Wang Xingjie, Hu Kaidi, Liu Fang, Mou Juan, Lai Jinghui, Zhang Mengmei, Wang Song, Li Qin, Li Jianlong, Liu Aiping, Ao Xiaolin, He Li, Chen Shujuan, Yang Yong, Liu Shuliang
College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China.
College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China; Institute of Food Processing and Safety, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China.
Int J Food Microbiol. 2023 Jun 2;394:110167. doi: 10.1016/j.ijfoodmicro.2023.110167. Epub 2023 Mar 9.
To understand the deterioration of vinegar that has frequently occurred in China recently and to address such a concern, the physicochemical indicators and bacterial structure of the spoiled vinegar collected from Sichuan were preliminarily investigated. Results showed that Lactobacillaceae was most likely responsible for the decrease of vinegar total sugar and furfural, through which total acid and furfuryl alcohol were generated. Then, an unreported difficult-to-cultivate gas-producing bacterium named Z-1 was isolated using a modified MRS medium. Strain Z-1 was identified as Acetilactobacillus jinshanensis subsp. aerogenes on the basis of physiological, biochemical, molecular biological and whole genome analyses. According to the investigation, such species was present throughout the fermentation process and not limited in Sichuan. The analysis of genetic diversity indicated that all the obtained A. jinshanensis isolates displayed high sequence similarity and an absence of recombination. Although it demonstrated acid resistance, Z-1 could be completely deactivated through heating (60 °C). Based on the above results, suggestions for safe production are made for vinegar enterprises.
为了解近期我国频繁出现的食醋变质问题并解决该问题，对从四川采集的变质食醋的理化指标和细菌结构进行了初步调查。结果表明，乳杆菌科最有可能是导致食醋总糖和糠醛含量降低的原因，通过该过程产生了总酸和糠醇。然后，使用改良的MRS培养基分离出一种未报道的难培养产气细菌，命名为Z-1。基于生理、生化、分子生物学和全基因组分析，菌株Z-1被鉴定为金山乙酰乳酸杆菌产气亚种。调查发现，该菌种在整个发酵过程中均有存在，并非四川所特有。遗传多样性分析表明，所有获得的金山乙酰乳酸杆菌分离株均显示出高序列相似性且无重组现象。虽然Z-1表现出耐酸性，但通过加热（60℃）可将其完全灭活。基于以上结果，为食醋企业提出了安全生产建议。
