一株高产酸醋酸菌的分离与鉴定

目的从甘肃民间地产传统酿造食醋醋醅中分离筛选出一株高产酸醋酸菌并加以鉴定,为醋酸发酵提供新的菌种资源。方法通过透明圈法和产醋酸定性试验等,对其中的醋酸菌进行分离,然后进行产酸量测定比较。结果最终筛选出一株产酸量高且产量稳定的菌株A3,其产酸量为3.6468 g/100 m L。结论根据菌株A3形态观察,再通过一系列生理生化试验,并结合16S rRNA分子生物学鉴定手段,最终鉴定其为醋酸杆菌属中的Acetobacter pomorum。     

福建红曲醋中产酸菌株的分离及鉴定

添加含有高浓度乙醇的红曲酒至福建传统红曲醋醋母中富集产酸菌株,采用高浓度乙醇平板,依据溶解圈指标从福建传统红曲醋液体循环工艺样品中分离出7株产酸菌株。综合菌株形态、生理生化实验以及16S r DNA序列测定等信息,确定这7株菌株分类地位为变形菌门(Proteobacteria)α-变形菌纲(Alphaproteobacteria)红螺菌目(Rhodospirillales)醋酸菌科(Acetobacteraceae)葡糖酸醋杆菌属(Gluconacetobacter),其中菌株Y5052、Y5054、Y5072、Y5092鉴定为斯氏葡糖酸醋杆菌(Gluconacetobacter swingsii);菌株Y5032、Y5033、Y5071鉴定为欧洲葡糖酸醋杆菌(Gluconacetobacter europaeus)。测定这些菌株的产酸能力,菌株Y5052产酸量最低,7 d达15 g/L;菌株Y5054产酸能力最强,7 d产酸量达57.0 g/L。     

离子注入L-乳酸产生菌诱变选育研究

采用离子注入技术对一株产L -乳酸的干酪乳杆菌L110Z进行诱变处理。结果表明 ,在离子注入剂量为 1× 10 14 N+ /cm2 时 ,诱变效果较好 ,从正变菌株中反复筛选 ,得到了一株产酸量高的菌株L110Z5 ,产酸量达到了 92g/L ,比出发菌株产酸提高了 18.0 % ,经过连续传代试验 ,其遗传性状稳定 ,表明L110Z5是一株极具工业化前景的高产菌     

长引物P CR法构建白念珠菌SCH9-MYC融合菌

目的：构建白念珠菌SCH9?MYC融合菌。方法运用长引物PCR扩增含有MYC标签和ARG4筛选标记的质粒序列,采用醋酸锂转染法将质粒序列同源重组到白念珠菌SN152的SCH9基因开放阅读框的C末端,在SC?Leu?选择性培养基上筛选阳性克隆,抽取阳性克隆基因组进行PCR验证,将验证为阳性的转染子进行生长曲线测定、spot assay、菌丝诱导实验,进一步筛选出表型正常的融合菌。结果通过PCR验证鉴定出3株融合菌构建正确,通过生长曲线测定、spot assay、菌丝诱导实验筛选出两株表型正常的融合菌菌株。结论运用长引物PCR扩增方法同源重组可以正确构建白念珠菌SCH9?MYC融合菌菌株。     

茅苍术叶片可培养内生细菌多样性及其促生潜力

对江苏省道地药材茅苍术叶片可培养内生细菌的多样性及其固氮、解磷、解钾、产生长素的能力进行研究。依据菌落形态的不同,共分离得到52株内生细菌。能正常传代培养的45株内生细菌经ARDRA分析后归入14个聚类簇,簇内菌株的BOX-PCR指纹图谱相似度不高,在属水平上显示出茅苍术内生细菌丰富的多样性。各聚类簇代表菌株16S rDNA的序列分析表明分离得到的内生细菌与泛菌属、微杆菌属、短杆菌属、农杆菌属、假单胞菌属、芽孢杆菌属细菌亲缘关系相近,优势内生细菌与假单胞菌属细菌亲缘关系相近。45株能正常传代培养的内生细菌中,有10株能够在无氮培养基上正常生长,具固氮潜力。使用nifH基因通用引物对其基因组进行扩增后,除ALEB 33外,其它9株内生细菌均可获得与nifH基因片段大小相近的条带。分别使用NBRIP培养基和蒙金娜有机磷培养基筛选后获得19株和15株能够溶解磷酸钙和卵磷脂的内生细菌,其中ALEB 43溶解无机磷的能力最强,达(251.43±6.55)mg/L;ALEB 4A溶解有机磷的能力最强,达(23.63±1.46)mg/L。部分内生细菌溶解无机磷的能力与其产酸能力呈正相关,而菌株溶解有机磷的能力却无此相关性。通过硅酸盐培养基的筛选,获得具有解钾潜力的菌株24株。43株内生细菌能够将色氨酸转化为生长素,其中ALEB 44产生长素的能力最强,达(268.44±10.12)μg/mL。本研究首次揭示了江苏省道地药材茅苍术体内丰富的内生细菌资源及其促生长潜力,对进一步阐述茅苍术与内生菌之间的相互关系具有重要意义。     

