紫外诱变选育醋酸菌及其发酵梨醋风味研究  

Breeding of acetic acid bacteria by ultraviolet mutation and analysis of volatile components in fermented pear vinegar

作　　者：丁城[1,2,3] 高冰[1,2,3] 刘璐[1,2,3] 胡勇[1,2,3] 

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068 [2]工业发酵湖北省协同创新中心,湖北武汉430068 [3]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》2016年第10期51-55,共5页China Brewing

基　　金：湖北省教育厅科学技术研究计划青年人才项目(Q20151412);湖北省自然科学基金(2015CFB678);湖北工业大学博士启动基金(Grant No.BSQD10036)

摘　　要：本实验探究了醋酸菌Hg109、Hg214、Hg105和Hg215产醋酸的能力。以产酸最高的菌株Hg109为出发菌,利用紫外进行诱变,以产醋酸量作为衡量指标,通过筛选获得遗传性稳定、高产醋酸菌株Hg110。以菌株Hg110为发酵菌株,进行梨醋发酵,利用气质联用(GC-MS)对梨醋进行了风味分析,共得到35种化合物,其中酯类最多(13种),其次是醇类(9种)、醛类(3种)、酮类(2种)、酸类(2种)以及其他类(8种)。The acetic acid-producing capacity of acetic acid bacteria Hg109, Hg214, Hg105 and Hg215 was investigated. Using the strain Hg109 with the highest acid yield as original strain, the acetic acid yield as evaluation index, the strain Hg110 with genetic stability and high acetic acid yield was obtained by ultraviolet mutation and screening. With the strain Hg1 10 as fermentation strain, pear vinegar was fermented. The volatile components in pear vinegar were analyzed by GC-MS. The 35 volatile components and were identified, and the esters were the most （13 kinds）, followed by the alcohols （9 kinds）, aldehydes （3 kinds）, ketones （2 kinds）, acids （2 kinds） and other classes （8 kinds）.

关 键 词：醋酸菌 选育 紫外诱变 风味分析 

分 类 号：Q939[生物学—微生物学]