产酸菌混合发酵代谢特性的研究  

The Metabolism of Acid-producing Bacteria in Mixed Fermentation

作　　者：周新虎[1] 陈翔[1] 甘广东[1] 冯海燕[1] 史修磊 

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2015年第6期41-44,共4页Liquor-Making Science & Technology

摘　　要：产酸菌混合发酵的主要代谢产物为乙酸、丁酸和己酸及少量的丙酸、戊酸、异戊酸和庚酸。在发酵过程中,乙酸、丁酸、己酸与丙酸、庚酸分别处于相互转化的动态变化过程,并逐渐趋于平稳。乳酸乙酯随发酵的进行而迅速降解。乙醇含量随总酸的不断增加而减少,p H值变化规律为"先降、后升、再降",与乙酸变化规律呈正相关。The main metabolites of acid-producing bacteria in mixed fermentation are acetic acid, butyric acid and caproic acid, and a small amount of propionic acid, valeric acid, pentanoic acid, and heptanoic acid. During the fermentation, acetic acid, butyric acid, caproic acid and propionic acid, enanthylic acid are in the process of dynamic change of mutual transformation, and gradually stabilized. Ethyl lactate degraded rapidly with the fermentation. The content of ethanol decreased as total acids increased. The change rules of pH value was“falling firstly, then rising, and falling eventually”, which was positively associated with the change of acetic acid.

关 键 词：芽孢杆菌 转化 分析 发酵 提取 白酒 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]