产氢紫色非硫光合细菌的分离与筛选

从不同来源的样品中分离到5株紫色非硫光合细菌,从中筛选出2株产氢量较高的菌株——菌株D和菌株H。对其产氢动力学研究表明,在含有20mmol/L谷氨酸钠和50mmol/L D,L-苹果酸培养基中,两株菌可连续稳定产氢5—8d,其产氢速率分别为10.18和20.61μ/h·mg细胞干重。     

乌鲁木齐市道路林带土壤抗重金属细菌的筛选及重金属去除能力

【背景】道路重金属污染问题日益严峻,寻找高效的微生物资源用于环境修复已迫在眉睫。【目的】从乌鲁木齐市道路林带土壤中筛选抗重金属菌株,并对其重金属去除能力进行探究。【方法】使用含5种重金属离子(铅、镉、锌、铜、镍)的4种培养基进行抗性菌株筛选,通过形态学特征和16S rRNA基因序列进行鉴定,采用电感耦合等离子体发射光谱仪(inductively coupled plasma optical emission spectrometer,ICP-OES)检测分离株对重金属离子的去除情况。【结果】4种分离培养基中,TSA是抗重金属菌株筛选的最适培养基,共筛选出16株抗重金属菌,其中4株抗Pb菌、4株抗Cd菌、4株抗Zn菌、3株抗Cu菌和1株抗Ni菌,其抗性分别高达3 000、800、600、300和400mg/L,16株菌中以芽孢杆菌属(Bacillus)数量最多。在初始浓度为700mg/L Pb²⁺下,菌株Pb6的去除率高达92.48%,菌株Pb11、Pb3和Pb9的去除率分别为27.70%、40.37%和58.88%;在200mg/L Cd²⁺...     

一株高产黑色素香灰菌菌株的鉴定、筛选及培养条件的优化

为筛选一株产黑色素能力强的菌株并优化其培养条件。通过ITS测序鉴定11株供试菌株,以菌丝生长速度、平板L值等指标筛选出一株产黑能力强的香灰菌,并对其生长所需碳源、氮源、pH等培养条件进行优化。研究表明,11株供试菌株均为香灰菌（Hypoxylon sp.）,其中Hp.sp0006菌丝生长速度较快、菌球大且均匀、L值最低,并且发酵液黑色素含量最高。该菌株最优培养条件是,以葡萄糖为碳源、牛肉浸膏为氮源、碳氮比20∶1并添加10 mg维生素B₁,黑色素含量可达（1.21±0.17）g/L。香灰菌Hp.sp0006是一株产黑色素较高的菌株,优化后的培养基更有利于黑色素的合成,为香灰菌黑色素的开发利用奠定基础。     

ε-聚赖氨酸生产菌株的筛选和鉴定

建立了一种灵敏的ε-PL产生菌高通量的筛选方法。在分离培养基中加入150mg／L K2Cr2O7,以有利于放线菌的富集分离;并添加美蓝染料,利用产碱菌株碱性分泌物和美蓝之问的静电作用而形成独特的透明圈,从而灵敏地筛选得到产碱菌株;利用Dragendorff试剂与生物碱特有的颜色反应从产碱菌株中检出得到46株生物碱产生株;最后对产生物碱的菌株的发酵液进行ε-PL含量分析,确定4株ε-PL产生菌株。对其中一株ε-PL高产菌PL6-3菌株进行形态、生理生化和16S rDNA分析,结果表明PL6-3为北里孢菌属（Kitasatospora）。     

