摘要
从残次苹果中分离筛选性能优良的醋酸菌。通过透明圈法、产醋酸定性试验等筛选出产酸性能较高的菌株C_3与P_2。通过生化鉴定并查阅《伯杰菌株鉴定手册》,最终确定C_3与P_2都为醋酸杆菌属,其在32℃、150r/min培养84h时产酸量值最大,其最大产酸量值分别为17.4g/100ml和40.5g/100ml。生长曲线表明C_3与P_2均在11h时生长量达到最大。筛选分离的醋酸菌可为生产应用提供一定的理论依据。
The Acetic acid Bacteria were isolated from inferior apples with transparent circle according to the acid qualitative tests screed C 3 and P 2 for the study objects. The two strains were identified as Acetobacter through the biochemical identifications and consult of Bergets’s Manual of Determinative Bacteriology. The acid qualitative were highest when cultured for 84h by 32℃,150r/min were 17.4g/100ml and 40.5g/100ml.The growth curve showed C 3 and P 2 had the highest growth when cultured for 11h.
作者
宋曦
赵翻过
SONG Xi;ZHAO Fan-guo(College of Agriculture and Forestry, Longdong University, Qingyang 745000, Gansu)
出处
《陇东学院学报》
2019年第2期71-74,共4页
Journal of Longdong University
基金
陇东学院青年科技创新项目(XYZK1509)
关键词
醋酸菌
分离
筛选
acetic acid bacteria
isolation
screening
