诺丽自然发酵汁中醋酸菌的分离鉴定及发酵特性

为分析诺丽自然发酵汁中醋酸菌的多样性，丰富诺丽中醋酸菌种属信息，采用传统分离培养和16S rRNA基因序列分析相结合的方法，对诺丽自然发酵汁中的醋酸菌进行分离鉴定和发酵特性研究。结果表明，从不同发酵阶段诺丽自然发酵汁的67 个分离菌株中鉴定出了24 株醋酸菌，分别为Acetobacter fabarum（9 株）、Acetobacter syzygii（7 株）、Acetobacter pasteurianus（2 株）、Acetobacter tropicalis（1 株）、Acetobacter lambici（1 株）和Gluconobacter japonicus（4 株），其中A. syzygii和A. fabarum为诺丽自然发酵过程中的优势菌种。在发酵性能方面，A. tropicalis N21性能最优，产酸量可达28.92 g/L，在40 ℃高温中仍能良好生长且产酸量为14.85 g/L，乙醇体积分数为7%时，产酸量略有下降，但依然可达23.60 g/L，其耐高温和耐乙醇能力均高于其他菌株。

Isolation,Identification and Fermentation Characteristics of Acetic Acid Bacteria from Naturally Fermented Noni (Morinda citrifolia L.) Juice

In order to analyze the diversity of acetic acid bacteria in naturally fermented Noni juice and enrich our knowledge of acetic acid bacteria, conventional culture method and 16S rRNA sequence homology analysis were used to identify the acetic acid bacteria from naturally fermented Noni juice and their fermentation characteristics were studied. The results showed that of the 67 strains isolated at different fermentation stages, 24 were identified as acetic acid bacteria, including Acetobacter fabarum (9 strains), Acetobacter syzygii (7 strains), Acetobacter pasteurianus (2 strains), Acetobacter tropicalis (1 strain), Acetobacter lambici (1 strain) and Gluconobacter japonicus(4 strains), and A. syzygii and A. fabarum were the dominant strains during the fermentation process. In terms of fermentation characteristics, A. tropicalis N21 showed the best performance. Its acid yield was the highest, which reached 28.92 g/L. It was able to grow well at 40 ℃ and produce 14.85 g/L of acid. At an ethanol concentration of 7%, the acid yield was decreased slightly, but it was still as high as 23.60 g/L, which shows that the temperature and ethanol tolerance of A. tropicalis N21 are superior to those of any other strains.