摘要
醋酸菌是果醋发酵过程中产生醋酸及其风味衍生物的重要微生物,具有耐醇性或耐温性的高产酸醋酸菌对提高我国发酵型果醋质量具有重要意义。该研究通过富集9种中国不同地区的水果腐烂部位、钙圈法初筛,醋酸定性和产酸定量复筛高产醋酸菌株。在不同乙醇或温度环境下,以全自动生长曲线仪比较高产醋酸菌株的生长能力,并将耐受性优良的菌株应用于酿造李子醋,对优良菌株进行菌株形态观察和16S rDNA分子鉴定。结果表明,醋酸菌(Acetobacter sp.)LO2(Genbank序列号MN602472)不仅产酸量高于工业菌株(A.pasteurianus AS1.41),而且37℃或11%(体积分数)乙醇环境(培养基环境)下均具有良好长势,其OD_(600)分别达0.56和0.61。在适宜、高乙醇[8%(体积分数)乙醇]和高温(37℃)环境下,LO2菌株酿造的李子醋,不仅产酸量高(53.88、59.80、46.64 g/L)而且产品口感好。因此,Acetobacter sp.LO2是1株具有优良耐受性的果醋专用高产酸醋酸菌,在发酵果醋领域具有一定的应用前景。
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 OD_(600) 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.
作者
周滟晴
刘婷
周婉婷
郭丽丹
赵帅东
汪立平
ZHOU Yanqing;LIU Ting;ZHOU Wanting;GUO Lidan;ZHAO Shuaidong;WANG Liping(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Engineering Research Center of Food Thermal-processing Technology,Shanghai Ocean University,Shanghai 201306,China;Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and PreservationShanghai),Shanghai 201306,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第10期72-78,共7页
Food and Fermentation Industries
基金
四川省教育厅四川省高校人文社会科学重点研究基地科研项目(CC17Z19)。
关键词
果醋
醋酸菌
分离鉴定
高产酸
耐高温
耐乙醇
fruit vinegar
acetic acid bacteria
isolation and identification
high acetic acid producing
thermotolerant
ethanol-resistance
