醋酸菌对甘蔗果酒的醋酸发酵作用  

Acetic acid fermentation of sugarcane wine by acetic acid bacteria

作　　者：郑凤锦[1] 陈赶林[2] 方晓纯 孙健[1] 林波[1] 刘国明[1] 李丽[1] 

机构地区：[1]广西农业科学院农产品加工研究所 [2]广西农业科学院/中国农业科学院甘蔗研究中心,广西南宁530007

出　　处：《食品与发酵工业》2016年第2期101-107,共7页Food and Fermentation Industries

基　　金：广西科学研究与计划开发项目(桂科合14123001-10);广西农业科学院基本科研业务专项(桂农科2014YQ04;2015YZ02)

摘　　要：以甘蔗汁发酵制备的甘蔗果酒为原料,通过液态深层发酵,筛选出甘蔗果酒制备甘蔗果醋的醋酸发酵菌种。以筛选出的LB-活性醋酸菌为发酵菌,研究初始酒精度、接种量、发酵温度、蔗糖添加量和初始pH对醋酸发酵的影响,利用响应面法(RSM)对甘蔗果酒的醋酸发酵工艺进行优化,得到最优工艺参数为甘蔗果酒初始酒精度为5%vol,LB-活性醋酸菌接种量为0.5%,蔗糖添加量为4%,发酵温度为26℃,在此条件下,产酸量为15.05 g/100m L。In the present study,sugarcane wine prepared by sugarcane juice fermentation was used as raw material. By submerged fermentation,acetic acid bacteria suitable for acetic acid fermentation of sugarcane wine were screened out. Using LB-activated acetic acid bacteria as fermentation bacteria,the influence of initial alcohol,inoculation quantity,fermentation temperature,sugar content and initial pH on acetic acid fermentation was studied. Sugarcane wine acetic acid fermentation process was optimized using four factors at three levels of response surface method（ RSM）. The optimal process parameters were as follows： initial alcohol sugarcane wine of 5% for volume,LB-acetic acid bacteria inoculation quantity of 0. 5%,sucrose content of 4%,fermentation temperature of 26 ℃. Under this condition,acid content was 15. 05 g /100 m L. The results provided the technical parameters for pilot-scale production of sugarcane vinegar from sugarcane wine by acetic acid fermentation.

关 键 词：甘蔗果酒 甘蔗果醋 醋酸菌 响应面法 

分 类 号：TS262.7[轻工技术与工程—发酵工程]