摘要
跟踪老陈醋醋醅的酿造过程,分离了醋醅中的可培养微生物共96株。分析了老陈醋醋醅酿造过程中菌群的动态变化规律和代谢产物的积累过程。通过对分离获得的可培养微生物进行初筛,确定了8株产酸菌,而后,对产酸菌的代谢特性进行研究,最终确定了4株产酸功能菌。采用16SrDNA序列分析结合传统分类法将4株产酸功能菌株分别归属为:植物乳杆菌(Lactobacillus plantarum)和巴斯德醋酸杆菌(Acetobacter pasteurianus)。该结果可为山西老陈醋传统酿造工艺优化提供一定的酿造理论参考及菌种资源基础。
To track the brewing process of the brewing-mass in super-mature vinegar,about 96 cultured microbes in brewing- mass were separated. The dynamic changes of the microbes community structure and the accumulation regulation of metabolites in the process were analyzed.8 stains of acidogenic bacteria were identified through preliminary screening.Through studying the metabolic characteristics,4 stains of acidogenic functional microorganism were determined finally. Using the method of 16S rDNA sequces analysis unified traditional classification,the 4 stains of acidogenic functional microorganism were identified to Lactobacillus plantarum and Acetobacter pasteurianus respectively. The result could provide reference and the brewing strain resource for Shanxi super-mature vinegar in traditional brewing process optimization.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期170-173,共4页
Science and Technology of Food Industry
基金
太原市科技计划项目
关键词
醋醅
产酸功能菌
分类鉴定
16St
DNA
brewing- mass
acidogenic functional microorganism
identification
16S rDNA
