一株产乙醇细菌的分离筛选与鉴定
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摘要
以湖南省盛产的4种刺葡萄为原料,经过分离筛选与鉴定,从米刺葡萄表面获得编号为MUY3的一株产乙醇的细菌。MUY3在28℃发酵48h后,其发酵液中乙醇体积分数可达到10.67%。通过绘制生长曲线、同化试验、甲基红试验、耐高渗透压试验等对其生理生化特征进行研究。同时采用16SrDNA序列鉴定及进化树分析对该细菌进行鉴定。结果表明,MUY3与Enterobacter xiangfangensis strain 10-17最为接近,相似度达100%,所以该菌种为Enterobacter xiangfangensis strain 10-17。
From four kinds of Vitis davidii,widely planted in Hunan Province,an ethanol-producing bacterium named MUY3 was obtained from the surface of the rice grape by separation screening and identification.Its physiological and biochemical characteristics were investigated,including the cultivation of growth curve,assimilation test, methyl red test and high osmotic pressure test.Moreover,its 16 S rDNA sequence was analyzed, and the phylogenetic tree analysis were used to identify this bacterium.The results showed that MUY3 was close to Enterobacter xiangfangensis and the similarity was 100%.Therefore,the strain was identified as Enterobacter xiangfangensis 10-17.
From four kinds of Vitis davidii,widely planted in Hunan Province,an ethanol-producing bacterium named MUY3 was obtained from the surface of the rice grape by separation screening and identification.Its physiological and biochemical characteristics were investigated,including the cultivation of growth curve,assimilation test, methyl red test and high osmotic pressure test.Moreover,its 16 S rDNA sequence was analyzed, and the phylogenetic tree analysis were used to identify this bacterium.The results showed that MUY3 was close to Enterobacter xiangfangensis and the similarity was 100%.Therefore,the strain was identified as Enterobacter xiangfangensis 10-17.
引文
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[2]朱艳.中国葡萄酒产业竞争力及其影响因素研究[D].无锡:江南大学,2014:8-9.
[3]朱力,SIECZKOWSKI N,BELANCIC A,等.更完美的展现葡萄品种的个性:“品种酵母”的筛选和应用[J].中外葡萄与葡萄酒,2007(1):58-61.
[4]易新萍,许东滨,周文革.西北地区葡萄酒国家监督抽查检测结果与分析[J].中国卫生检验杂志,2010,20(4):848-849.
[5]程超,韩北忠,陈晶瑜,等.本土葡萄酒酿酒酵母发酵性能的比较[J].中国酿造,2008,27(17):8-10.
[6]郭蓉.低高级醇刺葡萄酒酵母菌的筛选及应用研究[D].长沙:湖南农业大学,2013:8-11.
[7]欧阳建文,熊兴耀,刘东波,等.刺葡萄综合开发利用研究[J].广西园艺,2007,18(2):29-31.
[8]鲍瑞峰,秦丹,唐明,等.刺葡萄酒香气成分的研究[J].酿酒科技,2010(2):53-56.
[9]翁连海,逯家富,王军,等.进口葡萄酒酿造用活性干酵母在我国山葡萄酒生产中的应用研究[J].酿酒,2006,33(2):61-62.
[10]MARO E D,ERCOLINI D,COPPOLA S.Yeast dynamics during spontaneous wine fermentation of the Catalanesca grape[J].International Journal of Food Microbiology,2007,117(2):201-210.
[11]BECHER P G,FLICK G,ROZP DOWSKA E,et al.Yeast,not fruit volatiles mediate Drosophila melanogaster attraction,oviposition and development[J].Functional Ecology,2012,26(4):822-828.
[12]时月.玫瑰香葡萄酒自然酿造过程和酵母的分离鉴定与特性分析[D].秦皇岛:河北科技师范学院,2015:38-40.
[13]王国平,宋育阳,裴颖芳,等.宁夏御马葡萄酒厂野生酵母菌株的分离筛选及分子鉴定[J].中国酿造,2009,28(8):38-41.
[14]ILIEVA F,KOSTADINOVI V S,DIMOVSKA V,et al.Selection of 80newly isolated autochthonous yeast strains from the Tikves region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties.[J].Food Chemistry,2017,216:309-315.
[15]杨莹,管敬喜,谢林君,等.广西毛葡萄产区野生葡萄酒酵母种群分布与系统进化分析[J].南方农业学报,2016,47(7):1 123-1 128.
[16]巴尼特J A.酵母菌的特征与鉴定手册[M].胡瑞卿,译.青岛:青岛海洋大学出版社,1991:20-27.
[17]龚国利,史政豪,张甜,等.运动发酵单胞菌的筛选与鉴定[J].陕西科技大学学报,2015(6):138-141.
[18]GUNASEKARAN P,RAJ K C.Ethanol fermentation technology-Zymomonas mobilis[J].Currentence,1999,77(1):56-68.
[19]祁国振,毛志泉,胡秀娜,等.苹果根际自毒物质降解菌的筛选鉴定及降解特性研究[J].微生物学通报,2016,43(2):330-342.
[20]杰伊,罗西里尼,戈尔登,等.现代食品微生物学:食品微生物学[M].何国庆,丁立孝,宫春波,译.北京:中国农业大学出版社,2008:36-39.
[21]王染霖,董新平,刘怀锋.新疆天山北麓赤霞珠干红葡萄酒品质分析[J].新疆农垦科技,2015(6):66-69.