Cov kab mob tseem ceeb ntawm Acetobacter

(1) Acetobacter pyogenes
Thaum lub sij hawm cultivation, ib tug milky dawb, wrinkled viscous kab mob zaj duab xis yog tsim nyob rau hauv cov kua nto. Thaum shaken, cov kua ua tov. Nws tuaj yeem tsim gluconic acid, nrog rau qhov siab tshaj plaws acetic acid ntau lawm ntawm 8.75%. Kev loj hlob kub ntau yog 4 degree -42 degree , thiab qhov pom kev loj hlob kub yog 30 degree, uas tuaj yeem tiv taus 14% -15% cawv.
(2) Orlan Acetobacter
Nws yog ib tug subspecies ntawm Acetobacter pyogenes thiab ib hom siv nyob rau hauv zus tau tej cov vinegar los ntawm cawu cub nyob rau hauv lub Orland cheeb tsam ntawm Fabkis. Nws tuaj yeem tsim cov kua qaub gluconic, tab sis muaj cov kua qaub tsis muaj zog, nrog rau cov kua qaub ntau tshaj 2.9%, thiab muaj zog acid tsis kam. Kev loj hlob kub ntau yog 7 degree -39 degree, nrog rau qhov pom kev loj hlob ntawm 30 degree .
(3) Acetobacter suis
Nws yog nto moo ceev ceev brewing vinegar hom nyob rau hauv Fabkis thiab ib tug ntawm cov tseem ceeb hom nyob rau hauv lub vinegar kev lag luam. Muaj zog acid muaj peev xwm, nrog rau qhov siab tshaj plaws vinegar ntau lawm ntawm 11.5%. Tsis muaj kev cuam tshuam oxidation ntxiv ntawm acetic acid, thiab nws cov kua qaub tsis muaj zog. Qhov zoo tshaj plaws kev loj hlob kub yog 25 degree -27.5 degree, thiab qhov siab tshaj plaws kev loj hlob kub yog 37 degree.
(4) AS1.41 Acetobacter
Nws belongs rau turbid variant ntawm malodorous Acetobacter thiab yog ib qho ntawm feem ntau siv hom nyob rau hauv Tuam Tshoj txoj kev lag luam vinegar. Cells yog pas nrig thiab feem ntau teem rau hauv chains. Qhov saum npoo ntawm cov khoom kab lis kev cai yog du thiab grey dawb, thaum cov kua kab lis kev cai nto tsim cov kab mob kab mob thiab nce raws lub thawv, thiab cov kua tsis turbid. Kev tsim cov acetic acid yog 6% -8%, thiab muaj peev xwm tsim cov kua qaub gluconic tsis muaj zog. Nws tuaj yeem txuas ntxiv oxidize acetic acid rau hauv CO2 thiab H2O. Qhov pom kev loj hlob kub yog 28 degree -30 degree, thiab qhov pom kev loj hlob pH yog 3.5-6.5. Resistant rau cawv concentration ntawm 8%.
(5) Shanghai Brewing 1.01 Acetobacter
Nws belongs rau subspecies ntawm Bacillus subtilis thiab raug cais los ntawm Dandong vinegar. Nws kuj yog ib qho ntawm cov kab mob uas nquag siv hauv Tuam Tshoj txoj kev lag luam vinegar. Cov hlwb yog qwj-zoo li tus thiab feem ntau teem rau hauv chains. Thaum lub sij hawm ua kua kab lis kev cai, ib txheej nyias ntawm lub teeb xiav kab mob zaj duab xis yog tsim rau ntawm cov kua nto. Kev hloov pauv ntawm cawv oxidation rau acetic acid yog 93% -95%.