高耐受性醋酸菌的筛选及发酵特性研究  

Screening and fermentation characteristics of acetic acid bacteria with ethanol and high temperature tolerance

作　　者：陈洋[1] 汪超[1] 高冰[1] 李冬生[1] 徐宁[1] 胡勇[1] 

机构地区：[1]湖北工业大学食品与制药学院、工业发酵湖北省协同创新中心、湖北省食品发酵工程技术研究中心,湖北武汉430068

出　　处：《中国酿造》2015年第12期28-33,共6页China Brewing

基　　金：湖北省自然科学基金(2015CFB678);湖北省级教育部门青年人才项目(Q20151412)

摘　　要：从工业醋醅中分离出5株耐乙醇、耐高温的产醋酸菌株,利用生理生化试验和16S r DNA同源序列分析,初步认定其为巴氏醋杆菌(Acetobacter pasteurianus)。通过对其耐乙醇、耐高温发酵特性的研究,发现菌株FY4可耐受体积分数为12%的乙醇和43℃高温,在30℃和体积分数10%乙醇条件下产酸量达到最高,为61.2 g/L。在10 L发酵罐试验中,菌株FY4的产酸量始终高于醋酸菌AS1.41,在37℃和体积分数10%乙醇条件下,菌株FY4产酸量达到42.2 g/L,而在此条件下工业菌株AS1.41几乎停止产酸。结果表明菌株FY4具有高耐受性,可产生大量的醋酸,在工业生产中具有潜在应用价值。Five acetic acid-producing strains with ethanol and high-temperature tolerance were isolated from industrial fermented grains of vinegar. The five strains were identified as Acetobacterpasteutianus preliminarily by physiological and biochemical experiments and 16S rDNA homologous sequence analysis. In the tolerance experiments of the five strains, the strain FY4 could resist 12% ethanol and 43℃, and the acid production reached to the maximum of 61.2 g/L under the 30 ℃ and alcohol concentration 10%. In the 10 L fermentation tank experiments, the acid production of strain FY4 was always higher than that of strain AS1.41. Under the conditions of 37℃ and alcohol concentration 10%, the acid production of strain FY4 was 42.2 g/L, and strain AS1.41 almost stopped producing acid. The result showed that strain FY4 had high tolerance and could produce a large amount of acetic acid. It had potential application value in the industrial production.

关 键 词：巴氏醋杆菌 耐高温 耐乙醇 筛选 深层发酵 

分 类 号：TS264.2[轻工技术与工程—发酵工程]