镇江香醋酿造过程中种子醅的优化  

Optimization of starter solid-state vinegar culture acetic fermentation of Zhenjiang aromatic vinegar

作　　者：李信[1] 余永建[1] 朱胜虎[1] 张俊红[1] 赵迪[1] 姚清[1] 

机构地区：[1]江苏恒顺醋业股份有限公司,江苏镇江212000

出　　处：《食品与发酵工业》2017年第3期111-115,共5页Food and Fermentation Industries

基　　金：江苏省博士后科研资助计划(1501137C)

摘　　要：镇江香醋的醋酸发酵采用传统套醪方式进行接种,是镇江香醋酿造的重要环节,直接决定了产品的品质。对不同季节的不同种子醅中醋酸菌的相对丰度和乙醇脱氢酶活性进行分析,并将其接种到新的醅池中进行醋酸发酵,通过研究接种后醋醅的温度、总酸及不挥发酸含量的变化,以此获得最佳种子醅。结果表明,春季和秋季,镇江香醋酿造过程最佳种子醅为第7天的醋醅;夏季和冬季,最佳种子醅分别为第6天和8天的醋醅。最佳种子醅中醋酸菌的相对丰度高,乙醇脱氢酶活性强,对提高出醋率、降低成本、提高产品品质具有重要影响。A cycle-inoculation technique is used for the production of Zhenjiang aromatic vinegar, this technique is important to the acetic fermentation of Zhenjiang aromatic vinegar since it directly determines the quality of products. The relative abundance of acetobacter and alcohol dehydrogenase in different starter solid-state vinegar culture were analyzed. The culture from the last batch was taken as the starter for the new batch, and the changes of temperature, total acid and non-volatile acid in the new batch were studied. In this research it was found that the optimum starter solid-state vinegar culture fermentation time was 7th day in spring and autumn, the optimum starter solid-state vinegar culture fermentation time was 7th day in summer, and the optimum starter solid-state vinegar culture fermentation time was 8th day in winter. The optimum starter solid-state vinegar culture has maximum relative abundance of acetobacter and alcohol dehydrogenase. The optimum starter solid-state vinegar culture has a major impact on the quality of vinegar.

关 键 词：种子醅 醋酸菌 乙醇脱氢酶 醋酸发酵 优化 

分 类 号：TS264.22[轻工技术与工程—发酵工程]