红茶菌混合菌种的分离与鉴定  

Study on the Isolation and Identifiation of Microbes of Kombucha

作　　者：吴薇[1] 盖宝川[1] 籍保平[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2004年第4期55-58,共4页Food Science

摘　　要：本文对来自北京的某个红茶菌进行了菌种分离和鉴定,作者从该红茶菌中分离得到了五个菌种,经鉴定分别为巴斯德酵母(SaccharomycespastorianusHansen)、粟酒裂殖酵母(SchizosaccharomycespombeLindner)、醋化醋杆菌木质亚种(Acetobacterxylinum)、甲醇酸单胞菌(Acidomonasmethanolica)、乳杆菌科乳杆菌属(Lactobacillus)。This paper introduced the isolation and identification of microorganisms from a kind of Kombucha. There were fivestrains been isolated and they separately were Saccharomyces pastonanus Hansen, Schizosaccharomyces pombe Lindner,Acetobacter xylinum, Acidomonas methanolica and Lactobacillus.

关 键 词：红茶菌 混合菌种 分离 鉴定 巴斯德酵母 粟酒裂殖酵母 醋化醋杆菌木质亚种 甲醇酸单胞菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]