一株果醋发酵氧化葡糖杆菌的鉴定及发酵特性

Identification of Gluconobacter oxydans for fruit vinegar production and its fermentation characteristics

从自然发酵果醋中分离和筛选到一株产醋酸的菌株E3,通过形态培养特征、生理生化特征、16S rDNA序列比对及系统发育分析,鉴定菌株E3是氧化葡糖杆菌（Gluconobacter oxydans）。菌株E3最适生长和产酸温度为30℃,在20℃~30℃内,菌株生长和产酸性能较稳定。菌株E3最适生长pH值为6,耐酸性较好,pH值为为3时菌体仍能生长。E3能耐受6%vol的乙醇浓度而不影响产酸能力,6%vol乙醇浓度发酵6d酸度达到4.12g/100mL。菌株E3产酸和耐酸性能好,能耐受6%乙醇浓度产酸,为果醋发酵提供了新的菌种资源。

Strain E3 for acetic acid production was screened and isolated from spontaneous fruit vinegar.Based on morphological,physiological and biochemical characteristics,16S rDNA and phylogenic analysis,the strain E3 was classified to Gluconobacter oxydans.The growth and acid producing was stable from 20℃ to 30℃,and optimum growth and acid producing temperature was 30℃.Strain E3 optimum growth pH was 6 and presented good acid resistance,still growing at pH3.E3 could tolerate ethanol concentration of 6%vol without affecting the ability to produce acid.The acidity could reach 4.12g/100ml using strain E3 fermented for 6d at the ethanol concentration of 6%vol.The high performance on acid fermentation of strain E3 provided new strain resources of fruit vinegar production.