酵子中一株醋酸菌的分离鉴定及产酸条件研究
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摘要
从我国传统面团发酵剂酵子中分离、筛选得到一株醋酸菌菌株A-3,根据菌株的形态、生理生化特征,结合16S rRNA基因序列分析,最终确定菌株A-3为热带醋杆菌(Acetobacter tropicalis)。利用单因素试验对其产酸条件进行优化,结果表明:在接种量6%、pH值5.5、转速180～200 r/min、乙醇体积分数3%～5%、温度37℃的条件下菌株A-3的产酸量可达到31.1 g/L。试验结果为传统发酵剂中功能菌种资源的开发、面团发酵剂的改良以及微生物对面团特性的影响等研究提供参考。
A dominant acetic acid bacteria(AAB) strain A3 was isolated and screened from Chinese traditional dough starter Jiaozi. According to the morphological,physiological,biochemical and 16 S r RNA gene sequence characteristics,strain A-3 was identified as a strain of Acetobacter tropicalis. The acid production conditions of AAB strain A-3 were also optimized by single factor experiments. The results showed that the fermentation conditions were as follows:inoculum amount at 6 %,pH 5.5,rotation rate with 180 to 200 r/min,ethanol content with 3%～5%(V/V)and temperature at 37 ℃. The acid production in the fermentation environment could reach31.1 g/L. The results will not only lay foundation for the exploitation of AAB strains from dough starters,but also be helpful to improve the dough starters and explore the effects of microorganisms on dough fermentation characteristics.
A dominant acetic acid bacteria(AAB) strain A3 was isolated and screened from Chinese traditional dough starter Jiaozi. According to the morphological,physiological,biochemical and 16 S r RNA gene sequence characteristics,strain A-3 was identified as a strain of Acetobacter tropicalis. The acid production conditions of AAB strain A-3 were also optimized by single factor experiments. The results showed that the fermentation conditions were as follows:inoculum amount at 6 %,pH 5.5,rotation rate with 180 to 200 r/min,ethanol content with 3%～5%(V/V)and temperature at 37 ℃. The acid production in the fermentation environment could reach31.1 g/L. The results will not only lay foundation for the exploitation of AAB strains from dough starters,but also be helpful to improve the dough starters and explore the effects of microorganisms on dough fermentation characteristics.
引文
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[22]张志燕,钱静亚,马真,等.镇江香醋醋醅中优势高产酸醋酸菌菌株的筛选[J].食品工业科技,2016,37(11):174-178.
[23]刘同杰.传统酸面团中微生物多样性及其风味物质代谢研究[D].杭州:浙江大学,2018.
[2]刘兴信,于衍霞.中国的小麦生产与面粉及面制品工业[J].粮油食品科技,2004,12(1):1-3.
[3]王仁兴.中国饮食谈古[M].北京:轻工业出版社,1985.
[4]CORSETTI A,SETTANNI L.Lactobacilli in sourdough fermentation[J].Food Research International,2007,40(5):539-558.
[5]ROBERT H,GABRIEL V,LEFEBVRE D,et al.Study of the behaviour of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough bread making process[J].LWT-Food Science and Technology,2006,39(3):256-265.
[6]UA-ARAK T,JAKOB F,VOGEL R F.Influence of levan-producing acetic acid bacteria on buckwheat-sourdough breads[J].Food Microbiology,2017,65:95-104.
[7]李志建,杨晓露,刘长虹,等.乳酸菌对馒头面团发酵的影响[J].食品科技,2013,38(3):139-141.
[8]王金水,杨森,尹艳丽,等.植物乳酸菌M616对发酵酸面团发酵特性的影响[J].现代食品科技,2015,31(4):83-87.
[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.
[10]王雪婷,廖钰婷,何瑞,等.传统酸面团中优良菌种的筛选、鉴定及在苦荞麸皮馒头中的应用[J].食品科技,2017,42(2):156-164.
[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.
[12]李海峰,李志建,屈建航.高效聚磷鞘氨醇杆菌XF-5的分离与鉴定[J].河南农业科学,2012,41(9):68-72.
[13]KUMAR S,TAMURA K,NEI M.MEGA3:Integrated software for Molecular Evolutionary Genetics Analysis and sequence alignment[J].Briefings in Bioinformatics,2004,5(2):150-163.
[14]SAITOU N,NEI M.The neighbor-joining method:a new method for reconstructing phylogenetic trees[J].Molecular Biology and Evolution,1987,4(4):406.
[15]张卫华,汪超,罗军杰,等.响应面优化醋酸菌发酵条件研究[J].中国酿造,2012,31(4):48-51.
[16]梁春梅.牛乳产蛋白酶菌分离鉴定及产酶条件的研究[D].呼和浩特:内蒙古农业大学,2009.
[17]MATEO J J,JIM魪NEZ M.Monoterpenes in grape juice and wines[J].Journal of Chromatography A,2000,881(1):557-567.
[18]孙文瑛,陈雄,石勇,等.响应面法优化醋酸菌的发酵产酸培养基[J].化学与生物工程,2011,28(1):37-41.
[19]刘有晴,倪月,黄丹,等.四川晒制麸醋中醋酸菌分离鉴定及产酸特性[J].食品研究与开发,2016,37(11):166-169.
[20]王大红,宋鹏辉,张颖,等.板栗红枣果醋醋酸发酵工艺及风味成分分析[J].河南科技大学学报(自然科学版),2018,39(4):78-83.
[21]周文俊.高产酸醋酸菌的筛选与蜂蜜醋发酵工艺研究[D].广州:仲恺农业工程学院,2016.
[22]张志燕,钱静亚,马真,等.镇江香醋醋醅中优势高产酸醋酸菌菌株的筛选[J].食品工业科技,2016,37(11):174-178.
[23]刘同杰.传统酸面团中微生物多样性及其风味物质代谢研究[D].杭州:浙江大学,2018.