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）。

Isolation and identification of acetobacter from naturally fermented coffee fruit vinegar

In order to explore the acetobacter suitable for coffee fruit vinegar fermentation, using naturally fermented coffee vinegar as raw material, the acetobacters were screened by calcium transparent circle method and qualitative test of acetic acid production, and identified by morphological observation, physiological and biochemical tests, and molecular biological technique. The results showed that two dominant acetobacter strains were screened from naturally fermented coffee fruit vinegar and numbered as strain A9 and A10. Among them, the acid production ability of strain A9 was better, the acid production was 3.62 g/100 ml. After identification, the strain A9 was Acetobacter lovaniensis, and strain A10 was Gluconacetobacter xylinus.