我国传统食醋常采用开放式发酵工艺生产，参与的微生物复杂多样，生产过程控制不当易导致产品微生物污染。本论文比较分析了正常食醋（NV）和胀气食醋（ANV）样品的理化指标与活菌数等差异，并分析了ANV中主要气体成分，分离鉴定了食醋中潜在的污染微生物。结果表明，ANV中活菌数超标，还原糖和总糖含量降低，乳酸含量升高。ANV样品顶空部分二氧化碳浓度超过0.005，导致胀气的主要成分是二氧化碳。从ANV食醋样品中分离到30株细菌，其中16株具有耐热、产气及耐防腐剂等特性，是导致食醋污染的潜在微生物。16S rDNA测序分析表明16株菌分别属于Bacillus，Pseudomonas，Stenotrophomonas，Serratia，Clostridium，Aneurinibacillus，Brevibacillus，Sphinqobacterium，Delftia等8个属。其中菌株PMB-9和PMB-16发酵液中产生白色絮状物，发酵液变粘稠，是导致食醋粘稠的潜在污染微生物，菌株PMB-3、PMB-4、PMB-7、PMB-8和PMB-14能够在食醋中生长并产生气体，是导致食醋胀气的潜在污染微生物。

Chinese traditional vinegars are produced in open fermentation conditions involving various types of microorganisms, and improper control in the production process can lead to microbial contamination of the products. In this study, the differences in physicochemical properties and viable bacterial count between normal vinegar (NV) samples and abnormal vinegar (ANV) samples were compared. Additionally, the gas composition in ANV samples was analyzed, and the potential microbial contaminants were separated and identified. The results showed that in ANV samples the viable bacterial count exceeded the limit, the reducing sugar and total sugar contents decreased, and the lactic acid content increased. The main gas that resulted in the expansion of plastic bottles was CO2, whose concentration was more than 0.005 in the headspace of the ANV samples. Thirty strains were separated from the ANV samples, and 16 of them were identified as heat-resistant, gas-producing, or preservative-resistant strains that belonged to the genera Bacillus, Pseudomonas, Stenotrophomonas, Serratia, Clostridium, Aneurinibacillus, Brevibacillus, Sphingobacterium, and Delftia. Among them, strains PMB-9 and PMB-16 could produce white flocs that allowed the fermented liquid to become ropy, and these were the main potential microbial contaminants causing the ropy vinegar. Strains PMB-3, PMB-4, PMB-7, PMB-8, and PMB-14 could grow and produce gases in the vinegar, and were the main potential microbial contaminants causing the gas expansion.

国家高技术研究发展计划(863计划)课题(2013AA102106)；国家自然科学基金资助项目（31471722）；天津市应用基础及前沿技术研究计划项目(13JCQNJC10000)；山西省科技攻关计划（20130311030-3）