葡萄酿酒皮渣中醋酸菌的分离鉴定及发酵特征

Isolation, identification and characterization of acetic acid bacteria from grape brewing residue

目的从葡萄酒酿酒皮渣中分离筛选高效产酸醋酸菌并进行菌种鉴定,优化发酵条件。方法利用富集培养法,根据含碳酸钙平板透明圈大小分离筛选产酸效能优良的菌种,利用16SrRNA进行菌种分子鉴定。利用酸碱滴定法测定产酸量,分析醋酸菌的产酸能力。研究乙醇浓度、接种量、温度等单因素对优良醋酸菌发酵产酸的影响。结果共筛选到31株产酸菌,经16SrRNA分子鉴定确认其中的4株菌均属于苹果醋酸菌(Acetobacter malorum);菌株11的发酵性能最佳。结论菌株11具有优良发酵产酸性能,在乙醇浓度5%,接种量5%,温度31℃,摇床转速140r/min,发酵7天时的产酸量为4.2g/100mL。

Objective:To isolate and identify acetic acid bacteria with super acetic acid production potential from grape pomace.Methods:The samples were enriched and cultured,and the acetic acid bacteria were isolated by the transparent circle of calcium carbonate.Strains with excellent acid production were selected for identification.The acid production was determined by acid-base titration method.The effects of ethanol concentration,inoculation amount and temperature on the acid production of acetic acid bacteria were studied.Results:A total of 31 strains of acid-producing bacteria were isolated and identified by 16S rRNA molecular identification.All of the four strains belonged to Acetobacter malorum.Strain 11 was the most excellent acid producing bacteria.Conclusion:Strain 11 can produce 4.2 g/100mL acetic acid under the experimental conditions of 5%ethanol concentration,inoculation amount of 5%,temperature at 31℃and 140 r/min for 7th day.