自然发酵的葡萄皮醋中醋酸菌的分离鉴定

摘要

The grape skin vinegar from natural fermentation was taken as a sample, acetic acid bacteria was isolated through purification and qualitative test from it. The six good acetic acid bacteria was isolated through morphology, physiological and biochemical characteristics test and preliminary identification. Finaliy, a good strain G4 was isolated through the determination of continue test, acid yield test and alcohol resistance test. The acid yield amount can reach 31.05g/L.%以自然发酵的葡萄皮醋为样品,采用分离纯化培养、定性试验等方法,从中筛选出醋酸菌,再通过形态特征以及生理生化等初步鉴定以及初筛试验筛选出6株优势醋酸,再经过复筛、产酸量、耐酒精度等试验后,最终筛选出一株产酸量为31.05g/L的醋酸菌.