麦麸醋天然药曲中醋酸菌的分离及初步鉴定

摘要

Isolate and screen 4 acid-producing strains from natural Yaoqu of bran vinegar,then study these strains'capacity of acid production,alcohol-resistant and salt tolerance.The results show that the highest acid producing amount of the strains is up to 24.3 g/L,the highest resistance to alcohol is 7% and the highest resistance to salt is 0.9%.According to the morphology,physiological and biochemical characteristics of these strains,strain A2 is primarily identified as A.aceti and strains A, A1 ,A3 are primarily identified as A.pasteurianus.%从麦麸醋天然药曲中分离筛选出四株产酸菌株,并对其进行产酸性能、耐酒精度及耐盐性能进行研究。实验结果表明：最高产酸量可达24.3 g/L,最高耐酒精度达到7%,最高耐盐浓度达到0.9%。通过对菌株形态观察及生理生化鉴定,初步判定 A2为醋化醋杆菌(Acetobacter aceti),A,A1,A3为巴氏醋杆菌(A.pasteurianus)。