山西老陈醋醋醅中产酸菌的分离、鉴定及醇酸耐受分析  

Isolation,identification of acid-producing bacteria from Shanxi aged vinegar cupei and their alcohol and acid tolerance ability analysis

作　　者：赵馨仪 范冰倩 郑宇 宋佳 ZHAO Xinyi;FAN Bingqian;ZHENG Yu;SONG Jia(Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control,College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学生物工程学院工业发酵微生物教育部重点实验室天津市微生物代谢与发酵过程控制技术工程中心,天津300457

出　　处：《中国酿造》2021年第1期128-132,共5页China Brewing

基　　金：2019年年天津市大学生创新创业训练计划(201910057263)。

摘　　要：以山西老陈醋醋醅为研究对象,从中筛选得到耐醇耐酸的产酸菌。结果表明,从山西老陈醋醋醅中筛选得到7株产酸菌,经鉴定,菌株SAV-1、SAV-2、SAV-5和SAV-9为醋酸菌,菌株SAV-6、SAV-7和SAV-8为乳酸菌。筛选获得3株具有高产酸、高醇酸耐受性的优良菌株,分别为巴氏醋杆菌(Acetobacter pasteurianus)SAV-1、植物乳杆菌(Lactobacillus plantarum)SAV-7和SAV-8。其中菌株SAV-1摇瓶发酵96 h后产酸水平为3.06 g/100 mL,且能够耐受体积分数为13%的乙醇和体积分数为3%的乙酸;菌株SAV-7和SAV-8菌株摇瓶发酵96 h后产酸水平分别为2.05 g/100 mL、1.73 g/100 mL,且均能够耐受9%的乙醇和2%的乙酸,是潜在的食醋生产优良菌株。Using the Cupei of Shanxi aged vinegar(SAV)as the research object,and the acid-producing bacteria with alcohol and acid resistance were selected.The results showed that 7 strains of acid producing bacteria were screened from SAV.After identification,results showed that strain SAV-1,SAV-2,SAV-5 and SAV-9 were acetic acid bacteria,and strain SAV-6,SAV-7 and SAV-8 were lactic acid bacteria.Three excellent strains with high acid production,high ethanol and high acetic acid tolerance were obtained,namely Acetobacter pasteurianus SAV-1,Lactobacillus plantarum SAV-7 and SAV-8.Among them,the acid production of A.pasteurianus SAV-1 strain was 3.06 g/100 ml after 96 h of shaking flask fermentation,and can tolerate 13%(V/V)ethanol and 3%(V/V)acetic acid;the acid production of L.plantarum SAV-7 and L.plantarum SAV-8 was 2.05 g/100 ml and 1.73 g/100 ml after 96 h of shaking flask fermentation,and both were able to tolerate 9%ethanol and 2%acetic acid,which were potential good strains for vinegar production.

关 键 词：山西老陈醋 醋醅 产酸菌 耐醇 耐酸 

分 类 号：TS264.2[轻工技术与工程—发酵工程]