Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (14): 223-228    DOI: 10.13995/j.cnki.11-1802/ts.025996
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
赤水晒醋醋醅中醋酸菌的筛选和发酵特性研究
石庆叠1,2, 何星1,2, 卢红梅1,2*, 陈莉1,2, 张祥瑞1,2, 魏建敏1,2
1(贵州大学 酿酒与食品工程学院,贵州 贵阳,550025)
2(贵州省发酵工程与生物制药重点实验室,贵州 贵阳,550025)
Screening of acetic acid bacteria in Chishui sun-dried vinegar Pei and its fermentation characteristics
SHI Qingdie1,2, HE Xing1,2, LU Hongmei1,2*, CHEN Li1,2, ZHANG Xiangrui1,2, WEI Jianmin1,2
1(School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
2(Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy, Guiyang 550025, China)
下载:  HTML  PDF (1789KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 针对赤水晒醋醋醅中总酸含量低的现状,从赤水晒醋醋醅中选育1株性能优良醋的酸菌并用于生产。通过传统的分离纯化、生理生化试验和16S rRNA分子生物学鉴定的方法,对赤水晒醋醋醅中的醋酸菌进行分离鉴定和发酵性能研究。结果表明,从醋醅中筛选出3株醋酸菌C1、C5和C6,通过16S rRNA分子生物学鉴定3株均为巴氏醋酸杆菌(Acetobacter pasteurianus)。在发酵性能研究中,C1、C5和C6菌株在连续发酵5 d时的产酸量分别为39.225、28.245和41.90 g/L,其中,C6菌株的产酸量最高。另外,C6菌株的耐受能力较强,具体表现为,能耐体积分数为9%的乙醇、8 g/L的氯化钠和40 g/L的乙酸。综上,C6菌株是1株产酸能力强且耐受性能较好的醋酸菌,对今后将该菌株在发酵过程中的强化奠定基础。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
石庆叠
何星
卢红梅
陈莉
张祥瑞
魏建敏
关键词:  赤水  晒醋  醋酸菌  16S rRNA  发酵性能    
Abstract: For the low total acid content in Chishui sun-dried vinegar Pei(starter), an excellent acetic acid bacteria selected from Chishui sun-dried vinegar Pei was used for vinegar production. The traditional methods of separation and purification, physiological and biochemical test and 16S rRNA molecular biology identification were used to isolate and identify acetic acid bacteria in sun-dried vinegar Pei and study the fermentation performance. The results showed that three strains of acetic acid bacteria C1, C5 and C6 were screened from the Pei, and were identified as Acetobacter pasteurianus through 16S rRNA molecular biology. The acid production of C1, C5 and C6 strains during continuous fermentation for five days were 39.225, 28.245 and 41.90 g/L, respectively. Among them, the C6 strain had the highest acid production. In addition, the C6 strain had strong tolerance to 9% (v/v) of ethanol, 8 g/L of NaCl and 40 g/L of acetic acid. In summary, C6 is an acetic acid strain with strong acid production capacity and good tolerance, which will lay the foundation for the strengthening of this strain in the fermentation process in the future.
Key words:  Chishui    sun-dried vinegar    acetic acid bacteria    16S rRNA    fermentation performance
收稿日期:  2020-10-28      修回日期:  2020-12-11           出版日期:  2021-07-25      发布日期:  2021-08-20      期的出版日期:  2021-07-25
基金资助: 贵州省农业攻关计划项目(黔科合支撑[2016]2540号)
作者简介:  硕士研究生(卢红梅教授为通讯作者,E-mail:844864400@qq.com)
引用本文:    
石庆叠,何星,卢红梅,等. 赤水晒醋醋醅中醋酸菌的筛选和发酵特性研究[J]. 食品与发酵工业, 2021, 47(14): 223-228.
