陕西民间醋醅中高产酸醋酸菌的筛选和发酵特性

Screening of high yield acetic acid bacteria in Shaanxi Folk Vinegar Pei and its fermentation characteristics

为了获得高产酸且条件耐受性较好的醋酸菌菌种,经过初筛和复筛,从陕西民间醋醅中筛选出3株醋酸菌JM1、JM2、JM3。以AS1. 41为对照,对筛选菌株进行了产酸特性试验以及发酵特性试验。结果表明,JM2的产酸能力显著高于对照(P <0. 05),并且对温度、乙醇、乙酸和盐的耐受能力较强,具体表现为可耐体积分数为9%的乙醇(30℃,180 r/min)、体积分数为3%的乙酸和质量浓度为16. 0 g/L的盐(30℃、体积分数为3. 6%的乙醇,180 r/min),而且在26~37℃有较强的产酸能力。通过16S r DNA同源序列分析确定JM2为热带醋酸杆菌(Acetobacter tropicalis)。JM2是1株产酸能力强且耐受性较好的优质醋酸菌,具有潜在的工业应用前景。

In order to obtain acetic acid bacteria strains with high acid production and exceptional condition tolerance,three strains of acetic acid bacteria JM1,JM2 and JM3 were selected from Shaanxi Folk Vinegar Pei through preliminary and secondary screening. The acid-producing and fermentation characteristics of these selected strains were tested using AS1. 41 as the control. The results showed that JM2 had a significantly higher acid-producing ability than the control( P < 0. 05),and the tolerance to temperature,ethanol,acetic acid and salt was relatively strong. It could resist to φ( ethanol)9%( 30 ℃,180 r/min),φ( acetic acid) 3% and 16. 0 g/L salt( 30 ℃,φ( ethanol) 3. 6%,180 r/min),and had a strong acid-producing ability in the temperature range of 26-37℃.Through the homologous sequence analysis of 16 S r DNA,the strain JM2 was identified as Acetobacter tropicalis.JM2 is a superior strain of acetic acid bacteria with strong acid production ability and good tolerance,which has potential industrial application prospects.