Seperation and identification of acetobacter from naturally fermentated apple vinegar
The apple vinegar from natural fermentation was taken as a sample and Acetobacter rancens AS1.41 was taken as a contrast strain,the five acetic acid bacteria was isolated through calcium tablet separation screening,gram stain and qualitative test of preliminary identification and ethanol oxidation test of continue screening.Two good acetic acid bacteria were selected through the acid yield test,resistance trials of salt and anti-alcohol test.And they were preliminary identified as Acetobacter pasteurianus B 103 and Acetobacter tropicalis B 104 according to its morphology,physiological and biochemical characteristics,16SrDNA and dnaK functional gene sequence.The maximum acid production of Acetobacter pasteurianus B 103 is 35.6g/L,alcohol concentration of 7％,salt resistance of 0.3％ and the maximum acid production ofAcetobacter tropicalis B104 is 33.2g/L,alcohol concentration of 7％,salt resistance of 0.3％.
国家科技期刊平台
NSTL
万方数据
维普
