细菌纤维素膜对木醋杆菌发酵制备苹果醋的影响研究  

Effect of bacterial cellulose pellicle on apple vinegar fermentation by Gluconacetobacter xylinus

作　　者：傅亮[1] 彭英[1] 陈宇哲[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品工业科技》2014年第18期225-227,240,共4页Science and Technology of Food Industry

基　　金：广州市重大科技计划项目(2010U1-E00781)

摘　　要：以木醋杆菌(Gluconacetobacter xylinus)RF4为菌种发酵苹果酒酿制苹果醋,探讨了发酵过程中形成的细菌纤维素膜以及两种不同接种方式对产酸的影响,比较了纤维素膜与发酵液中乙醇脱氢酶活力的差异,分析了发酵中期成膜并被分离后32h内发酵液的产酸速率、耗氧和乙醇脱氢酶活力之间的关系。结果表明,乙醇脱氢酶在纤维素膜内的活力是发酵液中的56倍;在苹果酒中分别接入含菌纤维素膜和液态菌种,最高酸度均可达4.32g/100mL,但接入含菌纤维素膜达到最高酸度所需时间比接入液态菌种快;细菌纤维素膜是醋酸发酵的主要场所,其形成并保持完整对发酵产酸起关键作用。Apple vinegar was brewed with apple wine and strain of Gluconacetobacter xylinus RF4,the influences of the bacterial cellulose pellicle and two inoculation methods on fermentation were discussed in the paper,the differences of ADH enzyme activity between cellulose pellicle and fermented liquid,analyzed the relationship of acid production rate,oxygen consumption and the ADH enzyme activity within 32 hours after the formed pellicle was separated from the fermentation system were compared. The results showed that ADH enzyme activity in cellulose pellicle was 56 times of that in fermented liquid, After inoculating cellulose pellicle and liquid containing the bacteria respectively, both of them could reach the highest acidity 4.32g/100mL, but the former would reach the peak faster. The bacterial cellulose pellicle was the main place of acetic acid production and its formation and intactness played a key role in the fermentation system.

关 键 词：木醋杆菌 苹果醋 细菌纤维素 醋酸发酵 

分 类 号：TS201.1[轻工技术与工程—食品科学]