四川麸醋发酵过程中理化指标与微生物菌相的动态分析  

Dynamic analysis of physiochemical indexes and microbes in fermentation process of Sichuan bran vinegar

作　　者：张奶英 刘书亮[1,2] 杨勇 赵爽[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]四川省农产品加工及贮藏工程重点实验室,四川雅安625014 [3]四川保宁醋有限公司,四川阆中637400

出　　处：《食品工业科技》2014年第11期174-178,共5页Science and Technology of Food Industry

基　　金：四川省科技厅12.5泡菜产业链项目(2012NZ0002-5)

摘　　要：连续测定四川麸醋发酵过程中醋醅的11项主要理化指标含量、微生物菌相的变化,分析理化指标与菌相的动态变化规律。结果表明,发酵过程中各理化指标含量变化与微生物菌相变化密切相关;理化指标含量的变化是微生物菌相交替作用的结果,但其又影响菌相的生长和各反应阶段酶活。根据各理化指标含量的变化将其发酵过程分为四个阶段：第1~3d主要是糖化、酒化阶段;第3~15d主要是酒化、醋化阶段;第15~22d主要是醋化阶段;第22~30d是麸醋后熟阶段,诠释了四川麸醋发酵是一个典型的＂三边＂发酵过程,为指导麸醋生产提供了理论基础和数据参考。Changes in contents of 11 major physiochemical indexes and microbes in vinegar paste were detected continuously during fermentation process of Sichuan bran vinegar, analyzed the dynamic change rules of physiochemical indexes and microbes, Results indicated that there were close relationships between the changes in contents of physiochemical indexes and microbes ;the changes in contents of physiochemical indexes were the results of the alternating action of microbes,mean while,which influenced microbial growth and enzyme activities during each period.According to the changes in contents of physiochemical indexes and microbes,the process of fermentation could be divided into four periods： days from 1st to 3rd were saccharification and alcohol fermentation;days from 3rd to i Sth were alcohol fermentation and acetic fermentation;days from t Sth to 22th were acetic fermentation;days from 22th to 30th were post maturation of vinegar,which interpreted that the fermentation process of Sichuan bran vinegar was a typical process of the concurrence of saccharification,yeast fermentation and acetic fermentation.It offered theoretical foundation and data reference to production of Sichuan bran vinegar.

关 键 词：四川麸醋 微生物菌相 理化指标 动态分析 

分 类 号：TS201.3[轻工技术与工程—食品科学]