袋装变质食醋产膜菌的分离鉴定及其控制

Identification and controlling of producing membrane strains isolated from bagged deterioration vinegar

摘要: 从货架期内袋装产膜醋中分离得到8株产膜菌,对其中两株代表菌株D23、D24,进行形态学特征和16S r DNA鉴定,并以这两株产膜菌为对象,研究不同酸度、热杀菌条件及防腐剂对其控制。结果表明,菌株D23为木葡糖醋酸杆菌(Gluconacetobacter oboediens),菌株D24为巴氏醋杆菌(Acetobacter pasteurianus);当食醋的酸度≥3.5g/100m L,2%接种量的产膜菌不能在食醋中生长繁殖并产膜;产膜菌的热致死条件是60℃10min;三种防腐剂(尼泊金乙酯、山梨酸钾、苯甲酸钠)对产膜菌产膜均有良好的抑制作用。

Abstract: 8 strains were isolated from the vinegar which formed cellulose membrane in shelf life.Among them, strain D23 and strain D24 was identified by 16 S r DNA combined with morphological features. And then, the influence acidity, heat sterilization conditions and preservatives exerted upon stain D23 and strain D24 were studied. The results showed that, strain D23 was identified as Gluconacetobacter oboediens and D23 was identified as Acetobacter pasteurianus.when the vinegar acidity was more than 3.5 g /100 m L, strain D23 and strain D24 could not grow or produce membrane with 2% inoculum.The thermal death condition of strain D23 and strain D24 was 60℃10min.The membrane producing strains could be well suppressed by all of the three preservatives ( ethylparaben, potassium sorbate, sodium benzoate) .