优良醋酸菌的分离鉴定

采用稀释平板分离法和划线分离法,从自然发酵苹果醋醪液中分离选出优良菌株P-7,并对该菌株的形态学及其生理生化学特征进行研究,该菌株在平板上菌体生长旺盛,菌落呈油脂状,米白色,表面平滑,边缘整齐,培养基内不产生色素,菌落周围产生透明圈,通过革兰氏染色试验和氧化发酵试验,确定该菌种为氧化性的革兰氏阴性杆菌,无鞭毛运动,具有氧化乙醇和乙酸等生化特征,通过《伯杰细菌鉴定手册》,菌株P-7初步鉴定为醋酸醋酸细菌醋酸亚种。

Isolation and Identification of Excellent Acetic Acid Bacterium

Using dilution plate method and lineation isolate method, an excellent acetic acid bacterium P -7 was isolated from natural fermented apple vinegar. Moreover the biochemical and physiological characteristics of P - 7 were studied. The strain of P - 7 growth exuberant on the plate, the colony assumes the fat and its color was yellow - white, its surface was smooth and its edge was neat, there was no pigment produced in the medium and there was transparent circle around the colony. From the Gramb method and the oxidized fermentation experiment, it was oxidized rod - shaped gram - negative bacteria and have non - flagellate movement. It can oxidation of ethanol and oxidation acetic acid and so on. So this strain was primarily identification as subsp, aeeti by the（Bo Jie Bacterium Appraisal Handbook）.