| 永春老醋耐酸微生物分离纯化及葡萄醋发酵应用 |
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| 引用本文： | 李 岩,宋 佳,夏梦雷,马应伦,郑 宇. 永春老醋耐酸微生物分离纯化及葡萄醋发酵应用[J]. 中国酿造, 2017, 36(10): 120. DOI: 10.11882/j.issn.0254-5071.2017.10.025 |
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| 作者姓名： | 李 岩 宋 佳 夏梦雷 马应伦 郑 宇 |
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| 作者单位： | 1.中国农业科学院研究生院，北京100081；2.工业发酵微生物教育部重点实验室，天津科技大学生物工程学院，天津300457；3.福建永春老醋醋业有限责任公司，福建泉州362600 |
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| 基金项目： | 国家自然科学基金资助项目（31201406）；天津市科技支撑计划（16YFZCNC00650） |
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| 摘 要： | 该研究对永春老醋发酵过程样品中主要微生物进行了分离纯化，从中筛选出3株具有较高耐酸性菌株YCA-6、YCL-5和YCL-6，经16S rDNA序列分析发现分别属于巴氏醋杆菌（Acetobacter pastemianu）、瑞士乳杆菌（Lactobacillus helveticus）、干酪乳杆菌（Lactobacillus casei）。利用乳酸菌和醋酸菌混合微生物菌株进行葡萄醋的静置液态发酵，利用Box-Behnken试验对其添加比例进行了优化，并对其有机酸组成进行了分析。结果表明，菌株YCA-6、YCL-5和YCL-6接种量分别为3.0%、5.0%和5.0%的条件下混合进行葡萄醋静置发酵获得的葡萄醋总酸（以醋酸计）约为6.5 g/100 mL。
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| 关 键 词： | 永春老醋 醋酸菌 乳酸菌 葡萄醋 |
Separation and purification of acid tolerant microorganisms from Yongchun aged vinegar and their application on grape vinegar fermentation |
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| LI Yan,SONG Jia,XIA Menglei,MA Yinglun,ZHENG Yu. Separation and purification of acid tolerant microorganisms from Yongchun aged vinegar and their application on grape vinegar fermentation[J]. China Brewing, 2017, 36(10): 120. DOI: 10.11882/j.issn.0254-5071.2017.10.025 |
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| Authors: | LI Yan SONG Jia XIA Menglei MA Yinglun ZHENG Yu |
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| Affiliation: | 1.Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China; 2.Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, School of Biological Engineering, Tianjin University of Science and Technology, Tianjin 300457,
China; 3.Fujian Yongchun Laocu Vinegar Industry Co., Ltd., Quanzhou 362600, China |
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| Abstract: | The main microorganism in Yongchun aged vinegar fermentation was isolated and purified, three strains (YCA-6, YCL-5 and YCL-6) with high acid tolerance were screened. With 16S rDNA sequence analysis, results showed that the strains were identified as Acetobacter pastemianu, Lactobacillus helveticus, Lactobacillus casei, respectively. Using lactic acid bacteria and acetic acid bacteria mixed microorganism for static liquid fermentation, the strains addition ratio was optimized by Box-Behnken experiments, and the organic acid composition of grape vinegar was analyzed. The results showed that the optimized inoculum for grape vinegar fermentation with strains YCA-6, YCL-5 and YCL-6 were 3.0%, 5.0% and 5.0%, respectively. Under the conditions, the total acid (in acetic acid) of grape vinegar with mixed strains static fermentation was 6.5 g/100 ml. |
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| Keywords: | Yongchun aged vinegar acetic acid bacteria lactic acid bacteria grape vinegar |
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