CN110195025A - A kind of heat-resisting acetic acid bacteria and its application - Google Patents
A kind of heat-resisting acetic acid bacteria and its application Download PDFInfo
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- CN110195025A CN110195025A CN201910022594.9A CN201910022594A CN110195025A CN 110195025 A CN110195025 A CN 110195025A CN 201910022594 A CN201910022594 A CN 201910022594A CN 110195025 A CN110195025 A CN 110195025A
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- 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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- 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
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- 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
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- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/02—Acetobacter
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Abstract
The invention discloses a kind of heat-resisting acetic acid bacteria, the heat-resisting acetic acid bacteria is Acetobacter pasteurianus NF-171(Acetobacter pasteurianus), China typical culture collection center is preserved on November 26th, 2018, deposit number is CCTCC NO:M2018824.The bacterium is resistant to higher temperature, can be resistant to 40 DEG C；Fermentor service efficiency is improved using heat-resisting acetic acid bacteria (also resistance to ethyl alcohol) fermenting and producing tangerine orange fruit vinegar, without diluting fruit wine, saves cost, low power consuming, the fruit vinegar magma activity component concentration obtained that ferments is high, excellent flavor.
Description
Technical field
The present invention relates to technical field of microbial fermentation, more particularly, to a kind of heat-resisting acetic acid bacteria and its application.
Background technique
The not only rich content of organic acid in fruit vinegar, mineral matter element, amino acid and vitamin also rich in needed by human body；
Not only there is the function of traditional vinegar, also retains the original nutritive value of fruit.Fruit vinegar, which also possesses, adjusts human acid-base balance, promotees
It into digestion, whets the appetite, eliminates effect of fatigue, and Other Drinks can not be in contrast, therefore hair of the fruit vinegar in beverage industry
It is that there is very big potential in exhibition.
In the brewing process of fruit vinegar, first progress wine fermentation, further use on this basis acetic acid bacteria ferment for
Fruit vinegar, therefore strain Acetobacter xylinum is to influence one of production efficiency and the key factor of fruit vinegar quality.Currently, the acetic acid of tangerine orange fruit vinegar
Bacterium is mostly to adopt grain vinegar strain, such as 1.01 acetobacters are made in vinegar strain AS1.41 and Shanghai, and shortage is suitable for tangerine orange fermentation
Dedicated acetic acid bacteria strain, cause tangerine orange fruit vinegar flavor not protrude.
In addition, 8~10% currently are generally in the alcohol concentration that the wine fermentation stage obtains, and domestic manufacturer is common
1.01 production fruit vinegars are made in AS1.41 and Shanghai, and acetic fermentation could be continued by needing for fruit wine to be diluted 4% or less.On the one hand, it needs
Fermentor that will be bigger ferments.On the other hand, the fruit vinegar magma nutritional ingredient concentration of acquisition of fermenting is diluted.Therefore,
Product quality cannot ensure, increased costs.
Summary of the invention
In order to solve the above-mentioned technical problem, the object of the present invention is to provide a kind of heat-resisting acetic acid bacterias, are used for (tangerine orange) fruit vinegar
Fermentation.
In order to solve the above technical problems, the present invention adopts the following technical scheme:
A kind of heat-resisting acetic acid bacteria, the heat-resisting acetic acid bacteria are Acetobacter pasteurianus NF-171 (Acetobacter
Pasteurianus), China typical culture collection center is preserved on November 26th, 2018, deposit number is CCTCC NO:
M2018824。
Further, the heat-resisting acetic acid bacteria is to isolate and purify to obtain from Nanfeng orange vinegar ageing magma.
The present invention also provides the applications that the heat-resisting acetic acid bacteria ferments in fruit vinegar.
Further hungry, the fruit vinegar fermentation includes that tangerine orange fruit vinegar ferments.
A kind of method using above-mentioned heat-resisting acetic acid bacteria brewing fruit vinegar is also disclosed in the present invention, includes the following steps:
Step 1: the heat-resisting acetic acid bacteria being inoculated on inclined-plane solid medium and is carried out activation culture 12~24 hours,
Then it is linked into sterilized seed culture medium with one ring strain of oese picking, is placed in that temperature is 28~35 DEG C, revolving speed is
In the shaking table of 120~160r/min, continuously cultivate 1~2 day, i.e., to the logarithmic growth phase of thallus；
Step 2: above-mentioned cultured seed is seeded to containing 4%~14% second according to the inoculum concentration of 1~10% (w/v)
In the fermentation medium of alcohol or fruit wine, fermentation and acid to content substantially constant.
