Screening and Fermentation Characteristics of an Acetic Acid Bacterial Strain Based on 16S rDNA for Vinegar Production

doi:10.7506/spkx1002-6630-201704002

Abstract

Abstract: Acetic acid bacteria are an important factor that influences the efficiency of vinegar production by pure culture liquid-state fermentation. The goal of this study was to obtain an outstanding acetic acid bacterial strain for vinegar production by routine screening combined with molecular biological techniques. The target strain was isolated from the biofilm formed in enrichment culture in the presence of high concentrations of alcohol and acetic acid. It was identified as Acetobacter pasteurianus JST-S (BJST-S) based on physiological and biochemical characteristics combined with 16S rDNA sequence analysis. Comparative analysis of fermentation characteristics indicated that the BJST-S was better than Acetobacter pasteurianus CICC 20001 in term of growth rate, acid production rate, alcohol resistance and acid resistance. The concentration of acetic acid was maintained in the range of 58.10–59.68 g/L and the fermentation strength in the range of 1.21–1.24 g/(L·h) in three batches of semi-continuous fermentation, implicating that the fermentation characteristics of BJST-S were stable. Our findings in this work may provide a valuable reference for strain breeding for the improvement of industrial vinegar production.

Key words: Acetobacter pasteurianus, bacterial biofilm, 16S rDNA, semi-continuous fermentation

CLC Number:

TS255.1

YAO Hongli, LI Xingjiang, ZHENG Zhi, SONG Shan, JIANG Shaotong, LI Shun, DENG Yongdong, PAN Lijun, WU Xuefeng. Screening and Fermentation Characteristics of an Acetic Acid Bacterial Strain Based on 16S rDNA for Vinegar Production[J]. FOOD SCIENCE, 2017, 38(4): 6-12.

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Screening and Fermentation Characteristics of an Acetic Acid Bacterial Strain Based on 16S rDNA for Vinegar Production

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