食品与发酵工业 >

2023 , Vol. 49 >Issue 1: 95 - 100

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031848

研究报告

醋醅中优良醋酸菌的分离筛选及性能研究

  • 冯荆舒 ,
  • 张荣 ,
  • 高献礼 ,
  • 代春华 ,
  • 何荣海 ,
  • 马海乐
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  • 1(江苏大学 食品与生物工程学院,江苏 镇江,212013)
    2(江苏大学 食品物理加工研究院,江苏 镇江,212013)
第一作者：硕士研究生(何荣海教授为通信作者,E-mail:heronghai1971@126.com)

收稿日期: 2022-04-06

  修回日期: 2022-04-24

  网络出版日期: 2023-02-14

基金资助

江苏省重点研发计划项目(BE2020329)

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Screening, identification and characteristic of excellent acetic acid bacteria from vinegar fermented grains

  • FENG Jingshu ,
  • ZHANG Rong ,
  • GAO Xianli ,
  • DAI Chunhua ,
  • HE Ronghai ,
  • MA Haile
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  • 1(School of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China)
    2(Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China)

Received date: 2022-04-06

  Revised date: 2022-04-24

  Online published: 2023-02-14

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摘要

醋酸菌在食醋酿造过程中不可或缺,优良菌株对改善食醋品质至关重要,因此,该实验以醋醅为研究对象,采用溴甲酚紫变色圈法分离筛选醋酸菌,并进行形态观察、生理生化试验、16S rDNA分子生物学鉴定及相关性能研究。研究从发酵过程中的醋醅分离出1株优良菌株H3。经生理生化与分子生物学鉴定,确认该菌株为果实醋杆菌(Acetobacter pomorum)。在生长量方面,菌株H3接种培养10 h后进入指数生长期,20 h到达指数生长后期。另外,菌株H3在发酵第5天产酸量高达44.16 g/L。在耐受性方面,菌株H3能耐受9%(体积分数)的乙醇和3%(体积分数)的乙酸。综上所述,通过筛选得到1株产酸量较高、耐受性良好且遗传性稳定的优良醋酸菌,为后续发酵过程中菌株的强化提供了数据支持,丰富了菌种资源,为食醋行业的发展奠定了基础。

关键词： 醋醅; 醋酸菌; 筛选; 鉴定; 耐受性

本文引用格式

冯荆舒 , 张荣 , 高献礼 , 代春华 , 何荣海 , 马海乐 . 醋醅中优良醋酸菌的分离筛选及性能研究[J]. 食品与发酵工业, 2023 , 49(1) : 95 -100 . DOI: 10.13995/j.cnki.11-1802/ts.031848

Abstract

Acetic acid bacteria are indispensable in vinegar brewing, and excellent strains are essential for improving the quality of vinegar. Therefore, this experiment took vinegar fermented grains as raw material, separated and screened acetic acid bacteria by the changing color circle method, and carried out morphological observation, physiological and biochemical test, 16S rDNA molecular biology identification and related characteristics research. The results showed that an excellent strain H3 was isolated from the vinegar fermented grains in the fermentation process. It was finally identified as Acetobacter pomorum by physiological, biochemical and molecular biological identification. In terms of growth and fermentation capability, strain H3 entered the exponential growth period after 10 h of seed liquid culture, and reached the later stage of exponential growth at 20 h. In addition, the acid production of strain H3 was 44.16 g/L on the 5th day of fermentation. Also, strain H3 can tolerate 9% (v/v) ethanol and 3% (v/v) acetic acid. In conclusion, an excellent acetic acid bacterium with high acid production, excellent tolerance and stable heredity was obtained through screening, which provided data support for the strengthening of strains in the subsequent fermentation process, enriched strain resources and laid a foundation for the development of vinegar industry.

Key words： vinegar fermented grains; acetic acid bacteria; screening; identification; tolerance

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