摘要
以腐烂的水果为材料,通过富集、分离纯化、产酸鉴定、初筛、复筛、菌属鉴定等得到4株产酸较高菌株(8,13,15,16)。对这4株优势菌株的形态、培养特征、生理生化特性的分析,鉴定为醋酸杆菌属。并且对上述产酸高菌株进行氧化乙醇能力试验,得出菌株在酒精含量为7%时产酸量最高。
Acetic acid bacteria （8,13,15,16） were isolated from rotten fruits by enrichment, isolation and purification, acid identification, the first and second screen, genus identification and so on. These four strains are identified as Acetic acid bacteria by analysis of morphology, cultural characteristics, physiological and biochemical characteristics of these four strains, and the highest content of acetic acid appeared on the condition of 7% alcohol content by ethanol oxidation capacity test on the high- yield strains.
出处
《中国调味品》
CAS
北大核心
2011年第12期72-75,共4页
China Condiment
关键词
醋酸菌
分离纯化
鉴定
Acetic acid bacteria
separation purification
identification
