不同氮源和酸醇因子下巴氏醋酸杆菌的生理响应  

Physiological response of Acetobacter pasteurianus under different nitrogen sources and acid alcohol factors

作　　者：石晖琴 赵国忠 沈硕[1] 张洁[3] SHI Huiqin;ZHAO Guozhong;SHEN Shuo;ZHANG Jie(Academy of Agriculture and Forestry Sciences,Qinghai University,Xining 810016,China;College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Tianjin Product Quality Inspection Technology Research Institute,Tianjin 300308,China)

机构地区：[1]青海大学农林科学院,青海西宁810016 [2]天津科技大学食品科学与工程学院,天津300457 [3]天津市产品质量监督检测技术研究院,天津300308

出　　处：《中国酿造》2023年第7期103-108,共6页China Brewing

基　　金：青海省应用基础研究项目(2023-ZJ-702);昆仑英才·高端创新创业培养领军人才项目(2023)。

摘　　要：该研究以大红浙醋中分离出的巴氏醋酸杆菌(Acetobacter pasteurianus)为研究对象,探究不同氮源及酸醇因子对其生长和产酸量的影响,并通过扫描电镜观察、细胞膜流动性、乙醇脱氢酶和乙醛脱氢酶活性测定分析该菌在不同氮源及酸醇因子下的生理响应。结果表明,相比于动物蛋白胨,酵母抽提物更易促进该菌的产酸代谢,酵母抽提物为氮源时产酸量为34.5 g/L,动物蛋白胨为氮源时产酸量仅为8.8 g/L。在耐受范围内,较高体积分数的乙醇易使该菌产酸,且初始发酵时添加0.01 mL/mL乙酸也能提高总酸含量,总酸产量最高提升79.6%。此外,酸醇因子体积分数低或以酵母抽提物为氮源时,菌体细胞易衰老变形;酸醇因子体积分数高或以动物蛋白胨为氮源时,菌体细胞易胁迫变形。同时,发酵初始添加0.01 mL/mL乙酸会提高细胞膜流动性、乙醇脱氢酶和乙醛脱氢酶活性。Using Acetobacter pasteurianus isolated from red vinegar as the research object,effects of different nitrogen sources and acid alcohol factors on their growth and acid production were explored,and the physiological response of the strain under different nitrogen sources and acid alcohol factors was analyzed by scanning electron microscopy observation,cell membrane fluidity,ethanol dehydrogenase and acetaldehyde dehydrogenase activity determination.The results showed that compared with animal peptone,yeast extract was more likely to promote the acid production metabolism of the bacteria.The acid production with yeast extract as nitrogen source was 34.5 g/L,and the acid production with animal peptone as nitrogen source was only 8.8 g/L.In the tolerance range,higher volume fraction of ethanol could easily made the bacteria produce acid,and adding 0.01 ml/ml acetic acid at initial fermentation could also increase the total acid content,and the maxmium total acid yield increased by 79.6%.In addition,when the volume fraction of acid alcohol factors was low or yeast extract was used as nitrogen source,the bacterial cells were easily senescent and deformed.When the volume fraction of acid alcohol factors was high or animal peptone was used as nitrogen source,the bacterial cells were susceptible to stress deformation.At the same time,the addition of 0.01 ml/ml acetic acid at the initial fermentation could improve the fluidity of cell membrane and the activity of ethanol dehydrogenase and acetaldehyde dehydrogenase.

关 键 词：巴氏醋酸杆菌 氮源 酸醇因子 细胞膜结构 细胞膜流动性 酶活性 

分 类 号：Q936[生物学—微生物学] TS201.1[轻工技术与工程—食品科学]