无核黄皮果醋酿造菌种的分离筛选及鉴定  

Isolation, Screening and Identification of Novel Acetobacter for Seedless Wampee Fruit Vinegar Fermentation

作　　者：刘建 李南薇[1] 苏顺好 刘功良[1] 高苏娟[1] LIU Jian;LI Nanwei;SU Shunhao;LIU Gongliang;GAO Sujuan(College of Light Industry and Food,Zhongkai University of Agriculture and Engineering Guangzhou 510225,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《食品科技》2023年第1期29-34,共6页Food Science and Technology

基　　金：广东省重点建设学科科研能力提升项目(2021ZDJS005);广东省省级农业科技创新及推广项目(2021KJ101);云浮市2021年省乡村振兴战略专项资金项目(2021090102);云浮市农村科技特派员驻镇帮镇扶村服务专项(2022020437)。

摘　　要：醋酸菌是果醋发酵过程中产生醋酸及其风味衍生物的重要微生物。为优良的无核黄皮果醋提供优质酿造菌种,以菌膜和自然发酵不同时间的无核黄皮果醋样品为菌源,通过传统的分离纯化、耐受性实验和16S rRNA分子生物学鉴定的方法,对无核黄皮果醋中的醋酸菌进行分离鉴定。结果表明:通过钙平板分离初筛,经过醋酸定性、醋酸定量实验复筛出高产醋酸菌株A3,最终鉴定结果为巴氏醋酸杆菌;其产酸量为22.8 g/L,乙醇耐受浓度为7%,醋酸耐受浓度为1%。Acetobacter is an important microorganism that produces acetic acid and its flavor derivatives in the fermentation process of fruit vinegar. In order to provide high-quality brewing strains for excellent seedless wampee fruit vinegar, vinegar samples were bacterial sources. Acetic acid bacteria in seedless wampee fruit vinegar were isolated and identified by traditional methods of separation and purification, tolerance test, and 16S rRNA molecular biological identification. The results showed that the high acetic acid-producing strain A3 was screened by calcium plate separation and acetic acid qualitative and quantitative tests, and the final identification result was Acetobacter pasteurii. The acid production was 22.8 g/L, the alcohol tolerance concentration was 7%, and the acetic acid tolerance concentration was 1%.

关 键 词：无核黄皮 果醋 醋酸菌 耐受性 分离鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]