镇江香醋核心酿造微生物醋酸杆菌和乳酸杆菌共培养对生长代谢的影响

目的]研究镇江香醋酿造过程核心功能微生物醋酸杆菌属与乳酸杆菌属菌株之间的相互作用关系.方法]本文以分离到的镇江香醋酿造中的核心微生物2株醋酸杆菌和8株孔酸杆菌为研究对象,构建醋酸杆菌和乳酸杆菌共培养发酵体系,比较异位与原位条件下,纯培养及共培养中菌株的生长和代谢(包括还原糖、乙醇和总酸等含量)差异;采用GC-MS检...

Effect of co-culture of Acetobacter and Lactobacillus strains on growth and metabolism of the key functional microbes during Zhenjiang aromatic vinegar fermentation

Objective] To better explain the metabolic mechanism of microbial community during Zhenjiang vinegar fermentation, we studied the interaction between Acetobacter and Lactobacillus, the key functional microorganisms during multispecies solid-state acetic acid fermentation. Methods] Here, two strains of Acetobacter and eight strains of Lactobacillus isolated from vinegar fermentation culture, namely, Acetobacter pasteurianus G3-2, A. pomorum G15-6, Lactobacillus paracasei E1-1, L. helveticus M3-1, L. reuteri GE7-1, L. plantarum M10-1, L. fermentum M10-3, L. casei E10-1, L. pontis M17-5, L. hilgardii M3-4, were selected for microbial growth and metabolism analysis in monoculture and coculture fermentation. We compared the differences of interaction types between in vitro fermentation and in situ fermentation, then GC-MS was used to analyze the effects of interaction on the flavor of Zhenjiang vinegar. Results] Synergistic effect between A. pasteurianus G3-2 and L. helveticus M3-1, L. plantarum M10-1, L. pontis M17-5 and L. reuteri GE7-1 in vitro fermentation and in situ fermentation was identified. Negative effect between A. pomorum G15-6 and L. paracasei E1-1, however, A. pomorum G15-6 showed different effects on L. plantarum M10-1, L. pontis M17-5 and L. reuteri GE7-1 in vitro fermentation and in situ fermentation. Coculture of A. pasteurianus G3-2 and L. helveticus M3-1, L. reuteri GE7-1 showed better performance in 2,3-butanedione, valeric acid, ethyl acetate and octyl formate production than monoculture, and the yield of 2,3-butanedione increased from none detected to 9.87 mg/L and 14.28 mg/L. Conclusion] The interaction between Lactobacillus and Acetobacter in Cupei can affect the changes of main metabolites and volatile substances. This work provides a theoretical basis for in-depth analysis of the brewing mechanism of Zhenjiang vinegar, lays the foundation for rational regulation of the microbial community and improving the flavor and quality of Zhenjiang vinegar.