豆腐酸浆水中醋酸菌的分离鉴定及产酸特性研究
摘要
以江苏南通自然发酵的豆腐酸浆水为研究对象,通过稀释涂布法,从酸浆水中分出一株醋酸菌。利用通用引物27F/1492R对醋酸菌的16S rDNA序列进行PCR扩增并测序,与基因库数据进行比对,将该醋酸菌鉴定为巴氏醋酸菌(相似度99%)。同时探究不同碳源(蔗糖、淀粉、葡萄糖、乳糖)、不同浓度的乙醇和添加不同缓冲试剂对巴氏醋酸菌产酸能力的影响,确定最佳的产酸条件:葡萄糖作为碳源,乙酸作为缓冲试剂,乙醇浓度4%时,产酸量最大为1.39g/100mL。
引文
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[3]Zhi H, Xiao D, Yong Q, et al. Microbiological and Chemical Changes During the Production of Acidic Whey, A Traditional Chinese Tofu-Coagulant[J].International Journal of Food Properties,2010,13(1):90-104.
[4]乔支红,李艳芳,许荣华.豆腐酸浆老汤中产酸菌的分离筛选与鉴定[J].食品工业科技,2015,36(3):182-185.
[5]叶青,许云贺,张莉力.豆腐酸浆中干酪乳杆菌的分离、鉴定及作为豆腐凝固剂的应用[J].食品工业科技,2017,38(18):94-98.
[6]朱艺恒,潘红菊,汪涯.南丰蜜橘中产醋酸菌的分离及其生长特性[J].生物化工,2019(1).
[7]Fei Y,Liu D,Luo T,et al.Molecular Characterization of Lactobacillus plantarum DMDL 9010, a Strain with Efficient Nitrite Degradation Capacity[J].Plos One,2014,9(11):e113792.
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[9]孙伟哲,曲玲玉,滕超,等.传统馒头老面中醋酸菌的鉴定及产酸条件优化[J].食品工业科技,2016,37(22):190-194.