醋酸菌耐酸机制研究进展  被引量:4

Progress of acid resistance mechanism of acetic acid bacteria

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作  者:郑妍[1] 隋勇[2] 

机构地区:[1]华中农业大学楚天学院食品与生物科技学院,湖北武汉430205 [2]华中农业大学食品科技学院,湖北武汉430070

出  处:《中国酿造》2014年第7期24-28,共5页China Brewing

摘  要:醋酸菌是醋酸发酵的主要工业用菌,而醋酸菌的耐酸性对于醋酸发酵和高浓度醋的生产具有重要意义。最近研究表明,乙醇脱氢酶、磷脂组成和ABC转运子会影响醋酸菌的耐酸性,同时aarA基因、应激蛋白GroES和GroEL的过表达会提高醋酸菌的耐酸性。对醋杆菌属和葡糖醋杆菌属两属醋酸菌某些菌株细胞中可能存在的耐酸因子及其耐酸分子机制进行了综述。通过对醋酸菌耐酸机制研究,筛选出耐高酸的菌株用于食醋生产,将大大推动低能耗液态酿醋工业和新型高浓度醋的发展。Acetic acid bacteria are the main bacteria in acetic acid ferm entation industry,and the acetic acid resistance plays an important role in acetic acid ferm entation and high-acid vinegar production.A ccording to recent research,ethanoldehydrogenase,phospholipids and ATP-binding cassette transporter would affect the acetic acid resistance of acetic acid bacteria.In addition,the over expression of aarA gene,stress proteins GroES and G roEL would enhance the acetic acid resistance as w ell.The acetic acid resistance factors and m olecular m echanism s of A cetobacter and G luconacetobacterw ere review ed in this article.Through the acetic acid bacteria m echanism research,high acid-reesistant strains were screened for vinegar production,which w ould greatly prom ote the development of low-power consumption liquid vinegar industry and new type of high concentration vinegar.

关 键 词:醋酸菌 耐酸 醋杆菌属 葡糖醋杆菌属 

分 类 号:TS264.2[轻工技术与工程—发酵工程]

 

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