一株番茄表面着生醋酸菌的分离鉴定及产酸条件优化

Isolation, Identification of an Acetic Acid Producing Strain from Tomato Surface and the Optimization of Acid Producing Conditions

醋酸菌是食醋酿造过程中的关键菌种,性能优良的菌种对于产品品质的提升意义重大。以分离自番茄表面的产醋酸菌为研究对象,通过生理生化指标鉴定、16S rRNA编码基因比对及系统发育树构建等方法对其种类进行鉴定,并通过单因素实验、正交实验对鉴定为醋酸菌的菌株进行培养条件优化。结果表明,所分离的3株醋酸生产菌中,BQ-1被鉴定为醋酸杆菌属(Acetobacteraceae),在以酵母粉为主要氮源,蔗糖为主要碳源的培养基中,其最高产酸量为18.23 g·L^-1。由于该菌株在番茄表面具有很强的生长能力,因此有望应用于番茄果醋的酿造。

Acetic acid bacteria plays a key role during vinegar fermentation. The strains with excellent performance are of great significance for improving the vinegar quality. In this study, acetogenic bacteria isolated from tomato surface were identified by physiological and biochemical index identification and 16 S rRNA coding gene blasting. Then the culture conditions of strain which identified as Acetobacteraceae were optimized by orthogonal experiments and single factor changes. The results showed that among the three strains of acetic acid producing bacteria, BQ-1 was identified as Acetobacteraceae. In the medium with yeast extract as the main nitrogen source and sucrose as the main carbon source, the highest acid yield of BQ-1 was 18.23 g·L^-1. Because of its strong growth ability on tomato surface, the strain is expected to be used in tomato vinegar producing.