共查询到16条相似文献,搜索用时 78 毫秒
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《中国食品添加剂》2015,(8)
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%。 相似文献
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醋酸菌的分离纯化及初步鉴定 总被引:1,自引:0,他引:1
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. 相似文献
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青梅果醋醋酸发酵菌种的筛选与鉴定 总被引:1,自引:0,他引:1
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。 相似文献
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Rocío Fernández-Pérez Carmen Torres Susana Sanz Fernanda Ruiz-Larrea 《European Food Research and Technology》2010,231(5):813-819
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. 相似文献
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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。 相似文献
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Strain typing of acetic acid bacteria responsible for vinegar production by the submerged elaboration method 总被引:1,自引:0,他引:1
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. 相似文献