Further, the ingredient and proportion of the seed culture medium in the step 1 are as follows: alcoholic strength 2%~6%, glucose
5g~20g/L, KH2PO41.2~3.2g/L, NH4NO30.5~1.0g/L of 2.0~5.0g/L, NaCl, yeast extract 0.05~
0.3g/L, MgSO4·7H2O 0.25~0.5g/L, CaCl20.011~0.11g/L, pure water 1000mL；Adjusting pH 5.0~
Sterilize 30min under 7.0,121 DEG C of high steams.
Further, the ingredient and proportion of fermentation medium are as follows: alcoholic strength 4%~14%, KH2PO41.2~3.2g/L,
NaCl 0.5~1.0g/L, MgSO4·7H2O 0.25~0.5g/L, CaCl20.011~0.11g/L, pure water 1000mL；It adjusts
Sterilize 30min under 5.0~7.0,121 DEG C of high steams of pH.
Further, the condition of culture in step 2 are as follows: 36~45 DEG C of temperature, 120~200r/min of revolving speed.
Compared with prior art, advantageous effects of the invention:
The bacterium is resistant to higher temperature, can be resistant to 40 DEG C；
Fermentor service efficiency is improved using heat-resisting acetic acid bacteria (also resistance to ethyl alcohol) fermenting and producing tangerine orange fruit vinegar, without dilution
Fruit wine saves cost, and low power consuming, the fruit vinegar magma activity component concentration obtained that ferments is high, excellent flavor.
Detailed description of the invention
The invention will be further described for explanation with reference to the accompanying drawing.
Fig. 1 is the colonial morphology of Acetobacter pasteurianus NF-171 of the present invention (Acetobacter pasteurianus)；
Fig. 2 is bacterium under Acetobacter pasteurianus NF-171 of the present invention (Acetobacter pasteurianus) optical microscopy
Form is fallen, (1: Escherichia coli label；2,3:NF-171)；
Fig. 3 is the phylogenetic evolution tree of Acetobacter pasteurianus NF-171；
Fig. 4 be Acetobacter pasteurianus NF171 ferment at different temperatures production acetic acid the case where；
Fig. 5 is to produce tangerine orange fruit vinegar by fermenting raw materials of Nanfeng orange fruit wine using Acetobacter pasteurianus NF171.
Specific embodiment
Acetic acid bacteria described in one plant of heat-resisting acetic acid bacteria is to isolate and purify to obtain from Nanfeng orange vinegar ageing magma, warp
Microbial taxonomy identification was named as Acetobacter pasteurianus NF-171 (Acetobacter pasteurianus), in 2018 11
It is preserved within 26th China typical culture collection center the moon, deposit number is CCTCC NO:M2018824, which is resistant to higher
Temperature can be resistant to 40 DEG C.
One plant of heat-resisting acetic acid bacteria (Acetobacter pasteurianus) NF-171 morphological feature of the present invention are as follows:
In solid medium (glucose 1%, yeast extract 1%, CaCO32%, dehydrated alcohol 4%vol, agar 2%, natural ph) on
Colonial morphology is rounded, and surface is smooth, there is protrusion, and periphery of bacterial colonies has apparent calcium carbonate transparent circle.Strain NF-171 is carried out
Gram's staining, it is negative.Under an optical microscope, no gemma is in rod-short, single or pairs of, chaining arrangement, the later period
Part is in stock, filiform.(as shown in Fig.1 and Fig.2).
