【摘要】 醋酸菌作为浆水发酵过程中的核心功能微生物，其代谢活性直接影响浆水的风味特征与品质形成。本研究从传统发酵浆水中分离获得一株具有优良特性的醋酸菌3-1-4-1，通过形态学特征、生理生化特性及16S rRNA基因序列分析鉴定为醋酸菌属(Acetobacter)可可豆醋杆菌(Acetobacter fabarum)。该菌株表现出以下显著生物学和功能特性：(1)突出的环境胁迫抗性：在pH≥4条件下存活率>80%，可耐受0.7 g/L胆盐(存活率35%)及6%NaCl(存活率≥70%);(2)优异的热稳定性：60℃处理后的存活率达68%，且在80℃高温胁迫20 min后仍保持增殖能力；(3)良好的乙醇耐受性：在11%乙醇体积分数下存活率>20%;(4)分泌胞外蛋白酶活性显著，对氨苄西林呈现高度敏感性(抑菌圈直径>20 mm)，呈现γ-溶血特性，并对食源性致病菌(金黄色葡萄球菌Staphylococcus aureus及大肠杆菌Escherichia coli)具有显著抑制效果。综上所述，该醋酸菌株展现出良好的环境适应性和多重益生功能，在传统食品发酵工艺的优化以及天然生物防腐剂的开发等领域具有广阔的应用前景。更多还原

【Abstract】 As the core functional microorganism in the fermentation process of Jiangshui(a traditional Chinese fermentation food using fermented grains or vegetables to produce an acidic liquid), the metabolic activity of acetic acid bacteria(AAB) directly affects the flavor characteristics and quality formation of Jiangshui. In this study, an AAB strain 3-1-4-1 with excellent characteristics was isolated from traditionally fermented Jiangshui. Through systematic identification by morphological characteristics, physiological and biochemical properties, and 16S rRNA gene sequence analysis, it was confirmed as Acetobacter fabarum of the genus Acetobacter. This strain exhibited the following remarkable biological characteristics:(1) Outstanding environmental stress resistance: survival rate >80% under pH≥4, tolerance to 0.7 g/L bile salt(survival rate 35%) and 6% NaCl(survival rate≥70%);(2) Excellent thermal stability: survival rate reached 68% after treatment at 60 ℃, and it still maintained proliferative ability after 20 min of hightemperature stress at 80 ℃;(3) Good ethanol tolerance: survival rate>20% at 11% ethanol concentration. Further studies found that this strain had the following functional characteristics: significant extracellular protease secretion activity, high sensitivity to ampicillin(inhibition zone diameter>20 mm), γ-hemolytic characteristics, and significant inhibitory effects on foodborne pathogens(Staphylococcus aureus and Escherichia coli). In conclusion, this acetic acid bacterial strain demonstrates good environmental adaptability and multiple probiotic functions, holding broad application prospects in the optimization of traditional food fermentation processes and the development of natural biological preservatives.更多还原