优势醋酸菌株QA-9号选育及其初步鉴定  

Screening and identification of acetic bacterium‘QA-9’from apple vinegar

作　　者：张赞[1] 梁美霞[1] 席超[1] 闫振华[1] 戴洪义[1] 

机构地区：[1]青岛农业大学园林园艺学院,山东青岛266109

出　　处：《中国酿造》2010年第3期46-48,共3页China Brewing

基　　金：国家"十一五"科技支撑计划项目(2008BAD92B01)

摘　　要：以经过自然醋酸发酵后得到的苹果醋液为菌源,从分离获得的48个菌株筛选出1株优势醋酸菌株,QA-9号。其产酸量高达59.56g/L,酒精转化率为82.59%。通过对菌株的个体形态的观察和生理生化特性的研究,初步确定菌株QA-9号为醋酸菌属醋化醋杆菌亚种。A study was carried out on the screening and identification of acetic bacteria from apple vinegar that were produced from natural fermentation of apple juice. One highly effective acetic bacteria strain ‘QA-9＇ was selected from 48 bacteria. The acetic acid production of ‘QA-9＇ was up to 59.56 g/L, and alcohol conversion rate was 82.59%. QA-9 was primarily identified as Acetobacter aceti based on the survey on morphologic and physiological characteristics.

关 键 词：醋酸菌 苹果醋 分离 鉴定 

分 类 号：Q93-331[生物学—微生物学]