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《Journal of Gansu Agricultural University》 2006-01
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Selection and biochemical characteristics of high-yield Acetobacter

ZHANG Zhong-ming(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)  
32 strains of Acetobacter have been isolated from the natural fermention vinegar's culture medium.Through the preliminary seletion,the continuous selection and experiment of producing vinegar,two high-yield strains of Acetobacter J_4 and J_8 have been acquired.The strains of J_(4) has been mutated by ultraviolet rays,and then Acetobacter strains J_(4-1)and J_(4-4) which could yield more vinegar were got,the acid yield of J_(4-1) and J_(4-4) were 85.44 g/L and 87.56 g/L,respectively,the acid yield of J_(4-1)was increased by 4 % than J_(4)(84.19 g/L).Moreover the biochemical characteristics of J_(4-4) were studied.
【Fund】: 兰州市科技局资助项目(03-1-42)
【CateGory Index】: TS264.22
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