超声波促进巴氏醋杆菌发酵生长的研究

Improvement effect of ultrasonic on the growth of Acetobacter pasteurianus

为促进巴氏醋杆菌(Acetobacter pasteurianus)的生长,该研究探讨了超声波对巴氏醋杆菌的生物量、产酸总量及细胞膜渗透性的影响,利用平板计数法,研究不同超声时间、超声温度及超声功率对巴氏醋杆菌生物量的影响,并对巴氏醋杆菌不同生长时期超声处理对其产酸能力的影响及不同超声时间和功率对巴氏醋杆菌细胞外液核酸和蛋白质渗透性的影响进行研究。结果表明,最优的超声条件为超声时间15 min、超声温度40℃、超声功率600 W。在此最优超声条件下,与无超声处理相比,巴氏醋杆菌生物量增加了82.35%;在巴氏醋杆菌生长稳定期中期(25 h)进行超声处理总酸含量比无超声处理总酸含量高16.70%;核酸和蛋白质的提高率均随着超声时间和超声功率的增大呈先降低后升高的趋势。该研究结果为超声强化镇江香醋发酵过程的应用提供参考。

In order to promote the growth of Acetobacter pasteurianus,effects of ultrasound on biomass,total acid content and cytomembrane permeability of A.pasteurianus were studied.Effects of different ultrasound time,temperature and power on the biomass of A.pasteurianus were researched by the colony counting method.And effect of ultrasound on total acid content of A.pasteurianus during different fermentation periods and different ultrasound time and power on permeability of extracellular nuclear acid and protein of A.pasteurianus were studied.The results showed that the optimal ultrasound treatment conditions were determined as follows:ultrasound time 15 min,temperature 40℃,and power 600 W.Under the optimal conditions,compared with control group,the biomass of A.pasteurianus increased by 82.35%.Total acid content of A.pasteurianus with ultrasound treatment at metaphase of stationary phase(25 h)was 16.70%higher than that of without ultrasound treatment.With the increase of ultrasound time and power,the permeability of extracellular nuclear acid and protein declined and after increased.The results provided a reference for the application of ultrasound process on Zhenjing vinegar fermentation process.