关键词: 醋酸菌, 番茄表面, 醋酸生产, 种类鉴定

Abstract: Acetic acid bacteria plays a key role during vinegar fermentation. The strains with excellent performance are of great significance for improving the vinegar quality. In this study, acetogenic bacteria isolated from tomato surface were identified by physiological and biochemical index identification and 16S rRNA coding gene blasting. Then the culture conditions of strain which identified as Acetobacteraceae were optimized by orthogonal experiments and single factor changes. The results showed that among the three strains of acetic acid producing bacteria, BQ-1 was identified as Acetobacteraceae. In the medium with yeast extract as the main nitrogen source and sucrose as the main carbon source, the highest acid yield of BQ-1 was 18.23 g·L-1. Because of its strong growth ability on tomato surface, the strain is expected to be used in tomato vinegar producing.

Key words: acetic acid bacteria, tomato surface, acetic acid production, species identification