Genetics Classification And Identification And Production Capability Of Acetobacter Acetic From The Fermenter Of Shanxi Super-Mature Vinegar

In the experiment, the research object were the normal and different batch, different ferment stage of solid-fermenters of Shanxi well-known Qingxu Super-Mature Vinegar factory.Separating acetobacter acetic strains adopted the changing colour circle method with bromocresol purple indicator. At last, 60 acetobacter acetic strains were chosen from 108 created changing colour circle of single colony by purification again and again,Gram stain and qualitative experiments of producing acetate. To the 60 strains, the morphology, cultivation, physiology, biochemistry were tested for the original identification.They all belong to Acetobacter and were characterized as five genus: A.pasteurianus, A.hansenii, A.aceti, A.rancens, A.liquefaciens. DNA base composition (namely GC ratio),which means guanine plus cytosine base mole percent,is a kind of molecule genetics classification method.It is one of the basic method of bacteria classification and identification now.It is also one of the character of bacteria classification units. The experiment adopted the Thermal Denaturation Temperature (Tm) method to mensurate five representative strains,which represented five genus above.This five strains were the acetobacter acetic strains of F21,F11,U6,U5,U8.Their DNA base composition were 64.1%,55.4%,57.5%,59.2%,61.2%. Finally,three genus:A.aceti, A.rancens and A.liquefaciens, were accertained, while A.pasteurianus and A.hansenii were not made sure.So it is necessary to proceed the research of nucleic acid hybridization experiment. The selective cultivation of super-strains and their fine characteristic exertion are the key to the vinegar brewage industry,and they are important to improving yield and quality of vinegar.Therefore, knowing the capability of strains can control fit growth and ferment on stream.In this experiment, by many sieving separates and produces acetate experimenting to 60 strains,five strains which have higher capability of producing acetate were got.Then they were mensurated three productions function ferments to experiment: acid-producing speed and alcohol conversion rate;alcohol degree resistance;thermostability.As a result, the two strains B9,F20 were rapidly in acid-producing speed,and F20 had the highest alcohol degree resistance; the strain F6 thermostability was higher but the acid yield was medial . The experiment aimed at establishing a basis of using the new technologies( immobilized cell ,cell fusion,genetic recombination etc) in the Shanxi Super-Mature Vinegar industry.