毛栓孔菌XYG422菌株产漆酶发酵条件优化及对玉米秸秆生物降解的研究

利用基础产酶培养基从保藏的9株白腐真菌中筛选得到一株高产漆酶菌株毛栓孔菌XYG422,并通过单因素试验对该菌株发酵培养基及培养条件进行优化筛选,获得较高产漆酶能力,同时研究了该菌株对玉米秸秆的生物降解。研究结果表明:在液体发酵条件下,XYG422产漆酶最适宜碳氮源成分为玉米粉和酒石酸铵,菌株XYG422发酵条件优化后产漆酶酶活显著提升,该菌株最佳发酵培养条件为:玉米粉40g/L、酒石酸铵3g/L、温度30℃、pH 8.0、接种量5个直径1cm的菌饼、转速180r/min,诱导剂吐温-80和2,5-二甲基苯胺在低浓度时对菌株产漆酶有明显的促进作用,菌株产漆酶活性最高可达到41.6U/m L。该菌株表现出了对玉米秸秆较好的生物降解效率,培养60d后,玉米秸秆中木质素、纤维素和半纤维素的降解率依次为83.54%、50.65%和19.53%。     

Isolation and Identification of Acetic Acid Bacteria for Submerged Acetic Acid Fermentation at High Temperature

Industrial vinegar production by submerged acetic acid fermentation has been carried out using Acetobacter strains at about 30°C. To obtain strains suitable for acetic acid fermentation at higher temperature, about 1,100 strains of acetic acid bacteria were isolated from vinegar mash, soils in vinegar factories and fruits, and their activities to oxidize ethanol at high temperature were examined. One of these strains, No. 1023, identified as Acetobacter aceti, retained full activity to produce acetic acid in continuous submerged culture at 35°C and produced 45% of activity at 38°C, while the usual strain of A. aceti completely lost its activity at 35°C. Thus the use of this strain may reduce the cooling costs of industrial vinegar production.     

Acetobacter intermedius,sp. nov

Strains of a new species in the genus Acetobacter, for which we propose the name A. intermedius sp. nov., were isolated and characterized in pure culture from different sources (Kombucha beverage, cider vinegar, spirit vinegar) and different countries (Switzerland, Slovenia). The isolated strains grow in media with 3% acetic acid and 3% ethanol as does A. europaeus, do, however, not require acetic acid for growth. These characteristics phenotypically position A. intermedius between A. europaeus and A. xylinus, DNA-DNA hybridizations of A. intermedius-DNA with DNA of the type strains of Acetobacter europaeus, A. xylinus, A. aceti, A. hansenii, A. liquefaciens, A. methanolicus, A. pasteurianus, A. diazotrophicus, Gluconobacter oxydans and Escherichia coli HB 101 indicated less than 60% DNA similarity. The important features of the new species are described. Acetobacter intermedius strain TF2 (DSM11804) isolated from the liquid phase of a tea fungus beverage (Kombucha) is the type strain.     

Characterization of acetic acid bacteria in traditional acetic acid fermentation of rice vinegar (komesu) and unpolished rice vinegar (kurosu) produced in Japan

Bacterial strains were isolated from samples of Japanese rice vinegar (komesu) and unpolished rice vinegar (kurosu) fermented by the traditional static method. Fermentations have never been inoculated with a pure culture since they were started in 1907. A total of 178 isolates were divided into groups A and B on the basis of enterobacterial repetitive intergenic consensus-PCR and random amplified polymorphic DNA fingerprinting analyses. The 16S ribosomal DNA sequences of strains belonging to each group showed similarities of more than 99% with Acetobacter pasteurianus. Group A strains overwhelmingly dominated all stages of fermentation of both types of vinegar. Our results indicate that appropriate strains of acetic acid bacteria have spontaneously established almost pure cultures during nearly a century of komesu and kurosu fermentation.     

