| 柑桔果醋发酵用醋酸菌筛选及特性研究 |
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| 引用本文： | 程世春.柑桔果醋发酵用醋酸菌筛选及特性研究[J].四川教育学院学报,2010,26(6):45-46,57. |
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| 作者姓名： | 程世春 |
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| 作者单位： | 四川教育学院,生物系,成都,611130 |
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| 摘 要： | 从水果中分离得到41株醋酸菌，经过初筛和复筛产酸实验，筛选到一株高产醋酸菌株Acl．3，该菌以桔汁和桔皮为原料，产酸量分别为38．35g／L和38．46g／L，并对Acl．3菌株的培养及柑桔果醋酿制特性进行了研究。
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| 关 键 词： | 醋酸菌 柑桔醋 |
Selection and Characteristics of High-yield Acetobacter in Citrus Vinegar Fermentation |
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| CHENG Shi-chun.Selection and Characteristics of High-yield Acetobacter in Citrus Vinegar Fermentation[J].Journal of Sichuan College of Education,2010,26(6):45-46,57. |
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| Authors: | CHENG Shi-chun |
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| Institution: | CHENG Shi - chun ( Department of Biology, Sichuan College of Education, Chengdu 611130, China) |
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| Abstract: | 41 strains of acetate bacteria were isolated from the fruits. Through the preliminary selection, continuous selection and ex- periment of vinegar fermentation, one high - yield strain of Acetobacter Acl. 3 was acquired. The yield of acetic acid in the citrus juice vinegar and citrus peel vinegar reached up to 38.35g/L and 38.46g/L, respectively. Moreover the characteristics of Acl. 3 were also stud- ied. |
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| Keywords: | Acetobacter citrus vinegar |
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