自然发酵的葡萄醋中醋酸菌的分离鉴定

为了了解自然发酵葡萄醋中醋酸杆菌的生长特性,采用分离纯化培养、定性试验等方法,从葡萄醋中筛选出优势菌株SP001,通过菌落和细胞形态、生理生化试验以及16S rRNA序列分析等方法对菌株进行鉴定,结果表明,菌株SP001被鉴定为巴氏醋杆菌（Acetobacter pasteurianus）,其最大产酸量为2.31 g/100 mL,酒精转化率为73.29%。     

自然发酵的苹果醋中醋酸菌的分离鉴定

选用自然发酵的苹果醋醪液为样品,以恶臭醋酸杆菌AS1.41为对照菌株。采用钙平板分离初筛、革兰氏染色与产醋酸定性试验初步鉴定、乙醇氧化试验法复筛等方法从中分离筛选出5株醋酸菌。再经过产酸量试验、耐盐性试验、耐酒精性试验等一系列试验后,确定了2株产酸量高且稳定的优势醋酸菌株,并对其进行形态观察、生理生化试验、16S r DNA序列以及dna K功能基因序列分析。最终鉴定这2株菌分别为巴氏醋酸杆菌(Acetobacter pasteurianus)B103和热带醋酸杆菌(Acetobacter tropicalis)B104。其中巴氏醋酸杆菌(Acetobacter pasteurianus)B103的产酸量达到35.6g/L,耐酒精浓度为7%,耐盐浓度为0.3%。热带醋酸杆菌(Acetobacter tropicalis)B104的产酸量达到33.2g/L,耐酒精浓度为7%,耐盐浓度为0.3%。     

醋酸菌的分离纯化及初步鉴定

以腐烂的水果为材料,通过富集、分离纯化、产酸鉴定、初筛、复筛、菌属鉴定等得到4株产酸较高菌株(8,13,15,16).对这4株优势菌株的形态、培养特征、生理生化特性的分析,鉴定为醋酸杆菌属.并且对上述产酸高菌株进行氧化乙醇能力试验,得出菌株在酒精含量为7％时产酸量最高.     

自然发酵条件下柿子原浆果醋中优势醋酸菌的分离与鉴定

以自然发酵的柿子原浆果醋的醋醅为试验材料,对其中的醋酸菌以变色圈法进行分离,再经过初筛、复筛,依据产酸量得到1株优势醋酸菌。通过对这株优势菌株的个体形态、培养特性进行观察,并结合其生理生化特性,鉴定该菌株为醋酸杆菌属中的巴氏醋杆菌(Af6)。     

自然发酵的葡萄皮醋中醋酸菌的分离鉴定

以自然发酵的葡萄皮醋为样品,采用分离纯化培养、定性试验等方法,从中筛选出醋酸菌,再通过形态特征以及生理生化等初步鉴定以及初筛试验筛选出6株优势醋酸,再经过复筛、产酸量、耐酒精度等试验后,最终筛选出一株产酸量为31.05g/L的醋酸菌。     

自然发酵咖啡果醋中醋酸菌的分离鉴定

为挖掘适用于咖啡果醋发酵的醋酸菌,该研究选用自然发酵的咖啡果醋为原料,采用钙透明圈法、产醋酸定性试验等筛选醋酸菌,并通过形态观察、生理生化试验及分子生物学技术对其进行鉴定。结果表明,从自然发酵的咖啡果醋中筛选出两株优势醋酸菌菌株,分别编号为A9、A10。其中,菌株A9产酸能力较好,产酸量为3.62 g/100 mL。经鉴定,菌株A9为罗旺醋杆菌（Acetobacter lovaniensis）,菌株A10为木葡糖醋酸杆菌（Gluconacetobacter xylinus）。     

优良果醋菌种的分离鉴定

采用稀释平板分离法,从自然发酵苹果醋醪液中分离筛选出优良菌株G-7,其产酸量为35.55g/L,传代5次性能稳定,对醋酸分解速度小;其产酯量为0.826g/L,最适发酵温度为32℃,耐酒精、耐酸性能好。株菌G-7初步鉴定为恶臭醋杆菌属。     