SHI Qingdie,HE Xing,LU Hongmei,et al. Screening of acetic acid bacteria in Chishui sun-dried vinegar Pei and its fermentation characteristics[J]. Food and Fermentation Industries, 2021, 47(14): 223-228.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025996  或          http://sf1970.cnif.cn/CN/Y2021/V47/I14/223
[1] 郑宇, 程程, 刘静, 等.中国传统固态发酵食醋主要特征风味物质组成分析[J].中国食品学报, 2020, 20(8):237-247.ZHENG Y, CHENG C, LIU J, et al.Analysis of main characteristic flavor components in Chinese traditional solid-state fermented vinegars[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(8):237-247.
[2] WANG Z M, LU Z M, SHI J S, et al.Exploring flavour producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar[J].Scientific Reports, 2016,6:26 818.
[3] 陈程鹏, 邱晓曼, 洪厚胜.食醋液态发酵工艺的研究现状[J].中国调味品, 2020, 45(1):189-192.CHEN C P, QIU X M, HONG H S.Research status of liquid fermentation technology of vinegar[J].China Condiment, 2020, 45(1):189-192.
[4] 李婷, 王争争, 李慧,等.四大名醋呈味物质比较分析[J].中国调味品, 2020, 45(10):144-147.LI T, WANG Z Z, LI H, et al.Comparative analysis of flavor substances in the four famous Chinese vinegar[J].China Condiment, 2020, 45(10):144-147.
[5] GUERREIRO T M,DE OLIVEIRA D N,FERREIRA M S, et al.High-throughput analysis by SP-LDI-MS for fast identification of adulterations in commercial balsamic vinegars[J].Analytica Chimica Acta, 2014, 838:86-92.
[6] 舒杰.镇江香醋固态发酵自动化监测与翻醅控制系统研制[D].镇江:江苏大学, 2018.SHU J.Development of an automated monitoring system for solid-state fermentation of Zhenjiang aromatic vinegar[D].Zhenjiang:Jiangsu University, 2018.
[7] 张强, 赵翠梅, 李晓伟, 等.温度和翻醅对食醋固态发酵产酸的影响[J].中国酿造, 2020, 39(4):159-164.ZHANG Q, ZHAO C M, LI X W, et al.Effect of temperature and Cupei-turning on acids production of vinegar by solid-state fermentation[J].China Brewing, 2020, 39(4):159-164.
[8] NIE Z Q, ZHENG Y, XIE S K, et al.Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar[J].Scientific Reports, 2017, 7:9 240.
[9] 杨立霞, 李锦.醋酸菌在生物转化中的应用[J].河北化工,2012, 35(4):35-38.YANG L X, LI J.Biotransformation applications of acetic acid bacteria[J].Hebei Chemical Industry, 2012, 35(4):35-38.
[10] 张月阳, 李海峰, 曹健, 等.高耐受性醋酸菌的研究和应用进展[J].中国酿造, 2017, 36(11):11-14.ZHANG Y Y, LI H F, CAO J, et al.Research and application process of acetic acid bacteria with high tolerance[J].China Brewing, 2017, 36(11):11-14.
[11] 杨新, 陈莉, 卢红梅, 等.赤水晒醋中增黏微生物的分离鉴定及特性研究[J].中国酿造, 2018, 37(5):54-59.YANG X, CHEN L, LU H M, et al.Isolation, identification and characteristics of microorganism with viscosity increment from Chishui sun vinegar[J].China Brewing, 2018, 37(5):54-59.
[12] 李荣源, 卢红梅, 秦兴, 等.高通量测序分析赤水晒醋各生产阶段微生物群落结构变化[J].食品科学,2020,41(24):78-86.LI R Y, LU H M, QIN X, et al.High-throughput sequencing study on changes in microbial community structure in different production stages of Chishui Sun-dried vinegar[J].Food Science, 2020, 41(24):78-86.
[13] 秦兴. 赤水晒醋产品品质及工艺体系研究[D].贵阳:贵州大学, 2018.QIN X.Research on the quality and process system of Chishui sun-tanning vinegar[D].Guiyang:Guizhou University, 2018.
