摘要
从四川麸醋醋醅中筛选获得5株高产酸菌株(C9-4、C12-4、A30-16、A12-7和A30-14-2),对其进行形态学、生理生化鉴定及16S r DNA分子鉴定,结果显示,5株菌均为巴氏醋杆菌(Acetobacter pasteurianus)。其产酸特性表明,菌株C9-4、A30-16和A30-14-2能耐受9%(v/v)乙醇;5株菌均能耐受4%(v/v)底酸;补加酒精实验表明,菌株C9-4的连续产酸能力最强;菌株C9-4、A30-16、A30-14-2在40℃时仍能产酸;相同条件下,菌株C9-4、A30-16、A30-14-2产酸速率优于菌株C12-4和A12-7。5株醋酸菌产酸总量从高到低依次为:A30-16>C12-4>C9-4>A30-14-2>A12-7。
Five high-yielding acetic acid bacteria（C9-4,C12-4,A30-16,A12-7 and A30-14-2） were screened from Sichuan bran vinegar grains,they were all identified as Acetobacter pasteurianus by analysis of morphological,physiological and biochemical characteristics,and 16S rDNA genetic identification. The results of acid-producing characteristics of the 5 high-yielding strains showed that C9-4,A30-14-2 and A30-16 could adapted to 9%（v/v） ethanol,all of the 5 strains could stand 4% acid concentration. The results of ethanol addition tests showed that strain C9-4 could transform ethanol to acid continuously most. C9-4,A30-16 and A30-14-2 could still produce acid at 40%. Acid producing rates of strains C9-4,A30-16 and A30-14-2 were higher than that of strains C12-4 and A12-7 under the same condition. The total amount of organic acids produced by the 5 strains were as follows： A30-16〉C 12-4〉C9-4〉A30-14-2〉A12-7.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第6期203-207,211,共6页
Science and Technology of Food Industry
基金
四川省科技厅科技支撑计划(2013NZ0055)资助
关键词
四川麸醋
醋酸菌
筛选
鉴定
特性
Sichuan bran vinegar
acetic acid bacteria
screening
identification
characteristics
