摘要
为了了解自然发酵葡萄醋中醋酸杆菌的生长特性,采用分离纯化培养、定性试验等方法,从葡萄醋中筛选出优势菌株SP001,通过菌落和细胞形态、生理生化试验以及16S rRNA序列分析等方法对菌株进行鉴定,结果表明,菌株SP001被鉴定为巴氏醋杆菌(Acetobacter pasteurianus),其最大产酸量为2.31 g/100 m L,酒精转化率为73.29%。
In order to understand the growth characteristics of acetic acid bacteria in naturally fermented grape vinegar, the dominant acetic acid bacteria SP001 was isolated from the grape vinegar by isolation and purification culture, qualitative tests and other methods. The strain was identified by colony and cell morphology, physiological biochemical tests and 16 S rRNA sequence analysis. The results showed that strain SP001 was identified as Acetobacter pasteurianus, and its maximum acid yield was 2.31 g/100 ml, conversion rate of alcohol was 73.29%.
出处
《中国酿造》
CAS
北大核心
2017年第11期28-32,共5页
China Brewing
基金
国家自然基金面上项目(31771941)
河南省高校科技创新团队支持计划项目(16IRTSTHN007)
关键词
醋酸菌
分离纯化
生长特性
鉴定
acetic acid bacteria
isolation and purification
growth characteristics
identification
