Food and Fermentation Industries >

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

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

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
Expand
  • 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

Fold

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

Cite this article

ZHOU Yanqing , LIU Ting , ZHOU Wanting , GUO Lidan , ZHAO Shuaidong , WANG Liping . Isolation and identification of an acetic acid bacteria with high acid yield and research on the tolerance to ethanol and temperature[J]. Food and Fermentation Industries, 2021 , 47(10) : 72 -78 . DOI: 10.13995/j.cnki.11-1802/ts.025765

References

[1] MARCO M L, HEENEY D, BINDA S, et al.Health benefits of fermented foods:Microbiota and beyond[J].Curr Opin Biotechnol,2017, 44:94-102.
[2] 李先端, 顾雪竹, 毛淑杰, 等.醋的历史沿革及其保健功能[J].中国实验方剂学杂志, 2011, 17(18):295-297.
LI X D, GU X Z, MAO S J, et al.Historical evolution and health care function of vinegar[J].Chinese Journal of Experimental Traditional Medical Formulae, 2011, 17(18):295- 297.
[3] 刘凤珠, 李晓, 王颖颖, 等.水果醋中有机酸成分的分析[J].中国农学通报, 2010, 26(20):94-97.
LIU F Z, LI X, WANG Y Y, et al.Analysis of organic acids in fruit vinegar[J].Chinese Agricultural Science Bulletin, 2010, 26(20):94-97.
[4] 徐子婷, 周文美.绿色食品果醋开发的探讨[J].河北农业科学, 2010, 14(7):74-76.
XU Z T, ZHOU W M.Discussion on the development of green food vinegar[J].Journal of Hebei Agricultural Sciences, 2010,14(7):74-76.
[5] MUNDARAGI A, THANGADURAI D.Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L.Apocynaceae[J].Food Science and Technology,2018,38(3):428-433.
[6] DU J, HAN F, YU P, et al.Optimization of fermentation conditions for Chinese bayberry wine by response surface methodology and its qualities[J].Journal of the Institute of Brewing, 2016, 122(4):763-771.
[7] PITIWITTAYAKUL N, YUKPHAN P, SINTUPRAPA W, et al.Identification of acetic acid bacteria isolated in Thailand and assigned to the genus Acetobacter by groel gene sequence analysis[J].Annals of Microbiology, 2015, 65(3):1 557-1 564.
[8] HATTORI H, TOSHIHARU Y, MINENOSUKE M, et al.High-temperature sorbose fermentation with thermotolerant Gluconobacter frateurii CHM43 and its mutant strain adapted to higher temperature[J].Applied Microbiology & Biotechnology, 2012, 95(6):1 531-1 540.
[9] ORY I D, ROMERO L E, CANTERO D.Modelling the kinetics of growth of Acetobacter aceti in discontinuous culture:Influence of the temperature of operation[J].Applied Microbiology & Biotechnology, 1998, 49(2):189-193.
[10] 魏长庆, 王海庆, 张凌, 等.葡萄果醋发酵用醋酸菌的分离及鉴定[J].中国酿造, 2010(4):42-45.
WEI C Q, WANG H Q, ZHANG L, et al.Isolation and identification of acetic acid bacteria for grape vinegar fermentation[J].China Brewing, 2010(4):42-45.
[11] 杨颖, 刘欠欠, 陆胜民, 等.青梅果醋醋酸发酵菌种的筛选与鉴定[J].中国食品学报, 2010, 10(3):64-68.
YANG Y, LIU Q Q, LU S M, et al.Screening and identification of acetic acid fermentation strains of green plum vinegar[J].Journal of Chinese Institute of Food Science and Technology, 2010, 10(3):64-68.
[12] 李文, 王陶, 谢昊讯, 等.耐高温、高醇醋酸菌筛选、鉴定及低能离子选育[J].中国食品学报, 2018,18(8):107-114.
