新疆酿酒葡萄表皮醋酸菌的分离鉴定及产酸条件优化  

Isolation and Identification of Acetic Acid Bacteria from Skins of Wine-brewing Grapes in Xinjiang and Optimization of Acid-producing Conditions

作　　者：姜蕾 王斌[1] 肖婧[2] 程卫东[1] 史学伟[1] JIANG Lei;WANG Bin;XIAO Jing;CHENG Wei-dong;SHI Xue-wei(College of Food,Shihezi University,Shihezi 832000,China;College of InformationScience and Technology,Shihezi University,Shihezi 832000,China)

机构地区：[1]石河子大学食品学院,新疆石河子832000 [2]石河子大学信息科学与技术学院,新疆石河子832000

出　　处：《中国调味品》2019年第4期75-79,共5页China Condiment

基　　金：兵团科技攻关计划(2016AB009);兵团科技攻关计划(2016AD024)

摘　　要：以新疆产区的赤霞珠酿酒葡萄为材料,采用稀释平板法分离得到5株醋酸菌,16SrDNA测序结果表明K-1、K-2、K-3属于Acetobacter peroxydans(过氧化醋杆菌),K-4属于Acetobacter oeni(葡萄酒醋酸杆菌),K-5属于Gluconobacter albidus(白葡糖杆菌)。选取以上5株醋酸菌进行7天发酵试验,结果表明K-4菌株产酸能力最高。通过单因素试验及正交试验设计对K-4菌株进行产酸培养基优化,结果表明K-4菌株最佳产酸条件为1.5%酵母膏、1.5%葡萄糖、6%无水乙醇。Five strains of acetic acid bacteria are isolated from Cabernet Sauvignon wine-brewing grape in Xinjiang region by dilution plate method.The 16S rDNA sequencing results indicate that K-1,K-2,K-3 belong to Acetobacter peroxydans,K-4 belongs to Acetobacter oeni and K-5 belongs to Gluconobacter albidus.The above five strains of acetic acid bacteria are selected for fermentation test for 7 days,and the results show that K-4 strain has the highest acid-producing ability.The acid-producing medium of K-4 strain is optimized by single factor experiment and orthogonal experiment design.The results show that the optimal acid-producing conditions of K-4 strain are 1.5%yeast extract,1.5%glucose and 6%absolute ethanol.

关 键 词：酿酒葡萄 醋酸菌 产酸特性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]