山西老陈醋酿造过程中乳酸菌和醋酸菌的分离鉴定及高粱单宁对其生长的影响  

Isolation and identification of lactic acid bacteria and acetic acid bacteria in Shanxi mature vinegar brewing process and effects of sorghum tannin on the growth of them

作　　者：郭旭凯[1] 杨玲[1] 刘聪 王琪[2] 段冰[1] 郭睿[1] 邵强[1] 柳青山[1] GUO Xukai;YANG Ling;LIU Cong;WANG Qi;DUAN Bing;GUO Rui;SHAO Qiang;LIU Qingshan(Institute of Sorghum,Shanxi Academy of Agricultural Sciences,Jinzhong 030600,China;School of Life Science,Shanxi University,Taiyuan 030006,China)

机构地区：[1]山西省农业科学院高粱研究所,山西晋中030600 [2]山西大学生命科学学院,山西太原030006

出　　处：《中国酿造》2018年第8期37-44,共8页China Brewing

基　　金：国家现代农业产业技术体系(CARS-06-13.5-A30)

摘　　要：利用稀释涂布法及透明圈法从山西老陈醋酿造过程中分离了36株乳酸菌和25株醋酸菌,利用形态观察、生理生化特性和16S r DNA序列测定对分到的菌株进行了鉴定;并研究了不同浓度的高粱单宁对这些菌株生长的影响。结果表明,36株乳酸菌分别为植物乳杆菌(Lactobacillus lantarum),发酵乳酸杆菌(Lactobacillus fermentium),干酪乳酸杆菌(Lactobacillus casei),肠膜明串珠菌(Leuconostoc mesenteroides),类食品乳杆菌(Lactobacillus paralimentarius)和短乳杆菌(Lactobacillus brevis);25株醋酸菌分别为巴氏醋酸杆菌(Acetobacter pasteurianus)、醋化醋杆菌(Acetobacter aceti),液化醋杆菌(Acetobacter liquefaciens)和恶臭醋酸杆菌(Acetobacter rancens)。当高粱单宁含量为0~1.5%时,所有乳酸菌和绝大部分醋酸菌的生长被促进;当单宁含量为2.0%时,对不同菌的生长影响不同(有一些菌株生长被促进,而另一些菌株生长被抑制);当单宁含量为3.0%~6.0%时所有菌株的生长均被抑制。36 strains of lactic acid bacteria and 25 strains of acetic acid bacteria were isolated from Shanxi mature vinegar during the brewing process by dilution coating and transparent circle methods,and identified by the morphological observation,physiological and biochemistry characteristics and 16S rDNA sequence analysis.The effects of sorghum tannin with different concentrations on the growth of these strains were studied.The results showed that 36 strains of lactic acid bacteria were classified as Lactobacillus lantarum,Lactobacillus fermentium,Lactobacillus casei,Leuconostoc mesenteroides,Lactobacillus paralimentarius and Lactobacillus brevis,respectively.25 strains of acetic acid bacteria were classified as Acetobacter pasteurianus,Acetobacter aceti,Acetobacter liquefaciens and Acetobacter rancens.The growth of all lactic acid bacteria and most of acetic acid bacteria were promoted when the sorghum tannin content was 0-1.5%.Effects of the sorghum tannin with 2.0%on the growth of different strains were different(the growth of some strains was promoted,while others were inhibited).The growth of all strains was inhibited when the sorghum tannin content was 3.0%-6.0%.

关 键 词：山西老陈醋 乳酸菌 醋酸菌 分离鉴定 高粱单宁 

分 类 号：TS264.2[轻工技术与工程—发酵工程]