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优良醋酸菌的分离纯化

SEPARATION AND PURIFICATION OF SUPER ACETOBACTER

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【Author】 ZHANG Yong-feng1, LU Hong-mei1, ZHANG Feng-juan2, HE Xu-xiao3, DENG Zhen-kun4 (1.Guizhou Province Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550003, Guizhou, China; 2. Computer Science Department, Henan Science and Technology, Institute Information Engineering Institute, Xinxiang 453003, Henan, China; 3.Food Science Department, Life Science College, Guizhou University, Guiyang 550003, Guizhou, China; 4. The People Favor Food Limited Company of Suzhou, Suzhou 215124, Jiangsu, China)

【机构】贵州大学贵州省发酵工程与生物制药重点实验室；河南科技学院信息工程学院计算机科学系；贵州大学生命科学学院食品科学系；苏州民惠食品有限公司贵州贵阳550003；贵州贵阳550003；河南新乡453003；江苏苏州215124；

【摘要】取贵州省贵阳市味莼园食品有限公司未灭菌的液态淋浇食醋,经分离纯化得到一株A1.1优良醋酸菌。A1.1在醋酸菌液体发酵培养基和味莼园酒精度6.314%(v/v)大米糖化液中产酸均良好,且在两种培养液中均没有皮革状凝胶膜产生,A1.1在液态淋浇食醋生产中具有良好的应用前景。更多还原

【Abstract】 Took the non-antiseptic wash vinegar of the taste chun garden food limited company of Guiyang, Guizhou Province, obtained super acetobacter A1.1 after separating and purificating. A1.1 produces acid in the acetobacter liquid fermentation medium and liquor precision 6.314 %(v/v) rice saccharification fluid of the taste chun garden to be good, and havd not the leather shape in this two kind of nutrient fluids. A1.1 has good application prospect in the wash vinegar production.更多还原

【关键词】食醋；醋酸菌；分离纯化；
【Key words】 vinegar； acetobacter； separation and purification；

【文献出处】食品研究与开发 ,Food Research and Development , 编辑部邮箱 ,2007年10期

【分类号】TS264.22
【被引频次】26
【下载频次】1168

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