摘要
醋酸菌是一种重要应用微生物,广泛应用发酵与酿造食品的生产中。相对于醋酸菌的分类鉴定和代谢特征与机制研究,营养需求研究受到的关注要少的多。然而,对营养需求的认识和理解在阐明醋酸菌生理特性和代谢特征、开展应用评价等方面都有积极的作用。该文重点对两种应用广泛的醋酸菌属(醋酸杆菌属和葡糖醋杆菌属)的碳源、氮源的营养需求及溶氧影响进行综述,并总结了这两个属的醋酸菌对维生素、有机酸、金属盐离子的需求研究进展。这将有助于对醋酸菌培养基的精确优化、营养盐的开发和改进提供理论指导。
Acetic acid bacteria are an important applied microorganism,which was widely used in theproduction of fermented and fermented food. Compared with the classification,identification,metaboliccharacteristics and mechanisms of acetic acid bacteria,litter attention has been paid to the study of nutritionalrequirements. However,the knowledge and understanding of nutritional requirements playa positive role inelucidating the physiological characteristics and metabolic characteristics of acetic acid bacteria,as well as itsapplication and evaluation. This paper focused on two kinds of widely used acetic acid bacteria（Acetobacterand Gluconacetobacter genus）,reviewed the nutritional requirements of carbon source and nitrogen source andthe effect of dissolved oxygen, and summarizes the research progress of the two genera of acetic acid bacteria ondemand for vitamins, organic acids, and metal ions. This review will provide theoretical guidance for the preciseoptimization of culture medium and the development and improvement of nutrient salts.
作者
李欣
黄芳
常旭
廖蓓
李志军
陈雄
LI Xin;HUANG Fang;CHANG Xu;LIAO Bei;LI Zhi-jun;CHEN Xiong(Key Laboratory of Fermentation Engineering（Ministry of Education）,Hubei Provincial CooperativeInnovation Center of Industrial Fermentation,Hubei Key Laboratory of Industrial Microbiology,HubeiUniversity of Technology,Wuhan 430068,Hubei,China;Angel Yeast Co.,Ltd.,Yichang 443003,Hubei,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第15期219-224,共6页
Food Research and Development
关键词
醋酸杆菌属
葡糖醋杆菌属
碳源
氮源
溶氧
Acetobacter
Gluconacetobacter
carbon source
nitrogen source
dissolved oxygen
