福建红曲醋中产酸菌株的分离及鉴定  

Isolation and identification of acid-producing strains of Fujian monascus vinegar

作　　者：查婧[1] 蔡福带 林小秋 闯绍闯 陈晓琳[1] 唐欣昀[1] 

机构地区：[1]安徽农业大学生命科学学院,合肥230036 [2]厦门惠尔康食品有限公司,厦门361004

出　　处：《工业微生物》2015年第1期32-35,共4页Industrial Microbiology

基　　金：安徽省教育厅自然科学研究重点项目(KJ2009A107);厦门东方三叶投资有限公司合作项目(KJHT20120086)

摘　　要：添加含有高浓度乙醇的红曲酒至福建传统红曲醋醋母中富集产酸菌株,采用高浓度乙醇平板,依据溶解圈指标从福建传统红曲醋液体循环工艺样品中分离出7株产酸菌株。综合菌株形态、生理生化实验以及16S r DNA序列测定等信息,确定这7株菌株分类地位为变形菌门(Proteobacteria)α-变形菌纲(Alphaproteobacteria)红螺菌目(Rhodospirillales)醋酸菌科(Acetobacteraceae)葡糖酸醋杆菌属(Gluconacetobacter),其中菌株Y5052、Y5054、Y5072、Y5092鉴定为斯氏葡糖酸醋杆菌(Gluconacetobacter swingsii);菌株Y5032、Y5033、Y5071鉴定为欧洲葡糖酸醋杆菌(Gluconacetobacter europaeus)。测定这些菌株的产酸能力,菌株Y5052产酸量最低,7 d达15 g/L;菌株Y5054产酸能力最强,7 d产酸量达57.0 g/L。In order to enrich the major acid-producing strains responsible for the making of Fujian traditional monascus vinegar, red liquor with high concentration of ethanol was added into the vinegar sample of Fujian traditional monascus vinegar with high concentration of acetic acid. Seven acid-producing strains, which had dissolving zones on the plates with high concentration of ethanol, were isolated from the samples of liquid circulation process of Fujian traditional monascus vinegar. According to morphology, physiological and biochemical characteristics and 16S rDNA sequences, these strains were classified as Gluconacetobacter spp.. The strains Y5052, Y5054, Y5072 and Y5092 were identified as Gluconacetobacter swingsii, and the strains Y5032, Y5033 and Y5071 were identified as Gluconacetobacter europaeus. The acidproducing capacities of these strains were determined. As to the acid-producing capacity, the strain Y5052 was the lowest with the production of 15 g/L in 7 days and the strain Y5054 was the highest with the production of 57.0 g/L in 7 days.

关 键 词：红曲醋 分离 鉴定 葡糖酸醋杆菌 

分 类 号：TQ920.1[轻工技术与工程—发酵工程] TS264.22