Identification of a strain of high yieldacetic acid bacteria from ferment and its acid-producing characteristics

Authors

LU Mengyao, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
LIU Shuliang, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China; Research Institute of Food Processing and Security, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
HU Kaidi, Research Institute of Food Processing and Security, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
ZHANG Aiqing, Department of Food and Drug Science and Technology, Shandong Vocational Animal Science and Veterinary College, Weifang, Shandong 261061, China

Abstract

A strain of high yield acetic acid bacteria LMY-1 was isolated from 10 kinds of ferment samples by isolation and purification, the acid qualitative and quantitative screen for producing. The strain was identified as Acetobacter cibinongensis by analysis of morphology, physiological and biochemical indicators and identification of 16S rDNA. The growth and acid-producing characteristics of strain LMY-1 was studied by fruit and vegetable culture medium with apple, pear and cucumber. Results, the optimum acid temperature for strain LMY-1 was 30 ℃； In 4 mL/100 mL ethanol content, strain LMY-1 produced the highest acid amount (22.72 g/L), higher than strain CICC7015(Acetobacter pasteurianus subsp.pasteurianus)(19.05 g/L); When the bottom acid concentration of 1～5 mL/100 mL, the acid-producing amount of strain LMY-1 and strain CICC7015 decreased first, then increased and decreased again with the change of fermentation time; In the same condition, the acid-producing rate of strain LMY-1 was better than that of strain CICC7015; Both strains produce 2 kinds of organic acid, which included acetic acid and oxalic acid, and acetic acid content was much higher than oxalic acid. Strain LMY-1 is suitable for fruit and vegetable ferment production.

Publication Date

12-28-2016

First Page

64

Last Page

69,114

DOI

10.13652/j.issn.1003-5788.2016.12.014

Recommended Citation

Mengyao, LU; Shuliang, LIU; Kaidi, HU; and Aiqing, ZHANG (2016) "Identification of a strain of high yieldacetic acid bacteria from ferment and its acid-producing characteristics," Food and Machinery: Vol. 32: Iss. 12, Article 14.
DOI: 10.13652/j.issn.1003-5788.2016.12.014
Available at: https://www.ifoodmm.cn/journal/vol32/iss12/14

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