出口浓缩果汁中脂环酸芽孢杆菌的分离及相关生物学特性的研究  

Research of isolation and physiological characteristics of the Alicyclobacillus isolated from apple juice concentrate export

作　　者：张宇霞 李儒 

机构地区：[1]甘肃出入境检验检疫局综合技术中心,甘肃兰州730020

出　　处：《食品工业科技》2013年第3期159-163,共5页Science and Technology of Food Industry

基　　金：国家质检总局科技计划项目(2008IK123)

摘　　要：通过对甘肃省内浓缩苹果汁生产企业的浓缩苹果汁成品以及浓缩苹果汁生产中的主要生产工段进行无菌取样,共采集144个样品,经过分离、筛选和纯化,共得到59株分离菌株,并与标准菌株Alicyclobacillus acidoterrestris(ATCC49025)、Alicyclobacillus cycloheptanicus(ATCC 49029)进行对比分析。结果表明在耐热、耐酸性检验中,可以较好地生长,符合脂环酸芽孢杆菌属嗜酸耐热的特点;细胞、菌落形态观察、生长条件、生理生化特征和糖、醇利用等方面与标准菌株有较大的相似性。After the separation,screening and purification,59 strains were isolated in 144 samples including polluted apple juice concentrate production and the major sections of its in Gansu Province. Comparative analysis the isolated strains with standard strains,the result showed that they were heat- resistant and acid-endurant,which matched with the characteristics of the thermoacidiphilic Alicyclobacillus spp. The comparison results with the standard strains in terms of cellular morphology,colony morphology,cultural characteristics,physiological characteristics and sugar /alcohols utilization showed that,the isolated strains had great similarity with the standard strain.

关 键 词：浓缩苹果汁 脂环酸芽孢杆菌 耐热性 生长特性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]