食品科学 ›› 2004, Vol. 25 ›› Issue (4): 55-58.
• 基础研究 • 上一篇 下一篇
吴薇, 盖宝川, 籍保平
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WU Wei, GAI Bao-Chuan, JI Bao-Ping
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摘要: 本文对来自北京的某个红茶菌进行了菌种分离和鉴定,作者从该红茶菌中分离得到了五个菌种,经鉴定分别为巴斯德酵母(SaccharomycespastorianusHansen)、粟酒裂殖酵母(SchizosaccharomycespombeLindner)、醋化醋杆菌木质亚种(Acetobacterxylinum)、甲醇酸单胞菌(Acidomonasmethanolica)、乳杆菌科乳杆菌属(Lactobacillus)。
关键词: 红茶菌, 菌种分离, 菌种鉴定
Abstract: This paper introduced the isolation and identification of microorganisms from a kind of Kombucha. There were fivestrains been isolated and they separately were Saccharomyces pastonanus Hansen, Schizosaccharomyces pombe Lindner,Acetobacter xylinum, Acidomonas methanolica and Lactobacillus.
Key words: Kombucha, strainlsolation, strain idenfication
吴薇, 盖宝川, 籍保平. 红茶菌混合菌种的分离与鉴定[J]. 食品科学, 2004, 25(4): 55-58.
WU Wei, GAI Bao-Chuan, JI Bao-Ping. Study on the Isolation and Identifiation of Microbes of Kombucha[J]. FOOD SCIENCE, 2004, 25(4): 55-58.
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