文献类型：期刊文献

中文题名：凉州熏醋大曲中细菌区系研究

英文题名：Study on Bacterial Flora in Solid Koji of Brewing Vinegar

作者：安志刚[1];韩黎明[1]

第一作者：安志刚

机构：[1]定西师范高等专科学校生化系,甘肃定西743000

第一机构：甘肃中医药大学定西校区

年份：2013

卷号：18

期号：5

起止页码：25

中文期刊名：甘肃高师学报

外文期刊名：Journal of Gansu Normal Colleges

收录：国家哲学社会科学学术期刊数据库

语种：中文

中文关键词：大曲;细菌区系;醋酸菌;乳酸菌;耐热菌

外文关键词：solid Koji;bacterial flora;acetic acid bacteria;lactic acid bacteria;thermoduric bacteria

摘要：研究了凉州熏醋传统酿造大曲中细菌区系,对大曲中的细菌总数、醋酸菌、乳酸菌及耐热菌进行计数、分离纯化和鉴定,通过显微镜镜检、革兰氏染色、接触酶反应、需氧型、产酸产气、发酵性等特性测定,对分离的菌株进行了具体菌属鉴定.结果表明,大曲表面与大曲中心细菌区系差异明显;大曲中共分离到5株醋酸菌、8株乳酸菌和4株耐热菌;醋酸菌分属为醋杆菌属和葡糖杆菌属;乳酸菌分属为糖球菌属、链球菌属、魏斯氏菌属、乳球菌属和索丝菌属;耐热菌分属为微球菌属和芽孢杆菌属.
This paper studied bacterial flora in the solid Koji of Liangzhou fumigated vinegar produced by traditional brewing technique. Bacteria, acetic acid bacteria, lactic acid bacteria and thermoduric bacteria in the Koji were counted, isolated and identificated through physiology and biochemistry tests, including microscope inspection, gram stain, contact enzyme, oxygen demand, production of gas and acid, fermentation characteristic. The results showed that the flora of the surface and the centre of Koji had a clear difference. Five acetic acid bacteria, eight lactic acid bacteria, and four thermoduric bacteria were isolated from the Koji. Acetic acid bacteria were identified as either Acetobacter and Gluconobacter. Lactic acid bacteria were identified as Sugarcoccus, Streptococcus, Weiss- coccus, Lactococcus and Sossococcus. Thermoduric bacteria belonged to Micrococcus and Bacillus.