柑桔果醋发酵用醋酸菌筛选及特性研究  

Selection and Characteristics of High-yield Acetobacter in Citrus Vinegar Fermentation

作　　者：程世春[1] 

机构地区：[1]四川教育学院生物系,成都611130

出　　处：《四川教育学院学报》2010年第6期45-46,57,共3页Journal of Sichuan College of Education

摘　　要：从水果中分离得到41株醋酸菌,经过初筛和复筛产酸实验,筛选到一株高产醋酸菌株Ac1.3,该菌以桔汁和桔皮为原料,产酸量分别为38.35g/L和38.46g/L,并对Ac1.3菌株的培养及柑桔果醋酿制特性进行了研究。41 strains of acetate bacteria were isolated from the fruits. Through the preliminary selection, continuous selection and ex- periment of vinegar fermentation, one high - yield strain of Acetobacter Acl. 3 was acquired. The yield of acetic acid in the citrus juice vinegar and citrus peel vinegar reached up to 38.35g/L and 38.46g/L, respectively. Moreover the characteristics of Acl. 3 were also stud- ied.

关 键 词：醋酸菌 柑桔醋 

分 类 号：G939.9[文化科学]