巴氏醋酸杆菌及其他醋酸菌的选定菌株在传统香醋中的演替
Succession of selected strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar.
作者信息
Gullo Maria, De Vero Luciana, Giudici Paolo
机构信息
Department of Agricultural and Food Sciences (Dipsaa), Via Amendola 2, 42100 Reggio Emilia, Italy.
出版信息
Appl Environ Microbiol. 2009 Apr;75(8):2585-9. doi: 10.1128/AEM.02249-08. Epub 2009 Feb 27.
Abstract
The application of a selected Acetobacter pasteurianus strain for traditional balsamic vinegar production was assessed. Genomic DNA was extracted from biofilms after enrichment cultures on GYC medium (10% glucose, 1.0% yeast extract, 2.0% calcium carbonate) and used for PCR/denaturing gradient gel electrophoresis, 16S rRNA gene sequencing, and enterobacterial repetitive intergenic consensus/PCR sequencing. Results suggested that double-culture fermentation is suitable for traditional balsamic vinegar acetification.
摘要
评估了一株选定的巴氏醋酸杆菌菌株在传统香醋生产中的应用。在GYC培养基（10%葡萄糖、1.0%酵母提取物、2.0%碳酸钙）上进行富集培养后，从生物膜中提取基因组DNA，并用于PCR/变性梯度凝胶电泳、16S rRNA基因测序和肠杆菌重复基因间共识/PCR测序。结果表明，双培养发酵适用于传统香醋的醋酸发酵。
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