| 食醋中微生物的分离与鉴定 |
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| 引用本文： | 崔云,卢红梅,张义明,刘佳.食醋中微生物的分离与鉴定[J].中国酿造,2008(22). |
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| 作者姓名： | 崔云 卢红梅 张义明 刘佳 |
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| 作者单位： | 贵州省发酵工程与生物制药重点实验室;贵州大学化学工程学院; |
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| 基金项目： | 贵州省科学技术基金项目资助([2007]2036) |
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| 摘 要： | 对食醋中尚存的杂菌进行分离、纯化、初步鉴定,并研究了这些杂菌对食醋返浑的影响。结果表明,属于芽孢杆菌属和葡糖杆菌属的杂菌对食醋返浑均起到加速作用,可以加速醋体浑浊、导致醋体变质,并提出了醋厂防止杂菌侵入的建议。
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| 关 键 词： | 食醋 微生物 浑浊 |
Microbial separation and identification in the vinegar |
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| CUI Yun,LU Hongmei,ZHANG Yiming,LIU Jia.Microbial separation and identification in the vinegar[J].China Brewing,2008(22). |
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| Authors: | CUI Yun LU Hongmei ZHANG Yiming LIU Jia |
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| Affiliation: | CUI Yun1,2,LU Hongmei1,ZHANG Yiming1,LIU Jia2(1.Gui Zhou Province Key Laboratory of Fermentation Engineering , Biopharmacy,GuiYang 550003,China,2.College of Chemical Engineering,Gui Zhou University,China) |
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| Abstract: | In this paper,existent bacteria were separated,purified and identified in the vinegar,and it researched the effect of these bacteria on turbidity of vinegar.The result showed that bacteria which belong to Bacillus and Gluconobacter could speed up turbidity of vinegar,and lead to metamorphism of vinegar.At the same time,viable advice was put forward to prevent from bacteria. |
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| Keywords: | vinegar microorganism turbidity |
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