苹果浓缩汁中嗜酸耐热菌的分离与鉴定

Isolation and Identification of Thermoacidiphilic Bacteria from Apple Juice Concentrate

摘要:

为了解和控制浓缩苹果汁中的嗜酸耐热菌, 采用酸化的凯氏培养基对苹果浓缩汁中的耐热菌进行分离、培养和鉴定, 并与标准菌株Aliyclobacillus acidoterrestris DSM3922进行了比较分析。结果表明, 分离到的2株污染菌均可以在21°C~55°C温度范围及2.4~6.2的pH值范围内生长, 符合脂环酸芽胞杆菌属嗜酸耐热的特点。经与标准菌株的细胞、菌落形态观察、生长条件和生理生化反应等方面的比较表明, 2株分离菌与标准菌株Aliyclobacillus acidoterrestris DSM3922有明显的相似特征。

Abstract:

The thermotolerant bacteria which was isolated from the Apple Juice Concentrate (AJC) was investigated by comparison with the standard strain of Aliyclobacillus acidoterrestris DSM3922 using Kirin-medium acidified with malic acid. The results shows the two polluted bacteria isolated from AJC can grow under the temperature of 21°C~55°C and pH of 2.4~6.2, which was corresponded with the characteristics of the thermo-acidiphilic Alicyclobacillus spp.. Further more, the cell morphology, colony morphology, cultural characteristics and physiological characteristics tests indicated the two isolated strains of thermotolerant bacteria have obviously similar characteristics with the standard strain of Aliyclobacillus acidoterrestris DSM3922.