摘要
针对赤水晒醋醋醅中总酸含量低的现状,从赤水晒醋醋醅中选育1株性能优良醋的酸菌并用于生产。通过传统的分离纯化、生理生化试验和16S rRNA分子生物学鉴定的方法,对赤水晒醋醋醅中的醋酸菌进行分离鉴定和发酵性能研究。结果表明,从醋醅中筛选出3株醋酸菌C1、C5和C6,通过16S rRNA分子生物学鉴定3株均为巴氏醋酸杆菌(Acetobacter pasteurianus)。在发酵性能研究中,C1、C5和C6菌株在连续发酵5 d时的产酸量分别为39.225、28.245和41.90 g/L,其中,C6菌株的产酸量最高。另外,C6菌株的耐受能力较强,具体表现为,能耐体积分数为9%的乙醇、8 g/L的氯化钠和40 g/L的乙酸。综上,C6菌株是1株产酸能力强且耐受性能较好的醋酸菌,对今后将该菌株在发酵过程中的强化奠定基础。
For the low total acid content in Chishui sun-dried vinegar Pei(starter),an excellent acetic acid bacteria selected from Chishui sun-dried vinegar Pei was used for vinegar production.The traditional methods of separation and purification,physiological and biochemical test and 16S rRNA molecular biology identification were used to isolate and identify acetic acid bacteria in sun-dried vinegar Pei and study the fermentation performance.The results showed that three strains of acetic acid bacteria C1,C5 and C6 were screened from the Pei,and were identified as Acetobacter pasteurianus through 16S rRNA molecular biology.The acid production of C1,C5 and C6 strains during continuous fermentation for five days were 39.225,28.245 and 41.90 g/L,respectively.Among them,the C6 strain had the highest acid production.In addition,the C6 strain had strong tolerance to 9%(v/v)of ethanol,8 g/L of NaCl and 40 g/L of acetic acid.In summary,C6 is an acetic acid strain with strong acid production capacity and good tolerance,which will lay the foundation for the strengthening of this strain in the fermentation process in the future.
作者
石庆叠
何星
卢红梅
陈莉
张祥瑞
魏建敏
SHI Qingdie;HE Xing;LU Hongmei;CHEN Li;ZHANG Xiangrui;WEI Jianmin(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy,Guiyang 550025,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第14期223-228,共6页
Food and Fermentation Industries
基金
贵州省农业攻关计划项目(黔科合支撑[2016]2540号)。
关键词
赤水
晒醋
醋酸菌
16S
rRNA
发酵性能
Chishui
sun-dried vinegar
acetic acid bacteria
16S rRNA
fermentation performance
