| 醋酸菌的分离纯化及初步鉴定 |
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| 引用本文： | 孙万里. 醋酸菌的分离纯化及初步鉴定[J]. 中国调味品, 2011, 36(12) |
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| 作者姓名： | 孙万里 |
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| 作者单位： | 宜春学院化学与生物工程学院,江西省天然药物活性成分研究重点实验室,江西宜春336000 |
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| 摘 要： | 以腐烂的水果为材料,通过富集、分离纯化、产酸鉴定、初筛、复筛、菌属鉴定等得到4株产酸较高菌株(8,13,15,16).对这4株优势菌株的形态、培养特征、生理生化特性的分析,鉴定为醋酸杆菌属.并且对上述产酸高菌株进行氧化乙醇能力试验,得出菌株在酒精含量为7％时产酸量最高.
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| 关 键 词： | 醋酸菌 分离纯化 鉴定 |
The purification and identification of Acetic acid bacteria |
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| SUN Wan-li. The purification and identification of Acetic acid bacteria[J]. China Condiment, 2011, 36(12) |
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| Authors: | SUN Wan-li |
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| Affiliation: | SUN Wan-li(Chemical and Biological Engineering College,Yichun University,The Key Laboratory of Natural Medicines Active Ingredients,Yichun 336000,China.) |
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| Abstract: | Acetic acid bacteria(8,13,15,16) were isolated from rotten fruits by enrichment,isolation and purification,acid identification,the first and second screen,genus identification and so on.These four strains are identified as Acetic acid bacteria by analysis of morphology,cultural characteristics,physiological and biochemical characteristics of these four strains,and the highest content of acetic acid appeared on the condition of 7% alcohol content by ethanol oxidation capacity test on the high-yield strains. |
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| Keywords: | Acetic acid bacteria separation purification identification |
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