山西老陈醋优势醋酸菌的分离鉴定  

Separation and Identification of Superior Acetobacter Acetic from Shanxi Super-Mature Vinegar

作　　者：胡会萍[1] 郝林[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《山西农业大学学报（自然科学版）》2004年第3期283-285,共3页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：山西省自然科学基金(20021081)

摘　　要：试验以山西老陈醋醋厂发酵正常的醋醅为试验样品,对其中的醋酸菌采用了变色圈法进行分离,再经过初筛、复筛,根据产酸量高低得到了5株优势醋酸菌(AbT,Af10,Af5,Au13,Af20)。通过对这5株优势菌株的个体形态、培养特征、生理生化特性的研究,将其鉴定为醋酸杆菌属中的巴氏醋杆菌(Ab7)、醋化醋杆菌(Af10)、液化醋杆菌(Af5)、汉氏醋杆菌(Au13)和恶臭醋杆菌(Af20)。通过本试验的研究可为山西老陈醋的进一步发展奠定菌种基础。The normal solid-fermenter of Shanxi Super-Mature Vingar factory is tested in this experiment. As to its inside acetobacter acetic, adopting the changing colour circle method to separate acetobacter acetic,then through early screening and second screening, finally according to the quantity of producing acid the author got five superior acetobacter acetics. The morphology, cuLtivation, physiology, biochemistry were tested for identification.In the end,five superior strains all belong to Acetobacter.Ab_(7) was characterized as A.rancens,Af_(5 )as A.Liquefaciens,Af_(20 )as A.rancens,Af_(10) as A.aceti,and Au_(13) as A.hansenii.

关 键 词：山西老陈醋 醋酸菌 分离鉴定 变色圈法 

分 类 号：TS264.22[轻工技术与工程—发酵工程]