传统广式米醋中醋酸菌的分离与鉴定

从表面发酵法生产的广式米醋发酵醪中分离出8株自然驯化的醋酸菌,经分离纯化及产酸试验,筛选出一株醋酸及细菌纤维素高产菌株RF4,发酵醋酸浓度可达4.80 g/dL,细菌纤维素产量达8.0 g/L,产酸最适酒精度为5％(v/v).通过形态观察、生理生化试验及16S rDNA鉴定证实为萄糖醋杆菌属的木醋杆茵(Gluconacetobacter xylinus).     

青梅果醋醋酸发酵菌种的筛选与鉴定

目的:筛选1株适合青梅果醋生产的醋酸菌种。方法:从自然发酵的青梅果醋中筛选醋酸菌种,研究其酒精耐受性、酒精消耗速度、产醋酸速度。发酵生产青梅果醋,对其进行感官分析。以ABI377型DNA序列分析仪对最适菌种进行16SrRNA序列分析,鉴定其种属。结果:筛选出性能较好的3株醋酸菌株,分别命名为QM08、QM17与QM50,其中QM17菌株综合性能优,能够耐受13%的酒精,且起始酒精含量为10%时酒精转化较快,产酸速度较快。用本方法生产的果醋质量佳,色泽淡黄,质地澄清、透亮,风味芳香怡人。根据形态观察与16SrRNA序列分析,将其鉴定为醋杆菌属的巴氏醋杆菌(Acetobacter pasteurianus),命名为巴氏醋杆菌QM17。结论:巴氏醋杆菌QM17适宜青梅果醋的生产。     

麦麸醋天然药曲中醋酸菌的分离及初步鉴定

从麦麸醋天然药曲中分离筛选出四株产酸菌株,并对其进行产酸性能、耐酒精度及耐盐性能进行研究。实验结果表明:最高产酸量可达24.3g/L,最高耐酒精度达到7%,最高耐盐浓度达到0.9%。通过对菌株形态观察及生理生化鉴定,初步判定A2为醋化醋杆菌(Acetobacter aceti),A,A1,A3为巴氏醋杆菌(A.pasteurianus)。     

Rapid molecular methods for enumeration and taxonomical identification of acetic acid bacteria responsible for submerged vinegar production

The aim of the present study was to search for a rapid and reliable method to enumerate viable acetic acid bacteria (AAB) and to identify to genera and species level AAB isolates from vinegars in full acetic fermentation elaborated by the submerged method from cider, wine and spirit ethanol in industrial bioreactors. Results showed that the rapid epifluorescence staining method using the LIVE/DEAD BacLight bacterial viability kit and direct counts in Neubauer chamber rendered consistent and reliable data for viable cell counts of bacteria in all the studied vinegars. A linear correlation was shown between viable cell counts and fermentation rates. The highest fermentation rates and viable cell counts were found in cider vinegars, whereas spirit vinegars showed the lowest values for both parameters. Eighty-four AAB pure isolates were recovered from 41 different vinegar samples and were submitted to DNA extraction. PCR amplification of the 16S–23S intergenic spacer region of rDNA and subsequent sequencing were carried out to identify isolates to species level. Results showed that Gluconacetobacter europaeus was the predominant cultivable species, appearing in 79% of the total isolates. This was the unique species found in spirit vinegars, and this is the first time that AAB from spirit vinegars are taxonomically identified. Ga. europaeus was as well the predominant cultivable species in white wine vinegars. Cider vinegars presented the highest variability of species: Ga. europaeus (35.3% appearance among cultivable isolates), Ga. xylinus (35.3%), Acetobacter pasteurianus (17.6%) and Ga. hansenii (11.8%). Red wine vinegars showed cultivable isolates of the species Ga. xylinus (71.4%) and Ga. europaeus (28.6%). Summarising, both described methods for AAB enumeration and taxonomical identification proved to be fast and reliable methods, and results revealed Ga. europaeus as the cultivable major species in vinegars in full fermentation conducted by the submerged method, suggesting that Ga. europaeus strains can constitute excellent starter cultures for the elaboration of vinegars by the submerged method.     

