食品与发酵工业 >

2021 , Vol. 47 >Issue 10: 72 - 78

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025765

研究报告

高产酸果醋醋酸菌的筛选鉴定及其耐醇和耐温性探究

  • 周滟晴 ,
  • 刘婷 ,
  • 周婉婷 ,
  • 郭丽丹 ,
  • 赵帅东 ,
  • 汪立平
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(上海海洋大学 食品热加工工程技术研究中心,上海,201306)
    3(农业部水产品贮藏保鲜质量安全风险评估实验室(上海),上海,201306)
硕士研究生(汪立平副教授为通讯作者,E-mail:lpwang@shou.edu.cn)

收稿日期: 2020-09-28

  修回日期: 2020-11-16

  网络出版日期: 2021-06-17

基金资助

四川省教育厅四川省高校人文社会科学重点研究基地科研项目(CC17Z19)

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Isolation and identification of an acetic acid bacteria with high acid yield and research on the tolerance to ethanol and temperature

  • ZHOU Yanqing ,
  • LIU Ting ,
  • ZHOU Wanting ,
  • GUO Lidan ,
  • ZHAO Shuaidong ,
  • WANG Liping
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China)
    3(Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Shanghai 201306, China)

Received date: 2020-09-28

  Revised date: 2020-11-16

  Online published: 2021-06-17

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摘要

醋酸菌是果醋发酵过程中产生醋酸及其风味衍生物的重要微生物,具有耐醇性或耐温性的高产酸醋酸菌对提高我国发酵型果醋质量具有重要意义。该研究通过富集9种中国不同地区的水果腐烂部位、钙圈法初筛,醋酸定性和产酸定量复筛高产醋酸菌株。在不同乙醇或温度环境下,以全自动生长曲线仪比较高产醋酸菌株的生长能力,并将耐受性优良的菌株应用于酿造李子醋,对优良菌株进行菌株形态观察和16S rDNA分子鉴定。结果表明,醋酸菌(Acetobacter sp.)LO2(Genbank 序列号 MN602472)不仅产酸量高于工业菌株(A. pasteurianus AS1.41),而且37 ℃或11%(体积分数)乙醇环境(培养基环境)下均具有良好长势,其OD600分别达0.56和0.61。在适宜、高乙醇[8%(体积分数)乙醇]和高温(37 ℃)环境下,LO2菌株酿造的李子醋,不仅产酸量高(53.88、59.80、46.64 g/L)而且产品口感好。因此,Acetobacter sp.LO2是1株具有优良耐受性的果醋专用高产酸醋酸菌,在发酵果醋领域具有一定的应用前景。

关键词： 果醋; 醋酸菌; 分离鉴定; 高产酸; 耐高温; 耐乙醇

本文引用格式

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 . DOI: 10.13995/j.cnki.11-1802/ts.025765

Abstract

Acetic acid bacteria (AAB) is an important microorganism for the production of acetic acid and its flavor derivatives during fruit vinegar brewing. High acetic acid-yield AAB with ethanol or temperature tolerance is of great significance to improve the quality of fermented fruit vinegar in China. In this study, nine high-yield AAB were isolated by enrichment, calcium circle, qualitative and quantitative analysis from nine kinds of fruit rot parts in different regions of China. Under different stress environments (high ethanol concentration or high temperature), the growth ability of high-yield acid strains was compared using an automatic growth curve instrument. The strain with excellent tolerance was applied to plum vinegar brewing and identified by morphology and 16S rDNA molecular. The results showed that Acetobacter sp. LO2 (nos. MN602472) not only produced more acid than Acetobacter pasteurianus AS1.41, but also grew well at 37 ℃ or 11% (V/V) ethanol (culture medium), with its OD600 up to 0.56 and 0.61, respectively. Under suitable, high ethanol [8% (V/V) ethanol] and high temperature (37 ℃) conditions, the plum vinegar produced by LO2 strain not only had high acid production (53.88, 59.80 and 46.64 g/L), but also had good taste. Therefore, Acetobacter sp. LO2 is a special high-yield AAB with excellent tolerance for fruit vinegar, and has a certain application prospect in the field of fruit vinegar brewing.

Key words： fruit vinegar; acetic acid bacteria; isolation and identification; high acetic acid producing; thermotolerant; ethanol-resistance

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