中国食物与营养2025，Vol.31Issue(4)：34-40,7.
巴氏醋酸杆菌SP021菌株鉴定及其发酵特性研究
Identification and Fermentation Characteristics of Acetobacter pasteurianus SP021
摘要
Abstract
[Objective]In order to identify the strain SP021 derived from natural fruit and vegetable fermentate and study its growth and fermentation characteristics.[Method]Morphological observation and molecular biology techniques were used to identify the strains.By measuring the growth curve of the strain and setting different initial ethanol concentrations and pH conditions,the acid-producing characteristics of the strain were investigated.[Result]Strain SP021 was identified as Acetobacter pasteurianus.The acid production of strain SP021 could reach(55.05±1.36)g/L after fermentation at 8%ethanol concentration for 168 h,and the acid production at pH 2.5 for 120 h was(11.55±0.21)g/L.Compared with industrial strains Huniang 1.01 and Zhongke AS1.41,it showed higher ethanol and acidity tolerance.Besides,strain SP021 produced significantly higher levels of L-lactic acid,butyric acid,and pyruvic acid(P<0.05).[Conclu-sion]Acetobacter pasteurianus SP021 was identified as an acetic acid bacterium with superior performance and good potential in industrial applications.关键词
巴氏醋酸杆菌/16S rDNA/生长曲线/乙醇/pHKey words
Acetobacter pasteurianus/16S rDNA/growth curve/ethanol/pH引用本文复制引用
甘聃,张万祥,杨继国..巴氏醋酸杆菌SP021菌株鉴定及其发酵特性研究[J].中国食物与营养,2025,31(4):34-40,7.基金项目
河源市科技计划项目(项目编号:河科平台2022大专项010). （项目编号:河科平台2022大专项010）