固定化醋酸菌的调制与连续发酵食醋

介绍了以海藻酸钙凝胶作载体,固定醋酸菌的方法及以此连续发酵生产食醋的工艺。通过相关实验得出了最优理论控制参数及产品产率。     

醋酸菌的分子分类学研究和在食醋生产中的应用

醋酸菌是革兰氏阴性,专性好氧,能将乙醇或糖类氧化为醋酸的细菌的总称。醋酸菌广泛分布于自然界中,它们能通过代谢酒精产生醋酸的特点在食品生产中已得到普遍应用。醋酸菌分类学的研究在很久以前就已经开始,但是直到近几十年随着各种生物分子技术的发展才对其有更加深入地认识。该文综述了醋酸菌的分子分类学研究发展和在食醋工业中的应用,主要介绍了各种分子分类学方法和食醋生产中使用的醋酸菌种类。     

大红浙醋醋酸菌分离及其产酸关键氨基酸分析

该研究首先采用钙透明圈法从大红浙醋中分离筛选醋酸菌,并通过分子生物学技术对其进行菌种鉴定;然后研究10种氮源对巴氏醋酸杆菌的生长及产酸量的影响,并对10种氮源组分进行定性和定量分析,得出产酸代谢的关键氨基酸;最后挑出10种氨基酸进行验证。结果表明,分离筛选得到一株产酸菌株,编号为SHQ-A,经鉴定为巴氏醋酸杆菌（Acetobacter pasteurianus）。该菌株利用10种氮源发酵的产酸量在8.8～34.5 g/L范围内,且以酵母抽提物为氮源的产酸量明显高于蛋白胨。当缺少丙氨酸和精氨酸时,产酸量仅为18.0 g/L和19.2 g/L,分别低于空白组62.5%和60%,表明丙氨酸和精氨酸是产酸代谢的关键积极氨基酸;当缺少脯氨酸时,产酸量为61.2 g/L,高于空白组27.1%,表明脯氨酸是产酸代谢的关键消极氨基酸。     

食醋生产中醋酸菌保存方法改进技术研究

为更好地保藏醋酸菌,通过k（3 4）正交试验考察酒精浓度、醋酸浓度和复配营养素添加量等多个因素在液体保藏醋酸菌中作用,通过数据分析,认为底酸浓度为40g／L、初始酒度为80g／L和复配营养素添加量为5g／L是醋酸菌的最佳保藏条件。同时对固体斜面培养基和液体培养基保藏的菌种性能进行对比分析,通过发酵产酸试验、菌种生长状况对比和在斜面培养基的生长形态,认为液体培养基更适用于高浓度酒生产醋的需要。     

Strain typing of acetic acid bacteria responsible for vinegar production by the submerged elaboration method

Strain typing of 103 acetic acid bacteria isolates from vinegars elaborated by the submerged method from ciders, wines and spirit ethanol, was carried on in this study. Two different molecular methods were utilised: pulsed field gel electrophoresis (PFGE) of total DNA digests with a number of restriction enzymes, and enterobacterial repetitive intergenic consensus (ERIC) – PCR analysis. The comparative study of both methods showed that restriction fragment PFGE of SpeI digests of total DNA was a suitable method for strain typing and for determining which strains were present in vinegar fermentations. Results showed that strains of the species Gluconacetobacter europaeus were the most frequent leader strains of fermentations by the submerged method in the studied vinegars, and among them strain R1 was the predominant one. Results showed as well that mixed populations (at least two different strains) occurred in vinegars from cider and wine, whereas unique strains were found in spirit vinegars, which offered the most stressing conditions for bacterial growth.