摘要
通过传统微生物培养分离手段从山西老陈醋醋醅中分离醋酸菌,采用形态学观察及分子生物学技术对其进行鉴定,并对分离菌株进行肠杆菌基因间保守重复序列(ERIC)分型及发酵特性研究。结果表明,共分离筛选出20株醋酸菌,经鉴定18株为巴氏醋杆菌(Acetobacter pasteurianus),2株为醋化醋杆菌(Acetobacter aceti)。经ERIC分型,18株巴氏醋杆菌属于5个分型(Ⅰ~Ⅴ型),2株醋化醋杆菌属于2个分型(Ⅰ和Ⅱ型)。经发酵特性研究,巴氏醋杆菌、醋化醋杆菌中Ⅱ型菌株的温度耐受性均优于Ⅰ型;巴氏醋杆菌Ⅰ型菌株产酸、产乙偶姻能力优于其他型的菌株。在此基础上,筛选出的1株性能优良的菌株,为巴氏醋杆菌SAV-CP 1884,其可耐受高温45℃、酒精度10%vol及pH 3,乙酸产量高达9.87 g/L、乙偶姻产量为0.86 mg/mL。
Acetic acid bacteria were isolated from Cupei(fermented grain)of Shanxi aged vinegar by traditional microbial culture and separation methods,and identified by morphological observation and molecular biological technique.The Enterobacterial repetitive intergenic consensus(ERIC)typing and fermentation characteristics of isolated strains were studied.The results showed that a total of 20 strains of acetic acid bacteria were isolated and screened.After identification,18 strains were Acetobacter pasteurianus,and 2 strains were Acetobacter aceti.After ERIC typing,18 strains of A.pasteurianus belong to 5 types(type I-V),2 strains of A.aceti belong to 2 types(type I and II).The results of fermentation characteristics showed that the temperature tolerance of type II of A.pasteurianus and A.aceti was better than that of type I,and the acid and acetoin production ability of A.pasteurianus type I was better than other strains.On this basis,A.pasteurianus SAV-CP 1884 with good performance was screened out,which could tolerate high temperature 45℃,alcohol content 10%vol and pH 3,and the acid and acetoin production reached 9.87 g/L and 0.86 mg/ml,respectively.
作者
王超敏
李雅茹
魏莎莎
郎繁繁
周景丽
陈旭峰
许女
WANG Chaomin;LI Yaru;WEI Shasha;LANG Fanfan;ZHOU Jingli;CHEN Xufeng;XU Nv(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;Key Laboratory of Vinegar Fermentation Science and Engineering of Shanxi Province,Taiyuan 030400,China;Shanxi Zilin Vinegar Co.,Ltd.,Taiyuan 030400,China)
出处
《中国酿造》
CAS
北大核心
2021年第11期37-42,共6页
China Brewing
基金
山西省平台基地专项(201805D121010)
山西省重点研发计划(201903D221037)。
关键词
山西老陈醋
醋醅
醋酸菌
分离
鉴定
ERIC分型
发酵特性
Shanxi aged vinegar
Cupei
acetic acid bacteria
isolation
identification
ERIC typing
fermentation characteristic