CN103937679A - Aspergillus strain for producing vinegar - Google Patents
Aspergillus strain for producing vinegar Download PDFInfo
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- CN103937679A CN103937679A CN201410109595.4A CN201410109595A CN103937679A CN 103937679 A CN103937679 A CN 103937679A CN 201410109595 A CN201410109595 A CN 201410109595A CN 103937679 A CN103937679 A CN 103937679A
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- bacterial classification
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Abstract
The invention relates to an aspergillus strain for producing vinegar, The strain is preserved in Chinese germ culture preservation management commission ordinary germ center with the preservation number of CGMCC No.8847. The strain is a composite strain, the strain is required to be added during a production process of the solid state vinegar, distiller's yeast and acetic acid strain are not required, and the production operation process is simple. Saccharification, alcoholic fermentation and acetic acid fermentation do not use individual design technology, and the biochemical reaction is simultaneously carried out. According to the edible vinegar produced by the method, turning over of fermenting grains is not required, so that labor intensity is reduced, and the labor efficiency is increased.
Description
Technical field
The present invention relates to a kind of bacterial classification and application of vinegar processed.
Background technology
At present, what China's Solid-state fermentation vinegar technique was generally used is aspergillus niger, and this class bacterial classification enzyme system is more single, only contains amylase and saccharifying enzyme, and saccharogenic power is more intense, but in Vinegar Fermentation process, also needs to add distiller's yeast, acetic acid bacteria strain.Operating process more complicated, labour intensity is larger, and efficiency is low, and quality control also exists larger difficulty, and yield rate is lower.
Summary of the invention
One of object of the present invention is to provide a kind of compound bacterial classification of producing Solid-State Fermented Vinegar Producion for the situation of current solid-state vinegar production process more complicated; Two of object of the present invention, is to provide the preparation method of aforementioned bacterial classification.
Order of the present invention is achieved in that
A kind of aspergillus bacterial classification, this bacterial classification is in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC) preservation, and preserving number is CGMCC NO. 8847.
The preparation method of this bacterial classification is as follows:
The separation of A, bacterial classification:
(1) get 5 test tubes that stroke-physiological saline solution is housed, respectively No. 1,2,3,4,5, mark, the bacterium colony 2 of depositing this bacterial classification test tube of going bail for encircles, and puts into and fills in vitro No. 1 of stroke-physiological saline solution, and firmly jolting, suspends in water microorganism uniformly;
(2) with 1ml aseptic straw by aseptic method, from No. 1 test tube, draw 1ml suspension and inject No. 2 pipes, and manage quick shake well by No. 2, make suspension even.Inject No. 3 pipes by drawing 1ml suspension in No. 2 pipes equally, and manage rapid shake well by No. 3, make suspension even.By that analogy until No. 5 pipes;
(3) from No. 4 and No. 5 pipes, respectively get 1ml suspension respectively with two aseptic straws; and inject respectively two sterile petri dish, then add the substratum 15ml that is cooled to 45 DEG C, rapidly and slightly rocking-turn; note fully shaking up of suspension and substratum; leave standstill after coagulation and become dull and stereotyped, then culture dish paper using is fixed, and be inverted in cultivation in 30 DEG C of thermostat containers; after 4 days, therefrom select single bacterium colony; and transplant on test tube slant substratum and cultivate, if only have a kind of bacteria growing, obtain pure strain;
The preparation of B, aspergillus bacterial classification
(1) prepare slant medium
1. culture medium prescription
Fermented bean drink (3 ° of B é concentration) 100ml
Potassium primary phosphate (KH
2pO
4) 0.1g
Sodium-chlor (NaCl) 0.1g
Magnesium sulfate (MgSO
4) 0.2g
Citric acid 0.1g
Sucrose 5.0g
Agar 2.5g
PH value 5.5～6.0
2. substratum preparation
Accurately take medicine, in fermented bean drink, add medicine and boil, medicine is fully dissolved; while hot the substratum boiling is sub-packed in test tube; the test tube that substratum is housed is fixed and puts into autoclave sterilizer, after taking-up, put while hot inclined-plane, after culture medium solidifying strain inclined plane substratum;
(2) aspergillus bacterial classification preparation
1. inoculation
By the operating process operation of inoculation, under gnotobasis, access in the slant medium having solidified with the good spore of inoculating needle picking growing way, access respectively 10 substratum.
2. cultivate
Put into constant incubator by finished 10 and cultivate, culture temperature is decided to be 30 DEG C, and incubation time is decided to be 72 hours.After colony growth is good, bacterial classification is preserved in 5 conducts, and 5 flags are for producing bacterial classification.
