食醋酿造过程中条件致腐微生物的分离鉴定及强产气菌群TYF-LIM-L09的生长特征  

Isolation and Identification of High-Temperature Tolerant Spoilage Microbes during Vinegar Brewing and Growth Characterization of the Bacterial Consortium TYF-LIM-L09 with A Srong Gas-Producing Ability

作　　者：李敏[1] 李瑶[1] 赵魁 王鹤 何永吉 范晓军[1] LI Min;LI Yao;ZHAO Kui;WANG He;HE Yongji;FAN Xiaojun(College of Chemistry and Chemical Engineering,Taiyuan University of Technology,Taiyuan 030024,China;Taiyuan Ninghuafu Yiyuanqing Vinegar Industry Co.Ltd.,Taiyuan 030000,China;Institute of Agricultural Products Processing,Shanxi Academy of Agricultural Sciences,Taiyuan 030006,China)

机构地区：[1]太原理工大学化学化工学院,山西太原030024 [2]太原市宁化府益源庆醋业有限公司,山西太原030000 [3]山西省农业科学院农产品加工研究所,山西太原030006

出　　处：《食品与生物技术学报》2020年第5期95-103,共9页Journal of Food Science and Biotechnology

基　　金：山西省重点研发计划项目(201703D121044);中国山西留学人员创业园入园项目(20180008);山西省2019年度留学人员科技活动择优资助项目(201946)。

摘　　要：近年来,夏季高温条件下我国北方食醋酿造企业时常出现微生物污染情况,严重地影响了食醋的营养成分和品质。为了深入研究高温条件致腐微生物,课题组选取了5个不同批次的腐败醋样进行分离鉴定,且应用微生物宏基因组分类测序方法分析了强产气菌群TYF-LIML09的组成结构,并研究了该菌群的生长特征、温度与乙醇耐受、产气能力及糖代谢关键酶活性。结果表明,从腐败醋样中共分离获得了4个稳定菌群及46株细菌,其中44株菌分别属于Rummeliibacillus,Enterococcus,Vagococcus,Lactobacillus,Bacillus,Staphylococcus,Brevundimonas,Paenibacillus,另有2株分离菌尚无已知定义属。强产气菌群TYF-LIM-L09由6个以上菌属组成,其在50℃生长良好,能耐受体积分数高达8%的乙醇,产生CO2体积分数可高达71.43%,且该菌群的丙酮酸激酶和丙酮酸脱羧酶具有较高活力,推测其为引起食醋腐败胀气的关键微生物。Vinegar makers in China have suffered from brewing spoilage during high temperature seasons that seriously affects the nutritional composition and quality of vinegar.In order to thoroughly study the high temperature tolerant spoilage microbes,our research team selected five batches of spoilage vinegar samples for microbe isolation and identification and the composition of the gas producing bacterial consortium TYF-LIM-L09 was analyzed by microbial metagenomic sequencing.The TYF-LIM-L09 was then characterized for p H and ethanol tolerance,gas production capacity and activities of core enzymes in glucose metabolism.The results showed that 4 stable bacterial consortium and 46 strains were separated from spoilage vinegar samples,44 strains of them belonged to the genera Rummeliibacillus,Enterococcus,Vagococcus,Lactobacillus,Bacillus,Staphylococcus,Brevundimonas,Paenibacillus,and the other two isolated strains came from unknown genera.The bacterial consortium TYF-LIM-L09,which had a strong gas-producing ability,could grow well at 50℃and had a high ethanol tolerance of 8%(v/v),was composed of more than 6 genera.The produced gas was CO2 and the highest concentration could reach 71.43%(v/v).The pyruvate kinase and pyruvate decarboxylase of TYF-LIM-L09 had relatively high activities.In summary,TYF-LIM-L09 was presumed to be the key microbial contaminant causing vinegar to swell.

关 键 词：食醋 腐败 高温时节 强产气菌群TYF-LIM-L09 生长特征 

分 类 号：Q939.97[生物学—微生物学]