新疆酿酒葡萄表皮醋酸菌的分离鉴定及产酸条件优化-《中国调味品》

文章信息/Info

Title:: Isolation and identification of acetic acid bacteria and optimization of acid-producing conditions from grape skins of Xinjiang wine grape

摘要:: 以新疆产区的赤霞珠酿酒葡萄为材料，采用稀释平板法分离得到5株醋酸菌，由16S rDNA测序结果表明K-1、K-2、K-3属于Acetobacter peroxydans（过氧化醋杆菌），K-4属于Acetobacter oeni（葡萄酒醋酸杆菌），K-5属于Gluconobacter albidus（白葡糖杆菌）。选取以上5株醋酸菌进行7天发酵试验，结果表明K-4菌株产酸能力最高。通过单因素试验及正交试验设计对K-4菌株进行产酸培养基优化，结果表明：K-4菌株最佳产酸条件为1.5%酵母膏，1.5%葡萄糖，6%无水乙醇。

Abstract:: Five strains of acetic acid bacteria were isolated from cabernet sauvignon wine grape in Xinjiang region by dilution plate method. The 16S r DNA sequencing results indicated that k - 1, k - 2 and k - 3 belonged to Acetobacter peroxans, k - 4 belonged to Acetobacter oen i and k - 5 belonged to gluconobacter albidus. The above five strains of acetic acid bacteria were selected for fermentation test for 7 days , and the results showed that k - 4 strain had the highest acid-producing ability. The acid-producing medium of k - 4 strain was optimized by single factor experiment and orthogonal experiment design. The results showed that the optimal acid-producing conditions of k - 4 strain were 1.5 % yeast extract, 1.5 % glucose and 6 % absolute ethanol.