残次苹果中醋酸菌的分离筛选与生长特性研究
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摘要
从残次苹果中分离筛选性能优良的醋酸菌。通过透明圈法、产醋酸定性试验等筛选出产酸性能较高的菌株C_3与P_2。通过生化鉴定并查阅《伯杰菌株鉴定手册》,最终确定C_3与P_2都为醋酸杆菌属,其在32℃、150r/min培养84h时产酸量值最大,其最大产酸量值分别为17.4g/100ml和40.5g/100ml。生长曲线表明C_3与P_2均在11h时生长量达到最大。筛选分离的醋酸菌可为生产应用提供一定的理论依据。
The Acetic acid Bacteria were isolated from inferior apples with transparent circle according to the acid qualitative tests screed C_3 and P_2 for the study objects.The two strains were identified as Acetobacter through the biochemical identifications and consult of Bergets' s Manual of Determinative Bacteriology.The acid qualitative were highest when cultured for 84 h by 32℃,150 r/min were 17.4 g/100 ml and 40.5 g/100 ml.The growth curve showed C_3 and P_2 had the highest growth when cultured for 11 h.
The Acetic acid Bacteria were isolated from inferior apples with transparent circle according to the acid qualitative tests screed C_3 and P_2 for the study objects.The two strains were identified as Acetobacter through the biochemical identifications and consult of Bergets' s Manual of Determinative Bacteriology.The acid qualitative were highest when cultured for 84 h by 32℃,150 r/min were 17.4 g/100 ml and 40.5 g/100 ml.The growth curve showed C_3 and P_2 had the highest growth when cultured for 11 h.
引文
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[2]杨立霞,李锦.醋酸菌在生物转化中的应用[J].煤炭与化工,2012,35(4):35-38.
[3]罗威,罗立新.荔枝保健果醋酿造工艺研究[J].食品工艺科技,2012,31(4):176-177.
[4]郑凤锦,陈赶林,方晓纯,等.醋酸菌对甘蔗果酒的醋酸发酵作用[J].生产与经验研究,2016,42(2):101-106.
[5]岳春,姚虹.从残次果中分离醋酸菌及果醋饮料的研制[J].中州大学学报,2016,33(21):21-123.
[6]刘禹彤.山枣果醋工艺优化研究[D].沈阳沈阳农业大学,2017:7-10.
[7]向进乐,罗磊,郭香凤,等.果醋功能性研究进展[J].食品科学,2013,34(13):356-359.
[8]Veith B,Herzberg C,Steekel S,et al. The completegenome sequence of Bacillus licheniformisDSM13,anorganism with great industrial potential[J]. J Mol Mi-crobiol Biotechnol,2004,7(4):204-211.
[9]孙一凡,梁新红,高莹莹.自然发酵的葡萄醋中醋酸菌的分离鉴定[J].中国酿造,2017,36(11):28-31.
[10]宋勇强,胡先望,沙芮,等.一株高产醋酸菌的分离与鉴定[J].中国微生态学杂志,2015,27(9):997-1003.
[11]东秀珠,蔡妙英.常见细菌系统鉴定手册[M].北京:科学出版社,2001:353-379.
[12]苏龙,张明川,梁广波,等.醋酸高产菌株的筛选及百香果果醋发酵条件优化[J].食品科技,2017,42(4):33-34.
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