新疆酿酒葡萄表皮醋酸菌的分离鉴定及产酸条件优化

Isolation and Identification of Acetic Acid Bacteria from Skins of Wine-brewing Grapes in Xinjiang and Optimization of Acid-producing Conditions

以新疆产区的赤霞珠酿酒葡萄为材料,采用稀释平板法分离得到5株醋酸菌,16SrDNA测序结果表明K-1、K-2、K-3属于Acetobacter peroxydans(过氧化醋杆菌),K-4属于Acetobacter oeni(葡萄酒醋酸杆菌),K-5属于Gluconobacter albidus(白葡糖杆菌)。选取以上5株醋酸菌进行7天发酵试验,结果表明K-4菌株产酸能力最高。通过单因素试验及正交试验设计对K-4菌株进行产酸培养基优化,结果表明K-4菌株最佳产酸条件为1.5%酵母膏、1.5%葡萄糖、6%无水乙醇。

Five strains of acetic acid bacteria are isolated from Cabernet Sauvignon wine-brewing grape in Xinjiang region by dilution plate method.The 16S rDNA sequencing results indicate that K-1,K-2,K-3 belong to Acetobacter peroxydans,K-4 belongs to Acetobacter oeni and K-5 belongs to Gluconobacter albidus.The above five strains of acetic acid bacteria are selected for fermentation test for 7 days,and the results show that K-4 strain has the highest acid-producing ability.The acid-producing medium of K-4 strain is optimized by single factor experiment and orthogonal experiment design.The results show that the optimal acid-producing conditions of K-4 strain are 1.5%yeast extract,1.5%glucose and 6%absolute ethanol.