| 河溪香醋优势醋酸菌筛选 |
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| 引用本文： | 黄群,麻成金,余佶,欧阳辉,张永康,高耀富.河溪香醋优势醋酸菌筛选[J].中国调味品,2006(7):19-24. |
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| 作者姓名： | 黄群 麻成金 余佶 欧阳辉 张永康 高耀富 |
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| 作者单位： | 1. 吉首大学,食品科学研究所,湖南,吉首,416000
2. 湘西自治州边城醋业科技股份有限责任公司,湖南,吉首,416000 |
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| 基金项目： | 湖南省社会科学界联合会资助项目 |
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| 摘 要： | 从河溪香醋醋醪中分离到30株醋酸菌，以显色圈法为初筛依据，初选5株为较优醋酸菌，并对初选菌株产酸速率、耐温度、耐酒精、耐底酸等主要生产性能进行比较，以筛选优势菌株。结果表明：31#菌株在产酸速率、耐酒精、耐底酸等方面表现突出，温度适应能力强，具有相对生产优势，为河溪香醋酿造中优势醋酸菌。
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| 关 键 词： | 河溪香醋 醋酸菌 筛选 醋酸发酵 生产性能 |
| 文章编号： | 1000-9973(2006)07-0019-06 |
| 收稿时间： | 2006-04-09 |
| 修稿时间： | 2006年4月9日 |
Study on the screening of uperior acetobacte from Hexi savory vinegar |
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| HUANG Qun,MA Cheng-jin,YU Ji,OUYANG Hui,ZHANG Yong-kang,GAO Yao-fu.Study on the screening of uperior acetobacte from Hexi savory vinegar[J].China Condiment,2006(7):19-24. |
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| Authors: | HUANG Qun MA Cheng-jin YU Ji OUYANG Hui ZHANG Yong-kang GAO Yao-fu |
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| Affiliation: | 1 . Institute of Food Science,Jishou University , Jishou 416000 ,China; 2 . Xiangxi Biancheng Vinegar Science and Technology Co., Ltd. , Jishou 416000,China |
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| Abstract: | In this paper, 30 acetobacter acetics were separated from Hexi savory vinegar, and fine acetobacter acetics were selected by adopting the changing colour circle method. Their production performance about acid--producing velocity, temperature resistance, alcohol degree resistance, bottom--acid resistance had been investigated to screen uperior Acetobacter acetic. The results showed that the No. 31 strain is best among such production performanc as acid--produ- cing velocity, alcohol degree resistance, bottom--acid resistance, and can resist large temperature range, so it is the uperior acetobacter acetic. |
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| Keywords: | Hexi savory vinegar acetobacter acetic screen acetic acid fermentation production performance |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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