[14] 华青松, 宗朕, 余越, 等.镇江香醋耐高温优势醋酸菌的筛选及其发酵特性的比较研究[J].中国调味品, 2019, 44(12):39-43.HUA Q S, ZONG Z, YU Y, et al.Screening of dominant acetic acid bacteria with high-temperature tolerance in Zhenjiang aromatic vinegar and comparison of their fermentation characteristics[J].China Condiment, 2019, 44(12):39-43.
[15] 谢锦明, 赵秀芳, 袁江兰, 等.陕西民间醋醅中高产酸醋酸菌的筛选和发酵特性[J].食品与发酵工业,2020, 46(10):173-178.XIE J M, ZHAO X F, YUAN J L, et al.Screening of high yield acetic acid bacteria in Shaanxi Folk Vinegar Pei and its fermentation characteristics[J].Food and Fermentation Industries, 2020, 46(10):173-178.
[16] 彭倩. 醋醅中细菌多样性及木醋杆菌纤维素特性研究[D].天津:天津大学, 2016.PENG Q.Bacterial diversities in vinegar Pei and properties of Gluconacetobacter xylinus cellulose[D].Tianjin:Tianjin University, 2016.
[17] 布坎南. 伯杰细菌鉴定手册[M].北京:科学出版设, 1984:729-830.BU K N.Berger Bacterial Identification Manual[M].Beijing:Scientific Publishing, 1984:729-830.
[18] 中华人民共和国国家质量监督检验检疫局, 中国国家标准化管理委员会.GB/T 12456—2008 食品中总酸的测定[S].北京:中国标准出版社, 2008.State Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, China National Standardization Administration Committee.GB/T 12456—2008 Determination of total acid in food[S].Beijing:China Standards Press, 2008.
[19] 李宜丰, 温丽琴.醋酸发酵的生态学初探[J].中国调味品, 1987(11):7-8.LI Y F, WEN L Q.Preliminary study on the ecology of acetic acid fermentation[J].Chinese Condiment, 1987(11):7-8.
[20] 史伟. 巴氏醋酸杆菌乙酸胁迫下生理和适应性进化初步研究[D].无锡:江南大学, 2019.SHI W.Preliminary study on the physiological and adaptive evolution of Acetobacter pasterianus under acetic acid stress[D].Wuxi:Jiangnan University, 2019.
[21] 张志燕, 钱静亚, 马真, 等.镇江香醋醋醅中优势高产酸醋酸菌菌株的筛选[J].食品工业科技, 2016, 37(11):174-178;194.ZHANG Z Y, QIAN J Y, MA Z, et al.Screening of acetic acid bacteria with high yield of acid from vinegar Pei of Zhenjiang aromatic vinegar[J]. Science and Technology of Food Industry, 2016, 37(11):174-178:194.
[1] 邢晓莹, 刘毅, 张怀敏, 李江涌, 王如福. 山西老陈醋醋酸发酵过程中优良产酸菌株的筛选及鉴定[J]. 食品与发酵工业, 2021, 47(6): 201-207.
[2] 乔荣更, 贾宇, 张红星, 谢远红, 金君华, 刘慧, 蒋林树, 郝彦玲. 可抑制口腔致病菌的乳酸菌筛选及其抑菌特性研究[J]. 食品与发酵工业, 2021, 47(11): 75-81.
[3] 周滟晴, 刘婷, 周婉婷, 郭丽丹, 赵帅东, 汪立平. 高产酸果醋醋酸菌的筛选鉴定及其耐醇和耐温性探究[J]. 食品与发酵工业, 2021, 47(10): 72-78.
[4] 赵柄舒, 王梦竹, 陈丹丹, 沈弘洋, 代伟长, 刘俊梅. 臭鳜鱼中氨基酸产生菌的分离鉴定及其加工特性评价[J]. 食品与发酵工业, 2020, 46(9): 195-200.
[5] 张华东, 郭学武, 肖冬光. 醋酸菌对高产酯酿酒酵母酒精发酵及酯醇代谢的影响[J]. 食品与发酵工业, 2020, 46(1): 36-42.
