胡柚果醋生产菌种的筛选与鉴定  

Isolation and Identification of An Excellent Strain of Acetobacter spp.for the Fermentation of Changshanhuyou Tangelo Vinegar

作　　者：刘欠欠[1] 杨颖[2] 陆胜民[2] 陶宁萍[1] 夏其乐[2] 邢建荣[2] 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]浙江省农业科学院食品加工研究所,浙江杭州310021

出　　处：《食品科学》2010年第1期211-214,共4页Food Science

摘　　要：目的:筛选1株适合胡柚果醋生产的醋酸菌。方法:从自然发酵胡柚果醋中筛选产醋酸菌种,研究其酒精耐受性、酒精消耗速度、产醋酸速度;分别发酵生产胡柚果醋,对其进行感官分析,以Vitek-32型微生物分析系统对最适菌种进行鉴定。结果:筛选出3株性能较好的醋酸菌株,分别命名为HY05、HY19与HY36,其中HY05菌株性能最优,能够耐受14%的酒精浓度,起始酒精浓度为10%时酒精转化最快,产酸速度快,所生产的果醋色泽淡黄,质地澄清透亮,风味芳香怡人;根据形态观察与Vitek-32系统的分析结果,将其鉴定为醋杆菌属的巴氏醋杆菌(Acetobacter pasteurianus),命名为A.pasteurianus HY05。结论:A.pasteurianus HY05适宜胡柚果醋的生产。Objective：To screen an acetic acid-producing strain for the fermentation of Changshanhuyu Tangelo vinegar.Methods：Acetic acid-producing strains were screened from spontaneously fermented Changshanhuyou Tangelo vinegar ans tested for alcohol tolerance,acetic acid-producing rate and alcohol-consuming rate.Meanwhile,the sensory evaluation of vinegar fermented by these strains was carried out and the optimal strain screened was identified using VITEK-32 automatic microorganism analysis system.Results：Three strains were screened and named HY05,HY19 and HY36,respectively.Among these strains,HY05 exhibited the best properties and could resist 14% alcohol.Alcohol was consumed quickly at 10% initial concentration of alcohol and the fastest rate of acetic acid production was also observed.Changshanhuyou Tangelo vinegar fermented by HY05 exhibited a high quality with yellow color,fragrant odor and transparent texture.Through colonial characteristic analysis and cell morphology observation,HY05 was identified to be Acetobacter pasteurianus,designated as A.pasteurianus HY05.Conclusion：A.pasteurianus HY05 was suitable for the production of Changshanhuyu Tangelo vinegar.

关 键 词：胡柚 果醋 醋酸菌 筛选 鉴定 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]