【摘要】 对改进后的醋酸菌菌种保藏方法即斜面液体保藏法在保藏期限、生长状况和产酸能力等方面做了实验分析,并与常规的斜面保藏法、液体石蜡保藏法和液体保藏法进行了实验对比,结果表明:改进后保藏菌种的期限可达2年,产酸能力、菌种活性和菌种形态均优于以上3种常规方法,而且操作简便,利于推广.更多还原

【Abstract】 Our improved slant-suspension was compared with other methods of preservation for acetic acid bacteria,including ordinary slant preservation,paraffin wax preservation and liquid suspension preservation.The time-limit of preservation,the growth of bacteria and acetic acid-producing performance are studied.Results show that the time-limit of our improved slant-suspension can last for 2 years,and acetic acid producing performance is much better than those of the previous methods.更多还原