| 醋酸菌的分子分类学研究和在食醋生产中的应用 |
| |
| 引用本文： | 秦 兴,卢红梅,陈 莉. 醋酸菌的分子分类学研究和在食醋生产中的应用[J]. 中国酿造, 2017, 36(6): 1. DOI: 10.11882/j.issn.0254-5071.2017.06.001 |
| |
| 作者姓名： | 秦 兴 卢红梅 陈 莉 |
| |
| 作者单位： | 贵州大学酿酒与食品工程学院贵州省发酵工程与生物制药重点实验室，贵州贵阳550003 |
| |
| 基金项目： | 贵州省科技厅、贵州大学联合资金计划项目（黔科合LH字[2014]7674）；贵州省农业攻关项目（黔科合支撑[2016]2540号） |
| |
| 摘 要： | 醋酸菌是革兰氏阴性，专性好氧，能将乙醇或糖类氧化为醋酸的细菌的总称。醋酸菌广泛分布于自然界中，它们能通过代谢酒精产生醋酸的特点在食品生产中已得到普遍应用。醋酸菌分类学的研究在很久以前就已经开始，但是直到近几十年随着各种生物分子技术的发展才对其有更加深入地认识。该文综述了醋酸菌的分子分类学研究发展和在食醋工业中的应用，主要介绍了各种分子分类学方法和食醋生产中使用的醋酸菌种类。
|
| 关 键 词： | 醋酸菌 分子分类学 食醋 应用 |
Research of molecular taxonomy and application in vinegar production of acetic acid bacteria |
| |
| QIN Xing,LU Hongmei,CHEN Li. Research of molecular taxonomy and application in vinegar production of acetic acid bacteria[J]. China Brewing, 2017, 36(6): 1. DOI: 10.11882/j.issn.0254-5071.2017.06.001 |
| |
| Authors: | QIN Xing LU Hongmei CHEN Li |
| |
| Affiliation: | Guizhou Key Laboratory of Fermentation Engineering and Biological Pharmacy, School of Liquor and Food Engineering,
Guizhou University, Guiyang 550003, China |
| |
| Abstract: | Acetic acid bacteria are Gram-negative, obligate aerobic bacteria that have the ability to oxidize alcohols or sugars to acetic acids as end products, and widely distributed in nature. Due to the characteristics of metabolizing alcohol to acetic acid, and acetic acid bacteria have been widely applied in food production. The research of acetic acid taxonomy had begun for a long time, but until recent decades, with the development of various biomolecular technologies, while it has been more deeply understood. The research and development of molecular taxonomy and application in vinegar industry of acetic acid bacteria were summarized. Various molecular taxonomy methods and acetic acid bacteria species applied in vinegar production were mainly introduced. |
| |
| Keywords: | acetic acid bacteria molecular taxonomy vinegar application |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《中国酿造》浏览原始摘要信息 |
|
点击此处可从《中国酿造》下载全文 |
