摘要
浓香型白酒的生产依赖于窖池,窖池的好坏取决于窖泥微生物,其中厌氧微生物尤为重要。为了认识窖泥厌氧微生物,从浓香型白酒窖泥中分离纯化得到3株厌氧细菌,对其进行菌落观察、镜检和生理生化检测,参照《伯杰细菌鉴定手册》进行初步鉴定并确定其属名。3株厌氧细菌分别为:Lactobacillus(乳杆菌属)、Tsukamurella(束村氏菌属)、Sporolactobacillus(芽孢乳杆菌属)。
The production of Luzhou-flavor liquor depends on pits, and the quality of pits depends on pit mud microbes in which anaerobic bacteria is especially important. In order to realize the pit mud anaerobic bacteria, three strains of anaero- bic bacteria are separated from pit mud of Luzhou-flavor liquor. After observing colony characteristics, microscopic perform- ance and physiological-biochemical characteristics, referring to Bergey＇s manual of determinative Bacteriology, the three genus are preliminary identified and determined. The results show that the three strains of anaerobic bacteria are Lactobacil- lus , Tsukamurella , Sporolactobacillus separately.
出处
《四川理工学院学报（自然科学版）》
CAS
2014年第1期16-18,共3页
Journal of Sichuan University of Science & Engineering(Natural Science Edition)
基金
四川省科技厅应用基础项目(07JY029-026)
酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2012-06
NJ2013-08)
关键词
浓香型白酒
窖泥
厌氧细菌
Luzhou-flavor liquor
pit mud
anaerobic bacteria
