原创力文档优良果醋菌种的分离鉴定 Isolation and identification of excellent acetic acid bacterium for fruit vinegar production.pdfVIP
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优良果醋菌种的分离鉴定 Isolation and identification of excellent acetic acid bacterium for fruit vinegar production
2007年第10期
中 国酿造
研究报告 总第175期 ·27·
优良果醋菌种的分离鉴定
侯爱香-，谭欢2，周传云-，李’里·，冯杰峰-
摘要：采用稀释平板分离法，从自然发酵苹果醋醪液中分离筛选出优良菌株G-7，其产酸量为35．559／L，传代5次性能稳定，对
醋酸分解速度小；其产酯量为0．8269／L，最适发酵温度为32℃，耐酒精、耐酸性能好。株菌G．7初步鉴定为恶臭醋杆菌属。
关键词：醋酸菌；果醋；分离；鉴定
中图分类号：Q93-331：TS264．2文献标识码：A 文章编号：2054-0571(2007)1㈨027-05
Isolationandidentificationofexcellentaceticacidbacteriumforfruit
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