摘要
从保宁醋发酵醋醅中分离筛选出四株产酸菌株,并对其进行产酸性能及耐酒精度研究,实验结果表明:最高耐酒精度达到9%,产酸量高达33.8g/L,通过对菌株形态观察及生理生化鉴定,初步确定该菌株为恶臭醋酸杆菌属菌种。
From Bao-Ning vinegar＇s fermented vinegar grains, isolated and screened four acid-producing strains, through studying the strains＇ capacity of producing acid and resistance to alcohol, the experimental results show that the highest resistance to alcohol 9%, the amount acid-producing of the acteristics of this strain was primarily identified as a Acetobacter rancens.
出处
《中国调味品》
CAS
北大核心
2011年第2期43-46,共4页
China Condiment
基金
发酵资源与应用四川省高校重点实验室资助(2009KFZ001)
关键词
醋醅
分离筛选
鉴定
食醋
grains vinegar
isolate and screene
identify
vinegar
