Isolation of acetic acid bacteria from honey

被引：0

作者：

Kappeng, Kanlaya ^{[1
]}

Pathom-aree, Wasu ^{[1
]}

机构：

[1] Chiang Mai Univ, Fac Sci, Dept Biol, Microbiol Sect, Chiang Mai 50200, Thailand

来源：

MAEJO INTERNATIONAL JOURNAL OF SCIENCE AND TECHNOLOGY | 2009年 / 3卷 / 01期

关键词：

acetic acid bacteria; honey; enrichment culture technique; Gluconobacter; VINEGAR FERMENTATION; RIPENING HONEY; BEES;

D O I：

暂无

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Four thermotolerant acetic acid bacteria designated as CMU1, CMU2, CMU3 and CMU4 were isolated from six honey samples produced by three native bee species in northern Thailand, namely the dwarf honey bee (Apis florea), Asian honey bee (A. cerena) and giant honey bee (A. dorsata). All isolates were tested for their tolerance to acetic acid and ethanol at 30 degrees C and 37 degrees C. It was found that they grew only in a medium containing 1% (v/v) acetic acid at 30 degrees C. However, isolate CMU4 showed the highest toleration to ethanol, viz. 10% (v/v) and 9% (v/v) at 30 degrees C and 37 degrees C respectively. Morphological and biochemical examination indicated that all isolates were members of the genus Gluconobacter.

引用

页码：71 / 76

页数：6

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