| 醋酸菌菌种保藏方法的改进及保藏期限的研究 |
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| 引用本文： | 孙智敏,张文齐,邵威平,汪东武,魏甲乾.醋酸菌菌种保藏方法的改进及保藏期限的研究[J].中国酿造,2005(12):30-32. |
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| 作者姓名： | 孙智敏 张文齐 邵威平 汪东武 魏甲乾 |
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| 作者单位： | 1. 甘肃省科学院生物研究所,甘肃,兰州,730000
2. 甘肃农业大学,食品科学与工程学院,甘肃,兰州,730020 |
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| 摘 要： | 对醋酸菌保藏的斜面保藏法、液体石蜡保藏法、液体保藏法和经过改进的斜面液体保藏法进行了比较，并进行了保藏期限和产酸能力的实验，结果表明：斜面液体保藏法保藏的菌种保藏期限可达2年，产酸能力优于其它3种方法。
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| 关 键 词： | 醋酸菌 保藏方法 保藏期限 |
| 文章编号： | 0254-5071（2005）12-0030-03 |
| 收稿时间： | 2005-06-27 |
| 修稿时间： | 2005年6月27日 |
Study on improvement of preservation method for acetic acid bacteria and its preservation duration |
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| SUN Zhi-min,ZHANG Wen-qi,SHAO Wei-ping,WANG Dong-wu,WEI Jia-qian.Study on improvement of preservation method for acetic acid bacteria and its preservation duration[J].China Brewing,2005(12):30-32. |
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| Authors: | SUN Zhi-min ZHANG Wen-qi SHAO Wei-ping WANG Dong-wu WEI Jia-qian |
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| Affiliation: | 1 Institute of Biology, Gansu Academy of Sciences, Lanzhou 730000, China; 2. College of Food Science and Engineering, Gansu Agricultural University, Lanz~ou 730020, China |
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| Abstract: | The methods for acetic acid bacteria preservation, including slant preservation, liquid wax preservation and liquid preservation, were compared with the modified slant-suspension preservation experiments on preservation duration and acid yield were also studied in this paper. The results showed that the preservation duration of modified slant-suspension preservation could reach two years and its acid yield exceeded the other three methods. |
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| Keywords: | acetic acid bacteria preservation method preservation duration |
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