葡萄果醋发酵用醋酸菌的分离及鉴定  

Screen and identification of acetic acid bacteria for grape vinegar production

作　　者：魏长庆[1] 王海庆[2] 张凌[1] 童军茂[1] 程卫东 

机构地区：[1]石河子大学食品学院,新疆石河子832003 [2]石河子科技局,新疆石河子832003 [3]石河子神内食品有限公司,新疆石河子832003

出　　处：《中国酿造》2010年第4期42-45,共4页China Brewing

基　　金：农八师工业科技项目(2009KY08)

摘　　要：选用腐烂的葡萄皮及周边土壤为样品,采用纯化培养、定性试验等方法,从中筛选出18株醋酸菌,再经过产酸量、遗传稳定性等的测定,确定了一株产醋酸度高且产量稳定的醋酸菌M12(产酸量达36.35g/L),并对其进行形态特征、生理生化特征试验、16S rDNA,最终鉴定其为醋酸杆菌属中的巴氏醋酸杆菌。18 strains producing acetic acid were isolated from the peel of decomposed grape and soil. A good strain M12 was selected through the determination of acetic acid production and genetic stability. The acetic acid yield of the strain was 36.35 g/L. The strain was identified as Acetobacter pasteurianus according to its morphology, physiological and biochemical characteristics and 16 S rDNA.

关 键 词：醋酸菌 分离 鉴定 

分 类 号：Q93-331[生物学—微生物学]