毛竹笋醋醋酸菌的筛选-中南林业科技大学学报.PDF

第35 卷 第7 期 中 南 林 业 科 技 大 学 学 报 Vol. 35 No. 7 2015 年7 月 Journal of Central South University of Forestry Technology July. 2015 Doi:10.14067/j .cnki.1673-923x.2015.07.024 http : // 毛竹笋醋醋酸菌的筛选 涂 佳，艾文胜，杨 明，蒲湘云，孟 勇，李美群 （湖南省林业科学院，湖南 长沙 4 10004 ） 摘 要：以商业醋酸菌、红曲醋分离的醋酸菌、山西陈醋分离的醋酸菌和笋醋 自然发酵的醋酸菌为发酵菌种， 采用纯化培养、产酸定性试验初筛出4 株醋酸菌。再经过耐酒精试验，产酸速度试验和遗传稳定性试验，得到 一株醋酸菌 Z2 。结果表明：确定醋酸菌 Z2 产酸速率快、产酸酸度高，遗传较稳定，对其进行 16SrDNA 测序分 析鉴定为巴氏醋酸杆菌。 关键词：毛竹；毛竹笋；毛竹笋醋；醋酸菌；筛选 中图分类号：S795.9 ；TS201.3 文献标志码：A 文章编号：1673-923X(2015)07-0131-05 Screening for Acetobacter spp. form spring shoot of Phyllostachys pubescens vinegar fermentation TU Jia, AI Wen-sheng, YANG Ming, PU Xiang-yun, MENG Yong, LI Mei-qun (Hunan Academy of Forestry, Changsha 410004, Hunan, China) Abstract: Commercial acetic acid bacteria, acetic acid bacteria isolated from red yeast rice vinegar, acetic acid bacteria isolated from Shanxi vinegar and acetic acid bacteria isolated from bamboo vinegar were used as the fermentation bacteria. By adopting purification culture method, producing acid qualitative test, four strains of acetic acid bacteria were preliminarily screened out. Through alcohol resistance test, acid production rate test and the genetic stability test, an acetic acid bacteria Z2 was selected. The results show that: the obtained Z2 had high acid production rate, high yield, high acidity and high hereditary stability. By 16SrDNA sequencing analysis, Z2 was identified as Acetobacter pasteurianus . Key words: Phyllostachys pubescens ; moso bamboo spring shoot; mao bamboo vinegar; acetic acid bacteria; screening 竹笋 自古以来就是我