毛竹笋醋醋酸菌的筛选
Journal of Central South University of Forestry & Technology（2015）
Abstract
以商业醋酸菌、红曲醋分离的醋酸菌、山西陈醋分离的醋酸菌和笋醋自然发酵的醋酸菌为发酵菌种,采用纯化培养、产酸定性试验初筛出4株醋酸菌.再经过耐酒精试验,产酸速度试验和遗传稳定性试验,得到一株醋酸菌Z2.结果表明:确定醋酸菌Z2产酸速率快、产酸酸度高,遗传较稳定,对其进行16SrDNA测序分析鉴定为巴氏醋酸杆菌.
MoreKey words
moso bamboo spring shoot,Phyllostachys pubescens,acetic acid bacteria,screening,mao bamboo vinegar
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