醋酸菌中CRISPR位点的比较基因组学与进化分析

CRISPR (Clustered regularly interspaced short palindromic repeats)是近几年发现的一种广泛存在于细菌和古菌中,能够应对外源DNA干扰(噬菌体、病毒、质粒等),并提供免疫机制的重复序列结构。CRISPR系统通常由同向重复序列、前导序列、间隔序列和CRISPR相关蛋白组成。本研究以醋酸发酵中常见3个属醋杆菌属(Acetobacter)、葡糖醋杆菌属(Gluconacetobacter)和葡糖杆菌属(Gluconobacter)的48个菌株为研究对象,通过其基因组上CRISPR相关基因序列的生物信息学分析,探索CRISPR位点在醋酸菌中的多态性及其进化模式。结果表明48株醋酸菌中有32株存在CRISPR结构,大部分CRISPR-Cas结构属于type I-E和type I-C类型。除了葡糖杆菌属外,葡糖醋杆菌属和醋杆菌属中的部分菌株含有II类的CRISPR-Cas系统结构(CRISPR-Cas9)。来自不同属菌株的CRISPR结构中重复序列具有较强的保守性,而且部分菌株CRISPR结构中的前导序列具有保守的motif (与基因的转录调控有关)及启动子序列。进化树分析表明cas1适合用于醋酸菌株的分类,而不同菌株间cas1基因的进化与重复序列的保守性相关,预示它们可能受相似的功能选择压力。此外,间隔序列的数量与噬菌体数量及插入序列(Insertion sequence, IS)数量有正相关的趋势,说明醋酸菌在进化过程中可能正不断受新的外源DNA入侵。醋酸菌中CRISPR结构位点的分析,为进一步研究不同醋酸菌株对醋酸胁迫耐受性差异及其基因组稳定性的分子机制奠定了基础。     

Characterization of Acetic Acid Bacteria in Traditional Acetic Acid Fermentation of Rice Vinegar (Komesu) and Unpolished Rice Vinegar (Kurosu) Produced in Japan

Bacterial strains were isolated from samples of Japanese rice vinegar (komesu) and unpolished rice vinegar (kurosu) fermented by the traditional static method. Fermentations have never been inoculated with a pure culture since they were started in 1907. A total of 178 isolates were divided into groups A and B on the basis of enterobacterial repetitive intergenic consensus-PCR and random amplified polymorphic DNA fingerprinting analyses. The 16S ribosomal DNA sequences of strains belonging to each group showed similarities of more than 99% with Acetobacter pasteurianus. Group A strains overwhelmingly dominated all stages of fermentation of both types of vinegar. Our results indicate that appropriate strains of acetic acid bacteria have spontaneously established almost pure cultures during nearly a century of komesu and kurosu fermentation.     

Acetobacter senegalensis isolated from mango fruits: Its polyphasic characterization and adaptation to protect against stressors in the industrial production of vinegar: A review

It has been more than a decade since Acetobacter senegalensis was isolated, identified and described as a thermotolerant strain of acetic acid bacteria. It was isolated from mango fruits in Senegal and used for industrial vinegar production in developing countries, mainly in sub-Saharan Africa. The strain was tested during several spirit vinegar fermentation processes at relatively high temperatures in accordance with African acclimation. The upstream fermentation process had significant stress factors, which are highlighted in this review so that the fermentation process can be better controlled. Due to its high industrial potential, this strain was extensively investigated by diverse industrial microbiologists worldwide; they concentrated on its microbiological, physiological and genomic features. A research group based in Belgium proposed an important project for the investigation of the whole-genome sequence of A. senegalensis. It would use a 454-pyrosequencing technique to determine and corroborate features that could give this strain significant diverse bio-industrial applications. For instance, its application in cocoa bean fermentation has made it a more suitable acetic acid bacterium for the making of chocolate than Acetobacter pasteurianus. Therefore, in this paper, we present a review that summarizes the current research on A. senegalensis at its microbial and genomic levels and also its specific bio-industrial applications, which can provide economic opportunities for African agribusiness. This review summarizes the physiological and genomic characteristics of Acetobacter senegalensis, a thermotolerant strain isolated from mango fruits and intended to be used in industrial vinegar fermentation processes. It also explores other bio-industrial applications such as cocoa fermentation. Vinegar fermentation is usually performed with mesophilic strains in temperate regions of the world. Developing countries, such as Senegal, import vinegar or make ‘fake’ vinegar by diluting acetic acid obtained from petrochemicals. The use of a thermotolerant Acetobacter senegalensis strain as a solid functional starter culture, as well as the design of a new adapted bioreactor, has significantly contributed to food security and the creation of small- to medium-sized enterprises that produce mango vinegar in West Africa.     

Isolation and classification of acetic acid bacteria from high percentage vinegar fermentations

Summary A method for growing acetic acid bacteria from high percentage submerged vinegar fermentations was established by overflowing soft agar, containing acetic acid, with fermenting reactor fluid. Mixed cultures were found in a submerged process that was working well (1), in a submerged process that had broken down (2), and in a vinegar generator (3). The strains differed in part from each other with respect to tolerance towards acetic acid, ethanol, pH and in other physiological criteria. All strains that were isolated from (1) and some from (3) were specialized for acetate media as they needed acetic acid and low pH values (2.1–3.8) in addition to yeast extract and glucose or ethanol. We suppose that they belonged to the acetic acid-producing strains active in the process. None of the strains derived from (2) was of this acetophilic type. All except one of the stains from (2) belonged to the species Acetobacter hansenii, the other cultures were of A. pasteurianus.     

