[1]华青松,柳志杰,宗朕,等.镇江香醋耐高温优势醋酸菌的筛选及其发酵特性的比较研究[J].中国调味品,2019,(12):39-43.
　Screening and Comparative Study on Fermentation Characteristics of High Temperature Resistant Acetic Acid Bacteria in Zhenjiang Balsamic Vinegar[J].CHINA CONDIMENT,2019,(12):39-43.
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镇江香醋耐高温优势醋酸菌的筛选及其发酵特性的比较研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年12期
页码:
39-43
栏目:
出版日期:
2019-12-20

文章信息/Info

Title:
Screening and Comparative Study on Fermentation Characteristics of High Temperature Resistant Acetic Acid Bacteria in Zhenjiang Balsamic Vinegar
作者:
华青松; 柳志杰; 宗朕; 余越; 张雨燕; 周涛
文献标志码:
A
摘要:
醋酸菌是食醋酿造过程中的主要菌种之一，菌株的发酵性能对食醋品质和生产成本有重要的影响。本实验对镇江食醋中耐高温优势醋酸菌进行了筛选和分析，最终筛选出2株耐高温且产酸量较高的优势菌。通过16S rDNA菌种鉴定，确定两株菌均属于巴氏醋酸杆菌属，分别命名为菌株AABA、AABC。进一步比较了与工业菌株AS1.41在不同温度下的生长状况及产酸量。结果表明，37℃培养时，菌株AABA生长状况最好，产酸量达到45.5 g/L。40℃培养时，菌株AABC生长状况良好，产酸量达到28 g/L，但AABA和AS1.14几乎不生长，表明AABA和AABC相比AS1.41具有较高温度的耐受能力和产酸性能。通过对不同温度下细胞膜脂肪酸相对比例进行分析，随着温度升高菌株AABC细胞膜C14:0脂肪酸相对比例显著下降，C16:0脂肪酸相对比例明显上升，细胞膜中不饱和脂肪酸相对比例略微上升，细胞流动性增强，可能导致其对温度的耐受能力提高。筛选出的两株巴氏醋酸杆菌能够耐较高温度且产酸能力较强，这对于工业化传统固态食醋的高温发酵具有重要的应用潜力。
Abstract:
Acetic acid bacteria are the main strains in the process of vinegar brewing. In this study, the high-temperature resistant dominant acetic acid bacteria in ZhenJiang vinegar were screened and analyzed, and two strains with high acid production were finally screened. These strains were identified as Acetobacter pasteurianus by 16S rDNA strain identification, and were named as AABA and AABC respectively. Under different culture temperatures comparison of growth status and acid production with industrial strain AS 1.41 were done, which shown that the strain AABA grew well and the acid yield reached 45.5 g/L at 37 ℃; when cultured at 40 ℃, the strain of AABC grew well and the yield of acid reached 28 g/L, however the strains of AABA and AS 1.14 could hardly grow, indicated that AABC has higher temperature tolerance and acid production performance than AS 1.41. The relative proportion of fatty acids of the strain were menstruated at different culture temperatures, results shown that with the increase of culture temperature, the C14:0 fatty acid of AABC strain decreased significantly, while the C16:0 fatty acid increased significantly, the relative proportion of unsaturated fatty acids in cell membrane increased slightly, which enhance the cell fluidity. The two Acetobacter pasteurianus strains screened in this study, which with high temperature resistance and strong acid production ability, has important application for industrial high temperature solid vinegar brewing
更新日期/Last Update: 2020-09-08