Acetobacter cocoa and application thereof in production of high-quality apple vinegar
The invention discloses acetobacter cocoa and application thereof in production of high-quality apple vinegar. The method comprises the following steps: firstly, separating and screening Acetobacter brevis PTC-02 with the characteristic of high yield of acetic acid from rotten apples, wherein the pr...
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| creator | ZHANG SHUJING NIU SHANGUANG LI CHENWEI MU BAOQIANG ZHAO LIN |
| description | The invention discloses acetobacter cocoa and application thereof in production of high-quality apple vinegar. The method comprises the following steps: firstly, separating and screening Acetobacter brevis PTC-02 with the characteristic of high yield of acetic acid from rotten apples, wherein the preservation number of the Acetobacter brevis PTC-02 is CGMCC (China General Microbiological Culture Collection Center) No.26464; the Acetobacter cacao PTC-02 can efficiently ferment raw apple wine and concentrated apple juice to produce high-quality apple vinegar, can be used as a functional strain for fermenting the high-quality apple vinegar, and is simple in fermentation method, high in strain adaptability, high in fermentation speed, unique in fermentation flavor, high in process operability and suitable for large-scale production of the apple vinegar in factories.
本发明公开了一株可可豆醋杆菌及其在生产高品质苹果醋中的应用。本发明首先自腐烂苹果中分离筛选到具有高产醋酸特性的可可豆醋杆菌(Acetobacter fabarum)PTC-02，保藏编号为CGMCC No.26464。可可豆醋杆菌PTC-02能够高效发酵苹果原酒和浓缩苹果汁生产高品质苹果醋，可作为 |
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本发明公开了一株可可豆醋杆菌及其在生产高品质苹果醋中的应用。本发明首先自腐烂苹果中分离筛选到具有高产醋酸特性的可可豆醋杆菌(Acetobacter fabarum)PTC-02，保藏编号为CGMCC No.26464。可可豆醋杆菌PTC-02能够高效发酵苹果原酒和浓缩苹果汁生产高品质苹果醋，可作为</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ITS PREPARATION ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROCESSES USING MICROORGANISMS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230929&DB=EPODOC&CC=CN&NR=116814463A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230929&DB=EPODOC&CC=CN&NR=116814463A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ZHANG SHUJING</creatorcontrib><creatorcontrib>NIU SHANGUANG</creatorcontrib><creatorcontrib>LI CHENWEI</creatorcontrib><creatorcontrib>MU BAOQIANG</creatorcontrib><creatorcontrib>ZHAO LIN</creatorcontrib><title>Acetobacter cocoa and application thereof in production of high-quality apple vinegar</title><description>The invention discloses acetobacter cocoa and application thereof in production of high-quality apple vinegar. The method comprises the following steps: firstly, separating and screening Acetobacter brevis PTC-02 with the characteristic of high yield of acetic acid from rotten apples, wherein the preservation number of the Acetobacter brevis PTC-02 is CGMCC (China General Microbiological Culture Collection Center) No.26464; the Acetobacter cacao PTC-02 can efficiently ferment raw apple wine and concentrated apple juice to produce high-quality apple vinegar, can be used as a functional strain for fermenting the high-quality apple vinegar, and is simple in fermentation method, high in strain adaptability, high in fermentation speed, unique in fermentation flavor, high in process operability and suitable for large-scale production of the apple vinegar in factories.
本发明公开了一株可可豆醋杆菌及其在生产高品质苹果醋中的应用。本发明首先自腐烂苹果中分离筛选到具有高产醋酸特性的可可豆醋杆菌(Acetobacter fabarum)PTC-02，保藏编号为CGMCC No.26464。可可豆醋杆菌PTC-02能够高效发酵苹果原酒和浓缩苹果汁生产高品质苹果醋，可作为</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ITS PREPARATION</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNi0EKwjAQAHPxIOof1gf0EFqK11IqnjzpuazbbbMQsjFNBX-vFB_gaWCY2Zp7Q5z1gZQ5ASkpAoYBMEYvhFk0QHacWEeQADHpsNBqv8LJ5Irngl7yez0YXhJ4wrQ3mxH9zIcfd-Z47m7tpeCoPc8RiQPnvr1aW59sVdVlU_7TfADsaDld</recordid><startdate>20230929</startdate><enddate>20230929</enddate><creator>ZHANG SHUJING</creator><creator>NIU SHANGUANG</creator><creator>LI CHENWEI</creator><creator>MU BAOQIANG</creator><creator>ZHAO LIN</creator><scope>EVB</scope></search><sort><creationdate>20230929</creationdate><title>Acetobacter cocoa and application thereof in production of high-quality apple vinegar</title><author>ZHANG SHUJING ; NIU SHANGUANG ; LI CHENWEI ; MU BAOQIANG ; ZHAO LIN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN116814463A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2023</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ITS PREPARATION</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>ZHANG SHUJING</creatorcontrib><creatorcontrib>NIU SHANGUANG</creatorcontrib><creatorcontrib>LI CHENWEI</creatorcontrib><creatorcontrib>MU BAOQIANG</creatorcontrib><creatorcontrib>ZHAO LIN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ZHANG SHUJING</au><au>NIU SHANGUANG</au><au>LI CHENWEI</au><au>MU BAOQIANG</au><au>ZHAO LIN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Acetobacter cocoa and application thereof in production of high-quality apple vinegar</title><date>2023-09-29</date><risdate>2023</risdate><abstract>The invention discloses acetobacter cocoa and application thereof in production of high-quality apple vinegar. The method comprises the following steps: firstly, separating and screening Acetobacter brevis PTC-02 with the characteristic of high yield of acetic acid from rotten apples, wherein the preservation number of the Acetobacter brevis PTC-02 is CGMCC (China General Microbiological Culture Collection Center) No.26464; the Acetobacter cacao PTC-02 can efficiently ferment raw apple wine and concentrated apple juice to produce high-quality apple vinegar, can be used as a functional strain for fermenting the high-quality apple vinegar, and is simple in fermentation method, high in strain adaptability, high in fermentation speed, unique in fermentation flavor, high in process operability and suitable for large-scale production of the apple vinegar in factories.
本发明公开了一株可可豆醋杆菌及其在生产高品质苹果醋中的应用。本发明首先自腐烂苹果中分离筛选到具有高产醋酸特性的可可豆醋杆菌(Acetobacter fabarum)PTC-02，保藏编号为CGMCC No.26464。可可豆醋杆菌PTC-02能够高效发酵苹果原酒和浓缩苹果汁生产高品质苹果醋，可作为</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ITS PREPARATION METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | Acetobacter cocoa and application thereof in production of high-quality apple vinegar |
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