食醋中污染菌的分离与鉴定

Isolation and Identification of Microorganisms from Spoilage Vinegar

首次关于耐酸乳杆菌是引起食醋变质的报道,旨在为食醋生产企业进行微生物污染控制提供理论依据。采用PCRDGGE技术以及纯培养技术,对正常醋样和污染醋样的微生物群落结构和种类进行了研究,通过对比分析以及回接实验发现了引起食醋变质的污染菌为耐酸乳杆菌(Lactobacillus acetotolerans)。

The structure and diversity of microbial community in normal and spoilage vinegar samples were studied by PCR-DGGE technology combined with pure culture technology. By comparative analysis and tie-back test,we found that Lactobacillus acetotolerans was the polluting strain causing vinegar spoilage. This is the first domestic reports regarding that L. acetotolerans was the cause of the vinegar spoilage and provided theoretical basis for the enterprises of vinegar production to control the microbial pollution.