期刊
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
卷 32, 期 1, 页码 -出版社
SPRINGER
DOI: 10.1007/s11274-015-1961-8
关键词
Acetic acid bacteria; Vinegar Pei; Isolate; Ethanol tolerance; Thermotolerance
Acetic acid bacteria (AAB) are important microorganisms in the vinegar industry. However, AAB have to tolerate the presence of ethanol and high temperatures, especially in submerged fermentation (SF), which inhibits AAB growth and acid yield. In this study, seven AAB that are tolerant to temperatures above 40 degrees C and ethanol concentrations above 10 % (v/v) were isolated from Chinese vinegar Pei. All the isolated AAB belong to Acetobacter pasteurianus according to 16S rDNA analysis. Among all AAB, AAB4 produced the highest acid yield under high temperature and ethanol test conditions. At 4 % ethanol and 30-40 degrees C temperatures, AAB4 maintained an alcohol-acid transform ratio of more than 90.5 %. High alcohol-acid transform ratio was still maintained even at higher temperatures, namely, 87.2, 77.1, 14.5 and 2.9 % at 41, 42, 43 and 44 degrees C, respectively. At 30 degrees C and different initial ethanol concentrations (4-10 %), the acid yield by AAB4 increased gradually, although the alcohol-acid transform ratio decreased to some extent. However, 46.5, 8.7 and 0.9 % ratios were retained at ethanol concentrations of 11, 12 and 13 %, respectively. When compared with AS1.41 (an AAB widely used in China) using a 10 L fermentor, AAB4 produced 42.0 g/L acetic acid at 37 degrees C with 10 % ethanol, whereas AS1.41 almost stopped producing acetic acid. In conclusion, these traits suggest that AAB4 is a valuable strain for vinegar production in SF.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据