摘要
醋酸发酵过程ADH,ALDH酶系起着重要作用,主要影响着醋酸菌的产酸速率和耐酸性,介绍了通过筛选、诱变和基因工程等手段得到高活性的耐高温高酸的醋酸菌。分析了液态发酵醋生产中热量的产生及其对醋酸发酵工业的影响、醋酸菌耐酸机制等,阐述了国内外耐高温醋酸菌分离与优化的研究进展、基因dnaKJ与groESL克隆技术在耐高温醋酸菌构建上的应用,醋酸耐酸因子aarA,aatA以及ADH,ALDH,PQQ和不饱和脂肪酸对酸度的耐受情况,通过过量表达上述影响因子提高醋酸菌的耐酸性。展望了在国家政策的引导下通过研究机构和企业加深醋酸发酵的基础研究以便于构建高活性的醋酸菌。
This review examines the enzymes such as ADH and ALDH were playing important roles in acetic acid fermentation, particularly on controling the productivity and acid toleant. It also introduce how the heating produce and the influence to fermentation, as well as the acid resistance mechanism. The recently investigations, using various techniques such as screening,mutation and gene to get new modified acetic acid bacteira, more importantly genes technology were used on it. Clone and overexpress the genes responsible for acetic acid thermoresistant and resistance such as dnaKJ/groESL/aarA/ataA and ADH/ALDH as well as PQQ and amino acids to get highly tolerant acid bacteria. It reports China already paid top dollar on the research of high efficiency vinegar fermentation and built new acetic acid bactera, such as 863 already started support this project, there will be great improvement in China vinegar ferment technology and equipment with factories and academy work together.
出处
《中国调味品》
CAS
北大核心
2008年第3期23-28,共6页
China Condiment
关键词
醋酸菌
耐酸
耐温
液态酿醋工艺
acetic acid bacteria
thermoresistant
acetic acid resistance
submerged technology
