枇杷酒醋化过程醋酸菌的生长、产酸及耗氧的关系  

Relationship Among Acetobacter Growth Acid Producing and Oxygen Consumption During Acetification of Loquat Wine

作　　者：何志刚[1,2] 李维新[1,2] 林晓姿[1,2] 任香芸[1,2] 杨菁[1,2] 陆东和[1,2] 

机构地区：[1]福建省农业科学院农产品加工研究中心,福建福州350013 [2]福建省农科院农业工程技术研究所,福建福州350003

出　　处：《食品与发酵工业》2008年第12期22-25,共4页Food and Fermentation Industries

基　　金：福建省科技计划项目(No.2006S0008,No.2008NZ1008);福建省财政专项--福建省农业科学院科技创新团队建设基金资助项目(No.STIF-Y05)

摘　　要：以枇杷果酒为原料,以沪酿1.01为发酵菌,研究了枇杷果醋酿造过程中菌株生长、产酸及耗氧的关系。结果表明,枇杷果醋发酵过程中菌株的生长可分为低菌量的对数增长期、醋化缓冲期、高菌量对数增长期和衰减期4个时期;高菌量对数增长期为主要产酸期,总酸含量与菌量的增长对数值呈线性相关;耗氧水平同产酸率、总酸含量与产酸率的交互项呈显著相关;影响耗氧水平的主要因素为产酸率,同时基质中总酸量越大,产酸所需的耗氧水平越高。Loquat wine was fermented into vinegar by Acetobacter pasteurianus subsp . Huniang1. 01. The relations among strain growth, acid production and oxygen consumption during the fermentation were studied. Results showed that the period of strain growth can be divided into 4 stages, including low biomass logarithmic phase, acetification lag phase, high biomass logarithmic phase and decay phase. The major acid producing period was in high biomass logarithmic phase. The content of total acid and acetobacter logarithm value was linear correlation. Statistic analysis showed that the oxygen consumption level was significantly related to the acid--producing rate and the interaction between total acid and acid--producing rate as well. The main factor of the oxygen consumption level was acid--producing rate, and the more acid in fermentation liquid, the more oxygen was needed.

关 键 词：枇杷果醋 醋酸菌 产酸 耗氧 

分 类 号：TS264.22[轻工技术与工程—发酵工程]