7 种天然发酵水果中醋酸菌的分离鉴定及其发酵特性

赵艳雪1; 2; 王淑玉1; 2; 崔楠1; 2; 刘素稳1; 2; 3*; 李淑英3; 徐永平3; 常学东1; 2

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DOI:10.12161/j.issn.1005-6521.2023.12.027

食品研究与开发:2023,44(12):196-203

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7 种天然发酵水果中醋酸菌的分离鉴定及其发酵特性

赵艳雪1，2，王淑玉1，2，崔楠1，2，刘素稳1，2，3*，李淑英3，徐永平3，常学东1，2^1,2,3

(1.河北科技师范学院食品科技学院，河北省燕山农业特色产业研究院，河北秦皇岛 066000;2.河北省燕山特色果品加工技术创新中心，河北承德 067000;3.大连赛姆生物工程技术有限公司，辽宁大连 116000)

Screening and Identification of Acetic Acid Bacteria in Seven Naturally Fermented Fruit and Fermentation Characteristics

ZHAO Yan-xue1，2，WANG Shu-yu1，2，CUI Nan1，2，LIU Su-wen1，2，3*，LI Shu-ying3，XU Yong-ping3，CHANG Xue-dong1，2^1,2,3

(1.Collage of Food Science and Technology，Hebei Normal University of Science and Technology，Hebei Yanshan Agricultural Characteristic Industry Research Institute，Qinhuangdao 066000，Hebei，China;2.Hebei Yanshan Characteristic Fruit Processing Technology Innovation Center，Chengde 067000，Hebei，China;3.Dalian Saimu Bioengineering Technology Co.，Ltd.，Dalian 116000，Liaoning，China)

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投稿时间：2022-03-25

中文摘要: 为筛选适合发酵果醋的优良醋酸菌，对苹果、草莓、香瓜、芒果、杏、樱桃、百香果7 种天然发酵水果中的菌株进行分离，并采用生理生化试验、16S rDNA 基因序列分析进行鉴定，对筛选鉴定的菌株进行耐乙醇、耐温、耐酸的发酵特性研究。结果表明，共分离得到29 株菌落较大的菌株，经6 d 发酵，筛选出产酸量大于30 g/L 的菌株8 株，并成功鉴定出8 株醋酸菌。其中N8、Y21、A12、T11、C7 为热带醋酸杆菌（Acetobacter tropicalis），Y11 和M8 为塞内加尔醋杆菌（Acetobacter senegalensi），S21 为可可豆醋酸杆菌（Acetobacter fabarum）。N8、A12、T11、Y21 在乙醇浓度为4%时，产酸量比其他菌株和醋酸菌AS1.41（商业菌株）高，最高可达到36.36 g/L。当温度为39 ℃时，这4 株醋酸菌的产酸量也能达到10 g/L 以上，能够耐受40 g/L 的乙酸含量。结果表明N8、A12、T11、Y21 具有良好的发酵产酸能力。

中文关键词: 天然发酵水果醋酸菌筛选鉴定发酵特性

Abstract:In order to screen excellent acetic acid bacteria suitable for fruit vinegar fermentation，strains were isolated from seven fermented fruits including apple，strawberry，melon，mango，apricot，cherry，and passion fruit.Physiological and biochemical tests and 16S rDNA gene sequence analysis were used for identification，and the screened and identified strains were detected for the fermentation characteristics of ethanol resistance，temperature resistance，and acid resistance. The results showed that 29 strains with large colonies were isolated.Eight strains with acid yield greater than 30 g/L after 6 d of fermentation were screened out，and eight strains of acetic acid bacteria were successfully identified. Among them，N8，Y21，A12，T11，and C7 were Acetobacter tropicalis，Y11 and M8 were A. senegalensi，and S21 was A. fabarum. N8，A12，T11，and Y21 had higher acid production than other strains and AS1.41（commercial strains）when the ethanol concentration was 4%，and the highest yield could reach up to 36.36 g/L. When the temperature was 39 ℃，the acid yield of these four acetic acid bacteria could reach more than 10 g/L and could tolerate 40 g/L acetic acid content.The results showed that N8，A12，T11，and Y21 had good fermentation and acid production capacity.

keywords: naturally fermented fruit acetic acid bacteria screening identification fermentation characteristics

文章编号：202312027 中图分类号： 文献标志码：

基金项目:河北省产业创新创业团队（215A7103D）；河北省高等学校科学技术研究项目（ZD2021052）；河北省燕山农业特色产业技术研究院绩效后补助经费（205676154H）；河北省创新能力提升计划（20537101D）

作者	单位
赵艳雪1，2，王淑玉1，2，崔楠1，2，刘素稳1，2，3*，李淑英3，徐永平3，常学东1，2	1.河北科技师范学院食品科技学院，河北省燕山农业特色产业研究院，河北秦皇岛 066000；2.河北省燕山特色果品加工技术创新中心，河北承德 067000；3.大连赛姆生物工程技术有限公司，辽宁大连 116000

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ZHAO Yan-xue1，2，WANG Shu-yu1，2，CUI Nan1，2，LIU Su-wen1，2，3*，LI Shu-ying3，XU Yong-ping3，CHANG Xue-dong1，2

1.Collage of Food Science and Technology，Hebei Normal University of Science and Technology，Hebei Yanshan Agricultural Characteristic Industry Research Institute，Qinhuangdao 066000，Hebei，China；2.Hebei Yanshan Characteristic Fruit Processing Technology Innovation Center，Chengde 067000，Hebei，China；3.Dalian Saimu Bioengineering Technology Co.，Ltd.，Dalian 116000，Liaoning，China

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