后沟堡子酒酒曲优势细菌的初步分离与鉴定  

Isolation and Preliminary Identification of Bacteria from Distiller’s Yeast of Buzi Wine in Hougou,Yuci

作　　者：赵文婧[1] 石瑛[1] 王瑞祥[1] 单树花[1] 

机构地区：[1]太原师范学院生物系,太原030031

出　　处：《湖北农业科学》2012年第20期4604-4606,4612,共4页Hubei Agricultural Sciences

基　　金：国家青年自然科学基金项目(31100264)

摘　　要：从山西省晋中市榆次区后沟堡子酒酒曲样品中初步分离纯化出2株细菌XJ1和XJ2,通过形态观察以及生理生化反应分析得出,XJ1白色、中等大小、圆形、菌落呈放射状,XJ2呈乳白色、形状规则、表面呈粉末状、较致密。通过生理生化试验得出,两株细菌的吲哚试验、甲基红试验同呈阳性,两株细菌均能利用葡萄糖和半乳糖,均不能利用蔗糖,XJ1革兰氏染色呈阳性,XJ2革兰氏染色呈阴性。参照《伯杰氏细菌鉴定手册》可以得出这两株菌株分别是乳酸杆菌属和芽孢杆菌属。Two bacteria,XJ1 and XJ2,were isolated from distiller’s yeast of Buzi wine in Hougou,Yuci district,Jinzhong city,Shanxi province.According to shape observation,XJ1 was white,medium size,circular shape and with radial hypha;XJ2 was cream color,regular shape,compact and with dusty exterior.According to physiological biochemistry experiment,the 2 bacteria were positive to indole experiment and methy red experiment.Both of them could use glucose and galactose while could not use sucrose,XJ1 was positive to gram staining while XJ2 was negative.Based on ＂Bergey’s Manual of Systematic Bacteriology＂,the two bacteria was prilimaryily identified as Lactobacillus sp.and Bacillus sp..

关 键 词：堡子酒 大曲 细菌 分离 

分 类 号：Q93-331[生物学—微生物学]