菌种及温度对玫瑰醋发酵过程醋酸累积影响的研究  

Bacterium Strains and Temperature Affecting Acid Accumulation in Vinegar Production

作　　者：蒋予箭[1,2] 林森[1] 励建荣[1,2] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310035 [2]浙江省食品安全重点实验室,杭州310035

出　　处：《中国粮油学报》2009年第6期129-132,共4页Journal of the Chinese Cereals and Oils Association

基　　金：浙江省科技计划项目(2006C32013)

摘　　要：草缸盖中的微生物是赋予浙江玫瑰米醋特殊色泽及风味的重要因素之一，利用草缸盖中分离得到的多种醋酸菌种进行组合发酵试验和不同温度发酵试验。实验室分离得到醋酸菌种Sa071（暂命名）在表面静置发酵中产酸能力要优于生产中常用的沪酿1．01菌种以及其它试验菌种或菌种组合，Sa071和沪酿1．01试验组酸度达到最大的时间和最大值分别是84h，4．12g／100mL和96h，3．28g／100mL。同时还研究了温度对菌种Sa071在发酵过程中产酸和醋酸累积的影响，试验发现以5L的控温罐为发酵容器，在25～31℃的温度范围内均能达到较理想的效果，其中25℃下最有利于醋酸的累积，最终酸度达到了4．76g/100mL。The quality of Zhejiang rosy vinegar is greatly affected by the microbe dropping into the leavening from grass covers. Several acetic bacteria strains isolated from grass covers were employed in this study, among them a strain temporarily named Sa071 was found more advantageous for acetic acid accumulation than other strains, e.g., industrial strain AS1.01. Results show that the max amount and time of acetic acid accumulation for the test group inoculated with strain Sa071 or AS1.01 is 4.12 g/100 mL in 84 h and 3.28 g/100 mL in 96 h, respectively. The effect of temperature for strain Sa071 was also studied. It is showed that 25℃ is the most appropriate fermentation temperature, and the final product acidity can reach 4.76 g/100 mL.

关 键 词：菌种 温度醋酸累积醋酸发酵 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]