红茶菌中醋酸菌和酵母菌的分离鉴定及其相互作用  

Isolation,identification and interaction of acetic acid bacteria and yeast in kombucha

作　　者：王洁琛 陈志周[1] 王颖[1] 刘冰[1] 马倩云 WANG Jiechen;CHEN Zhizhou;WANG Ying;LIU Bing;MA Qianyun(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《中国酿造》2020年第3期126-130,共5页China Brewing

基　　金：河北省科技计划项目(17227117D);河北省食品科学与工程学科“双一流”建设资金项目(2016SPGCA18)。

摘　　要：采用涂布平板法分离红茶菌中的醋酸菌和酵母菌,然后将分离得到的醋酸菌和酵母菌按照一定比例分别进行共培养,比较细菌纤维素的产量差别。结果表明,从红茶菌中分离出1株醋酸菌,经鉴定为居间驹形杆菌(Komagataeibacter intermedius);3株酵母菌,经鉴定分别为布鲁塞尔酒香酵母(Brettanomyces bruxellensis)、二孢接合酵母(Zygosaccharomyces bisporus)和核果梅奇酵母(Metschnikowia fructicola),其中布鲁塞尔酒香酵母为优势酵母。当居间驹形杆菌与布鲁塞尔酒香酵母以1∶100的比例共培养时,产生的细菌纤维素最多达4.70 g/L;当二孢接合酵母和核果梅奇酵母以相同比例分别与居间驹形杆菌共培养时产生的细菌纤维素分别为3.59 g/L(高于对照组)和1.14 g/L(低于对照组)。由此可知,布鲁塞尔酒香酵母和Z.bisporus均能够促进居间驹形杆菌产细菌纤维素,而核果梅奇酵母对居间驹形杆菌没有明显的促进作用。The acetic acid bacteria and yeasts isolated from kombucha by spread plate method were co-cultured in a certain proportion,and the yield of bacterial cellulose was compared.The results showed that a strain of acetic acid bacteria was isolated from kombucha,and identified as Komagataeibacter intermedius;3 strains of yeasts were isolated and identified as Brettanomyces bruxellensis,Zygosaccharomyces bisporus and Metschnikowia fructicola,respectively,and B.bruxellensis was the dominant yeast.When K.intermedius and B.bruxellensis were co-cultured at a ratio of 1∶100,the maximum yield of bacterial cellulose was 4.70 g/L.When Z.bisporus and M.fructicola were respectively co-cultured with K.intermedius at the same ratio,the bacterial cellulose yield was 3.59 g/L(higher than the control group)and 1.14 g/L(lower than the control group),respectively.Therefore,both B.bruxellensis and Z.bisporus could promote the yield of bacterial cellulose by K.intermedius,while M.fructicola had no obvious promotion effect on bacterial cellulose yield by K.intermedius.

关 键 词：细菌纤维素 红茶菌 醋酸菌 酵母菌 

分 类 号：Q815[生物学—生物工程]