四川晒制麸醋中醋酸菌分离鉴定及产酸特性

Screen and Identification and Acid Characteristics of Acetic Acid Bacteria in Sichuan Bran Vinegar

对四川晒制麸醋醋醅中的醋酸菌采用传统可培养的分离方法进行分离鉴定,并对该菌在不同p H、发酵温度、供氧量条件下的产酸能力进行研究。结果表明:分离获得了一株产酸能力较强的菌株,经16Sr DNA鉴定为巴氏醋杆菌(Acetobacter pasteurianus)。通过对其产酸特性进行研究,该菌株的最适产酸条件为:最适初始p H 5.0,最适温度为35℃,摇床转速为150 r/min,总酸含量可达2.888 4 g/100 m L。

Acetic acid bacteria in solid fermentation substrate of Sichuan bran-vinegar were isolated and iden- tified by using traditional cultured separation method, and the acid producing ability under the condition of pH, different fermentation temperature, oxygen supply were studied. The results showed that： a strain had strong acid producing ability was isolated, it was named Acetobacterpasteurianus through the method of molecular bi- ology. Through the research on its metabolic conditions, the optimal fermentation conditions of this strain：optimal initial pH 5.0, the optimal temperature 35 ℃, shaker speed 150 r/rain, the acid content up to 2.888 4 g/100 mL.