Directional isolation of ethanol-tolerant acetic acid bacteria from industrial fermented vinegar

作者：Yuan, Yi; Feng, Fan; Chen, Liang; Yao, Qin; Chen, Keping^*

来源：European Food Research and Technology, 2013, 236(3): 573-578.

DOI：10.1007/s00217-012-1885-6

• Vinegar
• Acetic acid bacteria
• Ethanol tolerance
• Isolation
• PCR

The aim of this study was to isolate indigenous ethanol-tolerant acetic acid bacteria (AAB) from industrial fermented vinegar. As routine phenotypic methods for AAB isolation and identification appear to be very time-consuming and not so accurate, we adopted a two-step isolation strategy in the present study. In the preliminary screening step, GYEC agar plates with 3-10 % (v/v) ethanol as selective stress were utilized to recover potential AAB strains with ethanol tolerance from vinegar samples. In the rescreening process, acetic acid bacterial genus' specific adhA gene was amplified as an effective DNA target for directional detection of real AAB so that non-AAB isolates could be eliminated rapidly. In this way, an AAB pure isolate named ET-7-3 with 7 % (v/v) ethanol tolerance was successfully isolated and further identified to Acetobacter pasteurianus according to 16S rDNA sequencing and phylogenetic analysis. Summarizing, by the use of ethanol as selective stress combined with molecular identification method, ethanol-tolerant AAB could be isolated from industrial fermented vinegar with both efficiency and accuracy.

• 出版日期2013-3
• 单位江苏大学