山西老陈醋醋醅中产酸菌的分离、鉴定及醇酸耐受分析

以山西老陈醋醋醅为研究对象，从中筛选得到耐醇耐酸的产酸菌。结果表明，从山西老陈醋醋醅中筛选得到7株产酸菌，经鉴定，菌株SAV-1、SAV-2、SAV-5和SAV-9为醋酸菌，菌株SAV-6、SAV-7和SAV-8为乳酸菌。筛选获得3株具有高产酸、高醇酸耐受性的优良菌株，分别为巴氏醋杆菌（Acetobacter pasteurianus）SAV-1、植物乳杆菌（Lactobacillus plantarum）SAV-7和SAV-8。其中菌株SAV-1摇瓶发酵96 h后产酸水平为3.06 g/100 mL，且能够耐受体积分数为13%的乙醇和体积分数为3%的乙酸；菌株SAV-7和SAV-8菌株摇瓶发酵96 h后产酸水平分别为2.05 g/100 mL、1.73 g/100 mL，且均能够耐受9%的乙醇和2%的乙酸，是潜在的食醋生产优良菌株。

Isolation,identification of acid-producing bacteria from Shanxi aged vinegar cupei and their alcohol and acid tolerance ability analysis

Using the Cupei of Shanxi aged vinegar(SAV)as the research object,and the acid-producing bacteria with alcohol and acid resistance were selected.The results showed that 7 strains of acid producing bacteria were screened from SAV.After identification,results showed that strain SAV-1,SAV-2,SAV-5 and SAV-9 were acetic acid bacteria,and strain SAV-6,SAV-7 and SAV-8 were lactic acid bacteria.Three excellent strains with high acid production,high ethanol and high acetic acid tolerance were obtained,namely Acetobacter pasteurianus SAV-1,Lactobacillus plantarum SAV-7 and SAV-8.Among them,the acid production of A.pasteurianus SAV-1 strain was 3.06 g/100 ml after 96 h of shaking flask fermentation,and can tolerate 13%(V/V)ethanol and 3%(V/V)acetic acid;the acid production of L.plantarum SAV-7 and L.plantarum SAV-8 was 2.05 g/100 ml and 1.73 g/100 ml after 96 h of shaking flask fermentation,and both were able to tolerate 9%ethanol and 2%acetic acid,which were potential good strains for vinegar production.