醋酸菌的分类进展

被引：19

作者：

王斌

陈福生

机构：

[1] 华中农业大学食品科技学院,食品生物技术与安全实验室

来源：

中国酿造 | 2014年 / 33卷 / 12期

关键词：

醋酸菌; 分类学; 鉴定方法;

D O I：

暂无

中图分类号：

TS201.3 [食品微生物学];

学科分类号：

082203 ;

摘要：

醋酸菌是好氧型革兰氏阴性菌,能以氧气为终端电子受体,氧化糖类、糖醇类和醇类生成相应的糖醇、酮和有机酸。从1898年Beijerinck定义第一个醋酸菌属-醋酸杆菌属(Acetobacter)以来,截止2014年初,已报道的醋酸菌共16个属,共84个种。该文总结了醋酸菌的分离、分类、鉴定与保藏方法,并对醋酸菌命名原则、种属名称演变以及醋酸菌的种属特征进行了归纳。

引用

页码：1 / 10

页数：10

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