分离自甘肃食醋中的醋酸细菌  

Isolation of Acetic Acid Bacteria from Gansu Vinegar

作　　者：王吉瑛[1] 

机构地区：[1]兰州大学生物系,兰州730000

出　　处：《兰州大学学报（自然科学版）》1991年第2期145-149,共5页Journal of Lanzhou University(Natural Sciences)

摘　　要：从平凉、兰州食醋厂和兰州市售食醋采集的醋醅和成品醋中分离出具有较高产酸力的醋酸细菌5株,编号为LU1001,LU1021,LU1041,LU1072,LU1080。它们在4%乙醇培养基中的最高产酸量分别为4.67、5.09、6.36、5.99、5.08根据其细胞形态,培养特征和生理生化特性,初步鉴定为醋酸杆菌属,巴氏杆菌,巴氏亚种(Acetobacier Bejerinck Pasteuri anus SubspPasteuriannus)。Five strains of higher acetic acid production were isolated from thevinegar produced in Lanzhou and Pingliang and they were named LU1001,LU1021, LU1072,LU1041 and LU1080.The highest acetic acid production ofthese strains as they were cultured in 4% ethanol were as follows: 4.46,5.09, 5.99, 6.36 and 5.08(gHAC/100mL). According to their morphological,physiological and biochemical characteristics,the five strains were identifiedas Acetobacter, Bejerinck Pasteurianus and subsp pasteurianus.

关 键 词：食醋 醋酸细菌 巴氏杆菌 乙酸 

分 类 号：TS264.22[轻工技术与工程—发酵工程]