固态发酵食醋生产过程中主要微生物及风味生成的探讨  

Microorganisms and flavor formation in vinegar production with solid-state fermentation

作　　者：苏迎会[1] 

机构地区：[1]河北保定槐茂有限公司,河北保定071011

出　　处：《中国酿造》2015年第3期137-140,共4页China Brewing

摘　　要：实验研究了不同时间、不同醋醅层次的微生物分布和数量变化规律,探索影响风味形成的因素.结果表明,发酵前5d,酵母菌和乳酸菌迅速增殖,第5天酵母菌数达到最高3.4× 10^7 CFU/g,乳酸菌最高为3.2×10^7 CFU/g,以乳酸为主的不挥发酸同时也生成较快;醋酸菌前3d增长迅速,之后缓慢增长并以生成挥发性的醋酸为主,第11天醋酸菌数量达到峰值为4.0× 10^7 CFU/g,13d以后逐渐消亡.醋酸发酵初期,pH值迅速下降,不挥发酸迅速增加,不挥发酸占总酸的比值最大在第7天,为87.22％;总酸在发酵中期的7～13 d增幅最大.乳酸菌的消长影响着不挥发酸的生成,醋酸菌的消长影响着总酸的生成,醋酸发酵过程中控制合适的发酵条件,使两者的相互协调生长,有利于产品口感风味的调和.The microbial distribution and quantity changes in different layers of vinegar fermented grains at different time were studied, and the factors affecting flavors formation were discussed. Results showed that yeast and lactic acid bacteria rapidly proliferated in the first five days, at the flith day, the yeast count reached the highest of 3.4× 10^7 CFU/g, lactic acid bacteria was the highest of 3.2× 10^7 CFU/g, non-volatile acid （mainly lactic acid） generated fast. The acetic acid bacteria rapidly proliferated in the first three days, whereafler, it increased slowly and mainly produced acetic acid. At the eleventh day, the number of acetic acid bacteria reached a peak of 4.0× 10^7 CFU/g, and then decreased after thirteen days. At the beginning of acetic acid fermentation, the pH value decreased rapidly, but non-volatile acid increased rapidly, and the maximum ratio of non-volatile acid accounted for the ratio of the total acid was acquired at the seventh day, which was 87.22%. The growing rate of total acid during 7-13 d of medium fermentation stage increased maximally. The growth of lactic acid bacteria affected non-volatile acids generation, the growth of acetic acid bacteria affected total acid generation. Suitable fermentation conditions control during acetic fermentation could coordinate their growth and reconcile the taste.

关 键 词：酿造食醋 酵母菌 醋酸菌 乳酸菌 风味 

分 类 号：TS264.2[轻工技术与工程—发酵工程]