陈化黄酒产酸菌的特性研究及高压脉冲电场杀菌初探  

Characteristics of acid-producing microorganisms from aged Chinese rice wine and the sterilization of high intensity pulsed electric field

作　　者：章银珠[1] 姚卫蓉[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国酿造》2010年第7期20-23,共4页China Brewing

基　　金："十一五"国家科技支撑计划(2008BAD91B04-2)

摘　　要：研究了从陈化黄酒中筛选出的3株产酸菌(2株乳酸菌、1株酵母菌)的耐温性、耐酒精性和耐酸性等生理特性,结果表明,高酒精度(>14%vol)、低温(<15℃)能较有效地抑制3株菌的生长,高酸(pH<3.8)能显著抑制2株乳杆菌的生长。采用高压脉冲电场(PEF)灭菌对3株菌进行杀菌初探,结果表明,当电场强度为30kV/cm,处理时间达到160μs时,杀菌效果明显,且酵母菌对PEF处理较乳杆菌敏感。Three acid-producing microorganisms were isolated from aged Chinese rice wine, which were 2 lactobacillus and 1 yeast strain. It was found that high alcoholicity （〉14%） and low-temperature （〈15℃） can inhibit them effectively, and high acidity （pH〈3.8） can restrain the 2 lactobacillus effectively. The results of sterilization by high intensity pulsed electric field showed that yeast was more sensitive to the treatment of high intensity pulsed electric field （30 kV/cm and 160 μs） than the lactobacillus.

关 键 词：黄酒 产酸菌 特性研究 

分 类 号：TS261.1[轻工技术与工程—发酵工程]