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文章摘要
食醋酿造过程中条件致腐微生物的分离鉴定及强产气菌群TYF-LIM-L09的生长特征研究
Isolation and identification of high-temperature tolerant spoilage microbes during vinegar brewing and growth characteristic study of the strong gas producing bacterial consortium TYF-LIM-L09
投稿时间:2018-08-24  修订日期:2018-09-22
DOI:
中文关键词: 食醋  腐败  高温时节  强产气菌群TYF-LIM-L09  生长特征
英文关键词: vinegar  brewing spoilage  high temperature seasons  strong gas producing bacterial consortium TYF-LIM-L09  growth characteristic
基金项目:山西省重点研发计划重点项目;山西省重点研发计划重点项目子课题
作者单位E-mail
李敏 太原理工大学 1520147522@qq.com 
李瑶 太原理工大学  
赵魁 太原市宁化府益源庆醋业有限公司  
王鹤 太原市宁化府益源庆醋业有限公司  
何永吉 山西省农业科学院农产品加工研究所  
范晓军 太原理工大学 fxjbio@163.com 
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中文摘要:
      近年来夏季高温条件下我国北方食醋酿造企业时常出现微生物污染情况,严重地影响了食醋的营养成分和品质。为了深入研究高温条件致腐微生物,课题组选取了5个不同批次的腐败醋样进行分离鉴定,且应用微生物宏基因组分类测序方法分析了强产气菌群TYF-LIM-L09的组成结构,并研究了该菌群的生长特征、温度与乙醇耐受、产气能力及糖代谢关键酶活性。结果表明,从腐败醋样中共分离获得了4个稳定菌群及46株细菌,其中44株菌分别属于Rummeliibacillus, Enterococcus, Vagococcus, Lactobacillus, Bacillus, Staphylococcus, Brevundimonas, Paenibacillus, 另有2株分离菌尚无已知定义属。强产气菌群TYF-LIM-L09由6个以上菌属组成,其在50 ℃生长良好,能耐受体积分数高达8%的乙醇,产生CO2体积百分比浓度可高达71.43%,且该菌群的丙酮酸激酶和丙酮酸脱羧酶具有较高活力,推测其为引起食醋腐败胀气的关键微生物。
英文摘要:
      In recent years, vinegar makers in North China have suffered from brewing spoilage during high temperature seasons, thereby seriously affecting the nutritional composition and quality of vinegar. In order to thoroughly study the high temperature tolerant spoilage microbes, our research team have selected five different batches of spoilage vinegar samples for microbe isolation and identification and the composition of the strong gas producing bacterial consortium TYF-LIM-L09 was analyzed by microbial metagenomic sequencing. The TYF-LIM-L09 was subjected to growth characteristic analysis, pH and ethanol tolerance, gas production capacity and activity characteristics of core enzymes in glucose metabolism. The results have showed that 4 stable bacterial consortium and 46 strains were separated from spoilage vinegar samples, 44 strains of them belonged to the genera Rummeliibacillus, Enterococcus, Vagococcus, Lactobacillus, Bacillus, Staphylococcus, Brevundimonas, Paenibacillus, respectively, and the other two isolated strains came from unknown genera. The strong gas producing bacterial consortium TYF-LIM-L09, which can grow well at 50℃ and has a high volume fraction ethanol tolerance of 8%, is composed of more than 6 genera. The produced gas from TYF-LIM-L09 was CO2 and the highest volume percentage concentration could reach 71.43%. The pyruvate kinase and pyruvate decarboxylase of TYF-LIM-L09 had relatively high activity. In summary, TYF-LIM-L09 was presumed to be the key microbial contaminant causing vinegar to swell.
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