胀气食醋中污染微生物的分离鉴定及其生理生化特性

Separation,Identification,Physiological and Biochemical Characteristics of Pollution Microbes in Swollen Vinegar

本文对比分析了胀气食醋与正常食醋的理化性质,对胀气食醋的顶隙气体进行了分析,并分离鉴定了胀气食醋中的潜在污染微生物。结果表明,与正常食醋相比,胀气食醋中总固形物含量增加了65%,总酸度增加了47.4%,氨基态氮含量增加了2.3倍;胀气食醋顶隙气体成分主要为二氧化碳;从胀气食醋中分离到6株细菌,经鉴定1号、4号、RT1、RT2、RT3、RT4分别与贝莱斯芽孢杆菌(Bacillus velezensis)、特基拉芽孢杆菌(Bacillus tequilensis)、Bacillus velezensis、腐生葡萄球菌(Staphylococcus saprophyticus)、头状葡萄球菌(Staphylococcus capitis)、枯草芽孢杆菌(Bacillus stubtilis)的相似度均达到98%及以上。且各菌株均可在糖发酵培养基中产生白色絮状物沉淀,其中1号和4号菌产生沉淀较多。4号菌能产生气体,是造成食醋胀气的主要潜在微生物。

In this paper, the physical and chemical properties of swollen and normal vinegar were compared and analyzed. And the top gas composition of swollen vinegar was analyzed. Additional, several potential pollution microorganisms in swollen vinegar were separated and identified.Compared with nornlal vinegar, the results showed that total solids content increased by 65% ,total acidity increased by 47.4% and amino nitrogen content increased 2.3 fold in swollen vinegar. And the gas composition in the top gas of swollen vinegar was mainly carbon dioxide. Six strains of bacteria were separated from swollen vinegar,and they were identified that No.1, No 2, RT- 1, RT-2, RT-3, RT-4 were similar with Bacillus velezensis, Bacillus tequilensis, Bacillus velezensis, Staphylococcus saprophyticus.Staphylococcus capitis ,Bacillus stubtilis, and the similarity was more than 98%.And each strain could produce white flocculation in sugar fermentation medium, in which No. 1 and No.4 bacteria produced more precipitation.Among them, No.4 bacteria could produce gas, which was the potential pollution microorganism causing vinegar swollen.