7 种天然发酵水果中醋酸菌的分离鉴定 及其发酵特性. (Chinese)

Screening and Identification of Acetic Acid Bacteria in Seven Naturally Fermented Fruit and Fermentation Characteristics. (English)

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. [ABSTRACT FROM AUTHOR]

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。 [ABSTRACT FROM AUTHOR]

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