浓缩苹果汁生产环境中嗜酸耐热菌的分离与初步鉴定  

Isolation and preliminary identification of thermo-acidiphilic bacteria in AJC production environment

作　　者：胡贻椿[1] 岳田利[1] 袁亚宏[1] 高振鹏[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2007年第5期184-188,共5页Journal of Northwest A&F University(Natural Science Edition)

基　　金："十一五"国家科技支撑计划项目(2006BAK02A24);国家科技部西部项目(2001BA901A19);霍英东基金项目(81065);国家"十五"科技攻关项目(2001BA501A15)

摘　　要：为了解和控制我国浓缩苹果汁中的嗜酸耐热菌,对浓缩苹果汁生产过程主要工段和生产车间的空气及用水,进行了采样和分离鉴定,并与标准菌株A.acidoterrestris和已知分离菌珠进行了比较分析。结果表明,共分离得到了3株污染浓缩苹果汁的嗜酸耐热菌;在耐热、耐酸性检验中,这3株菌均可以较好地生长,符合脂环酸芽孢杆菌属嗜酸耐热的特点。与标准菌株和已知分离菌株细胞、菌落形态观察、生长条件和生理生化反应等方面的比较表明,这3株菌与标准菌株有较大的相似性,与标准菌应为同属不同种。To understand and control thermo-acidiphilic bacteria in the AJC, samples from maior sections and environments of AJC production were analyzed in comparison with the standard strain A. acidoterrestris, the known isolated strain. And three thermo-acidiphilic bacteria which polluted AJC were isolated. Results showed the three selected strains were heat-resistant and acid-endurant, which corresponded with the characteristics of the thermoacidiphilic Alicyclobacillus spp. The results compared with the standard strain A. acidoterrestris and the already known isolated strain in terms of cell morphology, colony morphology, cultural characteristics and physiological characteristics indicated that,the three strains had great similarity with the standard strain, and they should belong to the species of Alicyclobacillus.

关 键 词：浓缩苹果汁 嗜酸耐热菌 脂环酸芽孢杆菌 生产环境 菌株分离与鉴定 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程] TS261.13[轻工技术与工程—食品科学与工程]