Screening Of Acetic Acid Producing Strain And Sea Buckthorn Vinegar Processing Technology Research

Seabuckthorn (of Hippophae rhamnoides Linn) for Elaeagnus Branch(Elaeagnaceae,) acid thorn species is a perennial deciduous shrub. Seabuckthorn mainly use the site for the fruit, fruit cylindrical and spherical, fruit contains sugar, organic acids, amino acids, trace elements and vitamins, it also contains flavonoids, fatty acids, the yellow pigment and other substances. Vitamin C content is the first fruits. Seabuckthorn has asthma, cough and phlegm, the expansion of the coronary blood vessels, lower cholesterol, the medicinal value of the fatigue resistance is also a traditional Tibetan medicine. Seabuckthorn mainly used for processing sea buckthorn tea, seabuckthorn fruit cake, beverage seabuckthorn, seabuckthorn fruit wine and other products.Seabuckthorn vinegar mash the natural fermentation of the bacteria source, after the separation, screening, identification, elect a suitable for the production of sea buckthorn fruit vinegar acetic acid producing strain, and application of sea buckthorn juice after alcoholic fermentation, acetic acid fermentation, the deployment of and other technology developed seabuckthorn fruit vinegar beverage. The results are as follows:Seabuckthorn vinegar mash natural fermentation.(1) for the bacteria source control strains AS1.41calcium tablet separation of screening and qualitative and quantitative tests, and then by the acetic acid, the acidity curve test, anti-alcohol test, temperature test, resistance trials of salt, alcohol conversion rate test, stability test such as a second screening test screening high-yield strains of an acetate, No. S-8. The optimum fermentation temperature is30℃. Alcohol concentration of7%, the maximum acid production45.52g/L, alcohol resistance, salt tolerance, and passaged five times, genetic and stable performance.(2) the morphological characteristics of strain S-8, and cultural characteristics, physiological and biochemical tests, and the identification of16S rDNA molecular biology. The observed strain colonies pale beige, round, protruding, smooth surface, significantly negative by Gram staining, the cells under a microscope into a short rod-shaped or oval-shaped, no spores, no flagella structure. The physiological and biochemical tests, the control of the eighth edition of the "Berger bacteria manual" confirm Pap Acetobacter.16S rDNA identification of S-8isolates were identified to of Pap Acetobacter Pap subspecies(Acetobacter pasteurianus).(3) of sea buckthorn fruit by crushing, juice, sugar and acid adjustment, alcohol fermentation, inoculated with the S-8strains as the strains of acetic acid fermentation, the use of a single factor and orthogonal experiments, the acetic acid fermentation conditions optimization, the optimal conditions for The initial alcohol content of7.5%, initial pH of3.5,6%of the inoculum size, fermentation temperature of30℃, acetic acid production under the conditions of68g/L.(4) after-ripening fruit vinegar, high acidity, usually adjustable dubbed acetic acid beverage. By orthogonal test and get the best combination of formula, or3%of the original vinegar, white sugar11%, sea buckthorn juice,3%,0.36%of the total acid. The acetic acid beverage brownish is red, soft fragrance, incense and apparent sea buckthorn fruit, sweet and sour refreshing.