One plant of heat-resisting acetic acid bacteria (Acetobacterpasteurianus) NF-171 of the present invention, its ITS alkali
Basic sequence is as follows:
CATGGGGGGCTGCTTACACATGCAAGTCGCACGAAGGTTTCGGCCTTAGTGGCGGACGGGT GAGTAA
CGCGTAGGTATCTATCCATGGGTGGGGGATAACACTGGGAAACTGGTGCTAATACC GCATGACACCTGAGGGTCA
AAGGCGCAAGTCGCCTGTGGAGGAGCCTGCGTTTGATTAGCT AGTTGGTGGGGTAAAGGCCTACCAAGGCGATGA
TCAATAGCTGGTTTGAGAGGATGATCAG CCACACTGGGACTGAGACACGGCCCAGACTCCTACGGGAGGCAGCAG
TGGGGAATATTGGA CAATGGGGGCAACCCTGATCCAGCAATGCCGCGTGTGTGAAGAAGGTCTTCGGATTGTAAA
GCACTTTCGACGGGGACGATGATGACGGTACCCGTAGAAGAAGCCCCGGCTAACTTCGTGC CAGCAGCCGCGGTA
ATACGAAGGGGGCTAGCGTTGCTCGGAATGACTGGGCGTAAAGGGC GTGTAGGCGGTTTGTACAGTCAGATGTGA
AATCCCCGGGCTTAACCTGGGAGCTGCATTTGA TACGTGCAGACTAGAGTGTGAGAGAGGGTTGTGGAATTCCCA
GTGTAGAGGTGAAATTCGT AGATATTGGGAAGAACACCGGTGGCGAAGGCGGCAACCTGGCTCATTACTGACGCT
GAGGC GCGAAAGCGTGGGGAGCAAACAGGATTAGATACCCTGGTAGTCCACGCTGTAAACGATGTG TGCTAGAT
GTTGGGTGACTTAGTCATTCAGTGTCGCAGTTAACGCGTTAAGCACACCGCCTGG GGAGTACGGCCGCAAGGTTG
AAACTCAAAGGAATTGACGGGGGCCCGCACAAGCGGTGGA GCATGTGGTTTAATTCGAAGCAACGCGCAGAACCT
TACCAGGGCTTGAATGTAGAGGCTGCA GGCAGAGATGTCTGTTTCCCGCAAGGGACCTCTAACACAGGTGCTGCA
TGGCTGTCGTCAGC TCGTGTCGTGAGATGTTGGGTTAAGTCCCGCAACGAGCGCAACCCCTATCTTTAGTTGCCA
TC AGGTTGGGCTGGGCACTCTAGAGAGACTGCCGGTGACAAGCCGGAGGAAGGTGGGGATG ACGTCAAGTCCTC
ATGGCCCTTATGTCCTGGGCTACACACGTGCTACAATGGCGGTGACAGTG GGAAGCTAGGTGGTGACACCATGCT
GATCTCTAAAAGCCGTCTCAGTTCGGATTGCACTCTG CAACTCGAGTGCATGAAGGTGGAATCGCTAGTAATCGC
GGATCAGCATGCCGCGGTGAATAC GTTCCCGGGCCTTGTACACACCGCCCGTCACACCATGGGAGTTGGTTTGAC
CTTAAGCCGGT GAGCGAACCGCAAGGACGCAGCCGACCACGTCGTTAGGGGT
Embodiment 1: the separation of resistance to acetate ethanol bacterium (Acetobacter pasteurianus) NF-171 of the present invention
(1) it enrichment culture: draws 1mL Nanfeng orange vinegar ageing magma and is added to containing 50mL enrichment culture liquid
In the triangular flask of 250mL, 3d is cultivated in 30 DEG C, the shaking table of 150r/min, choosing has the triangular flask of acetic acid taste to carry out in next step
Strain separating.
(2) strain separating purifies: taking 1mL enrichment culture bacterium solution, is diluted to 10-6~10-8Concentration is coated on primary dcreening operation culture
In ware, 30 DEG C of culture 3d in the incubator are placed.The situation of observation culture daily, records transparent circle situation.Select transparent circle big
Bacterial strain (transparent loop diameter/bacterial strain diameter, that is, Dp/Dc).
(3) bacterial strain secondary screening: the bacterial strain obtained to primary dcreening operation carries out shaking flask Liquid Culture and (adds 4% anhydrous second in culture medium
Alcohol) secondary screening, 30 DEG C, 150r/min cultivates 3d.Bacterium solution 10000r/min is centrifuged 3min, supernatant 1mL is taken, adds 20mL distilled water
Dilution, then it is titrated to lightpink with the NaOH of 0.05mol/L, then 5% FeCl is added dropwise3, 5min is boiled, if occurring red brown
Color flocculent deposit is tentatively judged as acetic acid producing strains.By primary dcreening operation, secondary screening, which obtains one plant, can produce the bacterial strain NF-171 of acetic acid (as schemed
1, Fig. 2).
