醋酸菌的分类进展  

Taxonomy progress of acetic acid bacteria

作　　者：王斌[1] 陈福生[1] 

机构地区：[1]华中农业大学食品科技学院,食品生物技术与安全实验室,湖北武汉430070

出　　处：《中国酿造》2014年第12期1-10,共10页China Brewing

基　　金：科技部国际合作专项(2014DFG32380)

摘　　要：醋酸菌是好氧型革兰氏阴性菌,能以氧气为终端电子受体,氧化糖类、糖醇类和醇类生成相应的糖醇、酮和有机酸。从1898年Beijerinck定义第一个醋酸菌属-醋酸杆菌属(Acetobacter)以来,截止2014年初,已报道的醋酸菌共16个属,共84个种。该文总结了醋酸菌的分离、分类、鉴定与保藏方法,并对醋酸菌命名原则、种属名称演变以及醋酸菌的种属特征进行了归纳。Acetic acid bacteria （AAB） are a group of gram-negative bacteria which possess an obligate aerobic property with oxygen as the terminal electron acceptor,meanwhile transform ethanol and sugar to corresponding aldehydes,ketones and organic acids.As early as 1898,Beijerinck defined the first genus ofAAB Acetobacter.Up to early 2014,there were 16 genera,about 84 species,which have been assigned into AAB.This paper reviewed the isolation,identification,classification and storage methods of AAB,and summarized the nomenclature,evolution and characteristics of AAB species.

关 键 词：醋酸菌 分类学 鉴定方法 

分 类 号：TS201.3[轻工技术与工程—食品科学]