柑桔果醋酿造用菌种分离及其生产性能测定  

Isolation and characteristics of high-yield bacterial strains in citrus vinegar fermentation

作　　者：刘青娥[1] 钟仙龙[1] 

机构地区：[1]丽水学院生物系,浙江丽水323000

出　　处：《广东农业科学》2015年第20期80-85,共6页Guangdong Agricultural Sciences

基　　金：浙江省科技厅公益性农业项目(2012 C22092)

摘　　要：为筛选出适于柑桔果醋酿造的专用菌种,提高果醋品质,以自然酸发酵的柑桔醋液为菌源,利用钙平板筛选性能优异的醋酸菌,并对其进行鉴定及产酸量、产酯量、耐酒精度、耐温性能和稳定性等性能指标检测。结果共筛选出41株醋酸菌,其中ZY.C4和ZY.A5菌株产酸量较高,经鉴定分别为苹果醋杆菌(Acetobacter malorum)和恶臭醋杆菌(Acetobacter rancens),均不产生肠毒素。ZY.C4菌株的产酸产酯能力、耐温性能和耐酒精能力均优于ZY.A5菌株和对照菌株沪酿1.01,其最适发酵时间为5 d,最佳发酵温度为31℃,最适初始酒度为7%;传代5次性能稳定,适合于柑桔果醋酿制。In order to select the special strain suitable for citrus vinegar fermentation and improve fruit vinegar quality, the most excellent acetic acid bacteria were screened and identified from the nature fermented citrus vinegar by natural fermentation, using calcium tablet, and their production performances were determined, including acetic acid production, ester production, alcohol resistance and heat resistance. The results indicated that strains of ZY.C4 and ZY.A5 produced higher acetic acid than the other 39 strains. And the results of identification experiment showed that strain ZY.C4 was Acetobacter malorum, and strain ZY.A5 was Acetobacter rancens. The properties of ZY.C4 strain were more excellent than those of ZY.A5 and control strain, and the optimum fermentation time, temperature and alcohol concentration for it were 5 days, 31 ℃ and 7%, its performances were steady after transplanting 5 times. A. malorum ZY.C4 was suitable for citrus vinegar fermentation.

关 键 词：柑桔果醋 发酵 菌种分离 生产性能 

分 类 号：TS264.2[轻工技术与工程—发酵工程]