毛竹笋醋醋酸菌的筛选  

Screening for Acetobacter spp. form spring shoot of Phyllostachys pubescens vinegar fermentation

作　　者：涂佳[1] 艾文胜[1] 杨明[1] 蒲湘云[1] 孟勇[1] 李美群[1] 

机构地区：[1]湖南省林业科学院,湖南长沙410004

出　　处：《中南林业科技大学学报》2015年第7期131-135,共5页Journal of Central South University of Forestry & Technology

基　　金：国家"十二五"科技支撑计划项目(2012BAD21B03);长沙市科技局富硒笋定向高效培育及低碳加工关键技术研究

摘　　要：以商业醋酸菌、红曲醋分离的醋酸菌、山西陈醋分离的醋酸菌和笋醋自然发酵的醋酸菌为发酵菌种,采用纯化培养、产酸定性试验初筛出4株醋酸菌。再经过耐酒精试验,产酸速度试验和遗传稳定性试验,得到一株醋酸菌Z2。结果表明:确定醋酸菌Z2产酸速率快、产酸酸度高,遗传较稳定,对其进行16Sr DNA测序分析鉴定为巴氏醋酸杆菌。Commercial acetic acid bacteria, acetic acid bacteria isolated from red yeast rice vinegar, acetic acid bacteria isolated from Shanxi vinegar and acetic acid bacteria isolated from bamboo vinegar were used as the fermentation bacteria. By adopting purification culture method, producing acid qualitative test, four strains of acetic acid bacteria were preliminarily screened out. Through alcohol resistance test, acid production rate test and the genetic stability test, an acetic acid bacteria Z2 was selected. The results show that： the obtained Z2 had high acid production rate, high yield, high acidity and high hereditary stability. By 16SrDNA sequencing analysis, Z2 was identified as Acetobacterpasteurianus.

关 键 词：毛竹 毛竹笋 毛竹笋醋 醋酸菌 筛选 

分 类 号：S795.9[农业科学—林木遗传育种] TS201.3[农业科学—林学]