| Objective:According to bifidobacteria (anaerobic) and acetic acid bacteria( aerobic ) features, we study a technology used for producing bifidobacterium vinegar which is fermented by Bifidobacterium and acetic acid bacteria, because when bifidobacterium is fermented,it is synthesis not only acetic acid,also lactic acid and some other useful components of the body.Then analysis the nutritional component and period observation of Bifidovinegar in order to evaluate the quality of vinegar. For large-scale production and market sale, technology used for producing bifidovinegar needs to be improved next time.Methods :1.By enrichment culture and subculture, superior acetobacter acetics from normal grains vinegar can be selected after the preliminary seletion and the continuous seletion.Then this superior strain can be used for bifidobacterium vinegar after identified according to morphology, physiological and biochemical characteristics and 16SrDNA sequence analysis.2.Fermentation together Aspergillus oryzae and Aspergillus niger (1:1)with bran. Koji-mold can be get after early culture,shake flask,buckle flask,reculture. Then determination koji-mold activity by the moisture, acidity, Glucoamylase activity,ɑ-amylase activity, proteinase activity after smashed and dried koji-mold and vinegar bran koji can be get after expanded culture.3. Mixed crushed corn,bran koji,yeast mixture and bran well with water. Then after liquid saccharification and alcohol fermentation, Bifidobacterium and acetic acid bacteria were put in by the proportion of 1:1, simultaneously adding accessory, for acetic acid fermentation. When the acetic acid is up to 5-7.5 % , adding salt to terminate the fermentation.Then Bifidobacterium vinegar can be get after filtration and sterilization to clarify.4.The main nutritional components of Bifidobacterium vinegar are analyzed according to nutrition analysis methods and period observation of Bifidobacterium vinegar. 1.The strain L4,which could produce acetic acid steadily with high acidity,was selected after subculture detection.The acetic acid yield and alcohol conversion rate of strain L4 reached 66.92g/L and72.42%, respectively.The analysis of 16SrDNA sequence indicated that the sequence was similar to the 16SrDNA sequence of Acetobacter pasteurianus with the homology up to 95%. According to morphology characteristics,physiological and biochemical characteristics,conservative sequence contrast,the strain L4 was further identified as A.pasteurianus.2 . Moisture:64.9%, acidity: 0.288 ml/g, Glucoamylase activity: 1188.8U/g,ɑ-amylase activity: 9.6U/g, proteinase activity: 23.3 ug/min·g.3.The final acetic acid of Bifidobacteriium vinegar is 2.2%, and it looks red brown,gloss,clear, no sediment and suspended solids.Total count of acetic acid bacteria is 3.3×10~8 /ml and Bifidobacterium is 1.9×10~6/ml;Viable count of acetic acid bacteria is 1.7×10~8/ml and Bifidobacterium is 6.8×10~4/ml; coliform group: < 3个/100ml and pathogens can not be detected.4 . According to nutrition analysis methods : There are abundant nutritional components in Bifidobacterium vinegar, such as vitamins and trace elements.There are 18 kinds of amino acids in all, in which 8 kinds of Results : essential amino acids account 42.5%.No less than 8 kinds of organic acids such as acetic acid, lactic acid,et al.Conclusion:By solid-state fermentation of raw material ,Bifidobacterium vinegar can be get after fermenting bifidobacterium and selected and identified A.pasteurianus. Then we found that Bifidobacterium and its metabolites can survive well in vinegar.In a word,it is feasible that producing Bifidovinegar and it is rich in nutrients and has a long shelf-life.Its has dual health function and as a nutritious vinegar is worthy of popularization.
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