The identification of 2 acetic acid bacteria of embodiment
(1) morphology is carried out to bacterial strain NF-171, carries out the physiological and biochemical test of identification acetic acid bacteria referring to Bai Jieshi bacterium
Identification handbook (the 8th edition).It as shown in table 1 below, is the selection result and part Physiology and biochemistry knot of Acetobacter pasteurianus NF-171
Fruit:
Table 1
(2) 16Sr DNA is identified:
The NF-171 of inclined plane inoculating is placed in constant incubator and is cultivated 3 days for 32 DEG C, when thallus covers with entire inclined-plane, is taken
DNA is extracted out.
Bacterial strain DNA extraction is carried out to the bacterial strain screened using the operating instruction of DNA of bacteria extracts kit.And to being mentioned
DNA sample, select bacterial 16 S rDNA universal primer (27F:50-AGAGTTTGATCMTGGCTCAG and 1492R:50-
TACGGYTACCTTGT TACGACTT) PCR amplification is carried out to 16S rDNA.PCR amplification system is 20 μ L PCD mix, 2 μ L
Primer 2 7F, 2 μ L primer 1492R, 1 μ L template and 15 μ L dd water；Reaction is in 95 DEG C of denaturation 2min, 95 DEG C of renaturation 30s, and 55 DEG C
Extend 30s, 72 DEG C of annealing 90s, whole process circulation 30 times after 72 DEG C be further cultured for 5min, after expanding reactant sufficiently again by
Gradually cold cut takes 10 μ L to carry out 1% agarose gel electrophoresis, detects its PCR result and purity to 4 DEG C after taking out sample.
PCR sample is sent to the raw work in Shanghai, 16S rDNA gene sequencing is carried out.The detection provided according to the raw work in Shanghai
As a result the 16S rDNA gene order in, the maximum relevant bacteria species of homology are found in ncbi database, carry out system later
Developmental analysis carries out sequence analysis to obtained DNA sequence dna using MEGA 7, and constructs its phylogenetic evolution tree.(such as
Fig. 3)
Embodiment 3: high temperature resistant experiment
By by producing the obtained high acid acetic acid bacteria of acid cut amount experiment screening in 32 DEG C, 150r/min shaken cultivation (22 ±
2) after h activation, being inoculated in ethanol content respectively is respectively 29 DEG C, 32 DEG C, 35 DEG C, 38 in the production acid culture medium of 4% (v/v)
DEG C, 40 DEG C, 42 DEG C, 150r/min shaken cultivation 72h, measurement bacterial strain produce acid amount.Under the same terms, the production acid amount of bacterial strain is measured
(such as Fig. 4).
Embodiment 4: Nanfeng orange vinegar fermentation process
The Nanfeng orange fruit wine 250mL for taking laboratory to make is sub-packed in the centrifuge tube of 50mL, 10000r/min centrifugation
10min takes supernatant 80mL to be fitted into the conical flask of 250mL, 75 DEG C, 15 minutes, and sterilizing, taking-up is put station and cultivated at room temperature
For 24 hours, it sterilizes, in triplicate with 75 DEG C, 15 minutes again.
It takes and has cultivated the seed liquor of NF-171 for 24 hours 8mL and be inoculated in the fruit wine for bacterium of having gone out, 40 DEG C, 150r/min oscillation training
It supports, per 2mL is sampled for 24 hours, measures the production acid amount of bacterial strain.As a result as shown in Figure 5.All experiments are in triplicate.
Embodiment 5 carries out each nutritional ingredient detection to Nanfeng orange vinegar
The fruit vinegar that laboratory is made is taken, 12000r/min is centrifuged 10min, then takes supernatant, and 0.22 μm of membrane filtration discards
Primary filtrate takes 10 μ L of subsequent filtrate, with 100 times of phase dilution of flowing, is examined using high performance liquid chromatography to part nutritional ingredient
It surveys, including organic acid, flavones, phenols.(the results are shown in Table 2).
Example discussed above is only that preferred embodiment of the invention is described, and is not limited the scope of the present invention
Fixed, without departing from the spirit of the design of the present invention, those of ordinary skill in the art make technical solution of the present invention
Various changes and improvements should all be fallen into the protection scope that claims of the present invention determines.
Claims (8)
1. a kind of heat-resisting acetic acid bacteria, which is characterized in that the heat-resisting acetic acid bacteria is Acetobacter pasteurianus NF-171
(Acetobacter pasteurianus), China typical culture collection center, preservation are preserved on November 26th, 2018
Number be CCTCC NO:M2018824.
