以10种酵素样品为菌源,经分离纯化、产酸定性和定量试验,获得1株高产酸量醋酸菌 LMY-1,对其形态学、生理生化指标测定及16 S rDNA鉴定,确定其为芝庇侬醋酸杆菌(Acetobacter cibinongensis)；以苹果、梨、黄瓜作为果蔬培养基,研究菌株L MY-1的产酸特性。结果表明,菌株 L MY-1的最适产酸温度为30℃；菌株 LMY-1在乙醇含量为4 mL/100 mL时,产酸量最高(22.72 g/L),比对照菌株CICC7015(Acetobacter pasteurianus subsp.pasteurianus )(19.05 g/L)产酸量高；在底酸浓度为1~5 mL/100 mL 时,菌株 LMY-1和菌株 CICC7015的产酸量随发酵时间的变化趋势均先减少后增加再减少；相同条件下,菌株 LMY-1产酸速率优于菌株CICC7015；两菌株均产2种有机酸,分别是乙酸和草酸,且乙酸量远高于草酸量。菌株 LMY-1更适宜于果蔬酵素的酿造。
Identification of a strain of high yieldacetic acid bacteria from ferment and its acid-producing characteristics
A strain of high yield acetic acid bacteria LMY-1 was isola-ted from 10 kinds of ferment samples by isolation and purification, the acid qualitative and quantitative screen for producing.The strain was identified as Acetobacter cibinongensis by analysis of morphology, physiological and biochemical indicators and identification of 16S rDNA.The growth and acid-producing charac-teristics of strain LMY-1 was studied by fruit and vegetable culture medium with apple,pear and cucumber.Results,the optimum acid temperature for strain LMY-1 was 30 ℃;In 4 mL/100 mL ethanol content,strain LMY-1 produced the highest acid amount (22.72 g/L), higher than strain CICC7015 (Acetobacter pasteurianus subsp.pas-teurianus)(19.05 g/L);When the bottom acid concentration of 1~5 mL/100 mL,the acid-producing amount of strain LMY-1 and strain CICC7015 decreased first,then increased and decreased again with the change of fermentation time;In the same condition,the acid-producing rate of strain LMY-1 was better than that of strain CICC7015;Both strains produce 2 kinds of organic acid,which in-cluded acetic acid and oxalic acid,and acetic acid content was much higher than oxalic acid.Strain LMY-1 is suitable for fruit and vegeta-ble ferment production.
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