| 浓香型白酒窖泥厌氧细菌的分离鉴定 |
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| 引用本文： | 王赞,李光辉,罗惠波.浓香型白酒窖泥厌氧细菌的分离鉴定[J].四川轻化工学院学报,2014(1):16-18. |
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| 作者姓名： | 王赞 李光辉 罗惠波 |
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| 作者单位： | 四川理工学院酿酒生物技术及应用四川省重点实验室,四川自贡643000 |
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| 基金项目： | 四川省科技厅应用基础项目（07JY029-026）;酿酒生物技术及应用四川省重点实验室开放基金项目（NJ2012-06;NJ2013-08） |
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| 摘 要： | 浓香型白酒的生产依赖于窖池,窖池的好坏取决于窖泥微生物,其中厌氧微生物尤为重要.为了认识窖泥厌氧微生物,从浓香型白酒窖泥中分离纯化得到3株厌氧细菌,对其进行菌落观察、镜检和生理生化检测,参照《伯杰细菌鉴定手册》进行初步鉴定并确定其属名.3株厌氧细菌分别为：Lactobacillus（乳杆菌属）、TsukamureUa（束村氏菌属）、Sporolactobacillus（芽孢乳杆菌属）.
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| 关 键 词： | 浓香型白酒 窖泥 厌氧细菌 |
Separation and Identification of Anaerobic Bacteria From Pit Mud of Luzhou-flavor Liquor |
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| WANG Zan,LI Guanghui,LUO Huibo.Separation and Identification of Anaerobic Bacteria From Pit Mud of Luzhou-flavor Liquor[J].Journal of Sichuan Institute of Light Industry and Chemical Technology,2014(1):16-18. |
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| Authors: | WANG Zan LI Guanghui LUO Huibo |
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| Affiliation: | ( Liquor Making Biological Technology ＆ Application of Key Laboratory of Sichuan Province, Sichuan University of Science ＆ Engineering, Zigong 643000, China) |
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| Abstract: | The production of Luzhou-flavor liquor depends on pits, and the quality of pits depends on pit mud microbes in which anaerobic bacteria is especially important. In order to realize the pit mud anaerobic bacteria, three strains of anaero- bic bacteria are separated from pit mud of Luzhou-flavor liquor. After observing colony characteristics, microscopic perform- ance and physiological-biochemical characteristics, referring to Bergey＇s manual of determinative Bacteriology, the three genus are preliminary identified and determined. The results show that the three strains of anaerobic bacteria are Lactobacil- lus , Tsukamurella , Sporolactobacillus separately. |
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| Keywords: | Luzhou-flavor liquor pit mud anaerobic bacteria |
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