摘要
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的影响。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。
In this paper,existent bacteria were separated,purified and identified in the vinegar,and it researched the effect of these bacteria on turbidity of vinegar.The result showed that bacteria which belong to Bacillus and Gluconobacter could speed up turbidity of vinegar,and lead to metamorphism of vinegar.At the same time,viable advice was put forward to prevent from bacteria.
出处
《中国酿造》
CAS
北大核心
2008年第11X期29-31,共3页
China Brewing
基金
贵州省科学技术基金项目资助([2007]2036)
关键词
食醋
微生物
浑浊
vinegar
microorganism
turbidity
