枣醋固态发酵过程中微生物变化规律研究  

Study on Microbial Change Rules in Solid-state Fermentation Process of Jujube Vinegar

作　　者：赵松[1] 王颉[1] 刘亚琼[1] 迟超逸[1] 白凤岐[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《中国调味品》2013年第6期14-17,共4页China Condiment

基　　金：河北省科技计划项目(11221004D)

摘　　要：为掌握枣醋发酵过程中微生物生长变化规律,文章以残次枣及大米为原料生产枣醋,采用大缸固态发酵,研究不同时间、不同部位微生物分布和数量变化规律。试验结果显示:酵母菌、乳酸菌和醋酸菌在发酵过程中总体呈现先增长后逐渐消亡的趋势。酵母菌和乳酸菌前5天迅速增殖,之后酵母菌逐渐减少而乳酸菌略微增长后开始消亡,醋酸菌前3天增长迅速,之后缓慢增长并以产酸为主,13天以后逐渐消亡。受温度、氧气含量和pH值等条件的影响,醋醅上层和中层微生物数量较多,适合菌的生长。In order to study the microbial change rules in fermentation process of jujube vinegar, take damaged or defective jujubes and rice as raw materials, the distribution and amount change rules of microbes in different time and positions are studied by vat solid-state fermentation. The result shows that yeast, lactic acid bacteria and acetic acid bacteria increase in prophase of fermentation and where- after gradually die out. The yeast and lactic acid bacteria rapidly proliferate in the first five days, whereafter the yeast decreases, and the lactic acid bacteria gradually die out after increase slightly. The acetic acid bacteria rapidly proliferate in the first three days, whereafter increase slowly and mainly produce acid, die out after thirteen days. Affected by the conditions such as temperature, oxygen content and pH, the number of microorganism in the upper and middle layer of solid fermentation substrate of vinegar is more, therefore those places are more suitable for the growth of microorganism.

关 键 词：枣醋 固态发酵 微生物变化 

分 类 号：TS264.22[轻工技术与工程—发酵工程]