摘要
为分析诺丽自然发酵汁中醋酸菌的多样性,丰富诺丽中醋酸菌种属信息,采用传统分离培养和16S rRNA基因序列分析相结合的方法,对诺丽自然发酵汁中的醋酸菌进行分离鉴定和发酵特性研究。结果表明,从不同发酵阶段诺丽自然发酵汁的67 个分离菌株中鉴定出了24 株醋酸菌,分别为Acetobacter fabarum(9 株)、Acetobacter syzygii(7 株)、Acetobacter pasteurianus(2 株)、Acetobacter tropicalis(1 株)、Acetobacter lambici(1 株)和Gluconobacter japonicus(4 株),其中A. syzygii和A. fabarum为诺丽自然发酵过程中的优势菌种。在发酵性能方面,A. tropicalis N21性能最优,产酸量可达28.92 g/L,在40 ℃高温中仍能良好生长且产酸量为14.85 g/L,乙醇体积分数为7%时,产酸量略有下降,但依然可达23.60 g/L,其耐高温和耐乙醇能力均高于其他菌株。
In order to analyze the diversity of acetic acid bacteria in naturally fermented Noni juice and enrich our knowledge of acetic acid bacteria, conventional culture method and 16S rRNA sequence homology analysis were used to identify the acetic acid bacteria from naturally fermented Noni juice and their fermentation characteristics were studied. The results showed that of the 67 strains isolated at different fermentation stages, 24 were identified as acetic acid bacteria, including Acetobacter fabarum (9 strains), Acetobacter syzygii (7 strains), Acetobacter pasteurianus (2 strains), Acetobacter tropicalis (1 strain), Acetobacter lambici (1 strain) and Gluconobacter japonicus(4 strains), and A. syzygii and A. fabarum were the dominant strains during the fermentation process. In terms of fermentation characteristics, A. tropicalis N21 showed the best performance. Its acid yield was the highest, which reached 28.92 g/L. It was able to grow well at 40 ℃ and produce 14.85 g/L of acid. At an ethanol concentration of 7%, the acid yield was decreased slightly, but it was still as high as 23.60 g/L, which shows that the temperature and ethanol tolerance of A. tropicalis N21 are superior to those of any other strains.
作者
梁丛颖
周偏
张琳
蔡坤
刘四新
李从发
LIANG Congying;ZHOU Pian;ZHANG Lin;CAI Kun;LIU Sixin;LI Congfa(College of Food Science and Engineering,Hainan University,Haikou 570228,China;College of Science,Hainan University,Haikou 570228,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第12期131-136,共6页
Food Science
基金
国家自然科学基金地区科学基金项目(31760456)
关键词
醋酸菌
诺丽
发酵汁
16S
RRNA
发酵特性
acetic acid bacteria
Noni (Morinda citrifolia L.)
naturally fermented juice
16S rRNA
fermentation characteristics
作者简介
第一作者:梁丛颖(1993—)(ORCID:0000-0003-2123-0369),女,硕士研究生,研究方向为应用微生物技术。E-mail:wwwlcying@163.com;通信作者:李从发(1967—)(ORCID:0000-0002-1034-3133),男,教授,博士,研究方向为农产品加工及应用微生物技术。E-mail:congfa@vip.163.com.
