Isolation and Identification of Microorganisms from Spoilage Vinegar

doi:10.13560/j.cnki.biotech.bull.1985.2016.03.031

Biotechnology Bulletin ›› 2016, Vol. 32 ›› Issue (3): 198-202.doi: 10.13560/j.cnki.biotech.bull.1985.2016.03.031

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Isolation and Identification of Microorganisms from Spoilage Vinegar

ZHAI Lei, SU Jiao-jiao, LIU Yang, CAO Yan-hua, YAO Su, CHENG Chi

China Center of Industrial Culture Collection, China National Research Institute of Food and Fermentation Industries, Beijing 100015

Received:2015-05-15 Online:2016-03-24 Published:2016-03-25

Abstract

Abstract: The structure and diversity of microbial community in normal and spoilage vinegar samples were studied by PCR-DGGE technology combined with pure culture technology. By comparative analysis and tie-back test, we found that Lactobacillus acetotolerans was the polluting strain causing vinegar spoilage. This is the first domestic reports regarding that L. acetotolerans was the cause of the vinegar spoilage and provided theoretical basis for the enterprises of vinegar production to control the microbial pollution.

Key words: PCR-DGGE, pure culture technology, Lactobacillus acetotolerans

ZHAI Lei, SU Jiao-jiao, LIU Yang, CAO Yan-hua, YAO Su, CHENG Chi. Isolation and Identification of Microorganisms from Spoilage Vinegar[J]. Biotechnology Bulletin, 2016, 32(3): 198-202.

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Isolation and Identification of Microorganisms from Spoilage Vinegar

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