2. heat-resisting acetic acid bacteria according to claim 1, which is characterized in that the heat-resisting acetic acid bacteria is from Nanfeng orange vinegar
Acquisition is isolated and purified in ageing magma.
3. the application that heat-resisting acetic acid bacteria according to claim 1 ferments in fruit vinegar.
4. application according to claim 3, which is characterized in that the fruit vinegar fermentation includes that tangerine orange fruit vinegar ferments.
5. the method for heat-resisting acetic acid bacteria brewing fruit vinegar according to claim 1, which comprises the steps of:
Step 1: the heat-resisting acetic acid bacteria is inoculated on inclined-plane solid medium and carries out activation culture 12~24 hours, then
Be linked into sterilized seed culture medium with one ring strain of oese picking, be placed in temperature be 28~35 DEG C, revolving speed be 120~
In the shaking table of 160r/min, continuously cultivate 1~2 day, i.e., to the logarithmic growth phase of thallus；
Step 2: according to 1~10%(w/v) inoculum concentration above-mentioned cultured seed is seeded to containing 4%~14% ethyl alcohol or fruit wine
Fermentation medium in, fermentation and acid to content substantially constant.
6. the method for heat-resisting acetic acid bacteria brewing fruit vinegar according to claim 5, which is characterized in that the kind in the step 1
The ingredient and proportion of sub- culture medium are as follows: alcoholic strength 2% ~ 6%, glucose 5g~20g/L, KH2PO41.2~3.2g/L, NH4NO3
0.5~1.0g/L of 2.0~5.0g/L, NaCl, yeast extract 0.05~0.3g/L, MgSO4·7H2O 0.25~0.5g/L, CaCl2
0.011~0.11g/L, pure water 1000mL；Adjust the 30min that sterilizes under 5.0~7.0,121 DEG C of high steams of pH.
7. the method for heat-resisting acetic acid bacteria brewing fruit vinegar according to claim 5, which is characterized in that the ingredient of fermentation medium
And proportion are as follows: alcoholic strength 4% ~ 14%, KH2PO41.2~3.2g/L, NaCl 0.5~1.0 g/L, MgSO4·7H2O 0.25~
0.5g/L, CaCl20.011~0.11g/L, pure water 1000mL；It adjusts and sterilizes under 5.0~7.0,121 DEG C of high steams of pH
30min。
8. the method for heat-resisting acetic acid bacteria brewing fruit vinegar according to claim 5, which is characterized in that cultivate item in step 2
Part are as follows: 36~45 DEG C of temperature, 120~200r/min of revolving speed.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112410162A (en) * | 2020-11-09 | 2021-02-26 | 河北科技师范学院 | Hawthorn polyphenol fermented fruit vinegar beverage and preparation process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106167780A (en) * | 2016-08-25 | 2016-11-30 | 湖北工业大学 | A kind of ethanol heat-resisting, resistance to, the acetic acid bacteria of resistance to acetic acid |
| CN106167781A (en) * | 2016-08-25 | 2016-11-30 | 湖北工业大学 | Acetobacter pasteurianus that a kind of temperature capacity is excellent and purposes |
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2019
- 2019-01-10 CN CN201910022594.9A patent/CN110195025A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106167780A (en) * | 2016-08-25 | 2016-11-30 | 湖北工业大学 | A kind of ethanol heat-resisting, resistance to, the acetic acid bacteria of resistance to acetic acid |
| CN106167781A (en) * | 2016-08-25 | 2016-11-30 | 湖北工业大学 | Acetobacter pasteurianus that a kind of temperature capacity is excellent and purposes |
Non-Patent Citations (1)
| Title |
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| YANG CHEN等: "Screening and characterization of ethanol-tolerant and thermotolerant acetic acid bacteria from Chinese vinegar Pei", 《WORLD J. MICROBIOL BIOTECHNOL》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112410162A (en) * | 2020-11-09 | 2021-02-26 | 河北科技师范学院 | Hawthorn polyphenol fermented fruit vinegar beverage and preparation process thereof |
| CN112410162B (en) * | 2020-11-09 | 2023-01-13 | 河北科技师范学院 | Hawthorn polyphenol fermented fruit vinegar beverage and preparation process thereof |
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