产酸菌的分离纯化  

Separation & Purification of Acid-producing Bacteria

作　　者：徐立新 徐开成 王春梅 

机构地区：[1]山东兰陵美酒股份有限公司,山东苍山277731

出　　处：《酿酒科技》2001年第5期35-36,共2页Liquor-Making Science & Technology

摘　　要：着重研究粮食酒发酵中4类产酸菌的分离 ,其中己酸菌与丁酸菌同属梭状芽孢杆菌 ,为厌氧菌 ,醋酸菌为好氧菌 ,乳酸菌则微好氧 ,因此各自有不同的分离鉴定方法 ,其中己酸菌与丁酸菌分离方法相似 ,丁酸菌与乳酸菌的性能鉴定方法相似 。This paper laid stress on the separation of four kinds of acid-producing bacteria in the fermentation of grain liquor. Thereinto, caproic acid bacteria and butyric acid bacteria, which belongs to clostridium, is anaerobic bacteria, acetic acid bacteria is aerobic bacteria and lactobacillus presents slight aerobic property. Therefore, the ways to their separation and identification are different, except similar separation method for caproic acid bacteria and butyric acid bacteria and similar property identif...

关 键 词：微生物 产酸菌 分离纯化 己酸菌 醋酸菌 丁酸菌 乳酸菌 

分 类 号：TS261.1[轻工技术与工程—发酵工程]