattctca gttcggactg taggctgcaa ctcgcctaca cgaagctgga atcgctagta 1320
atcgcggatc agcacgccgc ggtgaatacg ttcccgggcc ttgtacacac cgcccgtcac 1380
accatgagag tttgtaacac ccaaagccgg ccggataacc tagtttacta ggagtcagcc 1440
Claims (10)
1. one plant of lactobacillus acetotolerans, which is characterized in that the lactobacillus acetotolerans are preserved in Chinese microorganism strain preservation management committee
Member's meeting common micro-organisms center, the deposit date is on December 13rd, 2018, deposit number was CGMCC NO.16938.
2. a kind of microbial bacterial agent, which is characterized in that the microbial bacterial agent includes lactobacillus acetotolerans described in claim 1.
3. the application of lactobacillus acetotolerans described in claim 1, microbial bacterial agent as claimed in claim 2 in field of food.
4. the application of lactobacillus acetotolerans described in claim 1, microbial bacterial agent as claimed in claim 2 in vinegar brewing.
5. application according to claim 4, which is characterized in that the vinegar is one of rice vinegar or apple vinegar.
6. a kind of brewing method of vinegar, which is characterized in that the brewing method of the vinegar includes the following steps:
1) preparation of bacterial strain seed liquor is carried out using lactobacillus acetotolerans described in claim 1；
2) it is fermented using bacterial strain seed liquor.
7. the brewing method of vinegar according to claim 6, which is characterized in that bacterial strain seed liquor in the step 1)
Preparation includes the preparation of primary seed solution and the preparation of secondary seed solution.
8. the brewing method of vinegar according to claim 7, which is characterized in that the preparation of the primary seed solution is specifically wrapped
It includes following steps: according to 3% ~ 10% inoculum concentration, lactobacillus acetotolerans being inoculated into the liquid MRS culture medium containing 2% ~ 4% acetic acid,
30 DEG C of closed 5 ~ 7d of stationary culture.
9. the brewing method of vinegar according to claim 7, which is characterized in that the preparation of the secondary seed solution include with
Lower step: according to 3% ~ 10% inoculum concentration, primary seed solution is accessed in culture solution, 30 DEG C of closed 5 ~ 7d of stationary culture.
10. the brewing method of vinegar according to claim 6, which is characterized in that bacterial strain seed liquor in the step 2
It is fermented specifically includes the following steps: being 6.0 ~ 7.0g/ to acetic fermentation to total acid according to liquid edible vinegar brewage process
It when 100mL, transfers them in storage tank, glucose 0.5% ~ 2.0% is added, access secondary seed solution 3% ~ 8%, it is close after mixing evenly
Storage tank is closed, normal temperature laboratory is left to ferment 2 ~ 6 months naturally.
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| CN111676166A (en) * | 2020-06-28 | 2020-09-18 | 千禾味业食品股份有限公司 | Novel lactic acid bacteria and application thereof in brewing of liquid vinegar |
| JP2022526463A (en) * | 2019-12-16 | 2022-05-24 | 江蘇恒順醋業股▲フン▼有限公司 | Dual compound fermenting agent and its use |
| WO2023029569A1 (en) * | 2021-08-30 | 2023-03-09 | 江苏恒顺醋业股份有限公司 | Strain hscy 2073, and isolation and screening therefor and use thereof in improving flavor and quality of vinegar |
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| CN109234207A (en) * | 2018-11-12 | 2019-01-18 | 江苏恒顺醋业股份有限公司 | One plant of acetic acid bacteria and its application |
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| CN109234207A (en) * | 2018-11-12 | 2019-01-18 | 江苏恒顺醋业股份有限公司 | One plant of acetic acid bacteria and its application |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2022526463A (en) * | 2019-12-16 | 2022-05-24 | 江蘇恒順醋業股▲フン▼有限公司 | Dual compound fermenting agent and its use |
| JP7159492B2 (en) | 2019-12-16 | 2022-10-24 | 江蘇恒順醋業股▲フン▼有限公司 | Binary compound fermentation agent and its use |
| CN111676166A (en) * | 2020-06-28 | 2020-09-18 | 千禾味业食品股份有限公司 | Novel lactic acid bacteria and application thereof in brewing of liquid vinegar |
| WO2023029569A1 (en) * | 2021-08-30 | 2023-03-09 | 江苏恒顺醋业股份有限公司 | Strain hscy 2073, and isolation and screening therefor and use thereof in improving flavor and quality of vinegar |
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