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醋酸菌分类及其应用研究进展 被引量：11

Research Progress of Classification and Application of Acetic Acid Bacteria
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摘要 醋酸菌是一类能够将乙醇或糖类不完全氧化为醋酸或葡萄糖酸等有机酸的革兰氏阴性菌或变种。文章综述了醋酸菌的发展史、醋酸菌的分类鉴定方法以及醋酸菌在工业生产中应用的研究进展,重点介绍了醋酸菌分类鉴定方法的原理及在醋酸菌分类中的应用情况。 Acetic acid bacteria are gram negative bacteria or varietas,which have the ability to partially oxidize alcohols or sugars into organic acids of acetic acid or gluconicacid.Review the development history,the methods of classification and determination of acetic acid bacteria and the research progress of acetic acid bacteria applied in industry production,mainly introduce the methods of classification and determination of acetic acid bacteria and their application situation.
作者 阳飞 覃凌云 张华山 苏正定
机构地区 湖北工业大学工程技术学院 湖北工业大学生物工程学院
出处 《中国调味品》 CAS 北大核心 2015年第10期112-115,124,共5页 China Condiment
关键词 醋酸菌 分类鉴定 醋酸 应用 acetic acid bacteria classification and determination acetic acid application
分类号 TS201.57 [轻工技术与工程—食品科学]
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参考文献22

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二级参考文献30

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中国调味品
2015年 第10期

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