醋酸菌

应用扩展的Monod模型关联醋酸菌比生长速率

Correlations of specific growth rate of Acetobacter aceti using the extended Monod kinetics

采用自行分离纯化的酵母菌Y1、乳酸菌R3、醋酸菌C5进行纯种混合发酵生产红茶菌饮料，并对发酵工艺条件进行优化。

Kombucha was fermented with pure strains of yeast Y1 , lactobacillus R3 and acetobacter C5 , and the technical conditions of fermentation were optimized .

采用PVA固定化醋酸菌以优化工艺进行了50批次发酵实验，固定化细胞粒子机械性能良好，醋酸转化率及产品风味良好。

The experiment of fermentation to optimize technology was carried by immobilized cell with PVA for 50 batches , and the result showed that the machinery strength of immobilized cell and the flavor of product were good .

从长膜的醋醅中分离出一株发酵生产细菌纤维素产量较高且稳定的醋酸菌M12。

Acetobacter strain M_ ( 12 ) showing higher and steadier bacterial cellulose production was isolated from membranous vinegar .

经DF生物反应器中多株醋酸菌固定化细胞床发酵，最终达到了平均每克乙醇转化0.98g醋酸的水平。

After in DF 's living beings reaction devices the much acetic acid fungus is solidity to dissolve the cell bed stably to ferment , the level that mean each gram ethyl alcohol transforms 0.98 gram acetic acid finally attain .

最佳发酵条件是醋酸菌接种量10%，发酵温度32～34℃，发酵时间72h，发酵后采用1～2个月陈酿，所得产品的有机酸含量高，风味好。

The optimum technological conditions was : 10 % for inoculum size , 32 ~ 34 ℃ for fermentation temperature and 72 h for fermentation time . Maturation for 1 ~ 2 months after fermentation could get a product with high content of organic acid and good flavor .

通过不同的时间、不同的温度、不同的酒精度、不同的醋酸菌细胞浓度化菌床360d不更换的水平。

By means of the time of the difference 、 distinct temperature 、 distinct alcohol degrees 、 distinct acetic acid fungus cell concentration fungus bed levels not replaced of 360 days .

醋酸菌菌种的冷冻干燥保藏研究

Study on preservation of acetic acid bacteria by freezing dry

醋酸菌是醋酸发酵的主要工业用菌。

The acetic acid bacterium is a major bacteria in fermentation industry .

醋酸菌脱除柑桔汁柠碱苦味的研究

Study on debittering of citrus juices limonin by acetobacter

醋酸菌发酵法缩短椰果生产周期技术研究

Shortening Production Cycle of Coco Nata by Acetobacter Fermentation

柑桔醋醋酸菌的筛选研究

Research on Screening Acetobacter spp. for Citrus Vinegar Fermentation

红茶菌是一种由醋酸菌和酵母菌共生发酵得到一种共生体。

Kombucha is a kind of symbiosis with yeast and acetic acid bacterium .

液体保藏醋酸菌的应用性研究

Study on the liquid - preservation aceti aci bacteria

醋酸菌培养条件的优化及醋酸分批发酵

Optimization of Culture Conditions for Acetic Acid Bacterium and Batch Fermentation of Vinegar

醋酸菌菌种保藏方法的改进及保藏期限的研究

Study on improvement of preservation method for acetic acid bacteria and its preservation duration

醋酸菌培养条件研究

Study on the culture medium condition of acetobacter

在培养过程中醋酸菌和酵母菌的生长曲线相似。

The growth curve of acetic acid bacteria was similar with that of yeast .

固定化醋酸菌酿造食醋的过氧化反应

The peroxidation of brewed acetic acid with fixed-acetobacter

乳酸杆菌的保藏方法不同保藏条件对醋酸菌菌种生长及产酸能力的影响

Effect for Different Preservation Conditions on Acetic Acid Bacteria Growth and Acetic Acid Producing Performance

在葡萄酒生产过程的各个环节都可能受到醋酸菌的污染。

During each production procedure of grape wine , acetic acid bacteria contamination easily occurs .

小白梨醋酸菌发酵饮料的研制

Acetic acid fermentation beverage of pear

目的醋酸菌培养条件的优化与醋酸发酵实验。

Objective To optimize culture conditions of acetic acid bacterium and the batch fermentation of Vinegar .

食醋生产中醋酸菌乙醇脱氢酶的活性与产酸速率关系的研究

Correlation between the alcohol dehydrogenase activity of acetic acid bacteria and acid-producing rate in vinegar production

一定时期，醋酸菌数量又有一定的增加。

A certain period of time , the number of acetic acid bacteria have increased but little fluctuation .

以灵芝培养液为主要基质，添加适量酒精以固定化醋酸菌发酵灵芝醋酸饮料。

Ganoderma lucidum vinegar beverage was fermented by adding proper alcohol into Ganoderma lucidum liquid to immobilize Acetobacter spp.

葡萄酒生产过程中醋酸菌的危害及影响因素分析

Analysis of the Hazard and the Influencing Factors of Acetic Acid Bacteria in the Production of Grape Wine

可以采用大量的1.01醋酸菌群抑制海月的生长与繁殖。

This harmful bacterium can be inhibited by adding large quantity of 1.01 acetic acid bacteria in the tower .

工艺要点有：醋酸菌的增殖培养与驯化；

The technical points cov-ered the following aspects : the proliferation and culture and acclimatization of acetic acid bacteria ;

发酵温度、发酵液酒精含量、摇床转速、固定化醋酸菌的相对装量影响固定化醋酸菌的增殖和发酵结果。

All the temperature , ethanol contents shaking speed and cell relative volumes affect the proliferation of immobilized Acetobacteria and the fermentation result .