食品工业科技2016，Vol.37Issue(11)：174-178,194,6.DOI:10.13386/j.issn1002-0306.2016.11.028
镇江香醋醋醅中优势高产酸醋酸菌菌株的筛选
Screening of acetic acid bacteria with high yield of acid from vinegar pei of Zhenjiang aromatic vinegar
张志燕 1钱静亚 2马真 1张正沛 1郁晓晨 1马海乐1
作者信息
- 1. 江苏大学食品与生物工程学院,江苏镇江212013
- 2. 江苏大学生命科学研究院,江苏镇江212013
- 折叠
摘要
Abstract
Zhenjiang aromatic vinegar is traditionally fermented vinegar in China and bears valuable nutritions.In this study,acetic acid bacteria(AAB)with high yield of acetic acid were investigated by screening from vinegar Pei of Zhenjiang aromatic vinegar.Fifteen strains of producing acid bacteria were isolated and eight strains of AAB were identified by 16S rDNA sequencing analysis.Among these eight strains,strain D-3-4 had a higher ability to produce acetic acid,reaching 60 g/L.The results of resistance testing to alcohol,temperature and acetic acid showed that the strain D-3-4 had the highest yield of acid when alcohol concentration was no more than 9％;but strain C-3-2-1 had the highest yield of acid and a conversion efficiency of alcohol when alcohol concentration was more than 9％.The study of thermo-tolerance demonstrated that strains D-3-4 and R-4-2 still had higher ability to yield acid,reaching 30 g/L at 42 ℃.The experiment of resistance to acetic acid showed strains D-3-4 and C-3-2-2 had the highest yield of acid at 30 g/L acetic acid concentration.Totally,the acid production of strain D-3-4 was superior to other strains.Therefore,the strain D-3-4 was finally selected as the dominant AAB of high production.关键词
镇江香醋/醋酸菌/分离Key words
Zhenjiang aromatic vinegar/acetic acid bacteria/isolation分类
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张志燕,钱静亚,马真,张正沛,郁晓晨,马海乐..镇江香醋醋醅中优势高产酸醋酸菌菌株的筛选[J].食品工业科技,2016,37(11):174-178,194,6.
