镇江香醋耐高温优势醋酸菌的筛选及其发酵特性的比较研究  

Screening of Dominant Acetic Acid Bacteria with High-temperature Tolerance in Zhenjiang Aromatic Vinegar and Comparison of Their Fermentation Characteristics

作　　者：华青松 宗朕 余越 张雨艳 周涛 王周明 柳志杰[1] HUA Qing-song;ZONG Zhen;YU Yue;ZHANG Yu-yan;ZHOU Tao;WANG Zhou-ming;LIU Zhi-jie(Hubei Collaborative Innovation Center for Industrial Fermentation,Hubei University of Technology,Wuhan 430068,China)

机构地区：[1]湖北工业大学工业发酵湖北省协同创新中心

出　　处：《中国调味品》2019年第12期39-43,共5页China Condiment

基　　金：湖北省自然科学基金计划项目（2018CFB358）;湖北工业大学博士启动基金（BSQD2017033）

摘　　要：醋酸菌是食醋酿造过程中的主要菌种之一,菌株的发酵性能对食醋品质和生产成本有重要的影响。该实验对镇江食醋中耐高温优势醋酸菌进行了筛选和分析,最终筛选出两株耐高温且产酸量较高的优势菌。通过16SrDNA菌种鉴定,确定两株菌均属于巴氏醋酸杆菌属,分别命名为菌株AABA、AABC。进一步比较了与工业菌株AS1.41在不同温度下的生长状况及产酸量。结果表明,37℃培养时,菌株AABA生长状况最好,产酸量达到45.5g/L。40℃培养时,菌株AABC生长状况良好,产酸量达到28g/L,但AABA和AS1.41几乎不生长,表明AABA和AABC相比AS1.41具有较高温度的耐受能力和产酸性能。通过对不同温度下细胞膜脂肪酸相对比例进行分析,随着温度升高,菌株AABC细胞膜C14∶0脂肪酸相对比例显著下降,C16∶0脂肪酸相对比例明显上升,细胞膜中不饱和脂肪酸相对比例略微上升,细胞流动性增强,可能导致其对温度的耐受能力提高。筛选出的两株巴氏醋酸杆菌能够耐受较高温度且产酸能力较强,这对于工业化传统固态食醋的高温发酵具有重要的应用潜力。Acetic acid bacterium is one of the main strains in vinegar brewing process,and its fermentation performance has an important impact on vinegar quality and production cost.The dominant acetic acid bacteria in Zhenjiang aromatic vinegar that resistant to high temperature are screened and analyzed.Two dominant acetic acid bacteria that resistant to high temperature and with high acid production are finally screened out.Through the identification of 16 SrDNA strains,it is determined that the two strains belong to Acetobacter pasteurium and is named as AABA and AABC respectively.The growth situation and acid production of AS1.41 at different temperatures are compared.The results show that the strain AABA grows best when it is cultured at 37℃,and the acid production reaches 45.5 g/L.The strain AABC grows well and the acid production reaches 28 g/L,but AABA and AS1.41 hardly grow,which indicates that AABA and ABC have higher temperature tolerance and acid production than AS1.41.By analyzing the relative proportion of fatty acid in cell membrane at different temperatures,the relative proportion of C14∶0 fatty acid in cell membrane of strain AABC decreases significantly with the increase of temperature,the relative proportion of C16∶0 fatty acid increases significantly,the relative proportion of unsaturated fatty acid in cell membrane increases slightly,and the cell fluidity increases,which may lead to the increase of temperature tolerance capacity.Two strains of Acetobacter pasteuriumare screened for their high temperature tolerance and strong acid-producing ability,which has important application potential for high-temperature fermentation of industrial traditional solid-state vinegar.

关 键 词：醋酸菌 耐高温 产酸量 脂肪酸组成 

分 类 号：TS264.22[轻工技术与工程—发酵工程]