导致老陈醋产气微生物的分离和鉴定  

Isolation and identification of microorganism which led the Vinegar gas-producing

作　　者：张怀敏[1] 段国锋[2] 李江涌[1] 王进龙[1] 王如福[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]山西农业大学园艺学院,山西太谷030801

出　　处：《山西农业大学学报（自然科学版）》2016年第8期594-598,共5页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：山西省重点研发项目(2015-TN-10)

摘　　要：[目的]针对某些老陈醋产气现象进行研究,找到引起此现象的微生物,并进行分析鉴定。[方法]采用不同的培养基(血平板、营养琼脂培养基、MRS培养基、M17培养基)和不同的方法对产气醋中的微生物进行涂布分离,并对分离的菌株进行生理生化及产气性鉴定。[结果]经离心处理后最终在营养琼脂培养基上分离、纯化出7株细菌,编号为W1、W5、W3、W6-D、W6-X、WY1、W4*,其中WY1是在厌氧条件下分离得到。[结论]经产气试验确定W6-X具有产气性,并初步鉴定W6-X菌株为芽孢杆菌。[Objective]This paper mainly researchedthe gas production phenomenonof Shanxi Mature Vinegar,in order to find the microorganisms,and to identify it.[Methods]Used the different media（Blood agar,nutrient agar,MRS medium,M17medium）and different approaches to isolate microorganisms and identified by physiology,biochemistry and gassing test.[Results]Purified seven bacteria,numbered W1,W5,W3,W6-D,W6-X,WY1,W4＊,the WY1 was isolated under anaerobic conditions.[Conclusion]Strain through gas test,the results showed that W6-X had produced gas,preliminary identification W6-X strain was Bacillus subtilis.

关 键 词：老陈醋 产气 微生物 分离 

分 类 号：Q93-33[生物学—微生物学]