Three, the preservation of aspergillus bacterial classification
Comprise following order and step:
Adopt refrigerator preserving process, 5 preservation bacterial classifications are put into refrigerator and preserve, temperature is controlled between 4～5 DEG C, and the time must not exceed 6 months.
The application of D, aspergillus bacterial classification:
(1) enlarged culturing of bacterial classification
1. prepare substratum
Get rice, be soaked in water 20 hours, then water is rinsed well, clean swimming to drench, and puts into steam-boiler its boiling is become to rice, after taking the dish out of the pot, by rice spreading for cooling, after cooling 30 DEG C of temperature, is packed in triangular flask, finally sterilizing.
2. enlarged culturing
Under gnotobasis, by the bacterial classification access triangular flask in test tube, then put into constant incubator and carry out trick layer culture, temperature is 30 DEG C, and incubation time is about 18 hours.At the bottom for the treatment of bottle, the inner material long mycelia that turns white carries out shake-flask culture for the first time, bottle intramatrical mycelium is shaken up and shakeout, and at the bottom of 4～5 hours bottles, the inner long mycelia of expecting to turn white carries out shaking flask for the second time again, treats that mycelia grows up to rice bran look and is spore shape, after within 96 hours, cultivating, bottle outlet is for subsequent use.
(2) preparation of saccharification song
1. raw material: taking Chinese sorghum and wheat bran as raw material.
2. technique: adopt aerated koji making technique to make saccharification song, the cooling rear access bacterial classification of material cooking, temperature is controlled at 37-39 DEG C, and the koji time is 66 hours.
(3) solid state process is produced vinegar
1. former, auxiliary material: taking Chinese sorghum as raw material, taking wheat bran as auxiliary material, taking rice husk as stopping composition.
2. technical process: boiling → cooling → access bacterial classification → fermentation → pouring vinegar.
The preservation of E, aspergillus bacterial classification
Adopt refrigerator preserving process, 5 preservation bacterial classifications are put into refrigerator and preserve, temperature is controlled between 4-5 DEG C, and the time must not exceed 6 months.
Beneficial effect:
1, bacterial classification of the present invention is a kind of composite bacteria, only needs to add this bacterial classification just passable in solid-state vinegar production process, and without adding distiller's yeast, acetic acid bacteria strain, production operation process is also fairly simple.Saccharification, zymamsis, acetic fermentation design technology separately, their biochemical reaction carries out at the same time, is the main body difference of different fermentation its biochemical reaction in period.
2, bacterial classification solid state process of the present invention is produced vinegar, need not fall pond to turn over unstrained spirits, thereby reduce labour intensity, has improved efficiency.
3, the present invention adopts fermented bean drink to manufacture slant medium, has advantages of that bacterial classification growing way is good
.
4, use bacterial classification of the present invention to produce
vinegar product, product is limpid, nothing precipitation, sour and sweet palatability, and quality product is more stable.
5, bacterial classification vinegar-producing rate of the present invention is higher, and yield rate reaches 10kg/kg(major ingredient), and other yield rate is at 8.5-9kg/kg(major ingredient).
Embodiment:
The present invention is described in further detail in conjunction with example for lower mask body.
Bacterium classification name: aspergillus
Latin literary fame: Aspergillus sp
Depositary institution: China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC).
Address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City
Preservation date: February 24 in 2014
Deposit number: CGMCC NO. 8847
One, the separation of aspergillus bacterial classification, comprises following order and step:
1, get 5 test tubes (every 9ml) that stroke-physiological saline solution is housed, respectively No. 1,2,3,4,5, mark.The bacterium colony 2 of depositing bacterial classification test tube of going bail for encircles, and puts into and fills in vitro No. 1 of stroke-physiological saline solution, and firmly jolting, suspends in water microorganism uniformly.
2, with 1ml aseptic straw by aseptic method, from No. 1 test tube, draw 1ml suspension and inject No. 2 pipes, and manage quick shake well by No. 2, make suspension even.Inject No. 3 pipes by drawing 1ml suspension in No. 2 pipes equally, and manage rapid shake well by No. 3, make suspension even.By that analogy until No. 5 pipes.
3, from No. 4 and No. 5 pipes, respectively get 1ml suspension respectively with two aseptic straws, and inject respectively two sterile petri dish, then add the substratum 15ml that is cooled to 45 DEG C, rapidly and slightly rocking-turn, note fully shaking up of suspension and substratum, leave standstill after coagulation and become dull and stereotyped, then culture dish paper using is fixed, and be inverted in cultivation in 30 DEG C of thermostat containers, after 4 days, therefrom select single bacterium colony, and transplant on test tube slant substratum and cultivate, if only have a kind of bacteria growing, obtain pure strain.
