苹果醋发酵用醋酸杆菌的筛选与鉴定

Screening and Identification of Acetobacter for Apple Vinegar Fermentation

近年来,苹果醋逐渐兴起,但是目前用于苹果醋生产的醋酸菌还存在着各种各样的不足,因此有必要进一步筛选产酸性能好、适应苹果醋发酵的醋酸菌。该研究从自然发酵的苹果醋和苹果园土壤中筛选到19株醋酸菌,菌株YT06,YT10,YT12,YT14和YT17的产酸能力较好,在乙醇浓度为6%时产酸量最大,其中菌株YT17在第8天时产酸量达到27.91g/L;对这5株菌进行分子生物学鉴定,发现按照亲缘关系分属于3个种:桃醋酸杆菌(Acetobacter persici):YT06;苹果醋杆菌(Acetobacter malorum):YT12,YT14;芝庇侬醋杆菌(Acetobacter cibinongensis):YT10,YT17。

In recent years,apple vinegar has gradually arisen,but there are still various deficiencies in acetic acid bacteria used for the production of apple vinegar.Therefore,it is necessary to further screen acetic acid bacteria that have good acid production performance and are suitable for apple vinegar fermentation.In this study,19 strains of acetic acid bacteria are screened from naturally fermented apple vinegar and apple orchard soils.The strains YT06,YT10,YT12,YT14 and YT17 have better acid production capacity,and the acid production is the highest when the ethanol concentration is 6%.The acid production of strain YT17 reaches 27.91 g/L on the 8 th day.These 5 strains are identified by molecular biology and it is found that they belong to 3 species according to genetic relationship：Acetobacter persici（YT06）,Acetobacter malorum（YT12,YT14）,Acetobacter cibinongensis（YT10,YT17）.