Identification of acetic acid bacteria isolates from home made fermentation liquids by PCR

Chia Nan University of Pharmacy & Science Institutional Repository > 嘉南學報 > 35 期 (2009) > Item 310902800/22797

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標題:	Identification of acetic acid bacteria isolates from home made fermentation liquids by PCR 應用聚合醃鏈反應(PCR)技術鑑定分離自傳統家庭釀造液之醋酸菌
作者:	Shu-Jen Wang Min-Hsiu Chang Chen-Kai Chang Jiau-Hua Chen
貢獻者:	食品科技系
關鍵字:	acetic acid bacteria adh III sequence PCR Acetobacter sp. 醋酸菌酒精去氫醣Ⅲ序列聚合酶鏈反應醋酸菌屬
日期:	2009
上傳時間:	2010-09-10 09:09:05 (UTC+8)
摘要:	In this study, polymerase chain reaction primers based on adh Ill sequence (GenBank accession no. AB264314) were designed for identification ofAcetobacter strains and acetic acid bacteria (MB) isolates. This primer set termed 4DH 187/ADH 500ns successfitlly usedw identification of41 MB strains of 79 isolates rectly kom homemade vinegar fermentation. Furthermore, the acetate oxidation ability was sed for analysis ofacetate oxidation ability. Theesults showed that the AAB305 strain could roduce higher acetate content than ither AAB isolates in Yeast Glucose Mannitol/ Mg2 (YGN/UMg2.) nedium supplemented with 7% ethanol and could be used for industrial negar production. In addition, these isolates with high .cetate oxidation ability were identified as Acetobacter sp. by the equencing ofthe 16S rDNA PCR amplification products. 本研究根據醋酸菌之 adh III序列( GenBank access ion no. AB264314 )，發展特異性PCR引子,ADH187/ADH 500，此PCR引子成功的應用於醋酸菌菌株及非醋酸菌菌株之檢測。將此PCR引子應用於家庭自釀醋中離之79株疑似醋酸菌株之檢測，其中41株經KR引子初步確認為醋酸菌。以醋酸產生能力分析篩選出29株，至一步分析29株分離之醋酸菌之醋酸產量及酒精耐受度，發現分離株AAB305 士含7% ( v/v )乙醇之Yeastlucose Mannitol/ Mg2+ YGM/Mg為) medi um中比其他分離株產生更高醋酸量，將來可進一步應用於工業上醋酸之生產。侍醋酸產量高之分離株經16S「現1A序列分析確認皆為Ac今tobacter spp.。由結果顯亓，此PCR方法與165 rDNA序列分析結果符合，將PCR方法應用於醋酸菌的篩選可節省大量人力及物力。
關聯:	嘉南學報(科技類) 35：p.199-210
顯示於類別:	[嘉南學報] 35 期 (2009) [ 食品科技系 ] 期刊論文

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