文献类型：期刊文献

中文题名：菠萝蜜果醋发酵菌种的选育及发酵特性

英文题名：Screening and Fermentation Characteristics of Acetic Acid Bacteria for Production of Jackfruit(Artocarpus heterophyllus Lam.) Vinegar

作者：何宇宁[1];黄和[1,2];钟赛意[1];刘海[1];秦小明[1]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]广东省亚热带果蔬加工科技创新中心,广东湛江524000

年份：2020

卷号：41

期号：14

起止页码：183

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD、、EI(收录号：20203709164963)、北大核心2017、Scopus、CSCD_E2019_2020、北大核心、CSCD

基金：广东省科技计划项目(2015A020209165)。

语种：中文

中文关键词：菠萝蜜;果醋;醋酸菌;16S rRNA;发酵特性

外文关键词：jackfruit;vinegar;acetic acid bacteria;16S rRNA;fermentation characteristics

中文摘要：选育适应菠萝蜜果醋发酵的菌种,提升菠萝蜜果醋的醋酸含量和品质,为菠萝蜜果醋发酵提供新的菌种资源。本实验通过分离纯化和16S rRNA分子生物学鉴定的方法,对自然发酵的菠萝蜜果醋醋醪中醋酸菌进行选育和发酵特性研究。结果表明,从菠萝蜜果醋醋醪中分离鉴定出5株醋酸菌,分别为Aa723和Aa941(都为Acetobacter pasteurianus)、Aa847(A. fabarum)、Aa747(A. tropicalis)以及Aa844(A. aceti)。其中菌株Aa941发酵性能最佳,在连续发酵96 h后,其最大产酸量为38.70 g/L(温度31℃,乙醇体积分数4%),最大醇酸转换率为74.85%(温度30℃、乙醇体积分数6%)。另外,该菌株在乙醇体积分数为8%时(温度30℃)产酸量和醇酸转换率分别为25.11 g/L和74.10%,在37℃时(乙醇体积分数4%)生长良好,产酸量和醇酸转换率分别为19.79 g/L和65.10%,其耐乙醇和耐高温性能优于商业菌种As1.41。醋酸菌Aa941能将菠萝蜜果酒发酵成具有菠萝蜜特征香气的果醋,可作为菠萝蜜果醋发酵的菌种。

外文摘要：In order to obtain a suitable acetic acid bacterial strain for the fermentation of jackfruit vinegar with improved acetic acid content and quality, acetic acid bacteria were isolated and purified from naturally fermented jackfruit vinegar, and identified by molecular biology based on 16 S rRNA gene sequence and their fermentation characteristics were studied. The results showed that 5 strains of acetic acid bacteria were identified, including Aa723 and Aa941(Acetobacter pasteurianus), Aa847(A. fabarum), Aa747(A. tropicalis), and Aa844(A. aceti). Among these strains, Aa941 showed the best fermentation performance. After 96 hours of fermentation, the maximum acid yield of 38.70 g/L was obtained under the conditions of fermentation temperature 31 ℃ and ethanol concentration 4%, as well as the maximum alcohol-acid transform ratio of 74.85% under the conditions of fermentation temperature 30 ℃ and ethanol concentration 6%. Under the conditions of ethanol concentration 8% and fermentation temperature 30 ℃, the acid yield and alcohol-acid transform ratio were 25.11 g/L and 74.10% respectively. Aa941 could grow well under the conditions of fermentation temperature 37 ℃ and ethanol concentration 4%, and the acid yield and alcohol-acid transform ratio were 19.79 g/L and 65.10%, respectively, showing that the ethanol and temperature tolerance of Aa941 are superior to those of the commercial strain As1.41. It was found that strain Aa941 could ferment jackfruit wine into fruit vinegar with the characteristic aroma of jackfruit. Thus, it can be used as a starter culture for jackfruit vinegar fermentation.