| 柑桔醋醋酸菌的筛选研究 |
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| 引用本文： | 鲁海波,姚跃飞,伍伟青,单杨.柑桔醋醋酸菌的筛选研究[J].中国酿造,2004(6):10-12. |
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| 作者姓名： | 鲁海波 姚跃飞 伍伟青 单杨 |
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| 作者单位： | 1. 湖南轻工研究院,长沙,410015
2. 湖南省农业科学院,长沙,410125 |
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| 基金项目： | 国家科技攻关项目(2001BA535C-06) |
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| 摘 要： | 经过对几株醋酸菌在柑桔醋发酵过程中的性能进行测试,筛选出了适合柑桔醋发酵的QY7009菌株。结果表明,QY7009菌株在柑桔酒中的产酸速度和乙醇转化率等高于常用的AS1.41和沪酿1.01菌株,在酒度为6°的柑桔酒中,QY7009菌种的乙醇转化率高达87%。
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| 关 键 词： | 柑桔醋 醋酸菌 筛选 |
| 文章编号： | 0254-5071(2004)06-0010-03 |
| 修稿时间： | 2003年12月4日 |
Research on Screening Acetobacter spp.for Citrus Vinegar Fermentation |
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| LU Hai-bo,YAO Yue-fei,WU Wei-qing,SHAN Yang.Research on Screening Acetobacter spp.for Citrus Vinegar Fermentation[J].China Brewing,2004(6):10-12. |
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| Authors: | LU Hai-bo YAO Yue-fei WU Wei-qing SHAN Yang |
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| Affiliation: | LU Hai-bo1,YAO Yue-fei1,WU Wei-qing1,SHAN Yang2 |
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| Abstract: | Through investigating the characters of several acetic acid bacteria in citrus vinegar fermentation, QY7009 strain was obtained that was appropriate for citrus vinegar fermentation. The result indicated that the acid production speed and the alcohol conversion rate of QY7009 strain in citrus wine were higher than the strains of AS1.41 and Huniang1.01. Alcohol conversion rate of QY7009 strain in the citrus wine with 6% alcohol reached 87%. |
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| Keywords: | citrus vinegar Acetobacter spp screening |
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