| 传统广式米醋中醋酸菌的分离与鉴定 |
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| 引用本文： | 傅亮,易九龙,陈思谦,吴炳鸿.传统广式米醋中醋酸菌的分离与鉴定[J].中国调味品,2012(6):57-60. |
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| 作者姓名： | 傅亮 易九龙 陈思谦 吴炳鸿 |
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| 作者单位： | 1. 暨南大学 食品科学与工程系,广州,510632
2. 广州市如丰果子调味食品有限公司,广州,511330 |
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| 基金项目： | 广州市重大科技计划项目(2010U1-E00781) |
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| 摘 要： | 从表面发酵法生产的广式米醋发酵醪中分离出8株自然驯化的醋酸菌,经分离纯化及产酸试验,筛选出一株醋酸及细菌纤维素高产菌株RF4,发酵醋酸浓度可达4.80 g/dL,细菌纤维素产量达8.0 g/L,产酸最适酒精度为5％(v/v).通过形态观察、生理生化试验及16S rDNA鉴定证实为萄糖醋杆菌属的木醋杆茵(Gluconacetobacter xylinus).
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| 关 键 词： | 米醋 醋酸菌 分离 鉴定 |
Isolation and identification of acetic acid bacteria from Guangdong traditional rice vinegar |
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| FU Liang
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YI Jiu-long
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CHEN Si-qian
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WU Bing-hong.Isolation and identification of acetic acid bacteria from Guangdong traditional rice vinegar[J].China Condiment,2012(6):57-60. |
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| Authors: | FU Liang YI Jiu-long CHEN Si-qian WU Bing-hong |
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| Affiliation: | 1.Department of Food Science and Engineering,Jinan University,Guangzhou 510632,China; 2.Guangzhou Rufeng Flavoring Food Co.,Ltd.,Guangzhou 511330,China) |
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| Abstract: | 8 strains of acid bacteria were isolated from the Guangdong traditional rice vinegar produced by surface fermentation.And one highly effective acetic and cellulose strain "RF4" was selected through purification and acid test.The acetic and cellulose production of "RF4" was measured up to 4.80 g/dL and 8.0 g/L respectively.The optimal alcoholic strength of "RF4" was 5%(v/v) through alcohol test.The strain was identified as Gluconacetobacter xylinus according to its morphology,physiological and biochemical characteristics and 16S rDNA. |
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| Keywords: | rice vinegar acetic acid bacteria isolation identification |
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