食醋中微生物的分离与鉴定

Isolation and Identification of Microorganisms in Vinegar

对食醋中尚存的杂菌进行分离、纯化、初步鉴定，并研究了这些杂菌对食醋返浑影响。结果表明，属于芽孢杆菌属和葡糖杆菌属的杂菌对食醋返浑均起到加速作用，可以加速醋体浑浊、导致醋体变质，并提出了醋厂防止杂菌侵入的建议。

It discusses the separation, purification and identification of the bacteria remaining in vinegar, and studies the influence of vinegar muddy. The results shows that glucose belongs to bacillus species has speeded up vinegar muddy, it can lead to physical deterioration of vinegar, and it puts forward advices which prevent the bacteria to invade vinegar enterprises.