Food and Fermentation Industries >

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

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

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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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

Cite this article

FENG Jingshu , ZHANG Rong , GAO Xianli , DAI Chunhua , HE Ronghai , MA Haile . Screening, identification and characteristic of excellent acetic acid bacteria from vinegar fermented grains[J]. Food and Fermentation Industries, 2023 , 49(1) : 95 -100 . DOI: 10.13995/j.cnki.11-1802/ts.031848

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