高产醋酸菌的筛选及其形态生化特征研究

Selection and biochemical characteristics of high-yield Acetobacter

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.

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 J4 and J8 have been acquired. The strains of J4 has been mutated by ultraviolet rays ,and then Acetobacter strains J4-1 and J4-4 which could yield more vinegar were got, the acid yield of J4-1 and J4-4 were 85.44 g/L and 87.56 g/L,respectively,the acid yield of J4-1 was increased by 4% than J4 （84. 19 g/L）. Moreover the biochemical characteristics of J4-4 were studied.