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当前位置: 首页 > 文章 > 高产醋酸菌的筛选及其形态生化特征研究 甘肃农业大学学报 2006,41 (1) 89-92
Position: Home > Articles > Selection and biochemical characteristics of high-yield Acetobacter Journal of Gansu Agricultural University 2006,41 (1) 89-92

高产醋酸菌的筛选及其形态生化特征研究

作  者：
张忠明
单  位：
甘肃农业大学大学食品科学与工程学院
关键词：
醋酸菌;紫外线诱变;筛选
摘  要：
从天然发酵醋醅中分离得到了32株醋酸菌,经初筛、复筛产酸试验,筛选出了J4和J82株醋酸菌.采用紫外线诱变处理始发J4菌株,经分离筛选获得产醋酸能力高的醋酸菌J4-1和J4-4,产酸量分别为85.44 g/L和87.56 g/L,J4-4产酸量比菌株J4(84.19 g/L)提高了4%,并对J4-4菌株的形态生化特征进行了研究.
译  名：
Selection and biochemical characteristics of high-yield Acetobacter
作  者：
ZHANG Zhong-ming(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)
关键词：
Acetobacter;separation;U V mutagenesis;selection;bioreation
摘  要：
32 strains of Acetobacter have been isolated from the natural fermention vinegar's culture medium.Through the preliminary seletion,the continuous selection and experiment of producing vinegar,two high-yield strains of Acetobacter J_4 and J_8 have been acquired.The strains of J_(4) has been mutated by ultraviolet rays,and then Acetobacter strains J_(4-1)and J_(4-4) which could yield more vinegar were got,the acid yield of J_(4-1) and J_(4-4) were 85.44 g/L and 87.56 g/L,respectively,the acid yield of J_(4-1)was increased by 4 % than J_(4)(84.19 g/L).Moreover the biochemical characteristics of J_(4-4) were studied.

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