Development of Thermotolerant Acetic Acid Bacteria Useful for Vinegar Fermentation at Higher Temperatures
Development of Thermotolerant Acetic Acid Bacteria Useful for Vinegar Fermentation at Higher Temperatures
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DOI：
10.1271/bbb.61.138
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发表时间：
1997-01
期刊：
影响因子：
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通讯作者：
A. Saeki;G. Theeragool;K. Matsushita;H. Toyama;N. Lotong;O. Adachi
中科院分区：
文献类型：
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作者：
A. Saeki;G. Theeragool;K. Matsushita;H. Toyama;N. Lotong;O. Adachi
从泰国各地收集了可以在37至40°C下生长的耐热乙酸细菌。根据它们的分类学和生理特性，如快速乙醇氧化、快速乙酸氧化、纤维素生物聚合物形成、40°C生长、3%乙酸生长、8%乙醇生长、耐热醇形成和醛脱氢酶等，将它们分为几个组。分离的大多数乙酸细菌已被证实分类为Acetobacterrancenssubsp. pasteurianus、巴氏拟杆菌A.洛瓦尼亚种lovaniensis、黑腹拟步行虫A.醋栖亚种acidifaciens和A.木蠹蛾亚种木纤维它们在38至40°C的高温下产生乙酸。即使最初加入4%的乙酸，它们仍然氧化乙醇以积累乙酸，而2%的初始乙酸是高温下嗜中温菌株 *1的上限。...
Thermotolerant acetic acid bacteria that can grow at 37 to 40°C were collected from places all over Thailand. They were divided into several groups according to their taxonomic and physiological properties, such as rapid ethanol oxidation, rapid acetate oxidation, cellulosic biopolymer formation, growth at 40°C, growth in 3% acetic acid, growth in 8% ethanol, formation of thermotolerant alcohol, and aldehyde dehydrogenases, etc. Though the complete taxonomic analysis has not been completed with all the strains, the majority of the acetic acid bacteria isolated have been confirmed to be classified as Acetobacter rancens subsp. pasteurianus, A. lovaniensis subsp. lovaniensis, A. aceti subsp. liquefaciens, and A. xylinum subsp. xylinum. They produced acetic acid at high temperatures such as 38 to 40°C. Even when acetic acid was initially added to 4%, they still oxidized ethanol to accumulate acetic acid, while 2% of the initial acetic acid was the upper limit for mesophilic strains*1 at higher temperatures. ...