醋酸菌是果醋发酵过程中产生醋酸及其风味衍生物的重要微生物，具有耐醇性或耐温性的高产酸醋酸菌对提高发酵型果醋质量意义重大。为了解决沙棘玫瑰醋风味品质差的问题，筛选适合发酵的醋酸菌，为促进沙棘玫瑰醋风味品质的提高及研发复合发酵菌剂提供理论支持。以浙江玫瑰醋醋醪为菌源，筛选出适合沙棘玫瑰醋生产的高产酸专用菌种。结果表明，根据菌落形态及生理生化试验分离筛选出4株高产酸醋酸杆菌(Acetobacter)，其中菌株SJC01、SJC04的产酸量均达到42.00 g/L以上，能耐受体积分数4%乙酸溶液、体积分数0.5%氯化钠溶液、体积分数6.0%乙醇溶液，且分别能在12～36、 24～48 h内进入迅速生长期。通过16SrDNA序列分子生物学鉴定，菌株SJC01为果实醋杆菌(Acetobacter pomorum)，菌株SJC04为巴氏醋杆菌(Acetobacter pasteurians)。

Acetic acid bacteria are key microorganisms in fruit vinegar fermentation, producing acetic acid and its flavor derivatives. High-acid producing acetic acid bacteria with ethanol or temperature tolerance are crucial for improving the quality of fermented fruit vinegar. To address the issue of poor flavor quality in seabuckthorn rose vinegar, acetic acid bacteria suitable for fermentation were screened to enhance its flavor quality and support the development of compound fermentation agents. Using Zhejiang rose vinegar mash as the bacterial source, high-acid-yielding strains specifically suited for seabuckthorn rose vinegar production were screened. Results showed that four strains were preliminarily identified as Acetobacter according to colony morphology and physiological and biochemical tests. Strong acid production abilities were demonstrated by strains SJC01 and SJC04, with acid production more than 42.00 g/L. Tolerance tests were carried out on strains with high acid production. Strains SJC01 and SJC04 were found to tolerate 4.0% acetic acid, 0.5% sodium chloride, and 6.0% ethanol solutions. Growth curves revealed that the logarithmic growth phase was reached within 12 to 36 hours and 24 to 45 hours by strains SJC01 and SJC04, respectively. Molecular identification using 16SrDNA sequencing revealed that strain SJC01 was Acetobacter pomorum and strain SJC04 was Acetobacter pasteurians.

TS255.4

甘肃省农业科学院科研结余资金项目(2024JGS05)；庆阳市科技计划项目(QY-STK-2023A-005)。