| 分离自甘肃食醋中的醋酸细菌 |
| |
| 引用本文： | 王吉瑛. 分离自甘肃食醋中的醋酸细菌[J]. 兰州大学学报(自然科学版), 1991, 27(2): 145-149 |
| |
| 作者姓名： | 王吉瑛 |
| |
| 作者单位： | 兰州大学生物系 兰州，730000 |
| |
| 摘 要： |
|
| 关 键 词： | 食醋 醋酸细菌 巴氏杆菌 乙酸 |
Isolation of Acetic Acid Bacteria from Gansu Vinegar |
| |
| Wang Jiying. Isolation of Acetic Acid Bacteria from Gansu Vinegar[J]. Journal of Lanzhou University(Natural Science), 1991, 27(2): 145-149 |
| |
| Authors: | Wang Jiying |
| |
| Affiliation: | Wang Jiying Department of Biology,Lanzhou University,Lanzhou,730000 |
| |
| Abstract: | Five strains of higher acetic acid production were isolated from thevinegar produced in Lanzhou and Pingliang and they were named LU1001,LU1021, LU1072,LU1041 and LU1080.The highest acetic acid production ofthese strains as they were cultured in 4% ethanol were as follows: 4.46,5.09, 5.99, 6.36 and 5.08(gHAC/100mL). According to their morphological,physiological and biochemical characteristics,the five strains were identifiedas Acetobacter, Bejerinck Pasteurianus and subsp pasteurianus. |
| |
| Keywords: | acetic acid vinegar pasterella |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
