摘要
概述了脂环酸芽胞杆菌的种类、特点、性质、全基因组测序状况、果汁中脂环酸芽胞杆菌的来源、传播途径、对果汁的危害、鉴定检测方法等,并就该菌的研究意义、目前果汁生产中存在的问题等进行了分析,旨在为控制脂环酸芽胞杆菌的污染提供理论依据。
The kinds,features,characteristics,and the status of complete genome sequencing,the source of Alicylobacillus spp. in fruit juice,its transmission pathway,its harm to fruit juice,and identification and detection method of Alicylobacillus spp. were outlined. At the same time,the research significance and the existing problems in present juice production were analyzed,aiming to provide the theoretical references to control contamination of Alicylobacillus spp.
出处
《微生物学杂志》
CAS
CSCD
2017年第3期128-133,共6页
Journal of Microbiology
基金
陕西省教育厅科研计划项目(15JK1183)
陕西省科技计划项目(2016NY-204
2016JQ3036)
关键词
脂环酸芽胞杆菌
嗜酸耐热菌
果汁
酸败
Alicylobacillus acidoterrestris
thermophilous acidophilic bacteria
juice
rancidity
