为了获得高产酸且条件耐受性较好的产酸微生物,采用纯培养方式对山西老陈醋醋酸发酵过程中的产酸微生物进行了分离纯化,共获得54株产酸菌。对分离得到的22株醋酸菌和32株乳酸菌进行了产酸能力测试及环境耐受性分析,筛选出的醋酸菌经菌落形态、菌体形态和16S rDNA序列分析法鉴定后为巴氏醋杆菌,产酸能力为(35.5±0.48)g/L,能耐受42 ℃高温、体积分数10%的乙醇和5.0 g/100mL的乙酸,且遗传性能较稳定;筛选出来的优势乳酸菌经鉴定后为戊糖片球菌,其产酸能力为(9.56±0.23)g/L,能耐受50 ℃高温和体积分数12%的乙醇。参与发酵的酿造微生物经过长期的高温、高酒精度和高酸驯化,分离得到功能菌种,具有耐受性好、致病率低等特点。
The acid-producing microorganisms in the acetic acid fermentation process of Shanxi aged vinegar were separated and purified by pure culture method to obtain the acid-producing microorganisms with high acid yield and good tolerance. 54 strains of acid-producing bacteria were obtained in this test. Then, 22 isolated acetic acid bacteria and 32 lactic acid bacteria were tested for acid-producing ability and environmental tolerance. The selected acetic acid bacteria were identified as Acetobacter pasteurianus through colony morphology, microscopic observation and 16S rDNA sequence analysis. A. pasteurianus was screened from 22 strains of acetic acid bacteria by acid production test and environmental tolerance analysis. The acid-producing ability of A. pasteurianus was (35.5±0.48) g/L, which could survive under 42 ℃, 10% ethanol (volume fraction) and 5.0 g/100mL acetic acid, and the genetic performance was stable. The selected dominant lactic acid bacteria were identified as Pediococcus pentosaceus. The acid-producing ability of P. pentosaceus screened by the same method was (9.56±0.23) g/L, which was able to withstand temperature of 50 ℃ and 12% ethanol (volume fraction). After long-term domestication, the functional strains involved in fermentation become more tolerant and more resistant to diseases.
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