王亚利,洪厚胜,张庆文,李波

• 1:南京工业大学制药与生命科学学院
• 2:南京工业大学制药与生命科学学院
• 3:南京工业大学制药与生命科学学院
• 4:南京工业大学制药与生命科学学院 南京210009

摘要(Abstract)：

醋酸发酵过程ADH,ALDH酶系起着重要作用,主要影响着醋酸菌的产酸速率和耐酸性,介绍了通过筛选、诱变和基因工程等手段得到高活性的耐高温高酸的醋酸菌。分析了液态发酵醋生产中热量的产生及其对醋酸发酵工业的影响、醋酸菌耐酸机制等,阐述了国内外耐高温醋酸菌分离与优化的研究进展、基因dnaKJ与groESL克隆技术在耐高温醋酸菌构建上的应用,醋酸耐酸因子aarA,aatA以及ADH,ALDH,PQQ和不饱和脂肪酸对酸度的耐受情况,通过过量表达上述影响因子提高醋酸菌的耐酸性。展望了在国家政策的引导下通过研究机构和企业加深醋酸发酵的基础研究以便于构建高活性的醋酸菌。

关键词(KeyWords)： 醋酸菌;耐酸;耐温;液态酿醋工艺

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 王亚利,洪厚胜,张庆文,李波

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