产酸菌株的分离及初步鉴定

Screen and primary identification of acid-producing strain

以实验室自制的柑橘、苹果、猕猴桃、柿子四种果醋为筛选原料,经过菌种的富集培养,采用稀释涂布法分离菌株,最终从柿子醋中分离到8株产醋酸优势菌株,对8株优势菌株进行传代培养,筛选出了在传代培养过程中,产醋酸酸度高且产量稳定的菌株F9,其产算量高达56.26g/L,酒精转化率为78.12%。根据菌株F9形态观察,以及生理生化特征初步确定菌株F9为醋杆菌属菌种。

Using 4 fruit vinegars respectively prepared from orange, apple, kiwi-fruit and persimmon by our laboratory as screening material, 8 superior acetic acid-producing strains were isolated from persimmon vinegar by enrichment culture, diluting and spreading isolation. The strain F9, which could produce acetic acid steadily with high acidity, was selected from the 8 strains by subculture detection. The acetic acid yield and alcohol conversion rate of strain F9 reached 56.26 g/L and 78.12%, respectively. According to morphology and physiological and biochemical characteristics, strain F9 was primarily identified as Acetobacter sp..