高产醋酸的醋酸菌筛选及菌种鉴定  

Screen and identification of high-yield acetic acid bacteria

作　　者：谭才邓[1] 廖延智[1] 司徒满泉[1] 朱美娟[1] 

机构地区：[1]广东轻工职业技术学院食品与生物工程系,广东高校特色调味品工程技术开发中心,广州510300

出　　处：《食品科技》2014年第7期36-40,共5页Food Science and Technology

基　　金："广东高校特色调味品工程技术开发中心"开放课题(GCZX-B1103)

摘　　要：以腐烂的水果为筛选样品,经过纯化培养、定性试验,从中筛选出12株醋酸菌,经过产酸量、遗传稳定性的测定,确定1株醋酸产量高而且遗传性能稳定的醋酸菌Gra9,经过优化培养,其产酸量最高达33.28 g/L。对该菌株进行生理生化特征试验、16S rDNA鉴定,确定其为葡糖杆菌属(Gluconobacter)中的弗氏葡糖杆菌(Gluconobacter frateurii)。After cultured and qualitative experiments, 12 strains acetic acid bacteria were isolated from rotten fruits. A good strain Gra9 was selected through the determination of acetic acid yield and genetic stability. After optimized the cultivation, the acetic acid yield of Gra9 was up to 33.28 g/L. The strain Gra9 was identified as Gluconobacter frateurii according to physiological and biochemical characteristics and 16S rDNA gene sequence analysis.

关 键 词：醋酸菌 16S RDNA 葡糖杆菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]