| 耐受乙醇巴氏醋杆菌ZJ-25培养基的优化 |
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| 引用本文： | 胡宇豪,李戴阳,汪 超,高 冰,李冬生,徐 宁,胡 勇.耐受乙醇巴氏醋杆菌ZJ-25培养基的优化[J].中国酿造,2017,36(4):118. |
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| 作者姓名： | 胡宇豪 李戴阳 汪 超 高 冰 李冬生 徐 宁 胡 勇 |
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| 作者单位： | 湖北工业大学 工业发酵湖北省协同创新中心湖北省食品发酵工程技术研究中心，湖北武汉430068 |
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| 基金项目： | 湖北省自然科学基金（2015CFB678）；湖北省级教育部门青年人才项目（Q20151412） |
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| 摘 要： | 以中国传统固态发酵醋醅中分离得到的1株耐受12%vol乙醇的巴氏醋杆菌（Acetobacter pasteurianus）ZJ-25为出发菌株，以产酸量为评价指标，采用单因素试验和正交试验设计对培养基配方进行了优化。结果表明，最佳培养基组合为葡萄糖3%、酵母粉3%、乙醇5.5%、乙酸0.12%。在此最佳培养基条件下，菌株ZJ-25的产酸量由常规培养基条件下的32.5 g/L提高至44.3 g/L。
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| 关 键 词： | 醋酸菌 耐乙醇 培养基 优化 |
Optimization of culture medium for ethanol-tolerant Acetobacter pasteurianus ZJ-25 |
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| HU Yuhao,LI Daiyang,WANG Chao,GAO Bing,LI Dongsheng,XU Ning,HU Yong.Optimization of culture medium for ethanol-tolerant Acetobacter pasteurianus ZJ-25[J].China Brewing,2017,36(4):118. |
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| Authors: | HU Yuhao LI Daiyang WANG Chao GAO Bing LI Dongsheng XU Ning HU Yong |
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| Affiliation: | Hubei Cooperative Innovation Center for Industrial Fermentation, Research Center of Food Fermentation Engineering and
Technology of Hubei, Hubei University of Technology, Wuhan 430068, China |
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| Abstract: | Using Acetobacter pasteurianus isolated from vinegar grains of traditional Chinese solid-state fermentation with 12%vol ethanol tolerance as original strain, using acid yield as evaluation index, the medium formula for A. pasteurianus ZJ-25 culture for acid production was optimized by single factor and orthogonal experiments. Results showed that the optimal medium formula was as follows: glucose 3%, yeast powder 3%, ethanol 5.5%, acetic acid 0.12%. Under these conditions, the acid yield of strain ZJ-25 increased from 32.5 g/L to 44.3 g/L. |
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| Keywords: | acetic acid bacteria ethanol tolerant culture medium optimization |
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