中文摘要：

对镇江香醋醋醅中分离的功能微生物——环状芽孢杆菌（Bacillus circulans）的发酵特性进行研究。通过耐醇性实验发现这株环状芽孢杆菌可以耐受6%的乙醇,在乙醇含量大于6%时菌体生长明显受到抑制。通过耐酸性实验发现该菌在pH大于4时菌体基本正常生长,但是pH小于4时菌体生长明显受抑制。通过对醋醅环境的模拟发酵试验发现,当醋醅浸取液的比例在20%～40%时,环状芽孢杆菌生长良好,并能促进酸性物质的产生,同时也能促进游离氨基酸和挥发性物质的产生。

英文摘要：

In this paper, the fermentation properties of a functional microbe Bacillus circulans isolated from Zhenjiang aromatic vinegar brewing mass are studied. This strain could tolerate ethanol at a level of 6%, the growth of which could be suppressed when the content of ethanol is more than 6 %. The experiment of acid resistance reveals that Bacillus circulans could grow well when the initial pH value is more than 4.0, and be suppressed when the initial pH value is less than 4.0. The Bacillus circulans grows better as the leaching solution of vinegar brewing mass is 20% -40%, moreover, the added leaching solution could promote the production of organic acids, free amino acids and several volatile compounds.