醋酸菌的分子分类学研究和在食醋生产中的应用

摘要

醋酸菌是革兰氏阴性,专性好氧,能将乙醇或糖类氧化为醋酸的细菌的总称.醋酸菌广泛分布于自然界中,它们能通过代谢酒精产生醋酸的特点在食品生产中已得到普遍应用.醋酸菌分类学的研究在很久以前就已经开始,但是直到近几十年随着各种生物分子技术的发展才对其有更加深入地认识.该文综述了醋酸菌的分子分类学研究发展和在食醋工业中的应用,主要介绍了各种分子分类学方法和食醋生产中使用的醋酸菌种类.%Acetic acid bacteria are Gram-negative,obligate aerobic bacteria that have the ability to oxidize alcohols or sugars to acetic acids as end products,and widely distributed in nature.Due to the characteristics of metabolizing alcohol to acetic acid,and acetic acid bacteria have been widely applied in food production.The research of acetic acid taxonomy had begun for a long time,but until recent decades,with the development of various biomolecular technologies,while it has been more deeply understood.The research and development of molecular taxonomy and application in vinegar industry of acetic acid bacteria were summarized.Various molecular taxonomy methods and acetic acid bacteria species applied in vinegar production were mainly introduced.