海宁裕丰传统玫瑰醋优势醋酸菌分离及培养  

Separation and cultivation of dominant Acetobacter acetic from traditional rose vinegar in Haining Yufeng area

作　　者：高泽鑫 孙晓彤[2] 黄勋[1] 高冰[3] 

机构地区：[1]武汉生物工程学院生物科学与技术系,湖北武汉430415 [2]武汉轻工大学生物与制药工程学院,湖北武汉430023 [3]湖北工业大学轻工学部,湖北武汉430068

出　　处：《中国酿造》2014年第7期126-129,共4页China Brewing

摘　　要：以浙江海宁裕丰玫瑰醋醋醪为实验材料,从醋醪中分离培养出3株发酵性能高且菌种活力稳定的优势醋酸菌菌株As4,Af6,Ad2。利用形态学观察、培养特征和生理生化特征对其进行细菌学鉴定,最后将其确定为醋酸杆菌属中的醋化醋杆菌Ad2、巴氏醋杆菌As4和恶臭醋杆菌Af6。其中醋化醋杆菌Ad2菌株醋酸产量在分离菌株中最高,且在实验室条件下32h内总产酸可达1.02g/mol,是可进一步诱变提高其产酸率并用于生产的理想菌株。Using rose vinegar mash in Zhejiang Haining Yufeng as experiment material,three strains of acetic acid bacteria with high fermentation performance and stable culture activity As4 Af6,Ad2 were separated from vinegar mash.Bacteriology identification was conducted by morphological observation,cultural characteristics,physiological and biochemical characteristics observation.In the end,Ad2 was identified as Acetobacter aceti,As4 as Acetobacter pasteurianus,and Af6 as Acetobacter rancens.Among the three strains,Acetobacter aceti Ad2 had the highest acid production,and the total acid output in 32 h could reach 1.02 g/mol under laboratory conditions,it could be further induced to improve its acid production rate,and it would be an ideal strain in practice of vinegar production.

关 键 词：玫瑰醋 培养 鉴定 醋酸杆菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]