自然发酵的葡萄醋中醋酸菌的分离鉴定

为了了解自然发酵葡萄醋中醋酸杆菌的生长特性，采用分离纯化培养、定性试验等方法，从葡萄醋中筛选出优势菌株SP001，通过菌落和细胞形态、生理生化试验以及16S rRNA序列分析等方法对菌株进行鉴定，结果表明，菌株SP001被鉴定为巴氏醋杆菌（Acetobacter pasteurianus），其最大产酸量为2.31 g/100 mL，酒精转化率为73.29%。

Isolation and identification of acetic acid bacteria from naturally fermented grape vinegar

In order to understand the growth characteristics of acetic acid bacteria in naturally fermented grape vinegar, the dominant acetic acid bacteria SP001 was isolated from the grape vinegar by isolation and purification culture, qualitative tests and other methods. The strain was identified by colony and cell morphology, physiological biochemical tests and 16S rRNA sequence analysis. The results showed that strain SP001 was identified as Acetobacter pasteurianus, and its maximum acid yield was 2.31 g/100 ml, conversion rate of alcohol was 73.29%.