山西醋醅中醋酸菌的分离及初步鉴定

Isolation and preliminary identification of superior Acetobacter from Shanxi grains vinegar

目的从山西省某醋厂能正常发酵的醋醅中分离出优势醋酸菌株并加以鉴定。方法经过菌种的增殖培养,采用稀释涂布法分离菌株,得到127株醋酸菌,再经过初筛和复筛,筛选出9株产醋酸优势菌株,对9株优势菌株进行传代培养。结果筛选出在传代培养过程中,产醋酸酸度高且产量稳定的菌株为L4,其产酸量为66.92 g/L,酒精转化率为72.42%。结论根据菌株L4形态观察及生理生化特征初步判定为醋酸菌属醋化醋杆菌奥尔兰亚种。

Objective To select and identify superior acetobacter acetics from grains vinegar of a Shanxi province vinegar factory.Method 127 strains of Acetobacter acetics were isolated by enrichment culture,diluting and spreading isolation.Through preliminary and secondary seletions,9 high-yield strains of Acetobacter were obtained and then subcultured.Result The strain L4,which could produce acetic acid steadily with high acidity,was selected from the 9 strains by subculture detection.Its acetic acid yield and alcohol conversion rate reached 66.92 g/L and 72.42%,respectively.Conclusion According to morphology and physiological and biochemical characteristics,strain L4 is preliminarily identified as Acetabocter Beijerinck.Acetobacter aceti subsp.orleanensis.