Title:
STRAIN HSCY 2073, AND ISOLATION AND SCREENING THEREFOR AND USE THEREOF IN IMPROVING FLAVOR AND QUALITY OF VINEGAR
Document Type and Number:
WIPO Patent Application WO/2023/029569
Kind Code:
A1
Abstract:
Disclosed in the present invention are a strain HSCY 2073, and a separation and screening method therefor and the use thereof in improving the flavor and quality of vinegar. The strain is identified as a Lactobacillus, and is already deposited in the General Microbiology Center of the China Microbial Culture Collection Management Committee, with a deposit date of November 21, 2019 and a deposit number of CGMCC No. 18982. The strain HSCY 2073 of the present invention is a Lactobacillus which has a strong tolerance to acetic acid and ethanol and a good effect on producing nonvolatile acids, and produces five fruit aroma substances such as acetaldehyde, ethyl acetate, isobutyl acetate, isoamyl acetate and ethyl 3-methyl valerate at high contents.
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Inventors:
LI XIN (CN)
ZHANG JUNHONG (CN)
XIONG FENG (CN)
CAI PANPAN (CN)
ZHANG BAO (CN)
ZHU JIE (CN)
DENG HUIXIN (CN)
CUI PENGJING (CN)
LIU YANG (CN)
QIAO XIN (CN)
ZHANG JUNHONG (CN)
XIONG FENG (CN)
CAI PANPAN (CN)
ZHANG BAO (CN)
ZHU JIE (CN)
DENG HUIXIN (CN)
CUI PENGJING (CN)
LIU YANG (CN)
QIAO XIN (CN)
Application Number:
PCT/CN2022/092170
Publication Date:
March 09, 2023
Filing Date:
May 11, 2022
Export Citation:
Assignee:
JIANGSU HENGSHUN VINEGAR IND CO LTD (CN)
International Classes:
C12N1/20; C12J1/04; C12N1/02; C12R1/225
Foreign References:
| CN113604402A | 2021-11-05 | |||
| CN113699069A | 2021-11-26 | |||
| CN110184227A | 2019-08-30 | |||
| CN110093285A | 2019-08-06 | |||
| CN106010997A | 2016-10-12 | |||
| CN101875908A | 2010-11-03 |
Other References:
ZHAO, XINYI; FAN, BINGQIAN; ZHENG, YU; SONG, JIA: "Isolation, Identification of Acid-producing Bacteria from Shanxi Aged Vinegar Cupei and their Alcohol and Acid Tolerance Ability Analysis", CHINA BREWING, ZHONGGUO NIANGZAO BIANJIBU, CN, vol. 40, no. 1, 25 January 2021 (2021-01-25), CN , pages 128 - 132, XP009544248, ISSN: 0254-5071
LE MARREC, C. BON, E. LONVAUD-FUNEL, A.: "Tolerance to high osmolality of the lactic acid bacterium Oenococcus oeni and identification of potential osmoprotectants", INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, ELSEVIER BV, NL, vol. 115, no. 3, 16 March 2007 (2007-03-16), NL , pages 335 - 342, XP005938333, ISSN: 0168-1605, DOI: 10.1016/j.ijfoodmicro.2006.12.039
SHEN ZHIYUANYU YONGJIANZHU SHENGHU ET AL.: "Research on Key Techniques of Non-material Cultural Heritage of Zhenjiang Vinegar Brewing Techniques[J]", CHINA CONDIMENT, no. 10, 2016
YAN JINGZONGYANDAN: "Brewing technique of traditional Shanxi aged vinegar[J].", CHINA BREWING, vol. 2004, no. 007, 2004, pages 30 - 32
LI XINYU YONGJIANZHU SHENGHU ET AL.: "Optimization of Starter Solid-State Vinegar Culture in Zhenjiang aromatic vinegar brewing[J]", FOOD AND FERMENTATION INDUSTRIES, no. 03, 2017, pages 115 - 119
LE MARREC, C. BON, E. LONVAUD-FUNEL, A.: "Tolerance to high osmolality of the lactic acid bacterium Oenococcus oeni and identification of potential osmoprotectants", INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, ELSEVIER BV, NL, vol. 115, no. 3, 16 March 2007 (2007-03-16), NL , pages 335 - 342, XP005938333, ISSN: 0168-1605, DOI: 10.1016/j.ijfoodmicro.2006.12.039
SHEN ZHIYUANYU YONGJIANZHU SHENGHU ET AL.: "Research on Key Techniques of Non-material Cultural Heritage of Zhenjiang Vinegar Brewing Techniques[J]", CHINA CONDIMENT, no. 10, 2016
YAN JINGZONGYANDAN: "Brewing technique of traditional Shanxi aged vinegar[J].", CHINA BREWING, vol. 2004, no. 007, 2004, pages 30 - 32
LI XINYU YONGJIANZHU SHENGHU ET AL.: "Optimization of Starter Solid-State Vinegar Culture in Zhenjiang aromatic vinegar brewing[J]", FOOD AND FERMENTATION INDUSTRIES, no. 03, 2017, pages 115 - 119
Attorney, Agent or Firm:
NANJING SUGAO PATENT AND TRADEMARK FIRM (ORDINARY PARTNERSHIP) (CN)
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