Food and Fermentation Industries >

2022 , Vol. 48 >Issue 19: 50 - 57

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029928

Screening, identification and characterization of acid tolerant Lactobacillus acetotolerans FBKL1.0204

  • ZHAO Haojing ,
  • FENG Jingxi ,
  • WANG Xiaodan ,
  • ZHOU Hongxiang ,
  • LUO Xiaoye ,
  • QIU Shuyi ,
  • BAN Shidong
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  • 1(School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
    2(Key Laboratory of Fermentation Engineering and Bio-Pharmacy of Guizhou Province, Guizhou University, Guiyang 550025, China)
    3(College of Biological Sciences, China Agricultural University, Beijing 100193, China)

Received date: 2021-11-08

  Revised date: 2022-03-07

  Online published: 2022-11-01

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Abstract

Lactobacillus acetotolerans is the dominant bacteria in the middle and late fermentation in the pits of Luzhou-flavor Baijiu, which produces excessive acids and makes strong acidity of fermented grains. A strain FKL1.0204 in fermented grains was isolated and identified by morphological characteristics, physiological and biochemical characteristics, 16S rDNA gene sequence analysis, pheS and rpoA gene sequence analysis and acid tolerance screening. It was identified as Lactobacillus acetotolerans. Strain FKL1.0204 could withstand the acidic environment of pH 4, and the extreme survival pH was 3. The study of acid production characteristics showed that it was hetero-lactic acid fermentation, which mainly metabolized lactic acid and acetic acid, and finally lowers the pH of fermentation liquid to about 3.5. The contents of lactic acid and acetic acid were the highest in the MRS medium under pH 6 (modified by acetic acid), (28.32±0.54) g/L and (2.73±0.52) g/L respectively.

Key words： Luzhou-flavor Baijiu; fermented grains; Lactobacillus acetotolerans; screening; identification; acid resistance; acid production

Cite this article

ZHAO Haojing , FENG Jingxi , WANG Xiaodan , ZHOU Hongxiang , LUO Xiaoye , QIU Shuyi , BAN Shidong . Screening, identification and characterization of acid tolerant Lactobacillus acetotolerans FBKL1.0204[J]. Food and Fermentation Industries, 2022 , 48(19) : 50 -57 . DOI: 10.13995/j.cnki.11-1802/ts.029928

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