7种天然发酵水果中醋酸菌的分离鉴定及其发酵特性  

Screening and Identification of Acetic Acid Bacteria in Seven Naturally Fermented Fruit and Fermentation Characteristics

作　　者：赵艳雪 王淑玉 崔楠 刘素稳[1,2,3] 李淑英 徐永平 常学东 ZHAO Yan-xue;WANG Shu-yu;CUI Nan;LIU Su-wen;LI Shu-ying;XU Yong-ping;CHANG Xue-dong(Collage of Food Science and Technology,Hebei Normal University of Science and Technology,Hebei Yanshan Agricultural Characteristic Industry Research Institute,Qinhuangdao 066000,Hebei,China;Hebei Yanshan Characteristic Fruit Processing Technology Innovation Center,Chengde 067000,Hebei,China;Dalian Saimu Bioengineering Technology Co.,Ltd.,Dalian 116000,Liaoning,China)

机构地区：[1]河北科技师范学院食品科技学院,河北省燕山农业特色产业研究院,河北秦皇岛066000 [2]河北省燕山特色果品加工技术创新中心,河北承德067000 [3]大连赛姆生物工程技术有限公司,辽宁大连116000

出　　处：《食品研究与开发》2023年第12期196-203,共8页Food Research and Development

基　　金：河北省产业创新创业团队(215A7103D);河北省高等学校科学技术研究项目(ZD2021052);河北省燕山农业特色产业技术研究院绩效后补助经费(205676154H);河北省创新能力提升计划(20537101D)。

摘　　要：为筛选适合发酵果醋的优良醋酸菌,对苹果、草莓、香瓜、芒果、杏、樱桃、百香果7种天然发酵水果中的菌株进行分离,并采用生理生化试验、16S rDNA基因序列分析进行鉴定,对筛选鉴定的菌株进行耐乙醇、耐温、耐酸的发酵特性研究。结果表明,共分离得到29株菌落较大的菌株,经6 d发酵,筛选出产酸量大于30 g/L的菌株8株,并成功鉴定出8株醋酸菌。其中N8、Y21、A12、T11、C7为热带醋酸杆菌(Acetobacter tropicalis),Y11和M8为塞内加尔醋杆菌(Acetobacter senegalensi),S21为可可豆醋酸杆菌(Acetobacter fabarum)。N8、A12、T11、Y21在乙醇浓度为4%时,产酸量比其他菌株和醋酸菌AS1.41(商业菌株)高,最高可达到36.36 g/L。当温度为39℃时,这4株醋酸菌的产酸量也能达到10 g/L以上,能够耐受40 g/L的乙酸含量。结果表明N8、A12、T11、Y21具有良好的发酵产酸能力。In order to screen excellent acetic acid bacteria suitable for fruit vinegar fermentation,strains were isolated from seven fermented fruits including apple,strawberry,melon,mango,apricot,cherry,and passion fruit.Physiological and biochemical tests and 16S rDNA gene sequence analysis were used for identification,and the screened and identified strains were detected for the fermentation characteristics of ethanol resistance,temperature resistance,and acid resistance.The results showed that 29 strains with large colonies were isolated.Eight strains with acid yield greater than 30 g/L after 6 d of fermentation were screened out,and eight strains of acetic acid bacteria were successfully identified.Among them,N8,Y21,A12,T11,and C7 were Acetobacter tropicalis,Y11 and M8 were A.senegalensi,and S21 was A.fabarum.N8,A12,T11,and Y21 had higher acid production than other strains and AS1.41(commercial strains)when the ethanol concentration was 4%,and the highest yield could reach up to 36.36 g/L.When the temperature was 39℃,the acid yield of these four acetic acid bacteria could reach more than 10 g/L and could tolerate 40 g/L acetic acid content.The results showed that N8,A12,T11,and Y21 had good fermentation and acid production capacity.

关 键 词：天然发酵水果 醋酸菌 筛选 鉴定 发酵特性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]