耐高温高醇醋酸菌的筛选及其发酵工艺的初步优化

摘要

Twelve acetic acid bacteria were isolated from some rotten fruits, one of which was selected for its comprehensive performance on alcohol tolerance, temperature tolerance and acetic acid production was highest, and identified as Acetobacter according to physiological-biochemical characteristics and 16S rDNA analysis. The optimal fermentation medium for the strain was op timized by orthogonal test as follows: glucose 2％,yeast extract 2％, MgSO4·7H2O 0.02％, KH2PO4 0.1％, ethanol 7％vol. and the ultimate acetic acid production can reach to 48.6g/L.%分别从各种腐烂水果中分离出12株产醋酸菌,比较其对乙醇和温度的耐受性以及发酵产醋酸的量,选择综合性能相对最高的一株,利用生理生化实验和16S rDNA同源序列分析,初步认定其为Acetobacter属.正交试验优化该菌最佳发酵培养基为:葡萄糖2%,酵母粉2%,MgSO4·7H2O.02%,KH2PO40.1%,乙醇7%vol,醋酸产量为48.6g/L.