Isolation and Identification of Functional Bacillus Strain from Cupei of Sichuan Bran Vinegar and Evaluation of Its Fermentation Characteristics
Bacillus bacteria are critical functional strains during fermentation of Sichuan bran vinegar that contribute to maintain the quality of vinegar. In this study, some functional Bacillus bacteria were isolated from the Cupei (grains undergoing acetic acid fermentation) of Sichuan bran vinegar, and th...
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The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010069 |
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| author | Yuwei WU Yu TIE Zhixing TANG Haiyan ZHU Yuwei LI Wenyou ZHU Xinhui WANG Liguo YIN |
| author_facet | Yuwei WU Yu TIE Zhixing TANG Haiyan ZHU Yuwei LI Wenyou ZHU Xinhui WANG Liguo YIN |
| author_sort | Yuwei WU |
| collection | DOAJ |
| description | Bacillus bacteria are critical functional strains during fermentation of Sichuan bran vinegar that contribute to maintain the quality of vinegar. In this study, some functional Bacillus bacteria were isolated from the Cupei (grains undergoing acetic acid fermentation) of Sichuan bran vinegar, and the strains were identified by biochemical tests and 16S rRNA sequencing. The fermentation properties of these strains were studied, and the 5 Bacillus strains with great fermentation performance were discovered. They were identified as Paenibacillus cookii BA-6, Bacillus velezensis BA-9, Bacillus tropicus BB-5, Bacillus subtilis BB-13, and Calidifontibacillus erzurumensis BC-11. The five strains grew well at 30~40 ℃ and pH5~7 (OD600=0.23~0.52), with a certain degree of tolerance for environmental factor. Some of the Bacillus strains had a strong ability to hydrolyze protein (proteolytic ring of B. velezensis BA-9: 3.7±0.3) and starch (starch hydrolysis ring of P. cookie BA-6: 3.8±0.5). The simulated solid-state fermentation of inoculation with Bacillus and Acetobacter was carried out to investigate their potential use in industrial bran vinegar fermentation. Results showed that inoculation of P. cookie BA-6, B. velezensis BA-9, and C. erzurumensis BC-11 could increase total acid, lactic acid, acetic acid, and volatile flavor compounds content (e.g., phenyl ethanol, benzyl alcohol, isopentanol, and guaicol), further raise the overall fermentation quality of the Cupei. Overall, the 5 strains of Bacillus identified in the study were beneficial for the formation of flavor compounds during the Cupei fermentation of bran vinegar. The study provides a theoretical foundation for enhancing the quality of Sichuan bran vinegar. |
| format | Article |
| id | doaj-art-00490865f0b749eca3a3b5ebb496ccf1 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-00490865f0b749eca3a3b5ebb496ccf12025-01-10T06:49:30ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-01-0146212213110.13386/j.issn1002-0306.20240100692024010069-2Isolation and Identification of Functional Bacillus Strain from Cupei of Sichuan Bran Vinegar and Evaluation of Its Fermentation CharacteristicsYuwei WU0Yu TIE1Zhixing TANG2Haiyan ZHU3Yuwei LI4Wenyou ZHU5Xinhui WANG6Liguo YIN7College of Food and Biological Engineering, Chengdu University, Chengdu 610000, ChinaSolid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University,Yibin 644000, ChinaFaculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644000, ChinaFaculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644000, ChinaCollege of Food and Biological Engineering, Chengdu University, Chengdu 610000, ChinaSolid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University,Yibin 644000, ChinaCollege of Food and Biological Engineering, Chengdu University, Chengdu 610000, ChinaSolid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University,Yibin 644000, ChinaBacillus bacteria are critical functional strains during fermentation of Sichuan bran vinegar that contribute to maintain the quality of vinegar. In this study, some functional Bacillus bacteria were isolated from the Cupei (grains undergoing acetic acid fermentation) of Sichuan bran vinegar, and the strains were identified by biochemical tests and 16S rRNA sequencing. The fermentation properties of these strains were studied, and the 5 Bacillus strains with great fermentation performance were discovered. They were identified as Paenibacillus cookii BA-6, Bacillus velezensis BA-9, Bacillus tropicus BB-5, Bacillus subtilis BB-13, and Calidifontibacillus erzurumensis BC-11. The five strains grew well at 30~40 ℃ and pH5~7 (OD600=0.23~0.52), with a certain degree of tolerance for environmental factor. Some of the Bacillus strains had a strong ability to hydrolyze protein (proteolytic ring of B. velezensis BA-9: 3.7±0.3) and starch (starch hydrolysis ring of P. cookie BA-6: 3.8±0.5). The simulated solid-state fermentation of inoculation with Bacillus and Acetobacter was carried out to investigate their potential use in industrial bran vinegar fermentation. Results showed that inoculation of P. cookie BA-6, B. velezensis BA-9, and C. erzurumensis BC-11 could increase total acid, lactic acid, acetic acid, and volatile flavor compounds content (e.g., phenyl ethanol, benzyl alcohol, isopentanol, and guaicol), further raise the overall fermentation quality of the Cupei. Overall, the 5 strains of Bacillus identified in the study were beneficial for the formation of flavor compounds during the Cupei fermentation of bran vinegar. The study provides a theoretical foundation for enhancing the quality of Sichuan bran vinegar.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010069sichuan bran vinegarcupeibacillussolid-state fermentationflavor compounds |
| spellingShingle | Yuwei WU Yu TIE Zhixing TANG Haiyan ZHU Yuwei LI Wenyou ZHU Xinhui WANG Liguo YIN Isolation and Identification of Functional Bacillus Strain from Cupei of Sichuan Bran Vinegar and Evaluation of Its Fermentation Characteristics Shipin gongye ke-ji sichuan bran vinegar cupei bacillus solid-state fermentation flavor compounds |
| title | Isolation and Identification of Functional Bacillus Strain from Cupei of Sichuan Bran Vinegar and Evaluation of Its Fermentation Characteristics |
| title_full | Isolation and Identification of Functional Bacillus Strain from Cupei of Sichuan Bran Vinegar and Evaluation of Its Fermentation Characteristics |
| title_fullStr | Isolation and Identification of Functional Bacillus Strain from Cupei of Sichuan Bran Vinegar and Evaluation of Its Fermentation Characteristics |
| title_full_unstemmed | Isolation and Identification of Functional Bacillus Strain from Cupei of Sichuan Bran Vinegar and Evaluation of Its Fermentation Characteristics |
| title_short | Isolation and Identification of Functional Bacillus Strain from Cupei of Sichuan Bran Vinegar and Evaluation of Its Fermentation Characteristics |
| title_sort | isolation and identification of functional bacillus strain from cupei of sichuan bran vinegar and evaluation of its fermentation characteristics |
| topic | sichuan bran vinegar cupei bacillus solid-state fermentation flavor compounds |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010069 |
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