纳塔产生菌的分离鉴定和发酵特性研究

被引：15

作者：

刘四新

李从发

李枚秋

方仲根

康丽茹

机构：

[1] 华南热带农业大学食品科学与工程系!儋州

[2] 中国热带农业科学研究院食品研究所!儋州

来源：

食品与发酵工业 | 1999年 / 06期

关键词：

nata; Acetobacter; isolation; bacterial cellulose; fermentation characteristics;

D O I：

10.13995/j.cnki.11-1802/ts.1999.06.009

中图分类号：

TS201.3 [食品微生物学];

学科分类号：

082203 ;

摘要：

A nata producing strain W39 is isolated from sour rice wine, and it is identified as Acetobacter sp.. By electron microscopic observation and hydrolysis with cellulase, the main component of nata produced by W39 is confirmed to be cellulose. The fermentation characteristics of W39 is as follows: it can yield in the liquid the insoluble gel like cellulose only with the existence of oxygen. The forming of nata needs uncovered surface of static liquid.

引用

页码：39 / 43

页数：5