胡柚果醋醋酸菌种的筛选与鉴定

doi:10.7506/spkx1002-6630-201001049

食品科学 ›› 2010, Vol. 31 ›› Issue (1): 211-214.doi: 10.7506/spkx1002-6630-201001049

胡柚果醋醋酸菌种的筛选与鉴定

刘欠欠¹，杨颖²，陆胜民^{2 ,*} ，陶宁萍¹，夏其乐²，邢建荣²

1.上海海洋大学食品学院 2.浙江省农业科学院食品加工研究所

收稿日期:2009-03-20 出版日期:2010-01-01 发布日期:2014-05-19
通讯作者: 陆胜民 E-mail:lushengmin@hotmail.com

Isolation and Identification of An Excellent Strain of Acetobacter spp. for the Fermentation of Changshanhuyou Tangelo Vinegar

LIU Qian-qian1，YANG Ying2，LU Sheng-min2,*，TAO Ning-ping1，XIA Qi-le2，XING Jian-rong2

1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China；
2. Institute of Food Processing, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2009-03-20 Online:2010-01-01 Published:2014-05-19
Contact: LU Sheng-min2,*， E-mail:lushengmin@hotmail.com

摘要/Abstract

摘要：

目的：筛选1 株适合胡柚果醋生产的醋酸菌。方法：从自然发酵胡柚果醋中筛选产醋酸菌种，研究其酒精耐受性、酒精消耗速度、产醋酸速度；分别发酵生产胡柚果醋，对其进行感官分析，以Vitek-32 型微生物分析系统对最适菌种进行鉴定。结果：筛选出3 株性能较好的醋酸菌株，分别命名为HY05、HY19 与 HY36，其中HY05 菌株性能最优，能够耐受14% 的酒精浓度，起始酒精浓度为10% 时酒精转化最快，产酸速度快，所生产的果醋色泽淡黄，质地澄清透亮，风味芳香怡人；根据形态观察与Vitek-32 系统的分析结果，将其鉴定为醋杆菌属的巴氏醋杆菌(Acetobacter pasteurianus)，命名为A. pasteurianus HY05。结论：A. pasteurianus HY05 适宜胡柚果醋的生产。

关键词: 胡柚, 果醋, 醋酸菌, 筛选, 鉴定

Abstract:

Objective: To screen an acetic acid-producing strain for the fermentation of Changshanhuyu Tangelo vinegar. Methods: Acetic acid-producing strains were screened from spontaneously fermented Changshanhuyou Tangelo vinegar ans tested for alcohol tolerance, acetic acid-producing rate and alcohol-consuming rate. Meanwhile, the sensory evaluation of vinegar fermented by these strains was carried out and the optimal strain screened was identified using VITEK-32 automatic microorganism analysis system. Results: Three strains were screened and named HY05, HY19 and HY36, respectively. Among these strains, HY05 exhibited the best properties and could resist 14% alcohol. Alcohol was consumed quickly at 10% initial concentration of alcohol and the fastest rate of acetic acid production was also observed. Changshanhuyou Tangelo vinegar fermented by HY05 exhibited a high quality with yellow color, fragrant odor and transparent texture. Through colonial characteristic analysis and cell morphology observation, HY05 was identified to be Acetobacter pasteurianus, designated as A. pasteurianus HY05. Conclusion: A. pasteurianus HY05 was suitable for the production of Changshanhuyu Tangelo vinegar.

Key words: Changshanhuyou Tangelo, fruit vinegar, Acetobacter spp., isolation, identification

中图分类号:

TS275

刘欠欠1，杨颖2，陆胜民2,*,陶宁萍1，夏其乐2，邢建荣2. 胡柚果醋醋酸菌种的筛选与鉴定[J]. 食品科学, 2010, 31(1): 211-214.

LIU Qian-qian1，YANG Ying2，LU Sheng-min2,*，TAO Ning-ping1，XIA Qi-le2，XING Jian-rong2. Isolation and Identification of An Excellent Strain of Acetobacter spp. for the Fermentation of Changshanhuyou Tangelo Vinegar[J]. FOOD SCIENCE, 2010, 31(1): 211-214.

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胡柚果醋醋酸菌种的筛选与鉴定

Isolation and Identification of An Excellent Strain of Acetobacter spp. for the Fermentation of Changshanhuyou Tangelo Vinegar

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