食品科学2017，Vol.38Issue(4)：6-12,7.DOI:10.7506/spkx1002-6630-201704002
基于16S rDNA的醋酸菌筛选及其发酵特性
Screening and Fermentation Characteristics of an Acetic Acid Bacterial Strain Based on 16S rDNA for Vinegar Production
摘要
Abstract
Acetic acid bacteria are an important factor that influences the efficiency of vinegar production by pure culture liquid-state fermentation.The goal of this study was to obtain an outstanding acetic acid bacterial strain for vinegar production by routine screening combined with molecular biological techniques.The target strain was isolated from the biofilm formed in enrichment culture in the presence of high concentrations of alcohol and acetic acid.It was identified as Acetobacter pasteurianus JST-S (BJST-S) based on physiological and biochemical characteristics combined with 16S rDNA sequence analysis.Comparative analysis of fermentation characteristics indicated that the BJST-S was better than Acetobacter pasteurianus CICC 20001 in term of growth rate,acid production rate,alcohol resistance and acid resistance.The concentration of acetic acid was maintained in the range of 58.10-59.68 g/L and the fermentation strength in the range of 1.21-1.24 g/(L.h) in three batches of semi-continuous fermentation,implicating that the fermentation characteristics of BJST-S were stable.Our findings in this work may provide a valuable reference for strain breeding for the improvement of industrial vinegar production.关键词
巴氏醋酸杆菌/菌膜/16S rDNA/半连续发酵Key words
Acetobacter pasteurianus/bacterial biofilm/16S rDNA/semi-continuous fermentation分类
轻工纺织引用本文复制引用
姚洪礼,李兴江,郑志,宋山,姜绍通,李顺,邓永东,潘丽军,吴学凤..基于16S rDNA的醋酸菌筛选及其发酵特性[J].食品科学,2017,38(4):6-12,7.基金项目
国家自然科学基金青年科学基金项目(31601465) （31601465）
安徽省自然科学基金面上项目(1408085MKL17) （1408085MKL17）
安徽省科技重大专项(15CZZ03100) （15CZZ03100）
合肥工业大学青年创新项目(JZ2014HGQC0124) （JZ2014HGQC0124）
