醋醅中醋酸菌的分离及产酸耐酸能力分析  

Isolation of Acetic Acid Bacteria from Solid Fermentation Substrate of Vinegar and Analysis of Their Acid Production and Acid Tolerance Ability

作　　者：张琳[1] 王如福[1] 侯红萍[1] 张浩[1] 霍乃蕊[2] 

机构地区：[1]山西农业大学食品学院,山西太谷030801 [2]山西农业大学动物科技学院,山西太谷030801

出　　处：《中国调味品》2015年第11期19-22,27,共5页China Condiment

基　　金："十二五"863项目(2011AA100904);山西省科技攻关项目(20110311042-3);山西省科技攻关项目(20130311030-2)

摘　　要：以山西老陈醋正常发酵的醋醅为样品，从中分离并筛选出产酸高、耐酸能力强的醋酸菌菌株，为从微生物学角度改良食醋酿造工艺，提高产量和质量奠定基础。醋醅经富集培养，碳酸钙平板初筛，获得了14株产透明圈较大的菌株，命名为JC1-JC14，经鉴定11株为醋酸杆菌。产酸能力强的菌株，其耐酸能力也较强。测定产酸量，5株产酸能力强的菌株依次为JC 7（18．30g／L）＞JC 5（15．90g／L）＞JC10（13．95g／L）＞JC 8（13．35g／L），这5株醋酸杆菌在发酵后期，其产酸速率基本不受影响，酸性环境反而更利于JC8产酸。筛选出的这5株醋酸菌，产酸高、耐酸强，有望用于高酸度醋的发酵生产，将其改良还可用于液态发酵生产。Acetic acid bacteria with high acid production ability and high tolerance to acid are isolated and screened from the solid fermentation substrate of Shanxi aged vinegar, in an attempt to microbiologically modify the traditional vinegar fermentation technique,increase the yield and improve the quality.14 strains of acetic acid bacteria with larger transparent ring are selected on the CaCO3 plates and named JC1-JC14,11 strains are identified as Acetobacter by further identification.The results show that the Acetobacter with higher acid production ability also has greater tolerance to acid.5 strains produce higher amount of acid are JC7 （18.30 g/L）〉 JC5 （15.90 g/L）〉JC10 （13.95 g/L）〉 JC8 （13.35 g/L）in sequence.The acid production rates of these 5 strains are not affectedeven in the late period of the fermentation tests.Acidic environment facilitates JC8 to produce more acid.These 5 strains of Acetobacter have the potential to be used in the fermentation of vinegar with high acidity;the modification can be carried out for liquid fermentation.

关 键 词：山西老陈醋 醋酸杆菌 产酸 耐酸 

分 类 号：TS264.22[轻工技术与工程—发酵工程]