[Objective]The purpose of this study was to breed acetic acid bacteria with high - yield acetic acid for brewing vinegar from apricot dregs. [Method] The growth curve of acetic acid bacteria C1-0 was determined, then the strain of C1-0 was mutated by ultraviolet irradiation . And the lethal rate of mutants was set 85% -90% , The high -yield strains of acetic acid bacteria were screened. By means of the experiments of determining both pH value and acid content, the acid production for 5 generations of mutants was measured. [Result] The strain of C1-0 was irradiated for 20s by UV when it came into logarithmic growth phase after it was incubated for 24 h, and, the lethal rate was 88.72%. Three high - yield mutants of C1-11, C1-27 and C1-30 have been obtained. The acid yield of C1-11 , C1-27 and C1-30 were 37.29, 38. 80 and 36.60 g/L respectively. The acid yield for 5 generations of mutants changed little . [ Conclution ] The mutants of C1-11,C1-27,C1-30 with high -yield acetic acid by ultraviolet radiation were obtained, the acid yield of C1-11, C1-27,C1-30 were increased by 4.5% , 8.6% , 2.6% than C1-0,and genetic stability was good.%[目的]选育适合酿造杏渣醋的高产醋酸的醋酸菌株.[方法]对初始醋酸菌C1-0的生长曲线进行测定,对处于对数期的C1-0进行紫外线诱变,使诱变菌株的致死率达85％～90％,以产酸量为指标,选育高产醋酸的醋酸菌菌株,通过初筛和复筛,选育高产醋酸的醋酸菌菌株,并将其进行传代培养,测定产酸的稳定性.[结果]采用紫外线对培养至24h的初始菌株C1-0照射20s,使其致死率达到88.72％,获得了3株高产醋酸的醋酸菌突变株C1-11、C1-27、C1-30,产酸量分别达到37.29、38.80和36.60g/L.这3株突变株传代5次,产酸量变化幅度较小.[结论]通过紫外线诱变的方法获得三株高产醋酸的醋酸菌株C1-11、C1-27、C1-30,比初始菌株C1-0产酸量分别提高4.5％、8.6％、2.6％,且遗传稳定性较好.
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