Two, the preparation method of aspergillus bacterial classification, comprises following order and step:
1, the preparation of slant medium
(1) formula of substratum
Fermented bean drink (3 ° of B é) 100ml
Potassium primary phosphate (KH
2pO
4) 0.1g
Sodium-chlor (NaCl) 0.1g
Magnesium sulfate (MgSO
4) 0.2g
Citric acid 0.1g
Sucrose 5.0g
Agar 2.5g
PH value 5.5～6.0
(2) preparation of substratum
Accurately take medicine, in fermented bean drink, add medicine and boil, medicine is fully dissolved.While hot the substratum boiling is sub-packed in test tube to every about 15ml of test tube.The test tube that substratum is housed is fixed and puts into autoclave sterilizer, vapor pressure 0.1Mpa, 121 DEG C of sterilising temps, sterilization time 30 minutes, puts inclined-plane while hot after taking-up, after culture medium solidifying strain inclined plane substratum of the present invention.
2, the preparation of aspergillus bacterial classification
(1) inoculation
By the operating process operation of inoculation, under gnotobasis, access in the slant medium having solidified with the good spore of inoculating needle picking growing way, access respectively 10 substratum.
(2) cultivate
Put into constant incubator by finished 10 and cultivate, culture temperature is decided to be 30 DEG C, and incubation time is decided to be 72 hours.After colony growth is good, 5 as preserve bacterial classification, 5 as produce bacterial classification.
Three, the preservation of aspergillus bacterial classification, comprises following order and step:
Adopt refrigerator preserving process, 5 preservation bacterial classifications are put into refrigerator and preserve, temperature is controlled between 4-5 DEG C, and the time must not exceed 6 months.
Four, the application of aspergillus bacterial classification:
1, the enlarged culturing of bacterial classification
(1) preparation of substratum
Produce 1000 kilograms of vinegars, need to use the second-generation bacterial kind of 1 gram.500 grams of each enlarged culturing bacterial classifications.
Take 500 grams, rice, be soaked in water 20 hours, then water is rinsed well, and clean swimming to drench, boiling becomes rice, after taking the dish out of the pot, by rice spreading for cooling, temperature is cooled to after 30 DEG C, is packed in triangular flask.Last sterilizing, vapor pressure is 0.1MPa, sterilization time is 30 minutes.
(2) enlarged culturing
By the operating process of inoculation, under gnotobasis, by the bacterial classification access triangular flask in test tube, then to put into constant incubator and carry out trick layer culture, temperature is 30 DEG C, incubation time is about 18 hours.At the bottom for the treatment of bottle, the inner material long mycelia that turns white carries out shake-flask culture for the first time, bottle intramatrical mycelium is shaken up and shakeout, and at the bottom of 4-5 hours bottles, the inner long mycelia of expecting to turn white carries out shaking flask for the second time again, treats that mycelia grows up to rice bran look and is spore shape, after within 96 hours, cultivating, bottle outlet is for subsequent use.
2, the preparation of saccharification song
(1) raw material: taking Chinese sorghum and wheat bran as raw material.
(2) technique: adopt aerated koji making technique to make saccharification song, the cooling rear access bacterial classification of material cooking, temperature is controlled at 37-39 DEG C, and the koji time is 66 hours.
3, solid state fermentation legal system vinegar
Taking Chinese sorghum as raw material, taking wheat bran as auxiliary material, taking rice husk as stopping composition, technical process: boiling → cooling → access bacterial classification → fermentation → pouring vinegar.
Claims (2)
1. an aspergillus bacterial classification for vinegar processed, belongs to aspergillus bacterial classification, it is characterized in that this bacterial classification is in the center preservation of China Committee for Culture Collection of Microorganisms's common micro-organisms, and preserving number is CGMCC NO. 8847.
