CAJ | 학술논문

以山西老陈醋正常发酵的醋醅为样品，从中分离并筛选出产酸高、耐酸能力强的醋酸菌菌株，为从微生物学角度改良食醋酿造工艺，提高产量和质量奠定基础。醋醅经富集培养，碳酸钙平板初筛，获得了14株产透明圈较大的菌株，命名为JC1～JC14，经鉴定11株为醋酸杆菌。产酸能力强的菌株，其耐酸能力也较强。测定产酸量，5株产酸能力强的菌株依次为JC 7（18．30g／L）＞JC 5（15．90g／L）＞JC10（13．95g／L）＞JC 8（13．35g／L），这5株醋酸杆菌在发酵后期，其产酸速率基本不受影响，酸性环境反而更利于JC8产酸。筛选出的这5株醋酸菌，产酸高、耐酸强，有望用于高酸度醋的发酵生产，将其改良还可用于液态发酵生产。
이산서로진작정상발효적작배위양품，종중분리병사선출산산고、내산능력강적작산균균주，위종미생물학각도개량식작양조공예，제고산량화질량전정기출。작배경부집배양，탄산개평판초사，획득료14주산투명권교대적균주，명명위JC1～JC14，경감정11주위작산간균。산산능력강적균주，기내산능력야교강。측정산산량，5주산산능력강적균주의차위JC 7（18．30g／L）＞JC 5（15．90g／L）＞JC10（13．95g／L）＞JC 8（13．35g／L），저5주작산간균재발효후기，기산산속솔기본불수영향，산성배경반이경리우JC8산산。사선출적저5주작산균，산산고、내산강，유망용우고산도작적발효생산，장기개량환가용우액태발효생산。
Acetic acid bacteria with high acid production ability and high tolerance to acid are isolated and screened from the solid fermentation substrate of Shanxi aged vinegar, in an attempt to microbiologically modify the traditional vinegar fermentation technique,increase the yield and improve the quality.14 strains of acetic acid bacteria with larger transparent ring are selected on the CaCO3 plates and named JC1~JC14,11 strains are identified as Acetobacter by further identification.The results show that the Acetobacter with higher acid production ability also has greater tolerance to acid.5 strains produce higher amount of acid are JC7 (18.30 g/L)> JC5 (15.90 g/L)>JC10 (13.95 g/L)> JC8 (13.35 g/L)in sequence.The acid production rates of these 5 strains are not affectedeven in the late period of the fermentation tests.Acidic environment facilitates JC8 to produce more acid.These 5 strains of Acetobacter have the potential to be used in the fermentation of vinegar with high acidity;the modification can be carried out for liquid fermentation.