摘要
采用两种培养基,利用传统微生物学分离鉴定方法对浆水中的优势好氧微生物进行分离纯化,得到8株酵母菌和1株细菌,并对其从形态学和生理生化鉴定两方面进行属的鉴定,初步将酵母菌归入3个属,分别是酒香酵母属、瓶形酵母属和假丝酵母属;将细菌初步归为醋酸杆菌属。
The analysis of dominant aerobic microbes in fermentative vegetable-Jiangshui produced by natural fermentation was investigated using two medium and the traditional methods of isolation and identification of microbiology in the present study, eight strain yeasts and one strain bacteria were isolated from Jiangshui.Generic identification was conducted through morphology and biochemistry.All these strain yeasts were included in three categories such as Pityrosporum, Sandida and Brettanomyces.The strain bacteria was characterized as Acetobacter.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第3期222-224,共3页
Science and Technology of Food Industry
基金
2009年甘肃省农业生物技术专项基金(GNSW-2009-11)
兰州交通大学"青蓝人才工程基金"(QL-05-15A)
关键词
发酵蔬菜
浆水
好氧微生物
分离
鉴定
fermentative vegetable
Jiangshui
aerobic microorganisms
isolation
identification