[6] 刘刚, 梁琪, 宋雪梅, 张炎. 牦牛乳源嗜热链球菌直投式发酵剂的制备及应用[J]. 食品与发酵工业, 2019, 45(13): 105-112.
[7] 史伟, 高玲, 夏小乐. 乙酸胁迫下巴氏醋酸杆菌发酵过程中微环境水平的应答分析[J]. 食品与发酵工业, 2019, 45(11): 14-20.
[8] 王莹, 孙二娜 , 隋馨瑶, 等. 航天搭载对嗜热链球菌G2的诱变作用及发酵性能评价[J]. 食品与发酵工业, 2018, 44(8): 65-70.
[9] 刘军 , 江若宇 , 王麒麟 , 等. 四川晒醋醋醅中一株产纤维素酶的芽孢杆菌分离筛选[J]. 食品与发酵工业, 2018, 44(6): 140-144.
[10] 汪琦, 王紫薇, 赵晓娟, 等. 利用基质辅助激光解吸电离飞行时间质谱快速鉴定产气荚膜梭菌[J]. 食品与发酵工业, 2018, 44(10): 219-224.
[11] 杨昳津, 林祥娜, 夏永军, 等. 不同营养添加物对黄酒酵母的乙醇耐受及发酵性能的影响[J]. 食品与发酵工业, 2018, 44(1): 37-.
[12] 李信,余永建,朱胜虎,张俊红,赵迪,姚清. 镇江香醋酿造过程中种子醅的优化[J]. 食品与发酵工业, 2017, 43(3): 111-.
[13] 王伟,冷凯良,刘均忠,郝建华,孙谧. 微生物扩增子高通量测序技术在水产品加工与贮藏中的应用[J]. 食品与发酵工业, 2017, 43(10): 268-273.
[14] 李春燕,牟希,张媛,陈瑶,杨大成,郑鹄志,郑波,周佳海,蒋勇军. 1株产灵菌红素家族红色色素细菌的分离鉴定及其色素性质研究[J]. 食品与发酵工业, 2017, 43(1): 1-.
[15] 刘学强,钱泓,周正,张翠英. 低产高级醇葡萄酒酵母菌株的筛选[J]. 食品与发酵工业, 2016, 42(3): 73-.
[1] PENG Zhi-fu et all . Comparison of odor-active compounds in distillates of five grains between first time and second time distillation using AEDA[J]. Food and Fermentation Industries, 2017, 43(11): 1 -8 .
[2] YUAN Feng-jiao et al . Heterologous Expression of phenylpyruvate reductase from Lactobacillus plantarum and Its Application in the Preparation of Phenyllactic Acid[J]. Food and Fermentation Industries, 2017, 43(11): 16 -21 .
[3] LI Xiao-min et a. The influence of feruloyl esterase on filterability of wort[J]. Food and Fermentation Industries, 2017, 43(11): 30 -33 .
[4] BAN Jia et al . Use of molasses for DHA production by Schizochytrium sp.[J]. Food and Fermentation Industries, 2017, 43(11): 39 -43 .
[5] JIAO Cong-rui et al. Gene xynC from Aspergillus niger encoding a cold-active and acidophilic xylanase[J]. Food and Fermentation Industries, 2017, 43(11): 44 -50 .
[6] YAO Hang-hang et al. Composition and physicochemical properties of acid soluble collagen of skin of Yunnan bream[J]. Food and Fermentation Industries, 2017, 43(11): 81 .
[7] FAN Zi-wei et al. Study on the physicochemical properties ofYunnansoft rice starch[J]. Food and Fermentation Industries, 2017, 43(11): 87 .
[8] QIN Ya-nan et a. Study on oxidative stability of grape seed oil[J]. Food and Fermentation Industries, 2017, 43(11): 95 .
[9] LEI Lin et al. Effects of Maturity on the Nutrients in Cabbages[J]. Food and Fermentation Industries, 2017, 43(11): 101 .
[10] ZHAO Xiang-ying et al. Effect of Glucose on xylitol fermentation byCandida tropicalis SFX - Y9[J]. Food and Fermentation Industries, 2017, 43(11): 107 .
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn