醋酸菌

The results showed that the Mulberry fruit surface carried large numbers of yeast but little other mixed fungi; ethanol fermentation reached the peak value in 48h'; before vinegar production the acetification bed breeding took 9~10d, but the vinegar fermentation cycle was only about 24h during production .

结果表明，桑椹果实表面携带有大量的酵母菌而几乎不带其他杂菌，酒精发酵醪除含有大量的酵母菌之外未发现有其他杂菌，酒精度在发酵 48h 时达到高峰；桑椹醋生产前的醋酸菌床培育需要9～10d 时间，投入生产后醋酸发酵周期仅需要24h ；桑椹醋总黄酮含量高达6.68 mg/mL ，对 DPPH 自由基的清除作用远高于山西陈醋、镇江香醋和山楂果醋，具有良好的抗氧化作用；利用桑椹醋自身色素颜色变化可判断酸度测定时酸碱滴定终点。

The results showed that the mulberry fruit surface carried large numbers of yeast but little other mixed fungi; ethanol fermentation reached the peak value in 48h'; the acetification bed breeding took 9~10 d before vinegar production, but the vinegar fermentation cycle was only about 24h during production.

结果表明，桑椹果实表面携带有大量的酵母菌而几乎不带其他杂菌，酒精发酵醪除含有大量的酵母菌之外未发现有其他杂菌，酒精度在发酵48h时达到高峰；桑椹醋生产前的醋酸菌床培育需要9~10d，投入生产后酷酸发酵周期仅需要24h；桑椹醋总黄酮含量高达6.68mg/mL，对DPPH的清除作用远大于山西陈醋、镇江香醋和山楂果醋，具有良好的抗氧化作用；利用桑椹醋自身色素颜色变化可判断酸度测定时酸碱滴定终点。

The logarithmic growth phase of growth curve of acetic acid bacteria was later than that of yeast and acetic acid bacteria. Acetic acid bacteria and yeast isolated from the Kombucha were cultured, respectively.

发酵液中的乳酸菌数量比酵母菌和醋酸菌低，其对数生长期在培养后的第6d～8d，比醋酸菌、酵母菌慢得多。

The bottled grape wine sealed by natural cork might also suffer from acetic acid bacteria contamination in upright placement, and distinct ringed pellicle gradually presents in the neck of the bottle accompanying with vinegar, rotten apple flavor and other off-flavor.

瓶装葡萄酒如果没有进行无菌处理，用天然软木塞封存，直立存放也可能受到醋酸菌的污染，在瓶脖处滋生明显的环状菌膜，伴随产生醋味、烂苹果味及一些其他异味。

Rice saccharification medium as selective medium for Acetobacter, easy to operate and with good effect, is better than other selective mediums.

结果表明，以大米糖化汁培养基作为醋酸菌的筛选培养基，易操作，筛选效果好，优于其它的醋酸菌筛选培养基。

Strains of Acetobacter spp., which produces acetic acid fast with high transformation rate, are separated from Acetobacter powders from market and vinegar fermentation medium of Wuhan Jinchun Condiment Factory. Three of them are used to produce Carica papaye vinegar and get a good effect.

以大米糖化汁培养基为筛选培养基，从市售的醋酸菌粉和武汉锦春调味品厂的醋醅中分离得到了8株产酸快，转化率高的醋酸菌，并以其中的3株试制木瓜果醋取得了良好的效果。

Therefore, the ways to their separation and identification are different, except similar separation method for caproic acid bacteria and butyric acid bacteria and similar property identification method for acetic acid bacteria and lactobacillus, the other methods are quite different.

摘 要：着重研究粮食酒发酵中4类产酸菌的分离，其中己酸菌与丁酸菌同属梭状芽孢杆菌，为厌氧菌，醋酸菌为好氧菌，乳酸菌则微好氧，因此各自有不同的分离鉴定方法，其中己酸菌与丁酸菌分离方法相似，丁酸菌与乳酸菌的性能鉴定方法相似，其他则各有特色。

The vinegar ' inoculates the acetic acid fungus , and the acetic acid fungus will oxidize the alcohol into the acetic acid, will establish the acidity in accordance with the working condition again, general acidity of acetic acid 2.0-3.0 about for pH, when reach this value in acidity, need to utilize the sterilization project to kill the acetic acid fungus , otherwise the acidity may be sourer and sourer !

醋」是接种醋酸菌，而醋酸菌会将酒精氧化成醋酸，再依生产条件设定酸度，一般醋酸的酸度为pH为2.0-3.0左右，当酸度达到此值时，便需利用杀菌工程将醋酸菌杀灭，不然酸度可能会愈来愈酸！

This paper reviewed the polyphasic taxonomy of acetic acid bacteria, mainly introduced the current classification of acetic acid bacteria, then discussed the application of phenotypic, chemotaxonomic and genotypic method in the taxonomy of acetic acid bacteria.

本文综述了醋酸菌的多相分类研究进展，主要介绍了醋酸菌的现行分类情况及表型分类、化学分类和基因分型等方法在醋酸菌分类中的应用。

In recent years, more and more microbiologists and medical workers have paid much attention to vinegar and made some progress in primary studies.

在高产醋酸菌株的研究中，筛选得到了高产醋酸的12号菌株，并对其进行了紫外线—氯化锂复合诱变。

According to the clear water experiment, aeration performance of the new equipment is good with high total oxygen transfer coefficient and oxygen utilization ratio.

曝气设备的动力效率在叶轮转速为120rpm～150rpm时取得最大值，此时氧利用率和充氧能力也具有较高值。

The environmental stability of that world - including its crushing pressures and icy darkness - means that some of its most famous inhabitants have survived for eons as evolutionary throwbacks, their bodies undergoing little change.

稳定的海底环境─包括能把人压扁的压力和冰冷的黑暗─意谓海底某些最知名的栖居生物已以演化返祖的样态活了万世，形体几无变化。