| 三种方法保藏醋酸菌效果的评定 |
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| 引用本文： | 邵建宁,龚伟中,麻和平,彭章普.三种方法保藏醋酸菌效果的评定[J].中国调味品,2007(9):36-38. |
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| 作者姓名： | 邵建宁 龚伟中 麻和平 彭章普 |
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| 作者单位： | 甘肃省科学院生物研究所,兰州,730000 |
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| 摘 要： | 采用斜面传代法、液体石蜡保藏法、液体保藏法对醋酸菌保藏期限及产酸性能稳定性进行对比试验,短期保藏醋酸菌采用液体石蜡保藏法、液体保藏法效果好,液体保藏法保藏的醋酸菌种更易活化和使用方便。
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| 关 键 词： | 醋酸菌 保藏方法 保藏期限 产酸性能 |
| 文章编号： | 1000-9973（2007）09-0036-03 |
| 修稿时间： | 2006-03-08 |
Evaluation of efficiency of three preservation methods for acetic acid bacteria |
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| SHAO Jian-ning,GONG Wei-zhong,MA He-ping,PENG Zhang-pu.Evaluation of efficiency of three preservation methods for acetic acid bacteria[J].China Condiment,2007(9):36-38. |
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| Authors: | SHAO Jian-ning GONG Wei-zhong MA He-ping PENG Zhang-pu |
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| Affiliation: | Institute of Biology, Gansu Academy of Sciences, Lanzhou 730000, China |
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| Abstract: | In this paper,slant preservation,liquid wax preservation and liquid preservation were compared on preservation duration and product acid activity for acetic acid bacteria.liquid wax preservation and liquid preservation are more effective than slant preservation for acetic acid bacteria of short-term preservation.liquid preservation is the best preservation method of easy activation and using convenience for acetic acid bacteria. |
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| Keywords: | acetic acid bacteria preservation method preservation duration product acid activity |
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