2. a preparation method for aspergillus bacterial classification, is characterized in that method is as follows:
The separation of A, bacterial classification
(1) get 5 test tubes that stroke-physiological saline solution is housed, respectively No. 1,2,3,4,5, mark, the bacterium colony 2 of depositing this bacterial classification test tube of going bail for encircles, and puts into and fills in vitro No. 1 of stroke-physiological saline solution, and firmly jolting, suspends in water microorganism uniformly;
(2) with 1ml aseptic straw by aseptic method, from No. 1 test tube, draw 1ml suspension and inject No. 2 pipes, and manage quick shake well by No. 2, make suspension even.Inject No. 3 pipes by drawing 1ml suspension in No. 2 pipes equally, and manage quick shake well by No. 3, make suspension even.By that analogy until No. 5 pipes;
(3) from No. 4 and No. 5 pipes, respectively get 1ml suspension respectively with two aseptic straws; and inject respectively two sterile petri dish, then add the substratum 15ml that is cooled to 45 DEG C, fast and slightly rocking-turn; note fully shaking up of suspension and substratum; leave standstill after coagulation and become dull and stereotyped, then culture dish paper using is fixed, and be inverted in cultivation in 30 DEG C of thermostat containers; after 4 days, therefrom select single bacterium colony; and transplant on test tube slant substratum and cultivate, if only have a kind of bacteria growing, obtain pure strain;
The preparation of B, aspergillus bacterial classification
(1) prepare slant medium
1. culture medium prescription
Fermented bean drink (3 ° of B é concentration) 100ml
Potassium primary phosphate (KH
2pO
4) 0.1g
Sodium-chlor (NaCl) 0.1g
Magnesium sulfate (MgSO
4) 0.2g
Citric acid 0.1g
Sucrose 5.0g
Agar 2.5g
PH value 5.5～6.0
2. substratum preparation
Accurately take medicine, in fermented bean drink, add medicine and boil, medicine is fully dissolved; while hot the substratum boiling is sub-packed in test tube; the test tube that substratum is housed is fixed and puts into autoclave sterilizer, after taking-up, put while hot inclined-plane, after culture medium solidifying strain inclined plane substratum;
(2) aspergillus bacterial classification preparation
1. inoculation
By the operating process operation of inoculation, under gnotobasis, access in the slant medium having solidified with the good spore of inoculating needle picking growing way, access respectively 10 substratum.
2. cultivate
Put into constant incubator by finished 10 and cultivate, culture temperature is decided to be 30 DEG C, and incubation time is decided to be 72 hours.After colony growth is good, bacterial classification is preserved in 5 conducts, and 5 flags are for producing bacterial classification;
The preservation of C, aspergillus bacterial classification
Adopt refrigerator preserving process, 5 preservation bacterial classifications are put into refrigerator and preserve, temperature is controlled between 4～5 DEG C, and the time must not exceed 6 months.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410109595.4A CN103937679B (en) | 2014-03-21 | 2014-03-21 | A kind of aspergillosis strain of vinegar processed |
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|---|---|---|---|
| CN201410109595.4A CN103937679B (en) | 2014-03-21 | 2014-03-21 | A kind of aspergillosis strain of vinegar processed |
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| Publication Number | Publication Date |
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| CN103937679A true CN103937679A (en) | 2014-07-23 |
| CN103937679B CN103937679B (en) | 2016-10-05 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111938087A (en) * | 2020-08-31 | 2020-11-17 | 杨金锁 | Sour soybean paste and production process thereof |
Citations (4)
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|---|---|---|---|---|
| CN1632098A (en) * | 2004-11-25 | 2005-06-29 | 吉林大学 | Vinegar containing organic selenium from aspergillus oryzae and method for preparing same |
| CN101979526A (en) * | 2010-11-05 | 2011-02-23 | 山西三盟实业发展有限公司 | Method for preparing complex enzyme preparation for vinegar |
| CN102676366A (en) * | 2012-05-29 | 2012-09-19 | 南君涛 | Hovenaia dulcis vinegar |
| CN103468585A (en) * | 2013-08-27 | 2013-12-25 | 陈福生 | Monascus strain and application thereof in preparing functional monascus |
-
2014
- 2014-03-21 CN CN201410109595.4A patent/CN103937679B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1632098A (en) * | 2004-11-25 | 2005-06-29 | 吉林大学 | Vinegar containing organic selenium from aspergillus oryzae and method for preparing same |
| CN101979526A (en) * | 2010-11-05 | 2011-02-23 | 山西三盟实业发展有限公司 | Method for preparing complex enzyme preparation for vinegar |
| CN102676366A (en) * | 2012-05-29 | 2012-09-19 | 南君涛 | Hovenaia dulcis vinegar |
| CN103468585A (en) * | 2013-08-27 | 2013-12-25 | 陈福生 | Monascus strain and application thereof in preparing functional monascus |
Non-Patent Citations (2)
| Title |
|---|
| 王红云 等: "甘薯曲霉AS3.324在食醋酿造中的应用研究", 《河南科学》 * |
| 麻成金 等: "湘西河溪香醋优势糖化黑曲霉筛选及产酶条件的研究", 《中国调味品》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111938087A (en) * | 2020-08-31 | 2020-11-17 | 杨金锁 | Sour soybean paste and production process thereof |
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| CN103937679B (en) | 2016-10-05 |
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