声明
ABBREVIATIONS
LIST OF FIGURES
LIST OF TABLES
CHAPTER 1. INTRODUCTION
1.1. Overview
1.2. Taxonomy
1.3. History
1.4. Species and Varieties
1.4.1. European pear (pyrus communis)
1.4.2. Asian pear (pyrus pyrifolia)
1.5. Nutritional properties
1.6. Pear Production
1.6.1. Global production view
1.6.2. Pear production in China
1.7. Microbial consideration in pear production
1.7.1. Isolation and identification of microorganisms
1.7.2. Role of endophytes
1.8. Pear juice fermentation
1.9. The objective and significance of this study
CHAPTER 2. MATERIALS AND METHODS
2.1. Experimental methods
2.1.1. Isolation of microorganisms from the inner part of “Dongli” pear
2.1.2. Identification of isolated microorganisms
2.1.3. Pear juice fermentation
2.1.4. Fermented juice alcohol analysis
CHAPTER 3. RESULTS AND ANALYSIS
3.1. Isolation of microorganisms from the pulp of “Dongli” pear
3.2. Identification of isolated microorganisms
3.2.1. Morphological analysis
3.2.2. Microscopic analysis and gram staining
3.2.3. Motility test
3.2.4. Catalase test
3.2.5. Identification by DNA extraction
3.3. Dongli pear juice fermentation
3.4. Characterization of “Dongli” by distillation and hydrometer reading
CHAPTER 4. DISCUSSION AND CONCLUSION
4.1. DISCUSSION
4.1.1. Isolation of microorganisms from the pulp of “Dongli” pear
4.1.2. Identification of isolated microorganisms
4.2. CONCLUSION
CHAPTER 5. SUMMARY AND FUTURE DIRECTIONS
5.1. Summary of the results
5.2. Future directions
参考文献
DEDICATION
致谢
ANNEXES
兰州理工大学;
