自然发酵条件下柿子原浆果醋中优势醋酸菌的分离与鉴定  

Separation and Identification of Superior Acetic Acid Bacteria from Persimmon Virgin Pulp Vinegar at Natural Fermentation Condition

作　　者：鲁周民[1] 郑皓[1] 刘月梅[1] 白卫东[2] 

机构地区：[1]西北农林科技大学林学院,陕西杨凌712100 [2]仲恺农业技术学院轻工食品学院,广州510225

出　　处：《中国食品学报》2008年第6期39-42,共4页Journal of Chinese Institute Of Food Science and Technology

摘　　要：以自然发酵的柿子原浆果醋的醋醅为试验材料,对其中的醋酸菌以变色圈法进行分离,再经过初筛、复筛,依据产酸量得到1株优势醋酸菌。通过对这株优势菌株的个体形态、培养特性进行观察,并结合其生理生化特性,鉴定该菌株为醋酸杆菌属中的巴氏醋杆菌(Af6)。The solid-fermenter of Persimmon virgin pulp Vinegar with natural fermentation as test material（was tested in this experiment）. Adopting the changing colour circle method to separate acetic acid bacteria, then through primary screening and second screening, finally according to the quantity of producing acid one superior acetic acid bacteria was obtained. The morphology, cultivation, physiology, biochemistry were tested for identit^eation. In the end, this superior strain belongs to the Acetobacter. Af6 was characterized as A. rartcens.

关 键 词：自然发酵 柿子原浆果醋 醋酸菌 分离 鉴定 

分 类 号：TS264.22[轻工技术与工程—发酵工程]