啤酒腐败菌的分离鉴定及对啤酒的危害  

Separation & Identification of Beer Spoilage Bacterium and the Adverse Effects on Beer Taste

作　　者：田小群[1,2] 鲁欣[1] 周世宁[1] 

机构地区：[1]中山大学生命科学学院 [2]广州珠江啤酒股份有限公司,广东广州510308

出　　处：《酿酒科技》2005年第7期32-35,共4页Liquor-Making Science & Technology

摘　　要：从啤酒厂分离到31株啤酒腐败菌。对其进行了API50CHL试剂条生理生化反应试验。并测定了这31株菌的16SrDNA部分序列,与Genebank中已知序列进行了比较,并以此为依据进行了系统进化关系分析。结果表明,31株啤酒腐败菌分属于5个种,部分腐败菌对啤酒风味有不良影响。31 beer spoilage bacteria strains separated in breweries went through biochemical reaction test by AP150CHL test bar. Besides, 16S rDNA partial order of the 31 strains were determined and compared with known order in Genebank for further analysis of their evolution. And the results indicated that all the 31 strains belonged to 5 species respectively and some of the strains had adverse effects on beer taste.

关 键 词：啤酒腐败菌 16S RDNA 分离鉴定 啤酒风味 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]