适合青梅醋酿造的醋酸菌选育

Selection and Breeding of an Acetic Bacteria Strain for Greengage Vinegar Fermentation

摘要:

以腐烂的青梅为筛菌对象，采用平板分离、产酸定性和青梅果醋发酵实验筛选出一株产酸能力强的热带醋酸杆菌（Acetobacter tropicalis）J-27。进一步采用常压室温等离子体（atmosphericand room temperature plasma，ARTP）诱变技术和高通量筛选（high-throughput screening，HTS）相结合的方法，获得了1株具有高耐酸性且酿造后具有典型青梅醋风味的醋酸菌J-2736。用该菌株进行青梅醋发酵实验，发酵结束时总酸质量浓度为62.47 g/L，且菌株对乙醇、乙酸耐受性良好，可以耐受体积分数10%的乙醇和40 g/L的乙酸。对青梅醋中的风味物质进行分析，其中醇类物质、酯类物质和羧酸类物质质量分数较高，分别占挥发性风味物质的11.7%、36.0%和45.9%。因此选育的热带醋酸杆菌J-2736能够较好适应青梅的高酸特性，具有工业应用的可行性。

Abstract:

In this study, a strain with strong acid production capacity, Acetobacter tropicalis J-27, was screened from decayed greengage fruits by plate separation, acid production test, and greengage vinegar fermentation experiments. Further, an A. aceti strain J-2736 with high acid tolerance and typical flavor of greengage vinegar was obtained by the screening method of atmospheric and room temperature plasma(ARTP) mutagenesis combined with high-throughput screening (HTS). The fermentation experiment of greengage vinegar using this strain showed a total acid content of 62.47 g/L at the end of fermentation. The strain showed good tolerance to ethanol and acetic acid, which could tolerate 10% ethanol and 40 g/L acetic acid, respectively. The analysis of flavor compounds in greengage vinegar revealed higher contents of alcohols, esters, and carboxylic acids, accounting for 11.7%, 36.0%, and 45.9% of the volatile flavor compounds, respectively. The obtained A. aceti strain J-2736 can adapt to the high acid characteristics of greengage fruits, indicating its potential feasibility for industrial application.