In order to obtain acetic acid bacteria strains with high acid production and exceptional condition tolerance, three strains of acetic acid bacteria JM1, JM2 and JM3 were selected from Shaanxi Folk Vinegar Pei through preliminary and secondary screening. The acid-producing and fermentation characteristics of these selected strains were tested using AS1.41 as the control. The results showed that JM2 had a significantly higher acid-producing ability than the control (P<0.05), and the tolerance to temperature, ethanol, acetic acid and salt was relatively strong. It could resist to φ(ethanol) 9% (30 ℃, 180 r/min), φ(acetic acid) 3% and 16.0 g/L salt (30 ℃, φ(ethanol) 3.6%, 180 r/min), and had a strong acid-producing ability in the temperature range of 26-37 °C. Through the homologous sequence analysis of 16S rDNA, the strain JM2 was identified as Acetobacter tropicalis. JM2 is a superior strain of acetic acid bacteria with strong acid production ability and good tolerance, which has potential industrial application prospects.
XIE Jinming
,
ZHAO Xiufang
,
YUAN Jianglan
,
KANG Xu
. 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
.
DOI: 10.13995/j.cnki.11-1802/ts.023075
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