甘蔗醋高产菌株的筛选及鉴定

Screening and identification of high-acetic-acid-producing strain for sugarcane vinegar production

为了获得适宜甘蔗醋酿造的高产菌株,以自然发酵的甘蔗渣为筛选材料进行筛选。通过对筛选样品进行富集培养和平板分离,获得116株菌株,再采用产醋酸发酵、耐酒精性发酵以及传代稳定性发酵等方法进一步筛选,采用高效液相色谱检测法分析发酵液的乙酸含量,最后获得1株具有产酸高、耐酒精性强、遗传稳定的菌株C22。菌株C22在12%(v/v)的酒精度下仍能够表现出较强的发酵作用,在起始酒精度为6%(v/v)和12%(v/v)的培养基中,菌株C22的醋酸产量分别为41.8g/L和62.2g/L。经过形态特征、生理生化特征以及16S rDNA等方面的分析,鉴定菌株C22为巴氏醋酸杆菌。

To screen out high-acetic-acid-producing bacteria suitable for producing sugarcane vinegar, screening work was developed and inoculum originated from the natural fermentation process of bagasse. By enrichment culture and plate isolation,lid strains were obtained.And then a series of experiments was carried out including acetic acid production,test of ethanol endurance and genetic stability.Using HPLC to test acetic acid production of fermentation broth,strain C22 with excellent characteristics was isolated owing to its high yield of acetic acid, strong ethanol endurance, and stable hereditary character. Even if under alcohol content of 12% （v/v）, C22 remained to have strong fermentation capability and its acetic acid production were 41.8g/L and 62.2g/L when the initial alcohol content were 6% （v/v） and 12% （v/v） respectively. C22 was identified as Acetobacter pasteurium based on the survey on morphology,physiological characteristics and 16S rDNA detection.