[1]张甜.醋酸菌的分离及初步鉴定[J].中国调味品,2019,(11):76-78.
　Isolation and identification of acetic acid bacteria in samples[J].CHINA CONDIMENT,2019,(11):76-78.
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醋酸菌的分离及初步鉴定()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
76-78
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Isolation and identification of acetic acid bacteria in samples
作者:
张甜
文献标志码:
A
摘要:
醋酸菌是食醋生产中不可缺少的菌种，本实验从醋厂醋醅、发酵桃醋及腐烂苹果中，通过变色圈法对醋酸菌进行分离，获得5株醋酸菌（C1,C2,C3,T1,A1），观察菌株的形态特征，通过产酸和乙醇转化试验，初步鉴定这5株菌为醋酸杆菌属。其中C2在7%乙醇浓度时产酸量达到36.3g/L，乙醇转化率为39.77%。
Abstract:
Acetic acid bacteria are the indispensable microbes in vinegar industry. Five a cetic acid bacteria strains（C1，C2，C3，T1，A1）were islolated by the color-changing circle method from local vinegar factory，naturally fermented peach vinegar and rotten apples. They were all identified as Acetobacter spacies based on morphological characteristics combined with the trials of acetic acid production and tolerance of ethanol. The results also indicated that C2 was better than other strains. The largest concentration of acetic acid of C2 reached 36.3 g/L with 7% ethanol addition, and the transformation efficiency of ethanol reached 42.33%.
更新日期/Last Update: 2020-07-30