Identification of Acetobacter strains isolated from Indonesian sources,and proposals of Acetobacter syzygii sp. nov., Acetobacter cibinongensis sp. nov., and Acetobacter orientalis sp. nov

Forty-six strains of acetic acid bacteria newly isolated from flowers, fruits, and fermented foods collected in Indonesia were taxonomically studied. They were Gram-negative rods, produced acetic acid from ethanol, oxidized acetate and lactate to CO(2) and H(2)O, and had Q-9 as the major ubiquinone system. On the basis of DNA-DNA similarity, all strains studied, including type strains and reference strains of the genus Acetobacter, were separated into eleven groups (Groups I to XI). Of the 46 isolates, two isolates were included in Group II and identified as Acetobacter pasteurianus, five in Group IV as A. orleanensis, 16 in Group V as A. lovaniensis, five in Group VII as A. indonesiensis, and three in Group VIII as A. tropicalis. The remaining 15 isolates constituted three new groups based on DNA-DNA similarity; four isolates were included in Group IX, two in Group X, and nine in Group XI. No isolates were identified as A. aceti (Group I), A. peroxydans (Group III), and A. estunensis (Group VI). Phylogenetic analysis based on 16S rDNA sequences of representative strains of the Groups indicated belonging to the strains of the genus Acetobacter. On the basis of DNA base composition, DNA-DNA similarity, and 16S rDNA sequences, three new species of the genus Acetobacter are proposed: Acetobacter syzygii sp. nov. for Group IX, Acetobacter cibinongensis sp. nov. for Group X, and Acetobacter orientalis sp. nov. for Group XI. The distribution of Acetobacter strains in Indonesia is discussed in light of isolation sources.     

Diversity of Acetobacter pasteurianus Strains Isolated From Solid-State Fermentation of Cereal Vinegars

Vinegar production is based on the acetification process by indigenous acetic acid bacteria (AAB). Among vinegar technologies, solid-state fermentation (SSF) processes are widespread in Asian countries to produce vinegar at small-scale. In this study, 21 AAB strains isolated from Chinese cereal vinegars produced by SSF collected in different regions of China were characterized by enterobacterial repetitive intergenic consensus (ERIC)–PCR fingerprinting. Isolates exhibited high degree of phenotypic variability as well as suitable traits for their uses as selected strains in SSF vinegar production (growth modality by superficial biofilm, no production of cellulose, ability to growth on ethanol media). 16S rRNA gene sequencing analysis of representative strains showed that strains of Acetobacter pasteurianus have a close association to cereal vinegars, whereas Gluconacetobacter europaeus population is not favoured. Selection of single or multiple strains culture within A. pasteurianus species was predicted in view of their application in SSF technology. This seems to be the first report showing phenotypic and genetic variability of AAB strains involved in SSF processes. Results can be exploited for the implementation of large-scale SSF processes by selected strains for vinegar production and other innovative biotechnological applications.     

Application of living immobilized cells to the acceleration of the continuous conversions of ethanol (wort) to acetic acid (vinegar)—Hydrous titanium(IV) oxide-immobilized Acetobacter species

Various strains of Acetobacter species have been immobilized on hydrous titanium(IV) oxide or hydrous titanium(IV) chelated cellulose and used in the continuous conversion of a dilute aqueous alcoholic solution (in the form of‘charging wort’) into acetic acid (in the form of vinegar) in tower fermenter-type reactors. A strain of Acetobacter species producing extracellular polysaccharide aggregated in the presence of hydrous titanium(IV) oxide thereby enabling higher medium flow rates and an increased acetic acid output to be achieved. A strain of Acetobacter species not producing polysaccharide showed no effect with hydrous titanium(IV) oxide but did produce more acetic acid when a titanium(IV)-cellulose chelate was added to the fermentation, although aggregation was not observed. Mechanisms, which appear to conform to established results, are proposed for the aggregation of both strains of bacteria. Apparently, these water-insoluble titanium compounds can interact with the bacterial cells, increasing their density and thus making them more resistant to ‘wash out’ by increasing the rate at which they sediment in the fermenter. This enables a greater cell mass per unit volume to be achieved which in turn leads to an increase in conversion rate in the reactor.