| abstract |
Bacillus safensis, a microbial agent, and applications thereof and a vinegar preparation method. The Bacillus safensis is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC NO.18727, and the preservation date is 23 October 2019. The Bacillus safensis has high-yield amylase activity and high-yield protease activity in vinegar brewing. Compared with a control group, the starch utilization rate is increased by 18.04%, the protease activity can reach 860.62 U/mL fermentation liquor, starch and protein utilization rates of vinegar brewing can be obviously increased, precipitation is reduced, the content of amino acid in vinegar is increased, the product flavor is improved, and the product quality is improved. The present invention further relates to the microbial agent containing the Bacillus safensis, applications of the Bacillus safensis or microbial agent in the field of food and in vinegar brewing, and a vinegar brewing method. |