LI W, WANG T, XIE H X, et al.Screening, identification and low energy ion breeding of acetic acid bacteria with high temperature resistance and high alcohol content[J].Journal of Chinese Institute of Food Science and Technology, 2018,18(8):107-114.
[13] 娄阳, 张昭寰, 肖莉莉, 等.多重与单一耐药的副溶血性弧菌在纯培养及南美白对虾中生长动力学的参数比较研究[J].现代食品科技, 2015,31(5):181-186.
LOU Y, ZHANG Z H, XIAO L L, et al.Comparative study on growth kinetics of Vibrio parahaemolyticus with multiple and single drug resistance in pure culture and Penaeus vannamei[J].Modern Food Science and Technology, 2015,31(5):181-186.
[14] LIANOU A, KOUTSOUMANIS K P.Effect of the growth environment on the strain variability of Salmonella enterica kinetic behavior[J].Food Microbiology, 2011, 28(4):828-837.
[15] LINDQVIST R.Estimation of Staphylococcus aureus growth parameters from turbidity data:Characterization of strain variation and comparison of methods[J].Applied and Environmental Microbiology, 2006, 72(7):4 862-4 870.
[16] 段珍珍, 袁敏, 常荣, 等.有机酸及挥发性香气在枇杷醋加工中的变化及其对品质的影响[J].食品与发酵工业, 2017,43(12):114-123.
DUAN Z Z, YUAN M, CHANG R, et al.The change of organic acids and volatile flavor substances in the processing of loquat vinegar and its influence on the product quality[J].Food and Fermentation Industries, 2017, 43(12):114-123.
[17] 赵方圆, 李静媛.新型葡萄醋酿造工艺[J].食品与发酵工业, 2019, 45(2):128-132.
ZHAO F Y, LI J Y, Research on brewing process of new grape vinegar[J].Food and Fermentation Industries, 2019, 45(2):128-132.
[18] 周德庆.微生物学教程[M].第3版.北京:高等教育出版社, 2011:336-338.
ZHOU D Q.Microbiology Course[M].3rd Edition.Beijing:Higher Education Press, 2011:336-338.
[19] R.E.布坎南.伯杰细菌鉴定手册[M].第8版.北京:科学出版社, 1984.
R.E BUCHANAN.Berger′s Handbook of Bacterial Identification[M].8th Edition.Beijing:Science Press, 1984.
[20] 李华敏, 李林, 黄萍萍, 等.苹果醋发酵用醋酸杆菌的筛选与鉴定[J].中国调味品, 2018, 43(10):22-25;36.
LI H M, LI L, HUANG P P, et al.Screening and identification of Acetobacter for apple vinegar fermentation[J].China Condiment, 2018, 43(10):22-25;36.
[21] 孙一帆, 梁新红, 高莹莹.自然发酵的葡萄醋中醋酸菌的分离鉴定[J].中国酿造, 2017, 36(11):28-32.
SUN Y F, LIANG X H, GAO Y Y.Isolation and identification of acetic acid bacteria from naturally fermented grape vinegar[J].China Brewing, 2017, 36(11):28-32.
[22] CHEN Y, BAI Y, LI D, et al.Correlation between ethanol resistance and characteristics of PQQ-dependent ADH in acetic acid acteria[J].European Food Research and Technology, 2016, 242:837-847.
[23] SAKI A, THEERAGOOL G, MATSUSHITA K, et al.Development ofthermotolerant acetic acid bacteria useful for vinegar fermentation at higher temperatures[J].Bioence Biotechnology & Biochemistry, 1997, 61(1):138-145.
[24] PERUMPULI P A B N, WATANABE T, TOYAMA H.Identification and characterization of thermotolerant acetic acid bacteria strains isolated from coconut water vinegar in Sri Lanka[J].Bioence Biotechnology & Biochemistry, 2014, 78(3):533-541.
[25] KANCHANARACH W, THEERAGOOL G, YAKUSHI T, et al.Characterization of thermotolerant Acetobacter pasteurianus strains and their quinoprotein alcohol dehydrogenases[J].Appl Microbiol Biotechnol, 2010, 85:741-751.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.