一株食醋污染菌CICC 10774 的鉴定及其生长代谢特性

【目的】对食醋污染菌CICC 10774进行多相分类学鉴定,并对其生长特征和代谢产物进行研究。【方法】通过16S r RNA基因序列系统发育学分析,结合形态特征和生理生化特性确定该菌株的分类学地位。通过分光光度法测定菌株生长的最适温度和最适p H值,确定其最佳培养条件。采用HPLC测定该菌株代谢产物。【结果】多相鉴定分析表明菌株CICC 10774为耐酸乳杆菌(Lactobacillus acetotolerans),革兰氏染色呈阳性,兼性厌氧生长,具有明胶酶活性,能够利用葡萄糖、果糖、甘露糖、N-乙酰葡萄糖胺、熊果苷、七叶灵、水杨苷、纤维二糖、海藻糖和龙胆二糖作为碳源底物生长。生长代谢特性研究表明,CICC 10774的最适生长温度为37°C,最适p H值为5.0,代谢产物主要为醋酸和乳酸,是一株典型的耐酸菌。【结论】对引起食醋污染的耐酸乳杆菌CICC 10774生长代谢特征进行了研究,为食醋生产企业生产过程的微生物控制提供理论基础。

Identification and characterization of strain CICC 10774 causing vinegar spoilage

Objective] Strain CICC 10774 causing vinegar spoilage was identified by polyphasic taxonomy and its growth and metabolism properties were studied. Methods] Strain CICC 10774 was identified by 16S rRNA gene sequences phylogenetic analysis combined with morphology and physiological and biochemical characteristics. The optimal temperature and pH value for growth were measured using spectrophotometric method and the metabolic products were analyzed by HPLC. Results] Polyphasic taxonomy analyses revealed that strain CICC 10774 was identified as Lactobacillus acetotolerans. The strain was Gram-positive, facultative aerobic, positive for gelatinase activities and could use mannose, N-acetylglucosamine, arbutin, esculin, salicin, cellobiose, trehalose and gentiobiose as sole carbon sources for growth. The optimal growth was observed at 37 °C and pH 5.0, and major metabolic products were acetic acid and lactic acid, indicating that strain CICC 10774 was a typical acidophilic bacterium. Conclusion] The growth and metabolism properties of Lactobacillus acetotolerans CICC 10774 causing vinegar spoilage were studied to provide a theoretical basis for the vinegar production enterprises to control microbial pollution.