摘要
从郎酒高温大曲分离的２８株微生物中筛选出了产酱香较好的４株芽孢杆菌，革兰氏染色为阳性；芽孢圆柱形，中生，芽孢囊不膨大；最适生长温度为５０～６０℃；能在７％ＮａＣｌ溶液和ｐＨ值５．７的培养条件下生长；Ｖ．Ｐ试验阳性；能水解淀粉和还原硝酸盐。４株细菌经鉴定均属枯草芽孢杆菌群，与地衣芽孢杆菌相类似，与茅台大曲主要产酱香微生物一致。
Four strains of bacteria which can produce bouquet were selected from 28 strains of microorganism isolated in Lang Wine Daqu.With positive Grams stain,they have cylinderical spores in the center of cells and not swelling sporocyst.Their optimum growth temperature is 50～60℃ and they can grow at pH 5.7 and 7% NaCl.With positive V.P tests,they can hydrolyze starch and reduce nitrate.So they have been identified to be Bacillus subtilis group,which is similar to B.lichniformis.
出处
《重庆师范学院学报（自然科学版）》
1997年第4期20-23,共4页
Journal of Chongqing Normal University(Natural Science Edition)
