山西老陈醋发酵过程中高产酸乳酸菌的鉴定  

Screening and Identification of High Acid-producing Lactic Acid Bacteria in the Fementation of Shanxi Mature Vinegar

作　　者：于迪[1] 乔羽[1] 范振宇 邢晓莹[2] 王如福[1] YU Di;QIAO Yu;FAN Zhen-yu;XING Xiao-ying;WANG Ru-fu(College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China;College of Horticulture, Shanxi Agricultural University, Taigu 030801, China)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]山西农业大学园艺学院,山西太谷030801

出　　处：《中国调味品》2018年第4期4-8,共5页China Condiment

基　　金：山西省重点研发项目--山西老陈醋产业关键技术开发与示范(2015-TN-10);山西省老陈醋产业技术创新战略联盟(201604D112006)

摘　　要：对山西老陈醋发酵过程中酒化阶段分离出的10株乳酸菌和醋化阶段分离出的25株乳酸菌进行产酸定量试验,筛选出产酸量高的8株乳酸菌,然后分别对8株乳酸菌进行酒精耐受性、乙酸耐受性、温度耐受性试验,最终筛选出产酸量高、耐受性好的菌株JL6,CL21;形态学特征结合16SrDNA序列分析对筛选出的2株优势乳酸菌进行鉴定,结果表明:菌株JL6为发酵乳杆菌,CL21为干酪乳杆菌。A total of 10 strains of lactic acid bacteria isolated from the fermentation stage of the mature vinegar in Shanxi Province and 25 strains of lactic acid bacteria isolated from the acetification stage are subjected to acid production quantitative experiment.8 strains of LAB have stronger acid-producing capacity by acid production quantitative experiment.8 strains of lactic acid bacteria are tested for alcohol tolerance,acetic acid tolerance experiment and temperature tolerance experiment respectively.JL6,CL21 have high acid yield and good tolerance.Through morphological characteristics observation and 16 SrDNA sequence analysis,the results show that strain JL6 is Lactobacillus fermentium and strain CL21 is Lactobacillus casei.

关 键 词：山西老陈醋 高产酸乳酸菌 筛选 16S RDNA序列分析 

分 类 号：TS264.22[轻工技术与工程—发酵工程]